Another way to get venison steaks tender..
 

A friend from New York sent me some venison cube steaks.I could cut them with a fork.

I went on Walmart Online...and for 97 cents shipping I recieved this gem yesterday. I'll let ya know how they turn out tonight....I'm thining it may be a 5 star { -;

http://www.walmart.com/ip/Weston-Mea...rizer/13291804

Al righty...I cubed 1/2 of a back strp.{ One side} made about 25 medalions...{ Nice Illonois deer} I was going to have them for dinner tonight or at least 1/2 of them..but my son's birthday is Feb. 5th..I 'm freezing them littel nuggts..but I tried 3 for breakfast..First..I put a piece of fatty bacon in a cast iron tiny frying pan..I salt and peppered the 3 nuggets...and quick fried..YES!!!!! These are AWESOME and can cut with a fork..
The cuber/tenderizer is simple to wash too..I was shocked ..took about 2 minutes tops for a great job..
so I'd rate this method of cooking a 5 star..and as you all know..my standards are high..I don't rate nothing 5 star unless it can be cut with a fork..

An advid hunter once sent me some cubed steaks..I was shocked..he does all his steaks like this...the machine is very solid...and has noting but very good ratings...simple to put together..takes about 5 minutes tops..I leave mine assembled until I wash it..then..you just take out two thumb screws..2 minutes max..for complete wash and reassemble. I LOVE IT !!

Good grief..when I posted this..it was 97.00 ..I just pulled it up..it now cost 99.00
MAN we are in a recession for sure..I have a grinder and a cuber now..they are both great but this cuber is more practical..and much easier to clean.

A pressure cooker makes roasts sooooo tender that it falls off the bone. You can cut a 3" roast with a fork. For liquid in the pressure cooker I use 2 cups of beef bullion and set the roast on a rack. Add onion and garlic & cook for 1 hr.

Thanks for sharing...

I just cubed my first venison steaks....the most tender I've ever had..the cuber takes 1 minute to disassembe and clean..One of the best hunting equipment buys I've ever made...

The steaks..were more tender than the ones you buy from the store..could easily cut with a fork..my wife doesn't normally like venison because of the toughness..she liked these alot.

I guess my question would be...why cube the backstrap?????

Well..IMHO the buck backstrap is somewhat more tougher than the doe..cubing doesn't take away from the taste or quality of the meat..it's still venison ..that has been tenderized..Most of you know that the tenderloin and the backstrap are 2 different cuts of meat..the tenderloin does not need tenderizing at all.

I have NEVER had a backstrap that was tough in the least little bit!!! Thats why I asked the question!!! And yes I do know the difference between tenderloin and loin!!!

I use this , not only on venison but any meat.

http://www.cabelas.com/product/Jacca...h-All+Products

Even on Tbone and ribeye??? if so why??? and why not just buy rounds steak and tenderize it save a bunch of money!!!!!!!

No only on cuts that need it, or if making veal or chicken parm, flattens em out nicely .