Recommend A Marinade

[jdmidwest]

They grind the whole thing into burger anyway.So no tough steaks.

I always figured they only sliced and packaged it, never knew grinding was part of the share the harvest package.

[Hog Wally]

I have a walk in cooler so this is easy for me but I hang all deer 14 days at 38 degrees. I skin em and hang em one more day then butcher. I usually donate my does to the less fortunate. All mature bucks and old does I keep for my family. Salt and pepper. Never had a tough with this technique. I cook my steaks fast and hot and leave em bloody. Roasts cook slow and steady on the wood stove in a Dutch oven.

[snagged in outlet 3]

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

Okay, that's pretty funny!

Wrap in bacon, cook, eat bacon.

Pete

[rps]

I have a walk in cooler so this is easy for me but I hang all deer 14 days at 38 degrees. I skin em and hang em one more day then butcher. I usually donate my does to the less fortunate. All mature bucks and old does I keep for my family. Salt and pepper. Never had a tough with this technique. I cook my steaks fast and hot and leave em bloody. Roasts cook slow and steady on the wood stove in a Dutch oven.

Classic method to tenderize. In the old days, the next step was to leave the prime cuts whole until you carved off what was to be cooked that day. Now days, you see the better meat hanged and aged then cyrovaced to local butchers as prime cuts. Wish I could afford to buy it.

[Wayne SW/MO]

Any form of acid will will help. Wine, lemon juice or a vinegar for no more than 4 hours will help. You can also use Accent, which is MSG. The only thing about MSG is if you're one of the few who get headaches from it, but it isn't bad for you otherwie. If it was the Asians would all be dead early, instead of late. A little rough treatment helps break it down also. If nothing else beat it with a cast iron pan.

Don't forget to identify the grain and cut across it.

[David Unnerstall]

Thanks guys. These are all good ideas.

[David Unnerstall]

I got my mount and forgot to post it.  I need to tell you all how heavy this deer was.

 

[BilletHead]

  Nice mount David. I am not going to re read all this but do you butcher your own deer? If so you know what it has been through and how it was taken care of. If you did a good job processing just sear your loin or inside loin cuts and eat it on the rare side. You will not look at deer the same

[MOPanfisher]

Crock pot.  If it wont make it tender nothing will.  It will not have the same flavor as a nice grilled piece of venison, but it will be tender.  Add taters onion carrots, put it all in one morning on low and eat it for supper.  Use a little of the juice to make some gravy.

[Chief Grey Bear]

Crock pot.  If it wont make it tender nothing will.  It will not have the same flavor as a nice grilled piece of venison, but it will be tender.  Add taters onion carrots, put it all in one morning on low and eat it for supper.  Use a little of the juice to make some gravy.

A crock can be your best friend. 

As lean as deer is I would suggest adding a can of beef broth. I have and it is freaking delicious!!