Cooking Whitetail Venison 6 Hours after Hunt- Too Soon?
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Date: 2020-11-25
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Comments and reviews: 10
theINQBS
As with ANY meat, you should season it with tenderizer and you can also bang it with a wooden mallet and then finish seasoning it, keeping in mind that tenderizer is mostly salt, and then wrap it in tin foil and put it in your fridge overnight and then let it sit until it gets to room temperature and your meat will be tender. The Mallet will break up the fibers of the meat, thus keeping it from cooking TOGETHER which results in chewy and tough meat. ALSO, by seasoning it with tenderizer and then whatever else you rub on it and then leaving it overnight, the salts and spices absorb the tinny iron taste of gamy meats.
As for aging meat that's really just allowing the meat to rot in a slow and controlled manner and it all it does is allow the fats to dissolve and as it does, it penetrates the meat and since most of the fibrous tissues consist of fat, the muscle fiber isn't held together as well as when fresh, thus making the meat feel more tender. Essentially the principal is just like an orange wedge, if you pull it out whole and it had the husk on it, you can bite into it and eat it, but if you peel away the husk and have only the pulp, when you bite into it, it separates like butter. That's exactly how meat is.
While Aged, meat is more tender, a fresh cut of meat tenderized and seasoned overnight will always taste better and will have far less bacteria, and if done right will be just as, if nor more tender than aged (slightly rotted) meat.
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As with ANY meat, you should season it with tenderizer and you can also bang it with a wooden mallet and then finish seasoning it, keeping in mind that tenderizer is mostly salt, and then wrap it in tin foil and put it in your fridge overnight and then let it sit until it gets to room temperature and your meat will be tender. The Mallet will break up the fibers of the meat, thus keeping it from cooking TOGETHER which results in chewy and tough meat. ALSO, by seasoning it with tenderizer and then whatever else you rub on it and then leaving it overnight, the salts and spices absorb the tinny iron taste of gamy meats.
As for aging meat that's really just allowing the meat to rot in a slow and controlled manner and it all it does is allow the fats to dissolve and as it does, it penetrates the meat and since most of the fibrous tissues consist of fat, the muscle fiber isn't held together as well as when fresh, thus making the meat feel more tender. Essentially the principal is just like an orange wedge, if you pull it out whole and it had the husk on it, you can bite into it and eat it, but if you peel away the husk and have only the pulp, when you bite into it, it separates like butter. That's exactly how meat is.
While Aged, meat is more tender, a fresh cut of meat tenderized and seasoned overnight will always taste better and will have far less bacteria, and if done right will be just as, if nor more tender than aged (slightly rotted) meat.
reply
4given
my family always marinated the meat at least overnight in seasonings, salt, lots of black pepper, a little sugar, and either vinegar or red wine. Some people used coka cola because the high acid in it tenderizes the meet. An Italian friend of mine, daughter of a butcher, said aged beef kept cold but allowed to change color to light brown is most tender to chew. she preferred the outdated meat. Soy or teriyaki sauce are good marinades, too. Ginger root would give it more flavor. Stuffed with apples and onions and tied up like a roast before grilling would work because the meat would steam slowly and all the juice would stay inside it. Life is long. So many ways to prepare deer meat. Enjoy.
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my family always marinated the meat at least overnight in seasonings, salt, lots of black pepper, a little sugar, and either vinegar or red wine. Some people used coka cola because the high acid in it tenderizes the meet. An Italian friend of mine, daughter of a butcher, said aged beef kept cold but allowed to change color to light brown is most tender to chew. she preferred the outdated meat. Soy or teriyaki sauce are good marinades, too. Ginger root would give it more flavor. Stuffed with apples and onions and tied up like a roast before grilling would work because the meat would steam slowly and all the juice would stay inside it. Life is long. So many ways to prepare deer meat. Enjoy.
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boardonfire4
Man I just dont know if I got it in me to inflict the pain on the animal but I admire people who do I know its easy to pull the trigger but it takes a type of conditioning to be totally cool with shooting it at a thing that feels pain and is somewhat intelligent as well as beautiful and delicious
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Man I just dont know if I got it in me to inflict the pain on the animal but I admire people who do I know its easy to pull the trigger but it takes a type of conditioning to be totally cool with shooting it at a thing that feels pain and is somewhat intelligent as well as beautiful and delicious
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jaredswords3
Venison loves to be a hair under medium rare to rare. Probably the issue here and everyone says age which can mildly break down connective tissue. But honestly the sure thing is grab your meat hammer and mechanically tenderize it.
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Venison loves to be a hair under medium rare to rare. Probably the issue here and everyone says age which can mildly break down connective tissue. But honestly the sure thing is grab your meat hammer and mechanically tenderize it.
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Eugene
So is the Googan squad aware that youtube is showing political ads before your videos? I wouldn't mind, but it is exclusively anti-gun candidates from the Democratic/Liberal party. You know, those who want to remove our Rights.
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So is the Googan squad aware that youtube is showing political ads before your videos? I wouldn't mind, but it is exclusively anti-gun candidates from the Democratic/Liberal party. You know, those who want to remove our Rights.
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Ethan
BLEED YOUR MEAT! Lay all of your cuts In a cooler full of ice make sure to drain the bloody water daily and add ice do that for about a week then to tenderize the meat I usually use a bit of mustard in my marinade
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BLEED YOUR MEAT! Lay all of your cuts In a cooler full of ice make sure to drain the bloody water daily and add ice do that for about a week then to tenderize the meat I usually use a bit of mustard in my marinade
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Thomas
It's a good idea to bacon wrap it to keep it moist and helps from drying out so it won't be as tough. And usually best to keep it chilled for at least 3 weeks to get some age but best if you chill for a month
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It's a good idea to bacon wrap it to keep it moist and helps from drying out so it won't be as tough. And usually best to keep it chilled for at least 3 weeks to get some age but best if you chill for a month
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Justin
I usually leave the deer on ice for a week, with the ice chest plug open so the blood can drain. To me it makes it tender, but it also takes the wild game flavor out of it.
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I usually leave the deer on ice for a week, with the ice chest plug open so the blood can drain. To me it makes it tender, but it also takes the wild game flavor out of it.
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Chris
Soak it for two days in ice water. Drain as needed. Then marinate in fridge overnight. Then granny can eat it with her teeth out on the saucer next to her plate.
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Soak it for two days in ice water. Drain as needed. Then marinate in fridge overnight. Then granny can eat it with her teeth out on the saucer next to her plate.
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David
I usually hang my deer in a freezer/walk in cooler for 2-5 days before cutting it. Takes some of the game taste out and its comparably less chewy
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I usually hang my deer in a freezer/walk in cooler for 2-5 days before cutting it. Takes some of the game taste out and its comparably less chewy
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