To tenderize deer meat, physically break down the muscle fibers or apply meat tenderizing powder. Meat tenderizer is available in the spice section of most grocery stores.
For best results, combine the two tenderizing techniques. Performing both techniques only adds a minute or two to the prep time, and it makes a big difference in the final result. Bypass ineffective liquid marinades, unless they are for adding flavor.
- Use a tenderizing mallet
- Poke holes in the meat
- Add meat tenderizer
Place the venison on a firm surface and pound it with a tenderizing mallet to break down the muscle fibers. Hit it fairly hard, so it becomes visibly flattened.
Use a long-tined cooking fork to pierce holes about every half-inch in the venison.
Sprinkle meat tenderizer on the venison before cooking the meat.