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Tips for Scimitar Oryx? #5257458 08/17/14 04:40 AM
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So I cooked some Oryx steaks tonight on the grill. This was my first attempt. I might have gotten them a bit too done but overall they were good. The flavor was good. I used a Dr. Pepper Marinade with Soy Sauce and Lemon Juice and some seasonings.

The only problem was, they were T-O-U-G-H!!!! You definitely got your money's worth with each bite because you had to really work it.

Suggestions? I only marinaded them for about 5 hours. Maybe they need to soak longer? The lemon juice and acid in the Dr. Pepper should have been able to soften them up, just maybe didn't have enough time?

Help!!!

Re: Tips for Scimitar Oryx? [Re: Bowhunt Only] #5257466 08/17/14 04:47 AM
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You might try a jaccard, then marinate for a few hours. Prep them like you are going to chicken fry. Then cook them hot and fast. Oryx is a hard one. Dense muscle on that meat, but very flavorful. So manual tenderize is important.


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Re: Tips for Scimitar Oryx? [Re: Bowhunt Only] #5259507 08/18/14 04:50 PM
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Try adding fresh papaya or pineapple to your marinade. Those fruits have enzymes that will tenderize meat in addition to the acid. It has to be fresh though, canned doesn't have the enzymes like papain. I've never had oryx, but it worked on steak from an old mule deer. Before the marinade, you could have used those steaks as everlasting shoe soles.


"One cannot be a mediocre squirrel hunter, and at the same time a skillful deer hunter. The two techniques go together." Francis E. Sell
Re: Tips for Scimitar Oryx? [Re: Bowhunt Only] #5259849 08/18/14 08:06 PM
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Good tip Palehorse. I'll try that!

Re: Tips for Scimitar Oryx? [Re: Bowhunt Only] #5260662 08/19/14 02:04 AM
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I was poking around on the net and ran across this.

http://m.recipetips.com/kitchen-tips/t--351/tenderizing-beef.asp


"One cannot be a mediocre squirrel hunter, and at the same time a skillful deer hunter. The two techniques go together." Francis E. Sell
Re: Tips for Scimitar Oryx? [Re: Bowhunt Only] #5260932 08/19/14 05:14 AM
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If not already cut into steaks try this, I use it with deer and elk. Backstraps or rear leg muscles. Take off all the silver skin, coat heavy with your favorite dry rub and put in fridge in ziplock bag for over night or even a day or two. Take out and let come up to room temp then grill over high heat until rare or medium rare. Take off grill and let rest for 10 minutes then slice cross grain in thin slices. The thin slices cross grain will make it seem more tender and any leftover make for some great sandwich meat.

Re: Tips for Scimitar Oryx? [Re: Bowhunt Only] #5268183 08/23/14 02:58 PM
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we chicken fry it or make it into hamberger

Re: Tips for Scimitar Oryx? [Re: Bowhunt Only] #5270050 08/25/14 12:25 AM
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Go to academy on the cooking aisle there will be a tenderizer that has four rows of small blades and you put this over the meat and push down. The little blades come out and make tiny cuts in the meat. A couple passes with that and it will be tender and not lose its shape or flatten out as much as with a meat hammer.

Re: Tips for Scimitar Oryx? [Re: Palehorse] #5273680 08/26/14 11:35 PM
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Originally Posted By: Palehorse
Try adding fresh papaya or pineapple to your marinade. Those fruits have enzymes that will tenderize meat in addition to the acid. It has to be fresh though, canned doesn't have the enzymes like papain. I've never had oryx, but it worked on steak from an old mule deer. Before the marinade, you could have used those steaks as everlasting shoe soles.
fresh lemon juice is a good meat tenderizer, I like the pineapple idea


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Re: Tips for Scimitar Oryx? [Re: Bowhunt Only] #5276092 08/28/14 12:34 PM
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Pineapple juice or orange juice and a longer marinade time will help. Also wrap in bacon and cook fast until bacon is done and serve meat rrare to med rare. Cooking the meat to long causes shrinkage and makes it tougher. You can also tenderize it a bit before hand as well.

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