Best recipes for tough cuts??

[JTeLarkin08]

I was so pumped when I killed my elk this year to have a freezer full of awesome meat. Well my bull was old, he was rutting and ill be honest hes tough as hell.. The flavor is great but the backstraps and even the tenderloin are just chewy..

I am seriously considering grinding everything into burger. What you guys have for me???

[Edward F]

Jerky

[hooligan]

Sous vide maybe?

I usually throw tough cuts into the crockpot or a Dutch oven and low and slow so it breaks down

[Buckshot-73]

Cooking it too long.


Rookie.

[J-DUB]

Sous vide maybe?

I usually through tough cuts into the crockpot or a Dutch oven and low and slow so it breaks down

This

[glen]

Grind it or put it in jars and pressure cook it.

[John Paul]

Man my wife and I made some crock pot carne gesada from ham steaks and some cuttings the last few years. That’s the venison winner dinner right there.

[CP121]

I killed a really old bull in the peak of the rut also this past September. Burger and sausage are great, but the backstrap and even tenderloin were too tough for my liking. I tenderized all the steaks from the hindquarters and they turned out great for chicken frying. I prefer a good rare-medium rare elk steak but had to find other options for this bull.

[JTeLarkin08]

Cooking it too long.


Rookie.

Might as well not cook it then. This is how I cook venison




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[Jared.King]

Sous vide is a game changer.

[NotJose]

Sous vide is a game changer.

Yep, I second this


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[SaltwaterSlick]

You can dry age it after thawing. Put it in the fridge at a temp between 33 and 40 degrees for 10 days to 2 weeks... That should get the backstraps tender enough for your liking... I age all my venison at least 10 days. You can go 2 to 3 weeks for a deer that you think might be tough... Elk works the same way.

Aside from that, any dish you can cook in a pressure cooker will be fantastic... something like smothered steak, carne guisada, etc. 20 minutes in a pressure cooker at 15 pounds will tenderize boot leather and not mess up the flavor...

[Beargrasstx]

Just read up on Sous Vide....It is cool that you can control everything from your phone and set temperature etc. Why is this better other than maybe faster than using a crockpot?

[Jared.King]

Just read up on Sous Vide....It is cool that you can control everything from your phone and set temperature etc. Why is this better other than maybe faster than using a crockpot?

Crockpots and slow cookers have there place, but by cooking sous vide you can cook a 2 inch thick steak to 132 degrees(or whatever temp you want) all the way through without overcooking any of it. It will all be the temp you are looking for. The bags hold the moisture in resulting in some seriously juicy and tender steaks. I've been cooking wild turkey breasts where they are juicy, tender, and extremely flavorful.

[J.B.]

tamales