any ways to take the gamey flavor out of venison?

[chuck-ia]

the main thing I do, whether squirrel, rabbit, deer, or whatever, is field dress and clean it as clean as possible and try to cool the meat.(I do this right after reloading) most people I know who get a deer have the whole thing made into sausage or jerky, I think that is a total waste, you can go to the store and buy all the sausage you want. I love venison straight up, nothing mixed, deer roast is one of my favorites, given the choice of a venison roast or beef roast, I will choose venison. then there is ground beef or ground deer, I will choose the ground deer. I have never tried a deer that has been run for miles before being shot though, I would think it would have a gamey taste. flinch

 

[davy]

Sounds like winner ta me! My family on my mom's side back in Miss makes it tha same way! :thumbsup: I will take you up on that offer someday! But by then mebee John L in his aged condition by then will hafta put in his choppers! :shocked2: :hmm: :rotf:

Davy

 

[playfarmers]

I have had people over for roast venison supper, and they thought they were eating beef. A quick kill, field care, proper cutting, and cooking are whats needed. My rules are
#1 never cut bone- bone dust taints meat
#2 never freeze bone in
#3 trim off all fat and silver skin
#4 do not over cook-it dries it out and makes it tough, unless it is in a slow cooker or stew.
I try to hang my deer for a week before cutting, if the temperature is right. I used to make my living cutting meat, and the way some people bring in their deer is horrid. If they treated prime beef the same way, it wouldn't be fit to eat eather.

 

[rabbit03]

Yeah ol John L. has got a few years on us but one thing I learned a long time ago, at Brady as a matter of fact, never underestimate them old timers!

You know we got our buts handed to us this year by an 82 year old at brady!

rabbit03

ps let's get some chicken fried venison cooked up soon!! Maybe Brady in March!

 

[Pittsburghunter]

anyone got good methods of easing the gamey taste from wild meats?

been using itallian dressing kinda sick of it now lol. thank you for your wise guidence

Yes, tell the butcher not to cut the steaks so thin for one thing and another thing is don't over cook them. That is my biggest "beef" with people cooking game they seem to think it needs to be cooked beyond the "game" taste and what that does is perpetuate it.

BTW a venison stroganoff is very exellent you will not believe the flavor. Just follow a beef recipe and again do not over cook the meat.

 

[davy]

Yeah ol John L. has got a few years on us but one thing I learned a long time ago, at Brady as a matter of fact, never underestimate them old timers!

You know we got our buts handed to us this year by an 82 year old at brady!

rabbit03

ps let's get some chicken fried venison cooked up soon!! Maybe Brady in March!

Boy aint that the truth .. them old Brady boys is plumb serious :shocked2: .. John included! I darn sure cannot even begin to outshoot em .. mebee you will have better luck! They will happily hand you your rearend ina sack in hurry out there! :thumbsup:

Davy

 

[howdydoit]

what is wrong with you people. If you want beef then buy beef.

I Cut it off the bone cover it with flour salt and pepper and thro it in a hot pan.

It Dont Get No Better. :blah:

 

[puckertoe]

1/4 cup worchester
1/2 half small onion
good squeeze hot and spicy mustard (better than regular, dont know why)
squirt lemon juice (tenderizer)
5 cloves crushed garlic
good dolop bbq sauce
about a half cup water
couple pepper corns
1 bay leaf
put all in ziploc in fridge
mix around 2 times daily for 2 days
throw on grill, cook to medium rare, side with mash taters and gravy, veggie and salad, and eat like a king.

 

[rabbit03]

Sounds good but some of us get too impatient to wait the 2 days, WE GOT TO HAVE IT NOW!!! :blah:

rabbit03

 

[davy]

what is wrong with you people. If you want beef then buy beef.

I Cut it off the bone cover it with flour salt and pepper and thro it in a hot pan.

It Dont Get No Better. :blah:

W'all shucks if that were true Howdydunit then why not just " ... knock off the horns, singe the hair, wipe its behind, 'n throwed it ona plate .." :shocked2: like we do down hyar in Texas? :hatsoff:

Davy

 

[crockett]

Listen to Rebel 727: the fat often holds some of the "gamey" taste. You can let a deer hang a bit but if truth be told, wild game is sort of a crap shoot, the quality can vary. Store bought beef is always about the same but sometimes you get a "Stinker" with wild game and there isn't much you can do. The ribs are almost always good and I always eat them first. On some of the other cuts the best thing I have done is cook the meat until it can be shredded apart with a couple of forks and put in spicy BBQ sauce.
BYT it is herisey but squirrel is almost always better IMHO, some squirrel is as good as the best drummettes on a chicken. Grouse is good if shot early enmough that it hasn't started eating evergreen needles. Quail is strong and best parboiled and then grilled.

 

[Vaino]

Properly killed and processed venison doesn't have a gamey taste....it's just different than beef, pork , etc. Many hunters "camoflage" the taste of venison w/ marinades, wine, too many spices and all sorts of concoctions and if a person thinks the resulting venison tastes good, then perhaps they should stick w/ the tame stuff. All our wildgame is seasoned w/ salt, pepper and a small amount of garlic and is floured and then browned. Water is added and the meat is braised and the gravy is much better than from supermarket meat and the meat is fork tender. W/ the growing popularity of pressure cookers, this would be another excellent way to cook wild game....Fred

 

[Bountyhunter]

You dont put your name or location in your profile 4 bore, so we dont know where you are.

First of all, like Mike and some of the others say, it starts when you pull the trigger. In my camp, we want the deer stuck and bled and the guts out on the ground within 5 minutes of pulling the trigger. The work starts after you pull the trigger.

We stick the deer, Then using a different knife, remove the glands from the back legs and put that knife away, then use a clean knife to open the belly and chest. Cut around the anus and tie it off then pull and carefully cut the intestines and bladder loose from the inside and dump on the ground. Prop the deer open and get it to cooling ASAP. We always hang by the rear legs to drain the blood to the front end. The high priced cuts are in the rear end. We get them in to the machine shed at the headquarters and hang them by the hind legs and get the hide off and head off so they will cool and drain.

I always hang my meat at least a week at 30-35 degrees. The carcass is then boned and vacuum packed. We closely trim all fat, and never cut a bone. We do not need to use spice or marinade to mask the meat, as it cooks with no odor and it has no gamey flavor. The flavor of your meat is all in how you take care of it in the first ten minutes after you shoot it.

Bill

 

[Minuteman]

Next time yer at a place that processes wild meat ask 'em what hanging the meat does to the "gamey" flavor. They'll tell you it increases it! Kill it quick get it cooled down fast and don't cut the bones will go along way to fine tastin venisin.
Oh yeah shoot yearling does, they taste the best hands down! If you've ever tried to chew up an old rutty buck you know what I mean!

 

[Vaino]

I agree that deer should be gutted right after shooting and not hung for more than a couple of days. One of the "smells" that sometimes emanates from deer carcasses is that of urine which is caused from hunters either not being adept at gutting or ignorant of a deer's anatomy. This can be that "gamey smell and taste. As far as "sticking" or bleeding a deer....the heart has to be pumping for any amount of blood to exit and most deer are "stone dead" when this is done. Lived on a farm and we did bleed steers and hogs to obtain blood for sausage, but they were alive when this was done.......Fred

 

[FTW]

The best way to get rid of that gamey taste is to not get it to start with by hanging or waiting any length of time before field dressing and skining.I was taught to gut them as soon as possilble,skin them within a couple of hours,remove the shoulders and hams and as much meat as possible from the neck,back,ribs,and hips.Put it all in an ice chest with as much ice as will fit.Keep it on ice until you get home and take to a processer or do it yourself.Cut some up for stew meat,people that don't like deer meat because of that wild taste can't tell it ain't beef.

 

[Keppy]

Davy I agree with the milk. I have done that with duck, goose and venison. I just thaw " if frozen" and cover with milk for 4 to 5 hours or more if you like. dain and then bread it or what ever you like. Will take the gamey taste out and tenderize it also. :thumbsup:

 

[Ohio Rusty]

You can put the meat in a small crock pot and cook it slow over night, or put it a roasting pan and slow cook it 3 or 4 hours on top the stove. The secret is a can of golden cream of mushroom soup added to the meat, or regular cream of mushroom soup with a big dollop of real butter. The soup becomes a gravy, and the soup flavor helps reduce any wild taste in meat. Italian dressing is for salad !! The other thing you can try is a dry type rub that is used on oriental ribs. It dries like a coating on the meat when cooked and helps to flavor the meat. It has soy sauce, ginger, and some other things. The recipe is on the net. Another I use on fowl like duck and turkey, but it can be done on meat, is to cover the whole piece of meat with a nice stout coating of apple jelly. After it's baked, you get a coating like a honey baked ham has and it's great on wild birds like pheasant. Lastly, I make a really good gravy for venison .... take a couple handfulls of blueberries, put them in a pan with some water and cook them and mash them until all the juice is extruded and strain. put the blueberry juice back in the pan and add beef broth to that until both flavors are about equal. Add some cornstarch with water as a rue and thicken this as a gravy and put it over venison. It is GREAT !! Sounds like you have some good venison dinners coming up. One thing I want to add ....bad processing and bad aging can't be corrected with lots of gravy. Game has to be handled well in the field and it will make succulent table faire.
Don't be afraid to try other sauces to add flavor to meats like Hoison sauce or Oyster sauce that is commonly used on pork in chinese cooking. Experiemnt !! This thread is making my mouth water ...........
Ohio Rusty

 

[LittleMoe430]

The three "quickly's":

Kill it quickly, butcher it quickly...and COOK IT QUICKLY. What gamey taste?

 

[NYMorey]

Soy sauce! Add a little in the pan when you saute it or use it in your marinade