Fried Venison (Deer) Steaks Recipe - Food.com (2024)

FAQs

What do you soak deer meat in before frying? ›

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

A good rule of thumb is to use high heat when cooking venison steaks that are 1 inch or less and around medium-high to medium heat for thicker steaks. It isn't a bad idea to have a "cool zone" on your grill when cooking thick steaks. This means having a section of your grill set at about medium heat.

so don't overcook them you want them to be like rare plus medium rare so hot and fast. and then if you have tougher cuts like large roasts to meat. you're gonna wanna raise those low and slow. so add some liquid and cook until they're really tender.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

Because of this very important distinction between other types of meat (beef, pork, etc) that tend to be more “fatty”, venison is very easy to overcook. Overcooking any meat, especially meat that has little fat content will ultimately dry it out, making the meat tough and harder to chew.

Use ingredients like red wine, garlic, onion, and herbs such as rosemary and thyme to infuse the meat with flavors that are reminiscent of beef. Acidic components in the marinade also help tenderize the meat, making it more similar to the texture of beef.

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

Do you season venison before cooking? ›

Season just before you cook. Season with plenty of salt and freshly ground pepper just before cooking. Salt helps bring the moisture to the surface of the meat, but if you season too early the venison will dry out. Start with a hot pan, plate or grill.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

Soak the Venison in Vinegar

Soak the venison in white vinegar for one hour after you've finished soaking it in the salt water (you don't have to dilute the vinegar with water). This will help tenderize the deer meat and remove any leftover "gamey" flavor.

Brines and marinades are fantastic for tenderizing meat as well. I usually reserve brining for my fowl recipes such as wild turkey or pheasant, but many people brine venison.

This is one of the worst things to do to any animal carcass after its slaughter. Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass.