About a decade ago I received some backstrap to try cooking venison for the first time. This gracious gift came with precise instructions: soak the steaks in buttermilk before grilling. I’m sure most venison enthusiasts have heard this advice before. I find that people fall in one of two categories via
How long do you soak deer meat?
Allow the venison to soak for 24 hours. After eight hours, remove the venison and set it into a new batch of brine. via
What is best to soak deer meat in before cooking?
Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed. via
How long should I soak venison in buttermilk?
Twelve hours seems to be the right amount of time for the buttermilk to work its magic, so try to remember to get the thawing and marinade process going the day before you plan to cook. Simply rinse and drain the meat, dry and cook. via
What is the best thing to soak deer meat in?
A lot of suggestions like to recommend soaking your game meat in vinegar. Seeing as vinegar is very acidic, this technique can often dry out the meat making it very tough. Instead, soaking the meat in milk or even buttermilk gets much better results with most wild animals, especially with backstraps. via
How do you get the gamey taste out of deer meat?
In The Kitchen
Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Simple as that. via
How long can deer meat sit in fridge?
Store fresh raw venison in the refrigerator for no longer than three to five days ( USDA Food Safety and Inspection Service, 2011, May). Use cooked venison that has been safely refrigerated within three to four days. ( USDA Food Safety and Inspection Service, 2011, May). via
Should you rinse deer meat?
Rinsing out the cavity with cold water soon after the deer has been killed can help by removing any bacteria that is a part of the spilled material. In most cases, leaving the hide on the deer keeps the meat surface clean (prevents bacterial contamination) and prevents the outside of the carcass from drying out. via
What spices go best with venison?
Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats. via
How do you tenderize deer meat?
Liberally salt both sides of steaks. Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. Pat dry with paper towels. via
Do you have to soak venison in buttermilk?
Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor. via
How long do you soak backstrap in milk?
How long do you soak backstrap in milk? Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour. via
How do you cook venison without drying it out?
Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Preheat the oven to 350 degrees Fahrenheit. via