We can cut them either with or against the grain. Now, we slice the meat in the thin, small peace, not thicker than ¼ of an inch or 1 centimeter. This is necessary because it will make your jerky last longer and be even more delicious than you could ever imagine. When the thawing is done, separate all the fat from the meat. We do this to preserve it in a good condition and to help you cut it easier. When you have the meat at your home, first, refrigerate it until firm, but not frozen, before slicing. When the hunters do their part of the job in the forest, the best meat to use to make a deer jerky is lean muscle tissue. In the forest, all animals run free, eat and drink what they want and when they want, so they are not served with proteins and chemicals enriched food or water that will make them grow and gain weight in artificial conditions.
#Venison done time upgrade#
Nowadays, in our modern time, we can enjoy this old recipe, but we can as easily upgrade it to make it the best snack of all times!Īs a first step when you want to make a good deer jerky, you need a good meat, because of the secret of a good jerky, in fact, is just in using the purest, fat-free meat and the great marinade – but more about marinade later.įrom all of the meat, the venison is the healthiest, because, in the wild, it is not tainted by any chemicals whatsoever. The cave man had to find a way to preserve the food they have harvested, so they figured out that if they would cut all of the excess meat and just leave it under the direct light of a Sun rays, their meat will be as good for later consumption as it was when it was fresh, it even better, if some spices were added during the process. So, the first solution for the left-over food was invented back then and it served us until this day: they made jerky! Our first ancestors, sitting around the fire after a successful hunting, would enjoy their feast, but would at the same time wonder what to do with the food remaining. This snack has been with us since the earliest ages. But really, any potato will do.If you do not want to maintain a healthy diet by eating only carrots and bell papers in your snack time and in between the meals, here is the perfect solution for you: eat deer jerky! Good old mashed potatoes or baked potatoes are always a hit. We like to serve our braised venison with potatoes.
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When it’s time to eat, get ready for tender meat and caramelized onions in a wine sauce that had mellowed to a robust reduction. It can be hard to wait that long, because the smell is incredible! But, older deer can benefit from 3-4 hours of braising. We’ve cooked roasts from younger deer as short as 1 1/2 hours. The initial prep work isn’t too difficult: just a quick sear of the meat and a saute of some veggies.
#Venison done time how to#
That means SUPER tender and flavorful venison roast! How To Make Braised Venison And, the red wine in this recipe not only gives great flavor to the meat, but it acts as an additional tenderizer as well. Low and slow cooking is the perfect method for venison, because it gives the meat plenty of time to tenderize. This recipe has become a deer season favorite in our house. Any tougher cut of beef is perfect for braising, since the slow cooking method will tenderize it too perfection!) (If you don’t have venison, grab a beef chuck roast. So, we like to turn to it when we have a venison roast that might need a bit of TLC.
![venison done time venison done time](https://m.media-amazon.com/images/I/41l6YyJkEhL._SL500_.jpg)
Then it cooks low and slow, working all that flavorful moisture into the meat as it becomes fall-apart tender.īraising is the perfect cooking technique for tougher cuts of meat. That seared meat goes into a covered pot with lots of aromatic vegetables and a little liquid. The searing locks in the flavor and gives the meat a bit of a caramelized crust. Meat is seared before being simmered, low and slow, until it is fall-apart tender. Slow cooking in red wine, French style, brings incredible flavor and tenderness this Red Wine Braised Venison Roast recipe.īraising is a French cooking technique that combines both dry and wet cooking methods.