Venison Loin Recipe - Parmesan Style (2024)

FAQs

Does venison get more tender the longer you cook it? ›

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

Like any meat , Deer meat to is tenderized by beating it, by marinating it with mild acids like lemon juice, sour curd, buttermilk, vinegar etc for minimum 4 hours . The fibers need to be cut across if you cut along the fibers the meat will be tough and chewy.

Hanging your meat, skin on, for about two weeks is the best option. Aging the meat allows the animal's natural enzymes to break down the connective tissues and mellows the flavor. Cihelka said this is the reason his venison is so tender.

This can be done easily with a fillet knife. To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Why is my venison so tough? ›

If those muscles are cut from the bone before the rigor mortis releases, they won't stretch back out, resulting in tight, or tough, cuts of meat. In hot weather, or a backcountry situation where starting the cooling process is critical, always err on the side of caution.

Many cooks swear by a method of soaking the meat in saltwater overnight, then in milk to draw out the gamy flavor.

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

You can make a good marinade from a bit of oil, red wine, a bit of vinegar, minced garlic and onion, salt and pepper (that's just one simple idea, there are lots of recipes for marinades). But in general, venison does not need to be soaked before cooking.

Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. For maximum flavor and tenderness, cook to medium rare or on the rare side.

I've found that the best temperature for braising is 350 degrees. It's hot enough that you're not waiting until midnight to serve dinner, but low enough to prevent braising liquid from evaporating too quickly. Most venison roasts will become tender in 2 to 3 hours at this temperature.

Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. And the longer meat is cooked, the more liquid it loses and the tougher it becomes.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.