deer meat tenderizer
 

I was looking at possibly getting a LEM meat grinder/tenderizer from bass pro. But before I spend that much money, I really want to make sure I'm getting what I want. I was a butcher back in the day, and I'm afaraid I might be disapointed, but a commercial tenderizer is very expensive. Have any of you folks used this product?

Like you, I'm trying to learn here, so excuse my question as I'm not trying to be snide: Why do you feel you need venison to be tenderized?

I personally like to keep it simple and throw a few spices on some deer steaks and fry them in butter. It takes about 10-12 minutes. Now I know of some people that don't have good teeth and want their meat more tender. To do that, I brown the steaks about 2 minutes on each side; heat on med-high, then add enough water to barely cover them. I cook them slow, about an hour or until the water almost evaporates, then put a little more water in until that's gone. Then I let it brown/simmer for a minute or two on each side, then serve. It comes out very moist and tender this way.

What parts of the deer will you be tenderizing? Will you be cooking steaks, roasts?

I'm assuming you tenderized venison before, correct? How did you do that?

Thanks,

iSnipe

I tenderize venison steaks to make venison marsala and it basically falls apart after cooking. I use one of those Jacardi hand press meat tenderizers and it works great. You know, the ones with the sharp teeth that punch through the meat? It's a little bit more elbow grease than one of those hand crank models but it works great. And you can throw it in the dishwasher for easy clean up afterward.

iSnipe, in the past i have always done my own processing. We would hack our steaks with one of those hammer looking jobs, which is ok. This year my wife wanted me to try a processor so we could get our steak tenderized, so I did. I had him tenderize all he could and hamburger for the rest. I was very impressed with the tenderized steak. It was probably 3/4 inch but yet still very tender. We really liked it. But the problem is, it cost $60. I dont want to spend that much for every deer we kill.

I use a commericial tenderizer, though have used & ate off the hand bombers. Just elbow grease and for the home butcher all that's required. In fact if it weren't for my uncle donating the commericial tenderizer thats all I'd use. I use the tenderizer for less choice cuts, only so much grind a guy can have and it if gives you another way to prepare it.

Usually you don't need to tenderize venison. You may be overcooking it which it pretty common. Med/rare will melt in your mouth. Also, if you do roasts or steak, let the meat rest for 7-10 minutes before slicing.

Mix 1/2 cup vinegar and water. Soak meat in mixture for 2 hours. Rinse meat and cover with milk. Soak in milk at least 2 hours. I always leave mine in milk overnight. Great for frying steaks, makes them really tender. Prepare meat with salt, pepper and flour. We like onion powder added. Fry as you would tenderized steak.
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there is never any need to soak venison,you are removing all the deer taste. why not just eat beef,because you must not like deer.

we never cut deer into regular steaks,i have a hobart meat cuber that works great. most of mine gets canned in quart jars

[QUOTE=srwshooter;3508409]there is never any need to soak venison,you are removing all the deer taste. why not just eat beef,because you must not like deer.


You don't use ANY flavoring? I mean nothing? Any seasoning changes the flavor, regardless of "soaking".
Do you just boil a piece of deer meat in water and eat it?

i surely have never seen the need to soak deer meat. i know guys that soak it for days. i either can it or cube it,except for tenderloin.