Recommend A Marinade

[David Unnerstall]

This deer I shot is going to be one impressive mount but is really tough. I have the majority of it slated for ground venison and sausage. I need a way to make the steaks and chops a little more tender. And the next time I see a deer like this I am going to let it pass.

[Bird Watcher]

Morton's tender quick. It makes it salty, and it's full of nitrates, but it will tenderize it. Do you have a picture of the deer?

[David Unnerstall]

Thanks BeeDub.

And here is a picture. I am dissapointed by the pictures taken in my carport.

[Bird Watcher]

That is a nice one. Congrats.

[Chief Grey Bear]

Why do you think it will be tough?

I've been harvesting and butchering deer for over 30 years and have yet to have one too tough to eat. At the most all you'll have to do is use a meat mallet on your round steak. And that really depends on how thick you cut them.

Please don't marinate!!! Salt and Pepper only! Venison has such a delicious flavor! And don't over cook! That is very key.

[David Unnerstall]

Chief,

I fixed a couple of steaks the day I processed it. I DID use salt and pepper and cooked them fast in a bit of lard. The flavor was excellent but I had to cut each piece paper thin to chew it.

[Chief Grey Bear]

What cut was it?

Sounds like it may have come from the shoulder although I know you're going to tell me it was from the other end.

Any who, sounds like I need to make a trip your way and investigate this!!

[ness]

If the meat is tough, regardless of where it's from, don't try to fix it with a marinade. It would probably benefit from 1) a long, slow braise in a liquid for a large cut, or 2) cutting it into thin slices, across the grain, and a quick grilling. I don't know squat about deer, but that's what would work on a tough cut of beef. It's technique -- then season it how you like it.

[grizwilson]

I had one in 1993 even the gravey was tough. Made good jerkey though one piece would last and last

[jdmidwest]

Slice it in about a 1/2 inch thick strips and bread it with your favorite batter then deep fry. You would be surprised how tender and juicy it will come out.