Last weekend, I killed a doe. I just cut all the meat off the bone, wrapped it in freezer paper and put it in the freezer. We kept out 1 package for the next night. We marinated it in the fridge over night and most of the next day. That was some of the toughest meat we had ever eaten. I'm sure it didn't have anything to do with the way I cut it. I just believe it was probably an old doe. Could I please get some thoughts and feedback on why the meat may have been so tough. Thanks.
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Maybe overcooked it a bit?? Don't know, that's the only thing I can think of. -
Trying aging the next piece for several days and see if it improves.Comment
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If you cut it off the bone before it has had a chance to cool all the way down the meat will toughen somewhat. I always let mine cool and rest for at least 5 days before deboning. I have two deer in the cooler now from last weekend.Comment
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leave it on ice for 3-4 days to let all blood drain then slow cook on nothing over 350 degrees.Comment
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We have done the same thing, and that "fresh" doe was tough too, it would be best to age the meat for a while in the fridge, just like they do with beef, optimally 2 weeks at 40 degrees. That is why we always try to hang our animals, if possible, outside on the meat pole for as long as is feasible before quartering them, if weather permits.
Good LuckComment
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I age my meat for a minimum of 10 days packed in plastic bags sealed water tight then packed in an igloo full of ice. I do not put ANY water on my meat. You can age the venison like one would beef, and it will never be tough. Heck if you try to eat the back straps off a 3 year old cow killed fresh, it is likely to be tough as a boot too. Aging is the key. Also keeping water/ice off the meat helps too. When you skin a deer, the meat is perfectly clean. No need to "wash" it. All that does is introduce the possibility of adding un desireable bacteria to the meat. Cleaning a wound area on washing out a cavity that may have been gut shot or been victim of a mis-stroke of the knife is a different story. But to take a back strap or quarter off a clean kill and drop it in an igloo full of ice and germs is a detriment to clean, fresh aged venison. Had a first cousin some 40 years ago who retired as a butcher/meat cutter taught me how to care for meat, and I have never varied from his recommendations and haver always had delicious venison that is flavorful without a gamey taste and tender. I'd recommend you give this method a try next time you're dressing a fresh kill. put one of the back straps in a zip lok bag and keep the water off of it and pack it right in with the rest of whatever you are doing. Keep it aged for 10 days, then take it out, slice it and either chicken fry it or grill it either way to a medium/pink in the middle... it will be as good as beef or better, and tender... gar'n-dang-tee ya...Comment
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It makes no sense, but venison is tougher if it's not frozen first. Seriously.Comment
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Salt.. you and i agree 100% love the aging part...Comment
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if you can't age it or hang it, then soak it in coke for a few hours. makes it really tender. i think the coke breaks down some of the fibers/tendons/etc... in the meat. after soaking it in coke, proceed with marinating it in whatever you want to cook with. you will not taste the coke.Comment
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x2 on the aging the meat, but if you don't age it, a trick that I've found for tough old animals is to soak the cuts in buttermilk overnight and then cook 'em. Makes it really tender and adds a good flavor.Comment
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Age the meat on ice or in the fridge. Then make sure you don't cook it too fast. This can also toughen the texture.Comment
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Thanks for all of the advices. Honestly, I did not know what aging the meat meant. Looks like it just means keeping the meat on ice for 3-4 days. Am I correct? Problem is as the ice melts, the meat will get some water on it.Comment
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you didnt let it relax and cure before de-boning... that was the first thing I noticed.
Like said about let "cure" on ice for a few days. draining bloody water out, and adding more ice once or twice. Then de-bone, and let marinate. Dont flip it to much when you are cooking it either.Comment
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