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Butterflying Venison Meat
Butterflying is a way to make a steak thinner, which is ideal for stuffing or rolling meats. Flank steaks and backstraps work best. Lay the meat on a cutting board with the long side facing you. Begin to slice the steak in half horizontally, making sure you’re keeping the halves even. Don’t “saw†the meat with the knife, but rather slash in short strokes, pulling the top part back to reveal the inside of the steak. If you find yourself sawing, stop and sharpen your knife. Slice carefully so the meat stays intact; you want it to remain in one piece. Stop cutting when the meat gets to a point that it can lay flat when opened. At that point, you can use it as-is or pound it thinner between two sheets of plastic wrap or wax paper using a tenderizer. Be careful if you’re pounding it—venison tears very easily.
Frenching Venison
“Frenching†refers to a specific way to cut food. For meat, it means that a portion of the meat has been separated from the bone, such as a chop or a rib, by cutting the meat from the end of the bone. When you see ribs with the end of the bones sticking out, that’s Frenched meat. It’s done to help the meat cook evenly, and it looks nice on the plate.
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