charlie brown

Try cooking a steak (or whatever else you have) as is, with only minimal seasoning. (Salt, pepper, maybe a little Mrs Dash) Taste that, and see how you like it. Then try other things with the same cut of meat. I wouldn't salt the meat after thawing, just use a marinade of some sort (anything that you like for beef). Its kind of one of those things that you don't know until you try it. Try as is, and then go from there!

skeeter 7MM

wantbuck, I agree with charlie brown as you never know what it will taste like until you try it. However to answer your question I will merinade prior to cooking not the freezing process. Milk is good way not to salt or change the actual taste of the meat by using Italian Dressing, Soy, etc it provides the same results just less after effects in some cases. Olive oil base merinades also will accomplish this if your worried about the salty taste, it just cuts down the amount of salt required(you still need to add salt or acid base items to the merinade). IMO salt is required on venision, not lots but I rarely make a dish that doesn't have a seasoning salt, table salt, etc added to the dish at some point in the cooking process. He brings up a good point cook it like you do beef or other meats, use the spices and so forth your taste buds like...then adapt if required.

Striper Phil

I'm with Goldenbear3 I skin the same day or next day if it is 40 degrees or below. Easier to do when the deer is hot. Quarter and remove back straps at the same time. Into the fridge over night and cut up, package and freeze. I vacuum pack only!!!!! I never let it sit in the fridge more than 24 to 48 hours. Never have Gamey deer either. If you must wait a few days leave the skin on. butcher for the fridge the next day after removing the hide.

James B

I skin mine while its still good and warm. I cut and wrap it as darn soon as I can get to it. I don't soak it in anything at any time. I treat it exactly like beef or pork. YUM YUM. Ours is all grain fed Mule deer does.

Big Guy01

I skin my deer right after gutting then cut into major sections, shoulders , bone out the loins, hams and debone the burger meat off the rest of the carcas. It then goes in the fridge for 2-3 days. I then butcher it into roasts and burger piles. I remove all fat,bloody areas, blue membrane from everything. The roasts are wraped in butcher paper. I cut the roasts into steaks after thawing .The burger pile is ground. I make sausage out of the burger. If you want to eat it as burger I add cheap hamburger 50/50, it tastes great. I have found adding pork fat gives me an off flavor after a few months in the freezer , the beef fat keeps well for at least a year.IMHO.

green01

it is called aging and you can keep it in the refrig for 7-8 days. will not hurt the meat at all. the outside of the meat will turn a darker color and will become dry. all you do is trim the outside off before you freeze it .this is done to beef on a regular bases. makes the meat tender.