6 Fantastic Venison Tenderloin Recipes (2024)

FAQs

What do you soak deer tenderloins in? ›

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.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.

You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment. Luckily, we have a great method for it.

Venison loin steaks are pan-fried until medium rare and served with a smooth, flavorful berry and red wine sauce. Absolutely delicious with a side of mashed potatoes and green beans. Add a few fresh blackberries for a lovely presentation.

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.

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.

If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat.

Backstraps are the large muscles that run parallel along both sides of a deer's spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine.

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

Should venison be room temperature before cooking? ›

Let venison come to room temperature before grilling it – just as you should with any meat. Thicker cuts - an inch or more - can sit for 30 to 60 minutes. You certainly don't want a charred surface and cold meat left at the center.

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

The parasites you may find in your deer meat are either the nasal bot or a muscle worm confined to the backstrap portion of the carcass. “The nasal bots are seen occasionally and it's a grub that comes out of the deer's nose,” Bieber said.

Deer meat is rich in proteins, essential nutrients which are body-building foods. One of their biggest benefits is that they can help repair body tissues. Since protein is a building block for muscles, bones, cartilage, and skin, having enough protein in your diet will boost your muscle mass.

Deer are among many species that harbor Salmonella in their digestive tract, and this can lead to infection in those who process or consume raw venison.

Many hunters suggest soaking your game meat in vinegar. However, vinegar's acidity can often dry the meat, making it especially tough.

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.

Place steaks in a dish and completely cover them with buttermilk. Refrigerate 6 to 12 hours. Wipe off excess buttermilk; dredge steaks in flour seasoned with salt and pepper. Fry steaks in a heavy skillet in 1/4 inch of farily hot safflower oil, browning steaks well on both sides; cook to more than medium.

To a medium saucepan, add 1 quart of water, salt, brown sugar, worcestershire sauce, and garlic cloves. Bring to a boil. Boil until the salt and brown sugar dissolve, about 2-3 minutes. Add 4 cups of ice and enough cold water to make 1 quart of liquid to the brining container.