any ways to take the gamey flavor out of venison?

[rabbit03]

Hello Deadeye and what an excellent post. You and I agree totally 100% on what you wrote.

I, like you, have always wondered to myself what int he heck are they doing cutting the throat of that animal and why are they running up to it and cutting the scent glands off the back legs :rotf:

Anyway great post and I appreciate someone else with common sense here when it comes to this subject.

rabbit03 :hatsoff:

 

[xxgrampa]

dear rabbit 03,

will you marry me???

hugs, kisses and ..ttfn..grampa..

 

[rabbit03]

Howdy again Pilgrim aint you up kinda late?

I gave my heart away once and never got it back so I am sorry to dissapoint you, no marriage! :blah:

You must have read about my chicken fried steak and other post above huh?

Don't jump to conclusions though I aint that good of a catch! :shocked2:

rabbit03

 

[xxgrampa]

nope ain't up late, here in ca it's only 9pm.

yep i saw the pictures. as for being a good catch, don't even care that you mite be as ugly as a road kilt possun. lomg as you can cook and you have nice guns.. : :winking:

..tt.g..

 

[rabbit03]

:rotf: :rotf: :rotf: :rotf:

Your killing me someone call 911 :rotf:

I appreciate the compliment (on the food that is)

Take care


rabbit03

ps aint got but one gun a 58 caliber Hawken

 

[xxgrampa]

well with only one gun, i mite have to take back my proposal. i'll look at the pictures again and get back to you..

tt.g

 

[xxgrampa]

looked at the pictures again.... just how ugly are you??? :hmm:

tt.g

 

[rabbit03]

:rotf: :thumbsup:

Ok just so you can see the Hawken too here is a photo of it so you can make a sound decission.

take care amigo

rabbit03

 

[xxgrampa]

i'm yours :redface: with a gun like that, don't care how ugly you is.

tt.g

 

[rabbit03]

:shake:

All I got to say is there must not be much around where you are? Not sure I want to know any more.

I can tell you one thing, that Chicken Fried Venison is some kind of good. I just won't eat it any other way. :thumbsup:

rabbit03

 

[xxgrampa]

well!!! all i have to say is, if thats the way you feel, i'll have to stay with the wife of 50yrs. :grin: . howsomever, if you ever feel like mailing off some of them fine victuals, will send you our address..

tt.g

 

[rabbit03]

:applause: congradulations on the 50 years to both of yall. And please inform the Mrs that she will definitely be getting the wife of the year award this year for having to put up with you!

Well that is a load off my mind for sure :blah:

If you can make one of the shoots I make we can cook us up a mess of it right there! Sounds too gooooood to me.

rabbit03

 

[xxgrampa]

would like to make it to Texas one day. a bunch of Texas boys invited me to their bpcr shoots at yapon? creek. they even made me an honorary Texan. a lot of nice people down your way. one fella sent me some jalapeno jelly, it was outstanding. hot too.

seems eating big meals with family and friends is big doings down your way. if we ever get down your way, we will definitly eat.. :grin:

tt.g

 

[Deadeye]

Thanks, Redwing and Rabbit, for the kind words. Guess those folks just don't like venison. I love it, think I'll go flour me up some, fried with a little salt and pepper, yum, yum.

 

[Vostok]

Rabbit03:

I have tried Cooner's suggestion with the vinegar on Elk to great effect. I cannot remember who posted it the first time I saw it, but it read something like this:

1.) Rinse the meat off and put it in a 60% vinegar 40% water solution and let sit for 1 hour in the bowl in the refrig.

2.) Rinse the meat again squeezing it to get some of the blood out and let sit in the same bowl for another hour with just clean cold water.

3.) Marinate or prepare as you would after this treatment.

Depending on who is eating the meat - if it is the wife and kids I go heavy on the vinegar and longer on the times to rinse. If it is just me, sometimes I skip it alltogether because I like a little game flavor.

Hope it works for you, best of luck :thumbsup:

 

[gungho]

I usually soak my venison in salt water over night just put about 2 table spoons of salt in a bowl of with just enough water to cover the steaks then rinse with cold water after that i marinade them in soy sauce crushed garlic onion salt pepper and little oil for for the day then just barbeque makes for some gooood eats with some beans and garlic toast made on sour Dow bread then finished off with brandied apples over ice cream no wonder I am so portly
Gung

 

[spudnut]

Grilled on open coals with just a pinch of salt and pepper mmmmmmm mmmmmmm :thumbsup: Thats all I need.......Mark

 

[bob1961]

i bone my deer, i have each hind leg meat in it's own bag each, the back straps in there own bag, the front leg meat boned with the neck meat in another[url] bag....in[/url] loosely closed plastic shopping bags on an old towel in the bottom of my frig to catch any blood drippings....this allows the meat to cool and after a couple of days in there it's like hanging the whole deer in a cooler to age....then at my own pace within 3 to 4 days the meat is cut into steaks and wraped, all other small stuff is made into stew or stri-fry with a roast or 2 from the bigger hunks of meat from the hind legs....never had any gamey tasteing venison this way :v .............bob

 

[wtilenw]

I couldn't agree more with those who posted the importance of quickly removing the guts and getting the hide off to cool the animal as rapidly as possible. On elk, cut into quarters remove shoulders and hams. There is just too much mass there to cool effectivly unless you do. If I can get home quickly enough, I like to scrub the carcass down and hose it off with the garden hose. This just keeps it clean and helps to cool it off. Always bone the meat and trim all fat.
The one thing we do while processing is put about 2 cups white vinegar to about 3 gallons of cool clean water in 3 - 5 gallon buckets. As I get a handful of roasts cut up I plop them in bucket #1, as I continue cutting and get another batch cut into roasts, I move the first batch into bucket #2 and put the new batch into bucket #1. This process continues until all meat has been run through 3 soaks. Bucket #1 will get pretty bloody with some hair and small globs of fat floating to the surface. As bucket #1 gets kind of bad, dump it out, rinse and refill with water and vinegar. This new bucket now becomes bucket #3 and the worst is rotated out. Bucket #3 stays generally clear and the meat is nice and clean. The meat out of the final soak/rinse goes in an old dishwashing rack to drip excess water off and then gets wrapped in plastic wrap and butcher paper. We cut everything into roasts and what wont make a roast gets ground for burger. We soak even the meat for burger this way too and it works really well for us. All our game is processed this way from elk and deer to Javelina, wild hog and antelope. Give it a try, I think you will like the results.
Idaho PRB

 

[Walks Alone]

I grew up on a high mountain ranch in a large and very serious hunting and fishing family, so wild meat was on the table way more often than not no matter which relatives house you were at. Done the family way, with any wild meat I get the critter skinned out and the meat cooled down as soon after the kill as possible, wash it down real good with lots of plain old vinegar and wrap it in cheese cloth or an airy game bag until ready to butcher/freeze back home. The vinegar washes of any blood, offal, hair or feathers easily, keeps flies and other pests away and starts tenderizing the meat. Since our big game hunting camps were usually a week or more long, more vinegar was drizzled over the carcasses on the game pole every 2-3 days until we packed up for home. When you get ready to cook the meats later (fresh butchered or frozen), don't worry about the vinegar - you'll never taste it. But you will taste the sweet tenderness of the meat. Makes the leaner meats (like elk/moose/etc) literally melt in your mouth. Lots of folks don't like Pronghorn because it is considered so gamey. They would if they tried some handled this way in the field. It works very well on all the critters that walk or fly.

WA