Thanks for sharing this wonderful recipe and tradition.If you will look closely at your meat there are lines running through it, all running the same direction. After you collect all the required ingredients, apply them to your meat and make it ready for smoking.
He was nice enough to let me grab a quick video while he was cutting it, so you can see just how he does it!So deer meat doesn’t show up often, but when it does… oh baby, I get to frying in the kitchen.I’ll admit, each year when deer season comes around I get extremely excited in hopes that some of my family members will nicely donate deer tenderloin to my freezer, so I can partake in some fried deer backstrap.
Cook the deer meat to 130 degrees and remove immediately. Thank you!Thank you so much for coming by! This is a handheld tool with various blades that break down the muscle fibers. It will help your deer meat be more tender.If you want to know how to cook the best fried deer meat there are a few secrets to cooking it that I have learned from my grandma and mama and I’m passing them down to you.Be sure to pin this to Pinterest down below.The tender loins and back strap don’t have to be tenderized. You’re right… leftovers are far and few between when it comes to deer meat around our house too! The hams make the best fried deer steak.Cook it in bacon grease, otherwise called Liquid Gold, to give it a better flavor. Preparation options: Hit the beef with a meat mallet (aka steak hammer) thoroughly. Venison should also be aged for a period of 10-14 days after being dressed out. Thank you so much for your post! The BEST Deer Meat Backstrap Recipe Around: So deer meat doesn’t show up often, but when it does… oh baby, I get to frying in the kitchen. Yep!
Cut the steak … Cooking a deer roast to a moist and tender state requires a combination of a tenderizing agent, such as a marinade, and a moist-heat cooking method, such as braising. Would love to see your father’s instruction on cutting the meat for best results, too. If you use a lesser cut of meat and tenderize it with a mallet, it gives more surface area for the breading to stick to, as well. When I freeze my loin, I cut the two foot length of muscle into about 6-8 inch lengths. After you get your meat sliced to your liking, tenderize it if you need to with a meat tenderizer and … Since your husband is a die-hard elk hunter (nice bull in the pic, by the way), you can also do the same with elk meat. Meanwhile make B.Powder biscuits and have them ready to put in oven when venison comes out of oven, uncover, place on burner at med-lo heat, and add either Fat Free 1/2 and 1/2 or full fat 1/2 and 1/2 gently stir in. Hi jessica.
You can also add Worcestershire sauce to the marinade. It was pretty good, but not how my momma makes it. The key to getting your venison to turn out moist, tender, and smoky is maintaining a …
The mild vegetable acid tenderizes the meat while the other ingredients add moisture and flavor.Tenderize the meat with a meat tenderizer tool. Although I’ve never had anyone else’s fried deer tenderloin (steak, backstrap, or whatever you call it), this recipe falls in my “BEST … This post may contain affiliate links which won't change your price but will share some commission.Yay!!! I’ve heard of others using buttermilk as well, and loving it!! Give it a try, you may like it too!Yes! Thank you Patty!
I hope that helps!My dad (The king of frying deer meat), swears that the key to creating the BEST fried deer meat, depends on how it’s sliced. Thank you Karen! !Our family has always used Dale Seasoning marinade. Everything’s better with bacon, right? Get the recipe here.
But I’ve still had some that was as tough as rubber.