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Thread: Velveting deer, moose, caribou, elk, etc

  1. #1
    Member Rancid Crabtree's Avatar
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    Default Velveting deer, moose, caribou, elk, etc

    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.



    Then plate and sprinkle with sesame seeds and serve with some brown rice and enjoy the most tender venison you have ever eaten.


  2. #2
    Moderator stid2677's Avatar
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    You Sir are a man of many talents,, looks divine!!!
    "I refuse to let the things I can't do stop me from doing the things I can"
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    Thanks Rancid, for sharing. We are having this tonight. I picked up everything today. Moose meat will be the game meat of choice.
    Hunt Ethically. Respect the Environment.

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    Dang it. Easy to follow, and I'm getting laid tonight. Thanks Rancid.
    Hunt Ethically. Respect the Environment.

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    Directions/instructions were easy to follow. Tasted as good or better than anything at an Asian restaurant. Made with my own moose meet. Keep it up Rancid.
    Hunt Ethically. Respect the Environment.

  6. #6
    Member Rancid Crabtree's Avatar
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    Quote Originally Posted by SmokeRoss View Post
    Dang it. Easy to follow, and I'm getting laid tonight. Thanks Rancid.
    I make no guarantees that using this method will get you laid. If that were the case I would be serving this every other day (Im not as young as I used to be)

  7. #7
    Moderator bkmail's Avatar
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    Rancid,
    Followed your directions above. Simply the best stir fry we have eaten and the meat was tender as ever. (Used 2 y.o. whitetail meat a buddy f/Louisiania gave me.)
    Your sauce combo gave it a bit of sweetness, absolutely delicious. Family loved it!
    I added 1 tsp of cornstarch to the marinde once meat was done soaking in it and dumped into the pan with veggies so it thickened a bit and coated them.

    Thanks for putting this method on the site, will use it from now on with our Ak. game meat.
    BK

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    Oh Dang. Had this again tonight. Moose stir fry. Yum. The best. Thanks for sharing.
    Hunt Ethically. Respect the Environment.

  9. #9
    Moderator bkmail's Avatar
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    Velveting meat and stir fry veggies has become a regular meal in our house.
    Thanks again for posting this a couple years ago.
    Bk
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  10. #10
    Member skybust's Avatar
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    Man that looks good going to try it with caribou this weekend
    Is it opening day of duck season yet
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