Venison is a lean, red meat recommended for those looking for healthy meats or on a low-fat diet. What little fat there is should be trimmed away because of its unpleasant flavor. Venison's lack of rich fat can cause it to become tough during cooking. Tenderizing venison is the key to its preparation. Venison has a mild taste that can be combined with any marinade or rub you would use with beef or pork.
Instructions
1. Slice the venison into pieces about as large as your two hands. Lay single layers of meat in the bottom of large metal or glass baking dishes. Metal won't harm the meat, but glass will prevent any metallic taste from transferring to the venison.
2. Use a meat tenderizer to soften the venison. Choose from a mallet with tiny spikes on the hammer head, or a tenderizer with blades held in a plastic frame. Pound the meat evenly and firmly with the mallet or push the blades into the meat so punctures run across the venison evenly.
3. Age the venison. Set the meat in a freezer or refrigerator with temperatures between 30 and 40 degrees Fahrenheit. Let it sit for 24 hours. The meat's juices will settle in the meat and help it soften. Pour apple cider vinegar over the meat to speed the process.
4. Marinate your venison. Venison should always be cooked with another fat, so rub lard or cooking oil across each piece of venison. Cooking oil is preferable for the health-conscious. Add spices and liquid seasonings like mesquite to either fat for your marinade. Thyme, garlic and onion soup mix combine well with venison.
Tags: venison meat
