Extra flavour may be added to meat through different methods. Cover a piece of chicken breast or a fillet steak in salt, and allow it to stay in the freezer for a few days, and you’ll find that the salt has extracted water and has added a mild salty flavour to the meat.
Use papaya, both fruit meat and stones and you’ll get flavour, but the seeds are strong tenderizers as well. Papaya contains the enzyme Papain that breaks down all types of meat within seconds.
How to Use Papaya as a Meat Tenderizer - read story here
A good marinade may add flavour as well as tenderize. My sister brought a large fillet steak of moose as a gift a few weeks ago. As we did not know how tender it would turn out to be, we decided to place it in a marinade. My sister made a complicated marinade from what was available in my kitchen cabinets and refrigerator.
She is a gifted cook, so she made the marinade very quickly. Basically a marinade should contain sweet, salt and sour aroma. Here is what she used (that I can remember)
- Soy sauce
- Vinegar from a empty glass of pickled cucumber
- Sliced onions
- Minced garlic
- Herbs (oregano, thyme, rosemary, bay leaf)
The best way to roast it, was, as ever, on a low heat (100C / 215F) as long as you want, basically. Seal the surface in hot butter first, before placing it in the oven. A piece of meat like this must stay there for at least 6-7 hours. In a hotter oven you may decrease the cooking time drastically, but it will not stay as tender and moist. Try it!