Originally Posted by
JeffS
Keep the meat on ice for a few days and drain the water then add more ice as needed. It will remove all the blood and make the meat taste a lot better.
I agree, I do it with all game. I put it in a large cooler with a bag of ice, each day drain the water and the ice. In five or six days the water will be almost clear and all blood gone.
I just cooked a shoulder roast of a buck shot months ago, if I hadn't told anyone it was venison they would have thought it was beef..