How to Cook Deer Meat So It Doesn’t Taste Gamey
Mar 29, · Bring the top and bottom of the freezer paper or plastic wrap together over the meat, then fold the freezer paper down towards the meat, making small folds, each 1?2 to 1 inch ( to cm). Tuck the ends of the 89%(18). Nov 06, · To make freezer wrap work even better, double wrap your venison. Start by wrapping the meat tightly with plastic wrap. Once the meat has been covered with plastic wrap, package it tightly with freezer paper. Fold the paper tightly and tuck the ends down flat. Use plenty of tape to hold the package cgsmthood.com: Michael Pendley.
Use clean water, premoistened wipes, or alcohol swabs to clean the knife frequently or between cuts to avoid dragging bacteria into the meat. Place the deer on its back, elevate its front legs, and spread its hind legs.
Support the carcass in this position with rocks or sticks. Cut around the anus to loosen the bung so it will come out when the entrails are removed. Tying off the bung with rope, cord, or rubber bands will prevent feces frefzing contacting the carcass during removal.
Using a clean knife, cut along the midline from the breastbone to the genitals. Prepwre the cut by lifting the skin and muscle together. Avoid cutting the paunch and intestines; bacteria associated with foodborne illness may be found in these organs. If the organs smell offensive or exhibit greenish discharge, black blood, or blood clots in the muscle, do not consume meat from this carcass. Discard the carcass properly. Cut the diaphragm free from the rib cage.
Cut the windpipe and gullet at the base of the throat. Pull out the lungs, heart, and entrails. Place variety meats in a plastic storage bag and store on ice or refrigerate as soon as possible. Hints for Field Dressing Dress the carcass as soon as possible. Remove all visible dirt, feces, hair, and bloodshot areas. Wipe out the cavity with individual paper towels. Prop the cavity open with a clean stick or hang the carcass to aid in air circulation.
If you wash the cavity with water, dry the area quickly to prevent spoilage. After cleaning the cavity, you can place ice or snow sealed in plastic storage bags and pack them pepare the cavity. Secure the bags in place by tying the cavity shut with rope or cord. Keep the carcass out of direct sunlight and allow for adequate air circulation.
The hide should be left on the carcass during transport to protect the jow from contamination and freezingg prevent it from drying out. Transporting and Processing Game Keep the carcass cool during transport. Keep it out of sunlight. Do not tie meqt deer across the hood or roof of a car. Do not put a deer in the trunk while it's still warm. Allow for what is the latin word for waterfall air circulation.
Transport the eviscerated carcass to the processing facility as soon as possible. Processing should be done only by businesses with fully refrigerated facilities. If you are using the meat for sausage, aging is not necessary. During processing, frequently clean your knife between cuts to avoid contaminating the meat.
What birthstone is for june your knife, hands, and cutting boards often with warm, soapy water. Kitchen Processing Store any unfrozen meat in the refrigerator, and use it within two or three fteezing.
Keep raw meat separated and on trays with a lip to prevent cross-contamination in the refrigerator. If marinating, do so in the refrigerator. Thaw all frozen meats in the refrigerator; under cold, running water; or microwave and cook immediately.
Use a calibrated food thermometer to ensure proper cooking temperature is reached. Meat must be canned in a pressure canner. Dial gauge canners should be checked yearly for accuracy. Thoroughly clean and sanitize all equipment, including the tabletop meat grinder, before and after use. Freezing Tips Cut and package the meat into meal-size portions about one pound. Use heavily waxed paper, freezer wrap, heavy-duty aluminum foil, vacuum bags, or plastic freezer storage bags for meat storage.
Wrap meat tightly, and remove all air from the bag before sealing. Using a permanent marker, label packages with contents and dates. Space packages in freezer to allow proper air circulation for cooling and freezing. Once packages are solidly frozen within 24 hoursyou can restack them within the freezer. Properly wrapped game meat will store in the freezer for months. According to the Pennsylvania Game Commission, it is legal to have venison in home freezers year-round.
To avoid quality deterioration, do not refreeze thawed products. Catherine Nettles Cutter, Ph. Why do we need this? Entering your postal code will help us provide news or event updates for your area.
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It’s not all about the cooking…
Space packages in freezer to allow proper air circulation for cooling and freezing. Once packages are solidly frozen (within 24 hours), you can restack them within the freezer. Properly wrapped game meat will store in the freezer for months. According to the Pennsylvania Game Commission, it is legal to have venison in home freezers year-round. Jul 09, · Leave the skin on to prevent dehydration and keep the meat clean. A handy way to hang the carcass (and also remove scent glands) is illustrated below. . The first method is with butcher paper. You just prep the meat, wrap it in butcher paper, place it in a freezer bag, and freeze until you are ready to use. But my preferred method is what we turn to now. We prepare the meat, place the meat in a vacuum seal bag, and then we vacuum seal it. I have found that the meat lasts a little better with this method so I prefer it.
Deer meat -- also referred to as venison -- is tender, moist and flavorful when prepared by knowledgeable hands. When it hasn't been, the result is a dry, tough and unappetizing dining experience. Ensure a tender piece of deer meat is served to your family and guests by following a few basic steps in its preparation.
Age the meat in the refrigerator for one to two days. Proper aging allows natural enzymes to breakdown and tenderize the meat. Place the meat in a plastic container and keep the temperature above freezing and below 40 degrees Fahrenheit.
Tenderize the meat with a meat tenderizer tool. This is a handheld tool with various blades that break down the muscle fibers. Push the blades downward into the deer meat about 10 to 15 times per side. Mix the marinade ingredients -- olive oil, white wine vinegar, lemon juice, garlic, salt and pepper -- in a mixing bowl and submerge the deer meat before placing it in the refrigerator for at least 4 hours, with up to a maximum of 24 hours.
The mild vegetable acid tenderizes the meat while the other ingredients add moisture and flavor. Turn the steaks one time and cook for 3 to 4 minutes per side. This ensures the steaks are cooked no more than to medium-rare, leaving them tender with a juicy, pink center. Cook deer roasts with low heat for longer time periods. Slow cooking allows you to add moisture so the meat is tender. Cooking time for slow cooking requires about 20 to 25 minutes per pound.
Check the internal temperature of the deer meat with a meat thermometer. Cook the deer meat to degrees and remove immediately. Overcooking deer leads to dry, tough meat. Let the deer meat rest 10 to 15 minutes before serving. Allowing the meat to rest brings the natural juices back to the center of the meat. Nutrition Main Dishes Venison Recipes. Jeremy Hoefs. Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in Venison with cranberry sauce.
Step 1. Step 2. Step 3. Step 4. Cook deer steaks with a hot fire on the grill. This ensures the deer meat is cooked quickly. Step 5.
Step 6. Step 7. Step 8. Step 9. Cut the deer meat across the grain. If you cut with the grain, the meat will be tough.
Things You'll Need Plastic container Meat tenderizer tool 4 tbsp.