How do you tenderize venison?

Answer 1

If the beef has already been cooked completely but is difficult to eat, then there are few methods you can try.

The first and easiest is to make sure that you are cutting small pieces perpendicular to the grain. That is to say: given that the tissue fibers have anisotropic quality (uniformity in direction), you can observe that the fibers are striated; cut small strips through the strata to reduce the mechanical interactions between fibers and weaken the overall mechanical strength of the tissue. This cut may mot be as aesthetically pleasing, but should be considerably easier to chew.

If this does not work, you could continue cooking the meat by applying a moist method of braising to reduce the toughness of the meat. Braising generally functions in a covered vessel with a cooking liquid in an oven for a long period. Braising is the technique which is employed to make pot roast and is sometimes called "pot roasting."

Answer 2

Slice it thin, against the grain, then again into cords. Soak in warm water 10 minutes Mix generous amount of meat tenderizer (strength will vary with brand, but follow directions) and stir it around the drained strips thoroughly. Let sit in a warm place for an hour or two.

If you leave it long enough, it will even soften to the texture of mush. It worked for me once, when I had a really tough cheap cut of beef. Best to slice thin and tenderize before cooking.

But it's easier to just slice it thin and simmer it in a soup long-time: from noon until dinner, say.

Answer 3

You can use a meat tenderizer or use a rolling pin to break down the fibre of the meat or you can also rest the meat in red wine

Answer 4

Using a meat tenderizer cleaver