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Tender Venison...here's how


9 replies to this topic

#1 OFFLINE   Maximus

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Posted 02/05/13 - 07:52 PM

Here's an easy way to make your "less than best" cuts of venison come out as tender as the backstraps. As one who LOVES kabobs I've often thought how less than the best cuts could be utilized for tender grilled kabobs. I found it and it works, now I can take practicley any cut and make it mouthwatering. Here's the ingredients for my Brine Marinade.

1 quart cold water
1/3 cup cider vinegar
3 Tbsp salt
Pinch of Garlic,Basil,Parsely,Onion powder,Pepper
Mix this brine up in a plastic bowl [never use metal] Add your meat[precubed for kabobs] and refridgerate for 12 hours, turn once and refridgerate for 6-12 more. Now the most important part, rinse the meat with cold water, the key is to thoroughly wash all the brine off. Now your ready to add tenderized venison to your favorite dish. Try it you won't be disatisfied :)

#2 Male OFFLINE   rec913

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Posted 02/05/13 - 09:15 PM

sounds good

#3 OFFLINE   joedjr

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Posted 02/05/13 - 09:17 PM

Thanks, I'll try it.

#4 Male OFFLINE   bushden

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Posted 02/10/13 - 06:14 AM

Sounds good

#5 Male OFFLINE   nycredneck

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Posted 02/10/13 - 07:39 AM

Thanks for the tip but does this marinade leave a vinegar or other taste on the meat?

#6 OFFLINE   Cousin Brown

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Posted 02/10/13 - 07:44 AM

Great Tip!

#7 OFFLINE   Maximus

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Posted 02/10/13 - 07:46 AM

Thanks for the suggestion DFA62:up: I'll try it

No nycredneck, that's the whole idea of rinsing it off well. It only tenderizes the meat without adding any marinade type flavor, that's what i like the most about it:)

#8 Male OFFLINE   Gruntmaster

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Posted 02/10/13 - 03:34 PM

Do you really need to keep the meat that long in the brine?

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#9 OFFLINE   Maximus

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Posted 02/10/13 - 05:14 PM

Do you really need to keep the meat that long in the brine?


The longer the better, notice by the ingredients it's not a super aggressive brine, overnight is a minimum to me.

#10 Male OFFLINE   jkotys

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Posted 02/10/13 - 05:16 PM

thanks will try it this week




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