How can I cook deer meat where it isn't tough?

I'm not talking about deer stake, I'm only meaning tenderloin, ground deer, and deer sausage. How could I make it where it is tender? Will give 10 points for best answer!How can I cook deer meat where it isn't tough?
In the grounds you will need to add beef fat to keep the burger from being tough. If you have a good meat processor, they should have done this for you as an option.





Otherwise, you're out of luck with the ground meats. Venison is lean and patties etc...need the fats added to them for juiciness.





As for the tenderloin, we love to slice and fry. Cut about 3/4'; thickness. Season with flour, salt and pepper. Fry in pan with oil.





Make some white gravy and biscuits and yum yum.





The tenderloin should not be tough. Just don't over cook.





If you are baking, wrap in bacon and season to taste with salt and pepper.How can I cook deer meat where it isn't tough?
You have to remember that deer meat has A LOT less fat than beef so you have to cook it at a slightly lower temp for less time. If you are doing a tenderloin, you can prepare it like a pot roast in the crock pot. Make a bed of quartered potatoes, onions and whole baby carrots on the bottom of your crockpot. Cover the veggies halfway with water or half water and half red wine. Sear the meat on the outside in a skillet. Place the meat on top of the veggies, and sprinkle on your favorite seasonings or a packet of dry onion soup mix. Cook on high for 6-8 hrs until the roast is soft. Serve with a salad and some buttered noodles and garlic bread if you like.





As for burgers, meatballs, etc, add some worchestershire sauce or some ground beef or pork to your patties to help add moisture.
Venison/Deer meat is tender as long as it's cooked slowly. But, there's a thought to think about. A lot of people still hunt. You have a better chance when cooking your meat. If by chance the deer was hot from running, there's no hope except sausage or ground meat.





Soak your meat in a mixture of milk and vinegar-this helps to take the wild taste out and help tenderize it as well.





As for spices....My Grandmother was Seminole indian. She soaked her meat first, then she would slow cook hers with bay leaf,cinnamon,ginger, grated orange, onion.....You can also take the meat after soaking and rinse. Take a whole orange, one lime, onion,cut them in half add pepper, salt to taste. Place your meat in a very well foil lined baking pan place all ingredients in and seal. Cook on about 350 till done, add carrots, potatoes,green beans, etc and finish cooking till all is tender...I have several recipes, if you need more email me ....I also have recipes for most wild meat....
Deer is extremely lean, so the key is to add a bit of fat to it and cook it only to rare or medium.





For something like tenderloin, sear in a hot pan and then finish in the oven til just rare.





For a ground deer or deer sausage, add in some beef fat or bacon to the mix to increase fat level. If you are grinding the deer at home, you can cook it to only medium rather than well done.
DEER HUNTER'S STEW





1 lb. deer or ground beef


3 potatoes, cut up


1 onion, cut up


1 stalk celery, cut up


1/2 bell pepper, cut up


1 qt. tomatoes


1 can kidney beans


2 tbsp. Lea and Perrin Worcestershire sauce


Dash of hot sauce


1 tsp. garlic salt


Salt and pepper to taste


Cooking wine to taste





Brown deer or ground beef, drain. Add all ingredients. Stir and simmer about 30 minutes or until potatoes are done.
i would recommend taking the tenderloin and cutting it into bite sized pieces. then you need to bread it with flower and cavendars seasoning.


this is a great recipe because if you have people that are skeptical about eating deer they will never know.
Marinate it in 1 cup vinegar - 1 can beer - 2 cups tea for an hour or two. That should take care of the toughness of the steaks. Batter and fry as you wish.
Well, I live in Montana, and the best I ever had was marinated in italian dressing for like 4 days and then done on a george foreman. Crazy, but it was really really good.
Deer is a tough meat, you should slow cook it in liquid, in a soup, stew, sauce, crock pot, ect. Its hard to tenderize deer meat otherwise.
You need to soak the meat in milk over night and then just slow fry it and this should work.
I like to make it in the crock pot.
Oh okay well for burgers you need to make sure you add enough fat to the meat when it's ground or add some yourself. If you want to tenderize the loin and such you need to pound it out with a mallet (any kitchen store has them) in between two sheets of plastic wrap or wax paper. Also make sure you remove any silver skin (the white, silvery looking strands) because it is not possible to break it down. GOOD LUCK!!!








This is a recipe that I found online this winter due to the fact i had some deer meat also. I made many different things but this one was the most tender, fall apart recipe I made and everyone liked it. GOOD LUCK!!!!!!











* 2 tablespoons bacon drippings


* 1 1/2 pounds venison, cut into 2 inch cubes


* 2 cups fresh shiitake mushrooms, stemmed and sliced


* 2 medium onions, chopped


* 4 cloves garlic, minced


* 2 tablespoons cognac or brandy (optional)


* 2 cups dry red wine


* 1 cube beef bouillon


* 1/4 teaspoon black pepper


* 1/2 teaspoon dried thyme leaves


* 1 1/4 teaspoons dried rosemary


* 2 bay leaves


* 1 (8 ounce) package baby carrots (optional)


* 1 tablespoon cornstarch (optional)


* 2 tablespoons water (optional)





DIRECTIONS





1. Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon.


2. Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed.


3. If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.