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Back Strap that tasted like boot leather
Ended up vacum sealing a nice back strap back in December. Thawed for Super Bowl but ended up that there was too much beer food and I didnt want to waste good meat. Anyway a couple of days past before I could cook it, due to the fact that it was at the home of the party thrower... Anyway heated up olive oil, seasoned the meat, seared it, cooked it til it was still redish on inside, and then...................It TASTed LIKE cRAP. What went wrong? I ate this does tenderloin the night of the kill and it tasted bad as well. When I say bad it didnt melt in your mouth or taste awesome. It was tough and gamey bad. I have harvested 3 this year that were sooo good from start to finish. Was this doe just bad meat? Thanks for helping
Ron |
try goin for rare...the meat is cooked by the time it looks rare..jmo..reddish aint cuttin it...just giver er a try, act like its tar tar or something. cook and eat it rare.
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Hey Baked. I love it rare. I let it come to room temperature before cooking, and sear it , and than back off the heat. Then rest a little. I love the way venison tastes, than eating what I ate threw me off. I never overcook red or white meat. I offshore fish and I would rather eat my catch raw as well. I dont know at this point. Hopefully it was me........ Thanks
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Sounds like over cooked.....I'd try the rare cook at lo heat.
JMO Dan |
It sounds to me like it was frozen to quickly and the body heat wasn't allowed out of it. Letting meat cool down to allow the body heat out is important. When freezing to quickly it will cause the meat to taste bad and would require more seasoning to try and make it taste better..
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It does sound like being overcooked is at least part of the problem. I am a firm believer in cooking on a HOT fire (stove, pan, oil smoking), removing when still red, not "redish" inside, which is probably just remnant juices, and serving immediatly. By the time it was served it was probably well done.
Perhaps it wasnt cooled as well, and possibly contaminated? |
did you wait til the rigor went away before storing it in the freezer?
Originally Posted by rlpsystems
(Post 3575767)
Hey Baked. I love it rare. I let it come to room temperature before cooking, and sear it , and than back off the heat. Then rest a little. I love the way venison tastes, than eating what I ate threw me off. I never overcook red or white meat. I offshore fish and I would rather eat my catch raw as well. I dont know at this point. Hopefully it was me........ Thanks
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It sat in fridge for four days before it was packed and froze.
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cut up? or whole? there is a chemical reaction in the animal when it dies...inducing rigormortis ...and another later that reverses the rigor, after this is when it is the best time to cut it all up. maybe google and you can read more on it.
Originally Posted by rlpsystems
(Post 3576159)
It sat in fridge for four days before it was packed and froze.
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After dressing it remained whole for the four days, than it was cut up into 6" pieces.
Thanks for the info I will google rigor deer |
Goggle a digital meat thermometer and a clue. Salt and pepper. Sear that piece of ash all around, shove the probe in whilst putting in a 375 oven. Leave it in there until she comes to about 137. Pull it out and let her rest for about 10 minutes. Inside temp will probably hit about 146 or so. Eat it. That's about as basic as it gets. Can't do that, go back to jerky.
800 posts, what a fn waste of time..... |
Originally Posted by vabyrd
(Post 3576605)
Goggle a digital meat thermometer and a clue. Salt and pepper. Sear that piece of ash all around, shove the probe in whilst putting in a 375 oven. Leave it in there until she comes to about 137. Pull it out and let her rest for about 10 minutes. Inside temp will probably hit about 146 or so. Eat it. That's about as basic as it gets. Can't do that, go back to jerky.
800 posts, what a fn waste of time..... |
If the fresh meat tasted bad, I would say that either the meat wasn't properly field dressed and handled properly and or the deer was very stressed befor being Killed, such as been run by dogs, yotes etc and it could have been a very old doe.
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Originally Posted by noidurism
(Post 3576694)
it is not a waste of time if your helping out a fellow hunter. you make it sound as if you know everything and everyone else is stupid. you deserve a couplefor that.
When it comes to cooking vittles, I'd say yep... There are two major problems cooking venison. First is overcooking it, second is not letting it rest. You don’t need a bunch of crazy spices or tenderizers to make it taste right. Here’s how to do it, works with backstraps, roast, whatever. Venison roast or backstrap salt black pepper garlic powder Olive oil Red wine Beef stock Butter Mix 2 parts salt with one part pepper and one part garlic powder. Coat meat liberally, let sit until room temperature. Heat few tablespoons of olive oil in a cast iron pan on med/high. Brown meat on all sides, even the ends. Once you get good brown color remove and place on sheet pan. Insert a digital thermometer probe to the thickest part of the meat. This is key, get one with a probe that stays in the oven. Place in a 375 degree oven until it reaches 136 degrees (why 136? I don’t know, it just works). Meanwhile, take the skillet you were using deglaze with the red wine, about a cup, over high heat. Then add 2 cups of beef stock and set to high heat to reduce. When it reduces to about half, add a little butter to thicken. Back to the meat. When it hits 136, remove it from the oven and set it aside for about 8 minutes, or until you see the temperature stop going up, it will usually hit about 146-148 on its own. Once rested, slice and serve with the sauce drizzled on top. Serve with some braised red cabbage, paprika roasted sweet potatoes, and the rest of the red wine and you’re in for a treat. The trick is the resting and temperature. This ends up about medium/rare which is perfect for venison. The “gamey” taste that people talk about is usually from overcooking. Same goes for fish. Anyway, you can do any type of spice combination for the rub, experiment. My favorite sauce is a port wine reduction (Sandleman Tawny Port is my favorite) No stock is used with this sauce, but I do add some allspice and a little cayenne pepper. The port will reduce to a syrupy consistency. Pretty good, but pricey. For those sick of chicken fried and gravy….. |
Originally Posted by vabyrd
(Post 3576778)
. Heat few tablespoons in a cast iron pan on med/high.
do the heated spoons help spread the heat? When it gets close to half,. lol just teasin..you think there are so many ingredients , and to see i basically have done this recipe before, tells me we only have lil to work with lol...definitely experiment with flavors ya like...smoked is the best jmo |
Originally Posted by halfbakedi420
(Post 3576814)
dont bring me in it!!!
lol just teasin..you think there are so many ingredients , and to see i basically have done this recipe before, tells me we only have lil to work with lol...definitely experiment with flavors ya like...smoked is the best jmo Kosher/sea salt and ground black pepper is all you need for a good piece of meat. Temperature and technique is the difference between food and garbage. |
Hey, thanks for all the suggestions and help. I will more closely monitor the cooking temp and time. I would hate to have vabyrd have to post about this anymore
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Originally Posted by vabyrd
(Post 3576778)
When it comes to cooking vittles, I'd say yep...
There are two major problems cooking venison. First is overcooking it, second is not letting it rest. You don’t need a bunch of crazy spices or tenderizers to make it taste right. Here’s how to do it, works with backstraps, roast, whatever. Venison roast or backstrap salt black pepper garlic powder Olive oil Red wine Beef stock Butter Mix 2 parts salt with one part pepper and one part garlic powder. Coat meat liberally, let sit until room temperature. Heat few tablespoons of olive oil in a cast iron pan on med/high. Brown meat on all sides, even the ends. Once you get good brown color remove and place on sheet pan. Insert a digital thermometer probe to the thickest part of the meat. This is key, get one with a probe that stays in the oven. Place in a 375 degree oven until it reaches 136 degrees (why 136? I don’t know, it just works). Meanwhile, take the skillet you were using deglaze with the red wine, about a cup, over high heat. Then add 2 cups of beef stock and set to high heat to reduce. When it reduces to about half, add a little butter to thicken. Back to the meat. When it hits 136, remove it from the oven and set it aside for about 8 minutes, or until you see the temperature stop going up, it will usually hit about 146-148 on its own. Once rested, slice and serve with the sauce drizzled on top. Serve with some braised red cabbage, paprika roasted sweet potatoes, and the rest of the red wine and you’re in for a treat. The trick is the resting and temperature. This ends up about medium/rare which is perfect for venison. The “gamey” taste that people talk about is usually from overcooking. Same goes for fish. Anyway, you can do any type of spice combination for the rub, experiment. My favorite sauce is a port wine reduction (Sandleman Tawny Port is my favorite) No stock is used with this sauce, but I do add some allspice and a little cayenne pepper. The port will reduce to a syrupy consistency. Pretty good, but pricey. For those sick of chicken fried and gravy….. |
Did you do a good job of removing all of the fat? "Gamey" flavor in venison is usually from only the fat. It also may be gamey if left above 40 deg too long.
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There was no fat on the backstrap and I was pretty careful about keeping the meat cool, as in below 40. Another thing that I'm wondering about was the tenderloins. I shot the doe around 4:30pm in Virginia on Dec 11. Gutted 30 minutes later than fully dressed out by 8pm. Now when I cooked up the tenderloins to celebrate the kill they tasted gawd aweful. I know they were not overcooked because a couple of people thought the raw meat would make them sick. Question is. Do you need to age all cuts to allow enzymes to break down tissue or/are tenderloins/backstrap tender off the bone?
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