Step 2. Step 3. Step 4. Step 5. Step 6. Tip Consider soaking the meat in buttermilk instead of vinegar for a heightened level of tenderness. Warning Never reuse brine as it is full of deer blood. Venison steaks are best cooked to medium-rare and left on a covered plate to keep warm. Leaving them on the grill too long or to keep them warm will also result in dry steaks. When rigor mortis sets in, the animal stiffens. Combine all ingredients except venison in a large bowl.
Submerge venison in the marinade, cover with plastic wrap and refrigerate at least 8 hours and up to 12 hours. Heat broiler, stovetop grill pan or grill.
Remove venison from marinade and season with salt and pepper. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Experienced wild game cooks know that all deer meat is not the same. Some is more tender than others. Many cooks as well as hunters believe that meat from an older deer will be coarser and tougher than that from a young animal. Some probably can tell by the look and feel of a piece of meat if it will be tender or not.
A suggestion is to soak the meat in solutions of salt and water, vinegar and water or buttermilk if you suspect it could be tough. Fruit juices can be used as pre-cooking treatments also, but here we are getting more into the marinade process than in the soaking action.
Apple juice goes well with almost any meat — deer or domestic like pork. Cherry juice, pineapple juice and others can be used, and citrus juice — orange, lemon, lime, grapefruit —can be something of a crossover in that the acid can work similar to vinegar and buttermilk. Soaking and marinading deer meat applies to the various cuts of meat but not to ground deer meat — hamburger. Tan or yellow lumps on the inside surface of the rib cage or in lung tissue may indicate tuberculosis, which has been found in deer in Michigan; humans can contract the disease by handling or eating the meat.
Mayola Malkin Pundit. Is deer meat healthy for you? Venison is low in saturated fat. And where's it's low in fat, it's high in protein—that's why eating venison is great for anyone trying to build lean muscle.
Venison is also great for those on restrictive diets. Efrem Krueger Pundit. How long can deer meat sit in fridge? For whole pieces of meat like steaks and roasts, you've got days of freshness if you refrigerate. If frozen, that extends to months.
Some say that frozen venison will keep in your freezer for up to 2 years. Ground meat and sausages will keep well days in the refrigerator and months in the freezer. Krasimir Uselli Pundit. Will deer meat spoil overnight? If the temp will stay in the mids or lower you should be able to leave him all night. The meat should be okay, but no guarantees; if it has spoiled , you will know by the rancid smell when you gut. But if the temp will be in the 40s or 50s or up that night, the meat will almost certainly spoil if you wait 12 hours.
Xavi Gavino Teacher. What happens if you eat bad deer meat? However, there are some concerns about eating deer meat that go beyond fat content. This always fatal illness is a degenerative brain disease similar to Mad Cow Disease, also known as BSE bovine spongiform encephalopathy. Khadijah Vinasco Supporter. Does milk tenderize venison? Marinating and soaking. Frode Querre Supporter. How long is thawed venison good for?
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