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How did you cook venison today?

I need some tips on getting backstrap a bit more tender. Cooked some last week, medium rare as always and while delicious, was just a bit more chewy than usual. yall doing anything extra to tenderize??
 
I need some tips on getting backstrap a bit more tender. Cooked some last week, medium rare as always and while delicious, was just a bit more chewy than usual. yall doing anything extra to tenderize??
Salt it way ahead of time and put it in the fridge uncovered on a ceramic plate. Just salt, coat the whole hunk of meat. And don’t be super shy about it. Give it at least 2 hours in the fridge, then add whatever other seasonings you want and put it back in said fridge. Then go pretty much right from the fridge to the grill or whatever you’re cooking on. Look up “salt brining” or “dry brining” and that’s what you’re doing. Scientifically proven to be the best marinade for maintaining tenderness and juiciness.
Another thing you may already be doing is to flip it often, not just when you think you should. I’m talking ever 30-45 seconds, turn that SOB over or around or both. If it takes you 5-8 minutes to cook (just by example) then let it rest for 10 minutes and thank me later lol.
I’ll pull it off the grill at 125 and cover it tightly in foil. Rest until 135-140 then uncover. Slice a couple minutes later.
Can put butter over it at any point from grill to foil, and that will surely tenderize and moisturize.
 
Can we get the recipe for this? step by step PLEASE ! lol
 
I’ve been trying my hand at making deer jerky the last couple of days. This batch needed about another hour as it started sweating a lot of moisture out after I put it in the fridge. The next batch turned out much better but no pics of that one. Already vac sealed in small batches and in the freezer.
 

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Made some simple hind quarter steaks last night … hit them with the meat tenderizer mallet; salt, pepper, garlic powder on one side and onion powder on the other side; seared in a hot skillet for a couple minutes on each side then skillet in the oven at 425 long enough to get to 135 internal temp then pulled and rest for 10 minutes.


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I need some tips on getting backstrap a bit more tender. Cooked some last week, medium rare as always and while delicious, was just a bit more chewy than usual. yall doing anything extra to tenderize??

Some deer are just harder to chew than others.

One thing I found that makes a difference is aging vacuum sealed backstraps (wet age) in the refrigerator. You can really tell a difference by 10-14 days.


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Some deer are just harder to chew than others.

One thing I found that makes a difference is aging vacuum sealed backstraps (wet age) in the refrigerator. You can really tell a difference by 10-14 days.


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I've been waiting aging every deer anywhere from 14-30 days for the last several years. This year, due to my extra fridge crapping out I dry aged all three of my deer for 7+ days, and didn't wet age any of them. I have noticed a difference. My backstraps this year have been noticeably tougher than in years past.
 
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It’s snowing at the beach so Chili seems appropriate.


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The other night I took deer burger (no fat added) and mixed in some panko bread crumbs, soy sauce, salt and pepper; formed slightly larger than golf ball size meatballs then flattened them each on parchment paper; put a little cheese in the middle then folded them back over and pinched the ends; baked in the oven at 425 for 15 minutes. They sort of looked like little meat empanadas.


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