What's the best way to tenderize deer meat?

Answer 1

I like to cut it into small cubes then let it soak in buttermilk over night, then a kneading mallet can be used for additional tenderness. Also you can buy a meat tenderizer out of the cabelas magazine.

Answer 2

I like to age my venison when I can. I do this by hanging it is a cool location, preferably a walk in cooler when it is available. Wipe the deer carcass down with a vinegar solution about every day. Let the meat hang like this for a week or more. Then when you butcher it, be sure to cut across the grain of the meat. If you cut with the grain it will be tough. Cut across the grain and it will be tender. When you cook it, do not over cook it. Ideally, it should be slightly pink in the center when you serve it. Venison has little fat in it and so it will be dry and tough if you over cook it. If you want to grill it (not the best method of cooking) lay some bacon rashers on the meat to keep it moist. If you are cooking a roast, you can use a larding needle to put some beef caul fat into the meat to keep it moist.

Answer 3

to be honest with you just because it is deer meet people get all weirded out deer meet should be cooked the same way as beef but remember there is alot less fat so cooking times will need to be adjusted deer meet cooks faster

Answer 4

Tenderize Deer Meat

Answer 5

With a hammer (not joking).