Quick Answer
To tenderize venison backstrap before skillet cooking, pound it gently with a meat mallet to break down fibers, then marinate it in a mixture of olive oil, acid like vinegar or lemon juice, and spices for at least 2 hours. Alternatively, you can use a tenderizer like papain or bromelain. This method helps to break down proteins and improve texture.
Preparing the Venison
Pounding the venison backstrap with a meat mallet is an effective way to tenderize it. Use a gentle touch and pound each side for about 30 seconds to break down fibers without tearing the meat. This helps to prevent over-tenderizing, which can make the meat mushy. It’s essential to pound evenly to maintain the shape and texture of the backstrap.
Marinating the Venison
Marinating the venison backstrap is a crucial step in tenderizing it. Mix together 1/2 cup of olive oil, 1/4 cup of an acid like vinegar or lemon juice, and your choice of spices in a bowl. Place the backstrap in a zip-top bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours or overnight. The acid in the marinade helps to break down proteins, while the olive oil adds moisture and flavor.
Additional Tips
When cooking the venison backstrap in a skillet, it’s essential to cook it to the right temperature to ensure food safety. Cook the backstrap to an internal temperature of 130°F to 140°F for medium-rare, 140°F to 150°F for medium, and 150°F to 160°F for medium-well. Let the backstrap rest for 5 to 10 minutes before slicing it thinly against the grain. This will help the juices redistribute, making the meat more tender and flavorful.
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