Martinate in Milk???
#5
RE: Martinate in Milk???
There's not much fat to get out of venison. I like to tenderize strips and put in milk for a few hours. I fry them up and they melt in your mouth and taste great. I don't always put them in milk for this long though, but I always use milk for my batter. The key to having tender meat is to tenderize it.
#10
Join Date: Oct 2005
Location: East Texas
Posts: 367
RE: Martinate in Milk???
My grandmother would soak meat in buttermilk (sour milk for all of y'all north of the mason dixon) if it had not bled out well. She said it helped soak the blood out of the meat and would cut the liver flavor.