Whether BBQing or frying a piece of deer meat (backstrap or hindquarter), what do you do to tenderize it? It seems that it always comes out "tough" even if its undercooked. I like it medium to medium rare.

Let it soak in vegetable oil and Adams fajita seasoning let sit in frig for 24hrs then grill it pull it rare and you can cut with a fork

Sounds good BMD! I'll try that!

can always hammer with a meat tenderizer ... I usually will put in saran wrap first, this keeps stuff from splattering and keeps the tenderizer clean.

Can also use a "Jaccard" meat tenderizer. They are sold all over. Here's the company website:

http://www.jaccard.com/Original-Super-Meat-Tenderizer--48-Knife_p_10.html

meat hammer is the best thing to use and you dont have to hit it that hard enough to get the desired texture! i always use a the hammer then soak in milk for a few then season, flour and into the grease. works like a charm

I invented an electric meat tenderizer attachment that looked like a small old fashion washing machine rollers. I couldn't sell it,but you can buy a bigger one.

Never had to tenderize backstrap.

My gramma swears soaking it in Vinegar and water over night. I might try that tomorrow. I always use Coke I weight and the a meat tenderizer, the Coke doesn't leave any flavor

We have a hand-crank tenderizer for the ham steaks, they get run through that before we package them. Never had a tenderness problem with backstrap.

You might try buttermilk. It works pretty well.

Dry aging make a huge difference, if you have the facilities

Probably the biggest two things I can think of for ensuring tender venison
1- select a good cut of meat for what you are wanting to make
2- cut it correctly, cross grain

I don't tenderize, marinate, or age the venison steaks I grill. Cut them about an inch thick season with kosher salt, course black pepper, and a little garlic, and cook very high heat for a short time, just long enough to sear the outside. I prefer them rare, wife likes medium. They are always good, most of the time as tender or more so than select steaks from HEB etc.

If chicken frying I will pound with a meat mallet or run through my crank tenderizer.

Soak in Italian dressing is a good way to make em
Tender. 24-48 hours

This

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