longshot47
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Tho I agree with 'kill/butcher/cook quickly'; experience has convinced me that the skinnin and trimmin is best managed on a cooled carcass.
Longshot
Longshot
any ways to take the gamey flavor out of venison?
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Blizzard of '93
Cannon
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You are correct, T. A rutting buck, specially an older one, will have a 'gamey' flavor to much of the meat. Quick field dressing and a clean kill to begin with minumize it somewhat, as do rapid cooling and 3-4 days 'aging' the carcass at 40 degs. Some cooking methods also can remove much of gamey taste, specially frying and stewing.
LittleMoe430
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If I'm close enough to home, I'll get it there intact. I'll hang it from a tractor bucket and skin it before gutting. Then, hanging it head down, I can do a really careful, clean job and get it cooled ASAP. I trim off as much fat as I can the next day, then de-bone it and do all the final prep. Haven't had a bad one, yet, though I do get a bit of ribbing for being too neat with my meat.
I also tend to put my bullet right through the shoulders to get the deer on the ground as quick as possible. Don't like when they run all over, stinkin' up the meat.
I also tend to put my bullet right through the shoulders to get the deer on the ground as quick as possible. Don't like when they run all over, stinkin' up the meat.
rabbit03
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Greetings 4Bore
Sorry but I had to post another photo of what we had to labor through last night for dinner.
It was that horrificly smelling, ugly, no dog would even eat it venison, :rotf: :rotf:
rabbit03 (the other white meat)
Sorry but I had to post another photo of what we had to labor through last night for dinner.
It was that horrificly smelling, ugly, no dog would even eat it venison, :rotf: :rotf:
rabbit03 (the other white meat)
Well we've talked a might about how to handle game and I agree, get it gutted, get it cooled, keep it clean, cut off the fat.
All that aside there are times a wounded buck travels a long way before giving up the fight, or is a rutting buck, or has been eating bitter food and the meat just isn't that good. It raises the issue about what do you do if you get stuck with a "stinker". I have no answers but am all ears myself on the issue.
All that aside there are times a wounded buck travels a long way before giving up the fight, or is a rutting buck, or has been eating bitter food and the meat just isn't that good. It raises the issue about what do you do if you get stuck with a "stinker". I have no answers but am all ears myself on the issue.
I have always removed that thin film that is around every muscle in a deer. Its hard to get rid of but if you can remove the majority of it and dont cut the bone near where your gona remove meat, then there is less of a gamey taste.
AS far as a ruttin buck that may have run to far. jerky. thats about it. I prefer the sweet suculent taste of a good doe.
AS far as a ruttin buck that may have run to far. jerky. thats about it. I prefer the sweet suculent taste of a good doe.
large piece always seem to have a gamey taste. I would suggest cutting the deer into cutlets very thin and seasoned with a herb breading and fried in onions and butter grease or bacon grease, ALSO tomatoes fried with the thin pieces of meat will help. The thiner the meat the better the taste. If you have large thicker pieces, then tinderize the dog out of them so the herbs and the onion fried will go through the whole meat. GAME MEAT IS GAMEY that is the law of nature
Guest
Soak it in apple cider vinegar over night in the fridge in a big bowl.
Never tasted sweeter meat.
Never tasted sweeter meat.
rabbit03
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Hello TG how have you been?
Ok I am not the smartest person in the world although I have been around a bit.
Eduacate me here please, what are Elk Olives? Are they the wild version of mountain oysters or what? :shocked2:
rabbit03
Ok I am not the smartest person in the world although I have been around a bit.
Eduacate me here please, what are Elk Olives? Are they the wild version of mountain oysters or what? :shocked2:
rabbit03
When tracking Elk you will see the very large deer like tracks, and sporadic piles of olive sized objects that our bunch calls elk olives, many years ago during a post hunt drinking round in camp one of our group was offered an "olive" and took a nible and has never lived it down, one of our group like to carry olives in a small bag and reach down and grab an Elk dropping then pop an olive in his mouth after some smoke and mirrors moves an declare "ummmm tastey" We never kill much game but always had a good time, one fella checked his Otter traps once and found a nice otter laying back against a stump in a conni bear with a beer in one hand and a cigarette in the other
After eating venison and other wild game for over 60 yrs. here's my take on it.
Learn to take care of the meat after killing it.
There's no gamey flavor unless you put it there.
Removing bones has no effect. Remember the closer to the bone the sweeter the meat.
Cutting the throat after you blow a hole thru the animal is not necessary. He'a already bled.
Getting hair on the meat does not effect the flavor.
Cutting off the scent glands from the legs does nothing but get the scent on you.
Gut it immediately and skin as soon as possible.
Hang it for a few days to a week or so depending on the temperature.
It won't taste like beef or pork or chicken, it'll
taste like venison. Old cattle are sometimes hung for as long as 2 months and will have an inch
of mold on them before they are cut up but they will be delicious. You've probably eaten a lot of this type beef but didn't know it.
Learn to take care of the meat after killing it.
There's no gamey flavor unless you put it there.
Removing bones has no effect. Remember the closer to the bone the sweeter the meat.
Cutting the throat after you blow a hole thru the animal is not necessary. He'a already bled.
Getting hair on the meat does not effect the flavor.
Cutting off the scent glands from the legs does nothing but get the scent on you.
Gut it immediately and skin as soon as possible.
Hang it for a few days to a week or so depending on the temperature.
It won't taste like beef or pork or chicken, it'll
taste like venison. Old cattle are sometimes hung for as long as 2 months and will have an inch
of mold on them before they are cut up but they will be delicious. You've probably eaten a lot of this type beef but didn't know it.
This is a correct take on wild game. The second line says it all. The meat must be handled right after it hits the ground. Yes, and deer or elk etc. does not taste like chicken regardless. Urban humans have lost their taste for wild game. The taste is unfamilar to them. Do you think that Dan Boone would have liked a Big Mac? Dan would have remarked how it had a gamey taste?
