Follow these steps and youll be set to have a nice, juicy and flavorful piece of meat thats the start of your plate! Unfortunately, your negativity will affect my business and if it will be impactful for others going forward. Its too risky, Now we are getting close to the fun part. There shouldn't be any grease to drain as . Slather a good bit of BBQ sauce on the ribs, coating both sides. Happy from Switzerland . No matter how I prepare it, she can still taste that it's deer and not beef. Tell them thanks but no thanks, and run away! Did not get the deer into refrigeration fast enough6. A disorder called Chronic Wasting Disease (CWD) is spreading among deer in a number of states. For 30 years, I have been eating deer that have been shot with lead bullets, and my kids have eaten it ever since they had teeth. What is the best eating wild game? The action you just performed triggered the security solution. Step 2: Boiling. Never cut yourself short using that stranger that does a post on a social media, group to make some extra cash. Fat is fundamental to creating a juicy product. The objective is to get the meat temperature below 40 degrees as rapidly as possible. After you get your meat sliced to your liking, tenderize it if you need to with a meat tenderizer and soak it in buttermilk for at least an hour in the fridge (if not overnight). Do this for at least two days, checking the ice a couple of times per day in especially warm weather. Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Add in additional chopped fresh vegetables like carrots, mushrooms, or celery if youd like. This will lead to a great tasting meat that falls off the bone, leaving you with a plate of clean, white, glistening rib bones. If you like sticky saucy ribs, go ahead and slather more BBQ sauce on them as they come off the grill. steak out of the freezer in a month, the seal on the bag will have given way, and your meat will have, freezer burn like if you left it out on the ice in antartica for a month. Click to reveal Chili powder and cumin are some of the greatest seasonings for deer meat You can chop venison into bacon, steaks, and minced meat. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. Place each piece of coated meat in your hot grease. You can cut Venison into specific parts like sausage, steak, jerky and minced meat. You also want to pat your steaks entirely dry with a paper towel before cooking them. preparing your meat and making it stay delicious. Outside these factors, venison will not taste exactly like beef, so if youre expecting that, youll be in for a surprise. loaf pan. It has to happen quickly, unless its really cold outside. Cut it, all out, even a thin layer of fat or connective, tissues, can make the meat go from good to. Venison Ribs - Don't Waste Time Grinding Deer Rib Meat It is also easier to fit a deer into a cooler with cold water or, better yet, ice water which transfers heat away more rapidly than ice. I am not a certified nutritionist or medical professional, and the nutritional data on this site have not been evaluated or approved by a nutritionist, registered dietician, or other medical professionals. If your friends and hunting buddies tell. In deer hunting we have to proactively take action to get great tasting venison. Was not prepared well (overdone, sliced with the grain, not tenderized, poorly seasoned etc.)11. However, many foods venison included can be toxic if handled improperly. If you want extra coating- after you flour it, dip it back into your buttermilk, and re-coat it with your flour mixture. Uh, kinda unhelpful by leaving out your marinade recipe ingredients and proportions. Combine brown sugar, mustard and vinegar; pour over meat loaf. Again, this recipe works best with steaks that are at least 1 inch thick, but you can use this method for a flank steak or a thinner cut, just alter the cooking time. pellet grills from Traegers are amazing. Get your copy here! My mother, who claims she can detect venison in any recipe, didn't have a clue it was in this tender meat loaf until we told her after dinner. As an Amazon Associate, I earn from qualifying purchases. First, take out the bones from the meat so that you get a chunk of deer meat. Obvious => easy => higher likelihood of trying => positive results => more positive comments. I didnt know what Italian seasoning is so I used parsley instead in the marinade and it was awesome. to eat meat. As exciting as it is to run out there and stand proudly with your new, When you drop that buck, the timer starts ticking. A living deers temperature is similar to a humans (just under 100 F), so any air flow cooler than that will help cool the meat. Butcher Shop Taking the Game Out of Your Deer Meat - Tuesday July 18, 2017 - Tom Carpenter Specific foods that deer eat in different parts of the country along with the methods of field-dressing, and time from death to getting the meat in the cooler, all can play roles in the flavor of the meat. But, for good deer management its important to take out the, bad genes in the area to ensure good healthy strong bucks, with massive racks in their old age. Taste of Home is America's #1 cooking magazine. Gut shot or stomach shot4. Gun-hunters can reduce lead risks by using copper bullets, making shots on the neck or chest where there is less meat, making one-shot kills, and discarding meat near the wound channel. Save my name, email, and website in this browser for the next time I comment. Keto Tacos With Cheese Shells Easy Recipe, Mouth-Watering, Protein-Filled Vegetarian Freezer Meals for New Vegetarian Moms, Ridiculously Fun Family Activities You Have to do this Summer, 1 to 2 pounds of tenderloin, backstrap, or ham sliced to your liking, 3 cups of buttermilk or enough to cover your meat in the bowl or pan, 2 Tablespoons of salt for seasoned flour + extra for seasoning meat, Dash of pepper for seasoned flour + extra for seasoning meat, 1 cup of cooled bacon grease or 3 cups of vegetable oil. Directions. The ideal BBQ rub should consist of some mixture of salt, sugar, paprika, and other good stuff. You can easily swap out any ground beef in any recipe for any, meal for ground venison (with pork fat added), and it will taste better than the original. Fast forward about 6 years and Im sitting here releasing my very first cookbook thats all about cooking venison. Your email address will not be published. Place ground fat into large stockpot, adding 1 cup of water, cover, heating with the lowest heat possible so it doesn't burn. However, dont target good gene young bucks. You want the inside of the venison steak to have a, medium-rare cooked to perfection taste for the best in taste and texture. Remove the steaks from their packaging and put them on a plate or in a bowl lined with a paper towel. Jared and I had just started dating and I invited him on a camping trip with my friends and I. Then, get your venison; remember to keep a little bit fat, too, as it will add to the patty's flavor. How to make spaghetti sauce with ground deer venison. If you arent fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that its more pleasing to you. The Minnesota Department of Agriculture examined 1,239 deer samples from 39 commercial deer processors and found lead in about 20 percent of them, and just under 90 percent of the deer processors were holding some contaminated meat. If you click a link on this, page, then go on to make a purchase, we might receive a commission at no extra cost to you, and does. Otherwise you will end up with meat from somebody elses gut shot, spoiled from aging, their meat in warmer weather for a week, even though you treated your meat perfectly from start to. It stops the stickiness process of the meat to the blade. Clean your knife if you get into some hair from the hide, or anything that isnt meat. Wild venison on the grill can't be beat. Serve with fresh pasta or if saving for later, let cool, then transfer to canning jars and let fully cool before sealing. Gain confidence with this free PDF in a few short minutes. The tender loins and back strap dont have to be tenderized. Make a double batch and freeze half! Let simmer for 30-40 minutes, occasionally stirring. to take those bucks out of the gene pool, and the younger they are, the better tasting they are. Getting the organs out, and field dressing your deer to the point where you can get it on ice is of the, utmost importance. If youre marinating your steaks, add your venison to a zip-top bag or a bowl with a lid. you to marinade your venison in italian dressing for two days, smack them right in the face and disown them immediately. We tried to salvage as much of the deer as we could, but it was strikingly obvious that the part of the deer that had lain in contact with the ground had spoiled, but the upper-side still looked fine. 1 slice: 204 calories, 4g fat (1g saturated fat), 125mg cholesterol, 783mg sodium, 16g carbohydrate (6g sugars, 1g fiber), 24g protein. Sign up for my newsletter and never miss a sharp in a jiffy. This savory homemade spaghetti sauce made with ground venison is a great all-purpose sauce to have on hand all year round. We highlight, products and services that you might find interesting. First, chill your instruments in the freezer like your grinders tray, auger, plates, and blade. (2) take a hacksaw and make quick work on separating rack of ribs from the backbone. Pat the steaks dry, wiping off the marinade, but DO NOT rinse them off. It shouldn't be. You certainly dont have to marinate venison steak but it helps if youre learning. If you will look closely at your meat there are tiny lines running through it, all running the same direction. The accidental hunters wife turned bestselling cookbook author. Venison has a distinct earthy, almost rich flavor, owing to a deer's diet of. Add in the ground venison, salt, and pepper and cook until no longer pink. Done correctly, the boiling process will both (1) render fat out of the ribs and (2) tenderize the rib meat. Home Meat How Do You Make Venison Taste Good? Swap in ground elk meat if that's what you have on hand. Steve Bartylla showcases the step-by-step process of preparing and planting a seed bed that will attract and hold those elusive bucks. Its important to skip young bucks, as long as they have good antler, genes, and go for older more mature bucks. Im all about making things easy on you and laid-back recipes, but if you overcook your meatyoure going to be sorry. Anyway, moody mark and miserable mike should get a life, maybe pick up a hobby or something. Required fields are marked *. With venison steaks, I marinate for at least 3 hours, but up to overnight. Ground venison comes from deer, which are by nature much leaner animals than cattle. This will not make your food go bad, it simply ensures more even cooking because the center wont be cold when you cook to medium-rare (more on this below). Soaking your meat in buttermilk helps with the tenderness, takes a little bit of the gamey taste out of it, and helps flour to stick better when your battering it. After the ribs have sat with the rub on them for a good 10 minutes, get out your BBQ sauce. Your email address will not be published. Take your seasoned venison ribs to the grill.