Deer meat — also referred to as venison — is tender, moist and flavorful when prepared correctly. When it hasn't, the result is a dry, tough and unappetizing meal. Ensure a tender piece of deer meat is served to your family and guests by following a few basic preparation.
Things You'll Need
Meat tenderizer tool
4 tbsp. olive oil
3 tbsp. white wine vinegar
Juice of one lemon
1 garlic clove, chopped
2 tsp. sea salt
2 tsp. black pepper
- Place the meat in a plastic container and keep the deer meat in the refrigerator for 1 to 2 days. This allows natural enzymes to break down and tenderize the meat. Keep the temperature between 32 and 40 degrees Fahrenheit.
- Take the meat out of the fridge and remove it from the plastic container.
- Tenderize the meat with a meat tenderizer tool. This is a handheld tool with various blades that break down the muscle fibers. Push the blades down. into the deer meat about 10 to 15 times per side.
- Combine the marinade ingredients -— olive oil, white wine vinegar, lemon juice, garlic, salt and pepper — in a mixing bowl and submerge the deer meat.
- Place the bowl with the meat in the refrigerator for between 4 and 24 hours. The mild vegetable acid tenderizes the meat while the other ingredients add moisture and flavor.
- Grill the deer steaks over a hot fire to ensure the deer meat is cooked quickly.
- Turn the steaks one time and cook for 3 to 4 minutes per side. This ensures the steaks are cooked no more than to medium-rare, leaving them tender with a juicy, pink center.
- Check the internal temperature of the deer meat with a meat thermometer. Cook the deer meat to 130 degrees and remove immediately. Overcooking deer leads to dry, tough meat.
- Let the deer meat rest 10 to 15 minutes before serving. Allowing the meat to rest brings the natural juices back to the center of the meat.
- Cut the deer meat across the grain. If you cut with the grain, the meat will be tough.
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Cook deer roasts with low heat for longer time periods. Using a slow cooker allows you to add moisture so the meat is tender. Cooking time for slow cooking requires about 20 to 25 minutes per pound.