Bacon and other Good Eats Cooking, recipes, how-tos, etc

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Old 02-25-2016, 07:24 AM   #11 (permalink)
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Originally Posted by James_Blond View Post
try a balsamic vinegar marinade. It should help tenderize it a bit. Whacking and slow cooking also help with tough meat.
that will work also. i would any flavor balsamic vinegar since you can get more flavor out if when you soak it in vinegar to tenderize it.
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Old 02-25-2016, 08:00 AM   #12 (permalink)
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Slow cooking will work. I've yet to find a fail proof way to tenderize steaks without over cooking though.

Most of the time I can my venison. It's time consuming but it keeps for a long time and is very tender.
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Old 02-25-2016, 08:43 AM   #13 (permalink)
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marinade it in something for 12 to 24 hours with some vinegar in it. I have used Italian dressing which is nice and simple, even in A1 sauce which was surprisingly tasty. If you salt and garlic it and let it sit in the fridge for a day, that will help a lot as well.
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Old 03-01-2016, 11:21 AM   #14 (permalink)
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Soak the meat in cold water for 24 hours to tenderize, pat dry the steaks, then broil in the oven. If presentation is important, sear the meat in hot oil or on the grill for a minute each side after broiling.

Mushrooms and onions with a little sauce/gravy...won't even know its venison.
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Old 03-01-2016, 08:18 PM   #15 (permalink)
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Just finished a roast from the same deer. Braised it in apple cider on the stovetop in a cast iron dutch oven for 3 hours. That turned out very, very tender. Falling apart even. Of course it's hard to screw up a braise.
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Old 12-04-2017, 09:24 AM   #16 (permalink)
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We gut them and hang in a cold garage for 1-2 weeks depending on the weather. 32-40 degree average is ideal.

Use sticks to spread open the cavity so it cools quickly.

Damn near every cut will melt in your mouth.

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Old 12-04-2017, 09:36 AM   #17 (permalink)
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Soak in coca cola for 48 hrs.
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Old 12-04-2017, 10:36 AM   #18 (permalink)
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I dry brine game [steaks/roasts] in general, it is slow but definitely helps tenderize the meat.

I just try to avoid tough venison so for a buck I tend to not worry about keeping steaks/roasts I just go ahead and grind it all up for sausage. That mitigates having any issues with toughness and fills up the freezer with good onion sausage.

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Old 12-04-2017, 05:23 PM   #19 (permalink)
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My grandfather taught me to marinate in buttermilk.
Something to do with the acidocis breaking down the fibers.

I may have it wrong about the chemical reaction, but I know it works. So much so that I dare anyone to try comparing two identical slabs of meat, one marinated in buttermilk and one not.
The difference will make you a believer.
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Old 01-13-2018, 11:32 AM   #20 (permalink)
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I'll contribute to the Necro as well.
Plain yogurt, soak overnight, shake off remaining so you still have a light coating, dredge in a little seasoned flour and fry it up quick.
The enzymes in the yogurt tenderize, same concept add the butter milk.
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