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Old 03-29-2009, 02:38 PM   #1
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Default tips on keeping deer tender

I have a hell of a time keeping deer tender whenever I cook it. No matter how I cook it. :banghead:banghead:banghead



No wonder they turn it all into sausage and burger. Any helpful info?
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Old 03-29-2009, 02:48 PM   #2
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Default RE: tips on keeping deer tender

How are you cooking it and at what temp. (med rare, med, well)
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Old 03-29-2009, 02:53 PM   #3
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Default RE: tips on keeping deer tender

Ive tried grilling it over the flame, off to the side, in foil, on low high and everything in between. Sometimes its better than others and the flavor is never an issue I just want it more tender.



I grill all the time. We cook steak, chicken, pork and fish routinely with great results. Something about deer isnt working for me.
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Old 03-29-2009, 03:32 PM   #4
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Default RE: tips on keeping deer tender

Have you tried "aging" it??

Hang bigger peices (quarters ) in a big refigerator for several weeks. It is better to leave skin on and hang whole in a cooler for this. This is common practice for better beef.you can vacuum packe smaller pieces and store for several weeks, but dry aging is better.

Just like in the grocery store, if you find one "on sale' due to date expiring; especially the larger vacuum packed peices, they are the best!
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Old 03-29-2009, 03:49 PM   #5
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Default RE: tips on keeping deer tender

yep...aged = tender



also, you can't make an old buck taste like yearling doe

you can also try marinating in red wine and teriyaki for at least a day....that's what I do
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Old 03-29-2009, 03:59 PM   #6
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Default RE: tips on keeping deer tender

When processing you need to cross cut the grain ofthe meat....or it will be tuff...alot of processors cut the whole hind quarter at once(with a band saw)and some pieceswill be 1/4 cut with the grain(not all muscle grain runs in the same direction)...I always debone and get individual whole muscle groups then freeze them whole with silver skin and all on it(keeps from any freezer burn)...I've never had a tuff piece of meat and grill deersteaks all the time...and do not over cook it either!!!:letsdrink....

I do try and let it age for a week before processing too....I had a old refrigerator just for 1 deer....I could stuff the whole thing in it...if the weather wasn't cold enough for ageing....but I live in Ohio...so the weather is more forgiving on the ageing too.
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Old 03-29-2009, 05:00 PM   #7
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Default RE: tips on keeping deer tender

You have to beat your meat!
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Old 03-29-2009, 06:29 PM   #8
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Default RE: tips on keeping deer tender

Quote:
bigone (3/29/2009)You have to beat your meat!
Thats funny!!!!!!!!
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Old 05-04-2009, 03:33 AM   #9
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Default RE: tips on keeping deer tender

If you don't have a fridge to use, just soak it in ice water in a cooler for about a week. I also usually pre-soak my meat in salt water for a couple of hours before cooking. It helps get all of the blood out and helps with the gamey taste(especially with older deer).

Also the key to cooking deer, steak, or any red meat is to make sure that it is room temperature before throwing it on the grill. Cooking frozen or chilled meat makes it dry out faster on the grill. I always cook it about medium rare as well.

You can also inject it with an injector kit. This works especially well with loins. Just don't make your injecting marinade to strong. It's more about the moisture and not a strong flavor!

Hope this helps a little.
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Old 05-04-2009, 07:00 AM   #10
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Default RE: tips on keeping deer tender

Several methods:

#1 cut the steaks thin enough so that you don't overcook them.

#2 marinate them w/ garlic salt, and water for 30 minutes

#3 hammer/ beat the steaks to tenderize them



I take all of my deer to a processor, and he runs them through a cuber. This breaks up the strands and grain that normally make it tough to chew.



Now to the good part:

Salt and pepper small pieces of venison and roll in flour before frying.

After you finish frying the meat, make gravy from the left over grease.

Now pour some of that gravy over white rice, and have some apple sauce on the side.



You try this once, and you'll do it again.





Try it,
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