bambikilla
Posts:788
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| 07 Jan 2013 07:19 AM |
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I got a doe this past Friday and after cutting out the backstraps I put them in the fridge until Sunday morning. I then got them out and cut them into 1" thick steaks to marinate, wrap in bacon, etc. I just grilled them last night and the flavor turned out great, but for some reason most were tough around the edges, even the ones that were medium rare (which of course my BIL's GF got and didn't even finish because it was "bleeding"). I didn't run them through the tenderizer because of how thick I cut them and would like to avoid doing so for these particular steaks. I also have a few people I knew wouldn't eat it unless it was brown through and through so some I "overcooked" at least IMO. I marinated them in whorstershire, canola oil, chicago steak season, and salt and pepper. Like I said everything turned out good other than the tough edges so any body got any tips?
I guess I should go more into grilling detail now that I think about it, I grilled them on the top rack on low heat for about 25 minutes, I'm guessing I should have gone with the bottom for about 15, but I'll see what everybody has to say. |
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| Jared from MS- Life Member NAHC- "It's not a passion, it's an obsession." |
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GLW
Posts:530
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| 07 Jan 2013 03:32 PM |
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Yep, treat them just like a regular beef steak, hot and fast!  I'm still surprised they were tough? Maybe just dried out a little? Keep brushing olive oil on them if you are going to slow cook them. Pink in the middle is the ONLY way to eat them!  |
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gutpile
Posts:496
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| 07 Jan 2013 03:54 PM |
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I also like my meat in the middle of the pink errrrrrrrr I meant pink in the middle. |
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| Liberals Negate Darwinian Theory
Kishel's Scent and Lures www.kishelscents.com |
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MRD
Posts:200
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| 07 Jan 2013 04:39 PM |
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Were they covered in the frig ? Could dry uncovered , also I always take a fillet knife to the outside of a back strap to remove all silver skin (that will give a tough finished product on the edge if not removed) , pure red meat is all you see before cutting into cuts . As soon as mine stop pumping blood out they're done (med rare) |
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| Bow , Black Powder , or Rifle , They all get my blood flowing ! Life member 1991 |
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Shootin'J
Posts:199
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| 07 Jan 2013 04:45 PM |
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Might be a longshot, but cut back/out the whorstershire sauce. It's tricky to work with as too little does nothing, and too much ruins taste. At least that is what I have experienced when useing it on all meats. I have since replaced it with red cooking wine (The stuff that has the vinegar in it) to marinade, and the difference is day and night. Of course, I add alittle olive oil to it. And don't get me wrong, but 25 minutes seems way too long to grill. Unless you are useing indirect heat. Putting meat on top rack in grill is just as hard on meat as sitting on the rack right above the coals in my book. The heat just collects up there. I put my coals on 1 end of the grill, and the meat on the other end. That way the heat is surrounding the meat evenly instead of being Forced in. I also cook slow and low. Well worth the wait. JM2cents worth. Hope it helps. |
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| Sgt '82-'88 US Army, Ssg Active Army Reserves '88-'91, Everyday hunter, NAHC TLM 2009, DAV, NRA, USCCA, LWB |
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rthomas4
Posts:2345
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| 07 Jan 2013 05:10 PM |
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What MRD said. After I trim my backstraps of all silver skin and the stringy edges, then I cut my steaks. Then when marinating I put 'em in a tupperware container and make certain it's sealed. Then I occasionally sear the outside before removing the meat from direct heat and cooking slowly till the steaks are rare, especially if I've wrapped them in bacon. |
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| NRA LM, NAHC LM, Buckmasters LM, Second Amendment Foundation, GOA, NAGR, Palmetto Gun Rights, DU, NWTF, QDMA, Everyday Hunter,OYOA, ASAdspalliance,D& DH, and PROUD SC redneck REBEL for life. If the South had won the war, Obama wouldn't be in the White House. |
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bambikilla
Posts:788
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| 07 Jan 2013 05:17 PM |
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I was surprsied myself and a bit disappointed. I think MRDs got it. I do cut the silver off and have nothing but red meat, but I was advised to leave it UNcovered in the fridge by a man whose butchering opinion I respect very much, however when I took the backstraps out they seemed very dry and I was skeptical after that. Not sure why he suggested it as most of what he says is spot one. After I told him about it he said I didn't leave them in there long enough. I don't think I'll be doing that again and will definitely cover it from now on and cook it a little faster. Forget about all the complainers it will just be more for me. |
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| Jared from MS- Life Member NAHC- "It's not a passion, it's an obsession." |
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Steve
Posts:1710
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| 07 Jan 2013 06:44 PM |
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And next time you have what you expect. We don't marinate but if going in the fridge, wrapped tightly in plastic wrap. If I were going to marinate, I'd do it in zip lock bags with a of the air removed. High heat, quick sear on both sides until med-rare - done. |
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| Steve:
OSOK - Poughkeepsie, NY |
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Papaw Jim
Posts:118
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| 07 Jan 2013 09:44 PM |
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For older - tougher - deer especially, I always cover them with meat tenderizer (unseasoned)
and then cover them with milk, seal and place in frig. for a couple of days. Rinse, Marinate
as desired, add rubs, etc. cook as desired and you can cut it with a fork. There's no
milky taste either.
Papaw Jim
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| NAHC Life Member since Sept. 2007, NRA, Wildlife Forever, avid hunter, Air Force Vet, Missionary Baptist Pastor, Grandpa of 5, married to the same wonderful woman (Ms. Nelda) for 45 years.
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Two Tales
Posts:214
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| 08 Jan 2013 03:24 AM |
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#1 throw away the crapola oil and use olive oil, #2 never refidgerate uncovered or unwraped #3 light with the worchester sauce it deaq moisture from the meat abd #4 take the meat out of the fridge and let come to room temp before grilling..cold meat on a hot grill (or in a hot pan) will bulk up..tighting of the conective tissues...making it a vit on the chewy side... |
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| Two Tales
Around the ragged edge on the rim of reality!
LM, DAV, Ret USN, Chief Instructor CE/FS, NRA Instructor |
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bambikilla
Posts:788
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| 08 Jan 2013 06:01 AM |
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Yeah, I usually let them get to room temperature as I've heard that before, but come to think of it I pulled these straight out of the fridge. Thanks for all the tips guys. |
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| Jared from MS- Life Member NAHC- "It's not a passion, it's an obsession." |
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aaronvan
Posts:125
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| 09 Jan 2013 12:22 PM |
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One thing you MUST keep in mind there is very little to no fat in the cuts you are talking about and no disrespect to your butcher friend but he knows beef and not deer ( they are not the same). Before you put them on heat pull them out of the fridge at least an hour before and let them get to room temp this is where the toughness is coming from since there is no fat in deer meat taking them straight from the fridge to the grill is to muchof a shock to the meat and makes it tough. You might want to try just a sea salt , pepper and crushed garlic rub also very tasty and no mixing up a marinade.
I cook mine for 5-6 min a side with thegrill at 300-400 degrees i also heat my serving plate on the grill for the last side of cooking( carefull when you take it out it will be hot) then i let them rest for 10 min before eating. If you want my seasoning recipe here it is
Kosher sea salt 2 table spoons
Ground black pepper 2 table spoons
Tastefully simple Garli Garlic 1 table spoon
Mix and spread according to taste for salt
I have tried substituting other garlic items but its just not the same
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| Family is everything with out it you are lost.
My prays and thanks go out to our troops and our vets everywhere thanks guys and gals for all you do for our freedom!! |
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bambikilla
Posts:788
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| 09 Jan 2013 12:43 PM |
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Actually I did use sea salt this go around as my wife got it from my MIL. Kind of funny that you mention it since we usually dont. I did some from the same backstraps last night but this time I let them sit out about 45 mins before going to the grill. My thermometer doesn't work but it was probably around 350 and I cooked them for about 7 mins on each side and all were pretty pink throughout without being "bloody". They also were much more tender although they weren't quite what I was going for, but I think if I seal them next time and mix that with what I did last night ill get the results I'm looking for. I'll give your recipe a try sometime especially if I don't have marinating ingredients but I usually have those. Thanks. |
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| Jared from MS- Life Member NAHC- "It's not a passion, it's an obsession." |
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aaronvan
Posts:125
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| 09 Jan 2013 01:58 PM |
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When i marinade anything i use a gallon size ziplock bag and remove all the air to get the best coverage of marinade
If you are short on time try putting some lemon or lime in the marinade as it helps break proteins down and will get the marinade deeper in the meat you can also use a good rum for the base it adds a different taste to it as well as tenderising the meat at the same time. Just incase you use the lemon or lime dont marinade over night it willruine the meat |
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| Family is everything with out it you are lost.
My prays and thanks go out to our troops and our vets everywhere thanks guys and gals for all you do for our freedom!! |
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rthomas4
Posts:2345
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| 10 Jan 2013 02:43 PM |
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Bambi, the cajun injector is also a good method. |
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| NRA LM, NAHC LM, Buckmasters LM, Second Amendment Foundation, GOA, NAGR, Palmetto Gun Rights, DU, NWTF, QDMA, Everyday Hunter,OYOA, ASAdspalliance,D& DH, and PROUD SC redneck REBEL for life. If the South had won the war, Obama wouldn't be in the White House. |
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MRD
Posts:200
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| 10 Jan 2013 04:50 PM |
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Well if we're getting into marinating a Food Saver vac. system can't be beat for that . I use a marinating container . Not only sucks out the air in the container but the meat as well , as it pulls in the marinate . |
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| Bow , Black Powder , or Rifle , They all get my blood flowing ! Life member 1991 |
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Spike2
Posts:276
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| 10 Jan 2013 06:38 PM |
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you guys are making me hungry! I have a tupperware marinater and use basalmic vinegar, olive oil and brown sugar. I also have a foodsaver marinater too but the tupper holds more. The longer the meat is in there, the better it gets IMO. I have gotten rave reviews from all the women folk. no no gut...ha! |
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aaronvan
Posts:125
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| 10 Jan 2013 07:59 PM |
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I just threw dinner together it was one big yellow onion sliced up and sauteed cut up 3 pieces of the fish ( inner pieces of meat found by hams under the backbone) seasoned with salt pepper and garlic garlic and added 1 oz of captian morgan spiced rum cooked over medium heat till the pink was all gone on the pieces removed from heat to rest for a couple of minutes and served. It turned out really good and very tender. |
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| Family is everything with out it you are lost.
My prays and thanks go out to our troops and our vets everywhere thanks guys and gals for all you do for our freedom!! |
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Steve
Posts:1710
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| 11 Jan 2013 05:38 AM |
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I'm with MRD even though we don't marinate 'cause we just enjoy the flavor of the meats. But I'll never be without one again. We haven't thrown anything out due to freezer burn since I bought our first one. And I found a piece of bluefin tuna that had been in our freezer for 3 years since I caught it. Tasted just like the day it came off the boat.
I surmise if I were going to marinate, that's how I'd do it. |
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| Steve:
OSOK - Poughkeepsie, NY |
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GLW
Posts:530
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| 12 Jan 2013 07:55 AM |
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Posted By MRD on 10 Jan 2013 05:50 PM
Well if we're getting into marinating a Food Saver vac. system can't be beat for that . I use a marinating container . Not only sucks out the air in the container but the meat as well , as it pulls in the marinate .
MRD, you took the words right out of my mouth!  I'm more of a dry rub guy myself, but when I marinade it's in the vacuum container. I enjoy a spicy Montreal seasoning rub. There's no way you can ruin a backstrap, unless it's overcooked.  |
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