How do you break down a deer hind quarter?
Use your deboning knife to cut around the ball joint. You should feel the femur bone about one inch under the meat. Allow your knife blade to follow the curve of the bone, separating the meat from the femur bone. Continue pulling the meat with your hand and use the knife to cut the meat off the bone.
What is best to soak deer meat in before cooking?
Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful.
What is the best way to cook venison?
Venison steaks are best cooked to medium-rare and left on a covered plate to keep warm. Leaving them on the grill too long or to keep them warm will also result in dry steaks.
How do you cut a hind quarter?
Clean up the hindquarter by removing the fat and silver skin. Location of the cuts of meat. Follow the natural seams in the muscle groups using your hands and knife and start separating the top round away from the other sections. Work the bottom round away from the bone. Cut the sirloin tip off the bone.
How do you smoke a hind quarter of venison?
Smoke the meat slow and low – I prefer somewhere between 175F and 200F – with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120F and no higher than 140F.
Should I soak my deer meat in salt water?
The salt is good for drawing blood out of the meat. Soaking in water is generally not considered a good idea as it will toughen meat.
What does soaking venison in milk do?
Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. Some say the gamey taste in wild venison results from improper handling in the field or the deer’s diet. But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor.
How do you get the gamey taste out of deer?
In The Kitchen Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Simple as that.
Can you eat deer meat right after you kill it?
You can eat it right after you kill it! I like to clean the animal right away, skin it,cut into major pieces and then put it in a fridge for a few days up to a week. This cold aging helps tenderize it. I then finish butchering it up and package for the freezer.
How do you cook venison without drying it out?
Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. Preheat the oven to 350 degrees Fahrenheit.
What temperature do you cook venison?
You want to cook your venison until it reaches an internal temperature of 130° to 140° F and then remove it off the grill. Providing it wasn’t cut too thin, it should just be slightly pink on the inside.
What cuts of meat are in a hind quarter?
The hind consists of ground beef, top round, bottom round, t-bones, top sirloins, tender loins, flank steaks, sirloin tip, rump roast.