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post #41 of 43 (permalink) Old 10-29-2010, 09:29 AM
Scrub Buck
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Join Date: Oct 2010
Location: N Texas
Posts: 1
I had the same problem for years and a buddy gave me a very simple recipe for grilling venison steaks. I use the cubed steaks which are tenderized for chicken frying and soak them in your basic italian dressing for 1/2 hour or so...then with the dressing still on the meat, coat them with your favorite rub or seasoning, add salt to taste and grill. I use Grillmasters Mesquite which is available at just about any grocery store. I've used other dry rubs and they all work well. The oils in the italian dressing keep the meat moist and the combination of the herbs in the dressing coupled with the rub turns out very nice. Don't over cook and I think you'll like it. By the way, I don't have to soak the meat prior to cooking other than in the italian dressing which really helps on time.

Give it a try and let me know what you think.

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post #42 of 43 (permalink) Old 12-13-2010, 02:11 PM
Scrub Buck
Join Date: Jun 2010
Location: Southwest, Florida
Posts: 7
There's some good info here. I always wondered...or thought I shouldn't...if meat could be submerged in water for a period or did it ruin it. Glad to see that several people here do that.

I shot my first Axis deer years ago and the guide cut it up and put it in my cooler. Later that day I drove 4 hours home and went to bed. The next day I got up and opened the cooler. The meat was under water and ice. The meat was gray and dense (not just from being cold). I gave most of it away and only kept 1 backstrap to try it. It was so tough and flavorless. I have had Axis since then that was delicious. So, since that experience, I always had thought that you weren't supposed to let meat soak in water. Obviously, it was something else that made the meat taste that way.

B. Leeber
Premium Nutrition, Inc.
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post #43 of 43 (permalink) Old 12-13-2010, 02:34 PM
B&C 140 Class
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Join Date: Dec 2008
Location: breck co. KY
Posts: 773
i keep my deer in quaters in the cooler on just ice water for at least 4 days. changing the water daily to flush out the bloodly water. getting as much blood out as possable is key for anyone fedding picky eaters. and over the years i found that out of all the ways i've ever used to age my deer meat cooler has by far been the best way for me, and if you got any hair in the meat while quartering it up , the hair usualy floots and is easily removed when flushing the water.
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