How to Get the Gamey Taste Out of Venison
04-19-2013, 05:35 PM
#11
Spike
Thread Starter
Join Date: Jan 2005
Location: Atlanta, GA
Posts: 11
Glad to hear the way others do it. When we age deer in a cooler for 10-14 days, it is true that it is somewhat soaking in water. It's also bleeding out. The end result is not bland any more than beef is bland. It tastes closer to beef instead of having that gamey twang to it. This means our wives and kids don't mind eating it. And that's half the battle.
Might just as well set it in a tub of water. He may be aging it but from what I read he is blanching the meat. I think the taste would be rather bland doing this. Even beef has flavour and is not subjected to that kind of treatment.
You want good venison? Quick kill. Field dress asap. Keep the carcass clean. Skin asap. De-fat/ de-silverskin it. Cool the meat asap 32-34'F. If you want to age the meat, age it at 32-34'F and whatever the percentage of humidty and amount of draft on the meat as required for optimum ageing(google it). After ageing, trim, De-bone wrap and freeze.
Except for the ageing part, I try to do all of the above. I hunt bush deer (no farms in 20 miles) and they are every bit as good as their southern bretheren that eat soya beans and corn. My sister say's they taste wild..... She was used to the way my father used to take care of their deer at the "hunt camp". I gave her husband some meat done the way we process our "Northern" deer and she could not tell the difference. My mother used to soak roasts in salt and water overnight for the same reason.
Taste has very much to do with how they are prepared for the freezer. I will never take any meat to a butcher to process. They hang and freeze what they get and you get what you gave them. Hair, fat, bones and dirt included.
HA
You want good venison? Quick kill. Field dress asap. Keep the carcass clean. Skin asap. De-fat/ de-silverskin it. Cool the meat asap 32-34'F. If you want to age the meat, age it at 32-34'F and whatever the percentage of humidty and amount of draft on the meat as required for optimum ageing(google it). After ageing, trim, De-bone wrap and freeze.
Except for the ageing part, I try to do all of the above. I hunt bush deer (no farms in 20 miles) and they are every bit as good as their southern bretheren that eat soya beans and corn. My sister say's they taste wild..... She was used to the way my father used to take care of their deer at the "hunt camp". I gave her husband some meat done the way we process our "Northern" deer and she could not tell the difference. My mother used to soak roasts in salt and water overnight for the same reason.
Taste has very much to do with how they are prepared for the freezer. I will never take any meat to a butcher to process. They hang and freeze what they get and you get what you gave them. Hair, fat, bones and dirt included.
HA
04-21-2013, 05:38 AM
#13
Typical Buck
Join Date: Apr 2011
Location: Northern WI
Posts: 853
Yes, the clean shot is a great idea. Supposedly a clean shot prevents the release of adrenaline which people have always talked about as adding to the gamey taste. I wish I had a way to hang a deer in 40 degree weather. We dont really have a place to do something like that.
04-22-2013, 08:03 AM
#15
Nontypical Buck
Join Date: Jan 2013
Location: North Idaho
Posts: 1,071
I do think a quick kill, proper cleaning and good bleed/drain helps immensely...
04-23-2013, 08:31 AM
#16
Boone & Crockett
Join Date: Jan 2004
Location: Eastern PA
Posts: 12,747
I've found the best way to prepare venison is to let it hang for 7 - 10 days in a cooler, trim all the fat and silverskin off as previously mentioned. For seasoning all I use is a bit of seasoning salt and some fresh ground black pepper. Steaks get seared on a hot cast iron fry pan or grill for 2 1/2 - 3 mins per side. IMO taste better than any steakhouse steak out there. For a roast I use the same seaonings plus a slice or two of onion and a bit of minced garlic and one small bay leaf and put it in a pressure cooker on a rack for 60 mins with a cup of water and 3 beef bullion cubes.
04-23-2013, 04:42 PM
#18
Spike
Thread Starter
Join Date: Jan 2005
Location: Atlanta, GA
Posts: 11
The deboning part takes a bit of effort. I am guessing you dont debone the ribs? : ) Ha.
04-23-2013, 04:47 PM
#19
Spike
Thread Starter
Join Date: Jan 2005
Location: Atlanta, GA
Posts: 11
I hadn't heard the shooting in the rut idea before. That's interesting, although it makes it rather difficult. The best chances to take a nice buck are found during the rut.
04-24-2013, 04:06 AM
#20
Boone & Crockett
Join Date: Jan 2004
Location: Eastern PA
Posts: 12,747
A buck tasting like crap during the rut is an old wife's tale. Probably because the meat got tainted from the tarsal glands or whatever. The last 5 or 6 buck I shot were shot with my bow during the rut and they tasted just fine. In fact, I do believe I will go down in the freezer and pull out a couple streaks for supper.