Tenderizing Venison
(from Lucianolinda’s recipe box)
this is not a recipe, but a method worth making note of.
Source: Arkansas Wildlife magazine
Categories: Game Meat
Ingredients
Directions
- Because venison is lower in fat than beef, you can cook it at a lower heat for a longer length of time to keep it from drying out.
- Use a tenderizing mallet to flatten the venison steaks between two pieces of wax paper before cooking.
- Marinate the venison in an acid-based liquid: fruit juice, soy, teriyaki or Worcestershire sauce, or balsamic vinegar. Refrigerate overnight. Discard the liquid before cooking.
- For grilling venison, rub with a mixture of garlic and sea salt and let sit for an hour. Rinse before grilling.
- To remove some of the gamey taste, marinate the venison in buttermilk for 1-2 hours.