INFO: Trad Archery for Bowhunters



Author Topic: Velveting venison or moose or elk or Bou or pig  (Read 648 times)

Offline RGKulas

  • Trad Bowhunter
  • **
  • Posts: 228
Velveting venison or moose or elk or Bou or pig
« on: January 23, 2015, 06:32:00 PM »
If you have eaten Asian cuisine you have no doubt enjoyed the super tender cuts of beef, pork and chicken and maybe even wondered what they did to make the meat so tender and soft. Here is how (or at least one method)

This link mentions it.   http://www.chow.com/food-news/139433/try-velveting-for-soft-tender-meat/

Im velveting some venison for a stir-fry. This meat is from the hind leg of an old, mature doe I took with my bow but this method is not just for tough old deer. All meat will benefit including wild turkey.

The method Im using requires only baking soda and a half hour of your time. Start by cutting your meat in thin strips, about an 1/8th of 1/4" thick.

Next coat the meat in baking soda. I wont matter how much since your going to rinse it off later but 3 tablespoons per pound ought to do but more wont hurt. Set the meat side for a half hour while you prepare the other parts of the meal.

 

 

After a half hour, rinse the meat under running water to remove all the baking soda. Bring a pot of water to a boil and plunge the meat in the water for about a minute. I removed this meat in the time it took me to take this photo. The meat will be cooked more later so this meat is still going to be very pink inside at this point.

 

Now you can season or marinate the meat with whatever trips your trigger. For this meal Im  using Teriyaki, soy, oyster sauce and lime juice. Marinate for as long as you wish. You can even set aside and cook this venison the next day or so.

 

When you are ready to cook the meat, heat your oil of choice and quickly sear the meat and set aside.

 

 

For this dish I'm stir-frying some vegies.

 

Next I add the velveted meat and some chopped almonds.

 

Offline RGKulas

  • Trad Bowhunter
  • **
  • Posts: 228
Re: Velveting venison or moose or elk or Bou or pig
« Reply #1 on: January 23, 2015, 06:33:00 PM »
Then plate and sprinkle with sesame seeds and serve with some brown rice and enjoy the most tender venison you have ever eaten.

 

Offline Krex1010

  • Trad Bowhunter
  • **
  • Posts: 368
Re: Velveting venison or moose or elk or Bou or pig
« Reply #2 on: January 25, 2015, 07:37:00 PM »
Looks killer! I love making stir frys, and unusually take a lot of time to slice the meat thin then pound out each piece before I marinate, my method works well but takes time, I'll definitely give your process a try.....thanks for posting
"You can't cheat the mountain pilgrim"

Offline shag08

  • Trad Bowhunter
  • **
  • Posts: 539
Re: Velveting venison or moose or elk or Bou or pig
« Reply #3 on: January 26, 2015, 12:06:00 AM »
Looks good! I'm not a huge fan of Asian dishes...but I'm definitely gonna give this method a try for fajitas. Looks like it'd turn out darn good. Thanks.

Offline neuse

  • Trad Bowhunter
  • **
  • Posts: 213
Re: Velveting venison or moose or elk or Bou or pig
« Reply #4 on: January 26, 2015, 06:51:00 AM »
Interesting. Looks like good food.

Users currently browsing this topic:

0 Members and 1 Guest are viewing this topic.
 

Contact Us | Trad Gang.com © | User Agreement

Copyright 2003 thru 2019 ~ Trad Gang.com ©