How do you prepare venison before cooking?

Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.

How do you prepare venison for cooking?

First Light Foods

1. It’s lean, don’t over cook it. Venison is very low in fat and is best served medium-rare. …
2. Don’t cook cold. Bring the meat to room temperature before cooking it.
3. Oil the meat, not the pan. …
4. Roasting — salt plus heat equals crispy & delicious. …
5. Keep stir-fry moving. …
6. Rest it. …
7. Venisons best friends are…

What’s the best way to cook deer meat?

Cooking Venison Steaks. Grill the steak or cook it in a skillet. The best ways to cook venison steaks are on a hot grill, or in a very hot skillet on the stove. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly.

What do you soak deer meat in to tenderize?

Soak the venison in white vinegar for one hour after you have finished soaking it in the saltwater. This will help tenderize the deer meat and remove any leftover “gamey” flavor.

What is the best thing to soak deer meat in?

Soaking it

A lot of suggestions like to recommend soaking your game meat in vinegar. Seeing as vinegar is very acidic, this technique can often dry out the meat making it very tough. Instead, soaking the meat in milk or even buttermilk gets much better results with most wild animals, especially with backstraps.

Do you wash venison before cooking?

Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. We don’t say this is necessary, but if you want to do it, fine. It won’t hurt anything. … After the soaking, empty the pan, rinse the meat then proceed.

How do you cook venison without the gamey taste?

In The Kitchen. Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton.

How do you cook venison without drying it out?

Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Preheat the oven to 350 degrees Fahrenheit.

What is the best seasoning for venison?

Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Herbs offer the perfect solution. Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats.

How long does it take to cook deer meat?

Place the steaks on the grill or in the pan and cook for about 5-7 minutes per side (this will depend on steak thickness), but keep an eye on the internal temperature. You want to pull the steaks at 125-130F for a medium-rare steak, it’s very important not to overcook venison.

How long should you soak venison in milk?

But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor.

1. Place the ground venison in a bowl. …
2. Pour milk or buttermilk over the ground venison until it is completely covered. …
3. Cover the bowl with a lid or plastic wrap and refrigerate for 12 hours or overnight.

How do you know when venison is done?

Suggested Cooking Times: Venison has a naturally deep red color that is much darker than beef, so you cannot rely on the color of the meat to judge its doneness. Venison will look incredibly rare when it is actually medium and if it looks a pink “medium” color, it is actually well done.

How do you make tough deer meat tender?

Pressure-cooking is a fast way to make tough cuts tender. Instead of a meal taking hours to slow-cook, pressure-cooking speeds up the process to under 30 minutes. Any recipe involving braising or slow-cooking is an excellent choice for pressure-cooking.

How do you tenderize deer meat?

Liberally salt both sides of steaks. Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. Pat dry with paper towels.

Can you soak deer meat in apple cider vinegar?

One method is to remove any excess blood from your meat. … Another option is to simply soak the meat in buttermilk, salt water or water with a little vinegar or apple cider vinegar added. Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste.