How to Tenderize Steak – And Turn Cheap Cuts Into Prime Equivalents! Making Fried Venison Steaks. Venison Cube Steak: For the carnivores among us, few dishes are as delectable as wild game. We purchased it only for the reason that it came cheaper than its alternatives. Before you cook for company again, you may be wondering: Does vinegar tenderize meat? Round steak and cube steak can be a bit tough if you don't prepare it properly. Meat tenderizer powder is a product that uses natural enzymes from fruit to tenderize tough, inexpensive cuts of meat. Using a meat tenderizer; beat bith side of each steak; go crazy with it.. Using Frank Hot sauce- Add 2 1/2 Tablespoon of suace and toss steaks until they are all well coated in sauce. Step 5 Reduce the heat for steaks thicker than 3/4 inch. If you have more time to prepare your dish, however, let the marinade soak for at least an hour. How To Tenderize Any Steak (Even Cheap Steak!) It claims to tenderize tough cuts of meat without pounding. Avoid crowding the deer steaks in the pan. When you sprinkle the powder over your steak or chops, it starts to weaken the muscle fibers so they're eaiser to bite through. I like to pierce my steaks with a fork all over to further tenderize them (see the photo in the post), but this is optional. The University of Minnesota states that venison needs cooked to a safe internal temperature of 160 degrees F to prevent food-borne illnesses. (For even more flavor, add crushed garlic to the salt.) Place the steaks in a ziplock bag and pour in 1/2 cup of Worcestershire sauce. Only turn the meat once. The longer a steak spends over the heat, the drier it gets. Venison cube steaks, also referred to as minute steaks, are leaner than beef cube steaks. You don’t want to pound it into oblivion and turn the meat into mush, but a light pounding with the rough edge of a meat mallet will do the trick. The only time I do is when it was a big, older buck. The Day Before or 8 hours before cooking make sure the meat is fully thawed and cut to the size you want to fry them. When it comes to firing up your grill, however, these are the 5 best options for tenderizing a steak. Feb 5, 2017 - Deer meat steaks may need tenderizing before cooking because venison meat is often “gamey” in taste and can be tough. Let the steaks marinate for about 2 hours, or at least 30 minutes, turning the steaks occasionally for even saturation. How to Tenderize Your Cheap Steak with Salt. Pounding also has the advantage of flattening the meat, which allows it to cook more quickly and more evenly. Commercial Meat Tenderizer Cuber Heavy Duty Steak Flatten Hobart Kitchen Tool is yet another addition to the list of underperformers. Jack Scalfani of the YouTube Cooking with Jack Show demonstrates how any piece and cut of steak can become as high-quality as filet mignon. Best Way to Tenderize a Steak. Let’s talk about Cube Steak or as I like to call it, “what to make for dinner when you only have 10 minutes”. May 19, 2016 - Deer meat steaks may need tenderizing before cooking because venison meat is often "gamey" in taste and can be tough. When it comes to venison, marinades can tenderize and add flavor to this gamey meat. This comforting, flavorful dish, which is also known as chicken fried steak, usually is fried crisp and then topped with rich gravy. Written By: Mark Jenner. Though the process is meant to create tender cube steak, your cooking method can make the meat tough and chewy. If there's a hunter in your tribe, honor the animal and the hunt with this simple recipe fore true comfort food. Nov 1, 2014 - Deer meat steaks may need tenderizing before cooking because venison meat is often “gamey” in taste and can be tough. Allow the beer to tenderize the meat. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. Dec 31, 2012 - How to Tenderize Venison and Deer Meat | Venison Headquarters The most tender cuts of dear meat are the back strap and tender loin. The best method for tenderizing your steak depends on the cut and how you plan on cooking it. https://community.legendarywhitetails.com/recipes/cubed-deer-steak-gravy Use a few basic techniques before cooking to transform affordable but potentially chewy, tough steaks into melt-in-your mouth perfection. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. But pounding is a quick and easy way to tenderize a steak. You don't have to spend all your money on pricey steaks like rib-eye. https://wearychef.com/recipe/cube-steak-and-gravy-over-rice The tender loins and back strap don’t have to be tenderized. You can also allow the meat to marinate overnight, but be aware that very long marinade times tend to lend an unappealing gray color to the meat. If you’re using a grill to cook, preheat it to medium-high, about 450-500F. When you have a supply of the fresh venison cube steaks, cook them using similar methods as beef cube steaks. Cube Steak is as tender as can be and irresistible when smothered in a quick gravy made from onion soup mix—easy, simple, and hearty. The Best Cut of Deer Meat. Place the cube steaks in the milk and turn them to coat them in the mixture. Physically tenderize the meat. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. If you are presented with a tough piece of meat or venison, there are ways to make it more palatable. The soaking time depends according to how tough the steaks are and how tender you would like them to be. If you’re cooking in a pan, preheat a well seasoned cast iron pan over medium-high heat until it’s very very hot. Place the deer steak on the hot frying pan. Professional member of the NBGA (National Barbecue and Grilling Association) I'm a self-proclaimed BBQ nut, and the founder and chief editor here at Food Fire Friends. The cube steaks have a gamey flavor, and are high in protein and iron. Cook the meat as desired. recipe South Dakota Venison Chislic "My Mom used to make this a lot while we were growing up. Use your fingers to gently work the salt granules into the surface, breaking down the fibers of the meat. The acidity in the ingredients will break down the muscle fibers in the meat to make it easier to chew. You will notice some improvement in the meat's tenderness after only 15 minutes. 5. It is all just hogwash. Toughness in venison (or any meat for that matter) is determined by a number of things, the length of the muscle, the age of the animal, nutrition, time of the rut, etc. Saute or braise cube steak for best results. The goal of tenderizing is to break apart the muscle fibers. Step 4 Fry each side for 30 seconds or until the sides brown. In hindsight, it wasn’t a great way to make the purchase at all. Pound the steaks with a meat mallet and then marinade them in a mixture that contains acidic ingredients. From chili-spiked steaks to Szechuan deer, check out these new and unexpected recipe ideas for venison marinades and make tonight's dinner unforgettable. The hams make the best fried deer steak. Cube steaks won't be as succulent as braised beef chuck, for example, and you'll certainly never mistake them for beef tenderloin. Obviously, you can slowly cook some cuts on a smoker, or braise them in a flavorful liquid in an oven, slow cooker or pressure cooker. The lean venison meat may need to be marinated because the cuts can be tough, and cooking the deer meat hotter than … Don’t be fooled by it. Farm-raised venison is an easy meat to like, a lean and flavorful alternative to beef that can be cooked in much the same way. Like a marinade, however, you will get best results by soaking the steaks for four hours or overnight. Country fried steak is a dish usually made from either round steak or cube steak. (If you’re using a bowl, place the steaks in the bowl and pour 1 cup of Worcestershire sauce over them.) To properly tenderize a steak, lay the steak out on a plate and cover each side with approximately 1 teaspoon of coarse kosher salt or sea salt before cooking. Wild venison is more problematic, in part because it's often tough and can have a strong, gamy flavor. A while back, I purchased a grass-fed meat bundle from a local farmer and got 5 pounds of cube steak.I tried a bunch of different cooking methods and found myself repeating this … All you need is salt and about an hour or two, depending on the steak's thickness. How to Tenderize Venison How to Tenderize Venison – Overview. Nothing spoils a dinner party like a tough piece of steak. 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