Calling all Hunters - Venison recipes

ngreen wrote:
What is Jaccard?

http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/?ie=UTF8&qid=1413588640&sr=8-1&keywords=Jaccard+tenderizer

It's a meat tenderizer.

Venison fat turns rancid, so even the small amount of fat should be removed. Unlike beef, fat isn't there to help the meat tenderize while cooking.

In addition, venison can get rubbery and tough when overcooked. Tenderizing helps the meat cook through well very quickly- before the outside gets tough.

When inside, I cook it in a skillet with a glass lid. I spray the pan with a butter flavored non-stick spray and turn on the heat. When the spray "melts" I add the meat, turn down heat to med-low.

I rinse the meat in water and squeeze out meat/blood just before tenderizing, but there is enough water left to steam in the skillet for about 7 minutes on the first side.

Drain about 80-90% of the water, turn over meat for another 6 minutes. The water should disappear and the meat will brown within another minute on that side.

You can flip it again to brown the original side if it isn't. That depends on the amount of meat, skillet temp, etc.

Important- when you start to smell and see a little bit of black/burnt in the pan, STOP and take the meat out.

Fine line between browning/carmelizing and scorching/burning the meat.

Done like this, it makes great finger food. Clean, tender, tasty, yet retains just enough "venison chewy" without being tough (due to the tenderizing).

I also like marinading in a mix of italian zesty dressing and a little ranch at least overnight before grilling.

Hope you find this helpful and tasty!