Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tough venison

Soak it in salt water for a couple of days. Works like a charm on duck, as well.

caning only way to go any cut is tender.

ya i think thats where i'm heading. good thing i like chicken fried steak. gonna be eating it a lot. its also easy to make which is good.

i have yet to try the backstraps from this one. hopefully those will be good. i save those for when the asparagus and morels are up and for teryaki on the campfire in summer.

any ideas on breading? i usually do an flour, egg, flour or flour, egg, breadcrumbs on the pounded steak.

Wife likes to take Club crackers and run em through a food processor forn the breading.

Seasoned with season salt.

i was just thinking something like that. but it would require a trip to covid mart. i think i may try smashed up saltines.

just did the chicken fried deal. beaten severely, flour, egg, cracker crumb/panko combo. fried in peanut oil and then made peppery cream gravy and smashed tators and GB's. friggen awesome. never had better. me, wife and two boys ate 12 steaks. not a hint of gaminess and perfect texture.

The solutions suggested so far all work.

You could also buy a copy of TENDERIZE THE WILD (www.riflesandrecipes.com) which explains why they work, and suggests a wider variety of solutions.

I like half whole wheat flour and half corn flour.Season meat,flour,dip in egg and milk whipped,then back in flour.Fried with about 1/4" of oil in a cast iron skillet.Don't turn until the batter starts browning.Just watch the edges and you can see it.

In reference to another thread, is poached venison tougher or more tender than that taken legally?

This is why I’ve owned a hobart tenderizer for 25 years. Damn thing will tenderize shoe leather. Hand crank tenderizers don’t do near as good a job either.

I have an old Hobart too.I paid $60 for it,money well spent.

Meat hammer, marinate in buttermilk and chicken fry it. It that doesn't make it tinder run it through the grinder and make chilli.

ya i took the hammer to it. looks like me and the fambly will be eating a lot of chicken fried venison in the coming months. not that its a bad thing.

Hard to do better than chicken fry venison.

This. The Ninja pressure cooker would do the same thing.

Try Swiss steak the slow cooking should do the trick. Smothered steak with onions and mushrooms gravy is good too. Less greasy than frying.

I've been using this for years. I have never had a tough piece of venison since.
https://www.amazon.com/gp/product/B000A3G0F6/ref=ppx_yo_dt_b_asin_title_o04_s03?ie=UTF8&psc=1

BP...

Good to hear.