any ways to take the gamey flavor out of venison?
- Thread starter 4bore
- Start date
Help Support Muzzleloading Forum:
- Joined
- Aug 22, 2004
- Messages
- 1,366
- Reaction score
- 190
A friend and I soaked a venison haunch in red wine overnight before seasoning and cooking as usual. (Thanksgiving 1983.) It was good. Don't know if that helps much, but it was the way we did it.
- Joined
- May 9, 2005
- Messages
- 5,147
- Reaction score
- 26
YUP! go a year without any! :shocked2: i always soak mine in salt water,w/a lil vinegar(never thaw in microwave!!!) make sure ya gots all the fat and white stuff off...lotta butter,onions,mushrooms.....okay,sorry gotta go eat.. later RC :blah:4bore said:
rabbit03
50 Cal.
- Joined
- Apr 1, 2005
- Messages
- 1,143
- Reaction score
- 17
Greetings 4Bore
I would usually say that if I told you then I would have to kill you but just this once I will allow you my secret to the best venison.
Cut the meat into whatever size you want then put into a large pan and throw a handfull of salt and add enough milk to cover it all. Give it all a stir or two to get the salt disolved and put a lid on it if you want and put in the fridge for at least 1/2 day or over night is ok too.
The milk and salt will leach out alot of blood and the whole thing will look pink when you take it out, then your ready to chicken fry it up. I usually tenderize mine also before battering and frying.
Of course chicken fried is the only way I eat it usually, you will too if you ever had any of mine. However the recipe is another story. :blah:
The only bad part of doing it this way is that when you get it done it tastes like veal and you can cut it with a fork!
MAKES MY MOUTH WATER JUST THINKING ABOUT IT!
AND DON'T FORGET THE MASHED POTATOES AND GRAVY!
AND OF COURSE APPLE PIE FOR DESSERT!
:thumbsup:
rabbit03
I would usually say that if I told you then I would have to kill you but just this once I will allow you my secret to the best venison.
Cut the meat into whatever size you want then put into a large pan and throw a handfull of salt and add enough milk to cover it all. Give it all a stir or two to get the salt disolved and put a lid on it if you want and put in the fridge for at least 1/2 day or over night is ok too.
The milk and salt will leach out alot of blood and the whole thing will look pink when you take it out, then your ready to chicken fry it up. I usually tenderize mine also before battering and frying.
Of course chicken fried is the only way I eat it usually, you will too if you ever had any of mine. However the recipe is another story. :blah:
The only bad part of doing it this way is that when you get it done it tastes like veal and you can cut it with a fork!
MAKES MY MOUTH WATER JUST THINKING ABOUT IT!
AND DON'T FORGET THE MASHED POTATOES AND GRAVY!
AND OF COURSE APPLE PIE FOR DESSERT!
:thumbsup:
rabbit03
Mike Brooks
Cannon
- Joined
- Jul 19, 2005
- Messages
- 6,686
- Reaction score
- 35
It all starts just after the killing shot. Don't let it hang for any longer than a day or two. Don't saw thru any bones, rather cut the meat off of the bone. Always reove all fat from the meat. I never have gamey tasting deer when handled that way.
A) Proper field care.
B) the pressure cooker is your friend. This does not apply to backstrap, loin etc. as they're too good for this treatment but for the more problematic cuts like shoulder or neck roasts we put 'em in a pressure cooker and add a packet of those meat marinades or taco mixes, depending on how spicy you want to go. Follow normal pressure cooker directions. Meat literally falls off the bone and the flavor is all thru the meat not just on the surface.
B) the pressure cooker is your friend. This does not apply to backstrap, loin etc. as they're too good for this treatment but for the more problematic cuts like shoulder or neck roasts we put 'em in a pressure cooker and add a packet of those meat marinades or taco mixes, depending on how spicy you want to go. Follow normal pressure cooker directions. Meat literally falls off the bone and the flavor is all thru the meat not just on the surface.
Rabbit yer one cruel mean nasty down right rotten individual :blah: Putten pictures a food looken that darn good in front of a fat man like me, now I got to buy another keyboard as the drool sorta shorted the last one out aw man that grub looked GOOOOOOOOOD!!!!!!!!! :bow:
- Joined
- Apr 3, 2004
- Messages
- 15,602
- Reaction score
- 22
I agree with Mike, proper care venison tastes good alone! I have no idea what this gamy taste you refer to.
Debone, trim, let sit in an old frig for two weeks, package. :thumbsup:
Debone, trim, let sit in an old frig for two weeks, package. :thumbsup:
rabbit03 said:Greetings 4Bore
I would usually say that if I told you then I would have to kill you but just this once I will allow you my secret to the best venison.
Cut the meat into whatever size you want then put into a large pan and throw a handfull of salt and add enough milk to cover it all. Give it all a stir or two to get the salt disolved and put a lid on it if you want and put in the fridge for at least 1/2 day or over night is ok too.
The milk and salt will leach out alot of blood and the whole thing will look pink when you take it out, then your ready to chicken fry it up. I usually tenderize mine also before battering and frying.
Of course chicken fried is the only way I eat it usually, you will too if you ever had any of mine. However the recipe is another story. :blah:
The only bad part of doing it this way is that when you get it done it tastes like veal and you can cut it with a fork!
MAKES MY MOUTH WATER JUST THINKING ABOUT IT!
AND DON'T FORGET THE MASHED POTATOES AND GRAVY!
AND OF COURSE APPLE PIE FOR DESSERT!
:thumbsup:
rabbit03
RABBIT03 tHATS JUST WRONG i ASKED FOR HELP AND YOU SEND ME THIS OBSCENE POST?
NOW IM DIGGING IN THE FRIDGE. WHAT TIMES DINNER?
LOOKS PRETTY GOOD SPECIALLY THAT PIE WHOA!
DANGINIT WISH SOMEONE WOULD BAKE ME A REAL PIE :cursing:
rabbit03
50 Cal.
- Joined
- Apr 1, 2005
- Messages
- 1,143
- Reaction score
- 17
I know yall I felt a little guilt posting it but I just really wanted you to see how good it looks when it is cooked like that. And then I thought, well, I have to show em' the mashed potatoes too and hell just throw out the pie also.
SHO AM GOOD!
So yeah I feel bad especially since I too was drooling while posting all of it! Made me pretty hungry looking at the pics and my son seen me doing it and he even said, man, we need to get some venison cooked up. :grin:
rabbit03
SHO AM GOOD!
So yeah I feel bad especially since I too was drooling while posting all of it! Made me pretty hungry looking at the pics and my son seen me doing it and he even said, man, we need to get some venison cooked up. :grin:
rabbit03
Many Klatch
69 Cal.
- Joined
- May 19, 2006
- Messages
- 3,498
- Reaction score
- 269
We like to cook venison, goose or mystery meat that I find in the back of the freezer in the slow cooker. In the morning drop the meat in V8 tomato juice, add onions and celery and whatever. Let it cook all day. By nightfall the meat will be tender and there won't be any gamy taste.
Many Klatch
Many Klatch
Clean off all the fat and membrane.Tenderize the crap out of it.(I use the aforementioned coke bottle) Sprinkle with a LITTLE garlic powder(not salt)roll in flour or milk batter if you prefer and fry it up. No gamey flavor and you can cut it with a fork even fresh out of the fridge.
I have found that the best way to get good taste in the meat comes during the hunt and right after. Kill the deer quick, field dress it quickly and get the carcass cooled down as quickly as possible, soaking in a stream for a few minutes is a common method around here. If the tempertures are warm, stick a couple 10 lb. bags of ice in the chest cavity - keep that area cool. Finally, if you live in an area where it is cold enough, or have a cooler to hang it in, hang the deer in the shade for two days before processing.
Pick up a couple of 20oz black angus T-bones, let them come up to room temperature before throwing them on a 600* grill...char the outsides black, leave it red in the middle...let it 'rest' on the platter for 2-3 minutes before cutting...salt, pepper, and a cold coke...aaaaaahhhhhhhhhhhhhhhh!!
rabbit03
50 Cal.
- Joined
- Apr 1, 2005
- Messages
- 1,143
- Reaction score
- 17
Ok here is the scoop on the chicken fried venison, just for you Davy, cause we be buddies.
I had always eaten deer meat with a marinade on it untill I met a man Named Gary Cochran from Brady, Texas. He and his family had a ranch there just outside of Brady and I was fortunate enough to have hunted there and enjoy the ranch a time or two.
Gary made chicken fried venison when we got back from the first hunt, the first time out there at the ranch. It was at that moment I made up my mind that I would always cook it like that from then on, and I have. He told me that that particular recipe had been in his family as long as he could remember and they had had the ranch for about 100 years I think.
So the credit goes to Gary and his family for the great tasting venison that I have made for my family and friends for years now.
That is the story of the chicken fried venison and buddy it sho am good. Will be my pleasure to make it for you and ol John L. and whoever wants to get together and have some one of these days.
rabbit03
ps the apple pie is all my family and I make it better than grandma did!
I had always eaten deer meat with a marinade on it untill I met a man Named Gary Cochran from Brady, Texas. He and his family had a ranch there just outside of Brady and I was fortunate enough to have hunted there and enjoy the ranch a time or two.
Gary made chicken fried venison when we got back from the first hunt, the first time out there at the ranch. It was at that moment I made up my mind that I would always cook it like that from then on, and I have. He told me that that particular recipe had been in his family as long as he could remember and they had had the ranch for about 100 years I think.
So the credit goes to Gary and his family for the great tasting venison that I have made for my family and friends for years now.
That is the story of the chicken fried venison and buddy it sho am good. Will be my pleasure to make it for you and ol John L. and whoever wants to get together and have some one of these days.
rabbit03
ps the apple pie is all my family and I make it better than grandma did!
