jcalabrese

My father in law is a chef. He told me so soak the meat in buttermilk for 24 hours. Sounded wacky but guess what ... it worked like a charm.

TrophyTracker

I agree with thebig guy, the best way to have great tasting wild meat is to start the minute you pull the trigger or release the arrow.It starts with fast clean kills andquick gutting and cooling of the animal. Definately remove all the fat and silver skin from the meat when you butcher it, or at the very leastbefore you cook it. The salt water and the milk methods can help though.

patgrizzlyhunter

Let it soak in buttermilk, if you dont have butter milk use regular milk with a splash of vinegar in it.

zrexpilot

quit shooting big ass old bucks to eat, try a yearling.

StealthyOne

Or a doe...

zrexpilot

Or a doe.
Seriously a big ol buck during the rut, which is around 6 weeks can taste pretty bad, some worse than others.

brush buster

my recipe is use margarine for cooking , cook on medium heat and use some season salt, use low heat and turn frequently don't over cook, or just use some flower for breading and use low heat and cook slowly to prevent drying out of meat. posibly try cream of mushroom soup for a gravy topping and slow cook that way.

2robinhood

This maybe a stupid question, but what is silverskin?

corey012778

silverskin is colored connective tissue attached to various pieces of meat. Being a meatcutter It deal with it all the time, (mainly on beef). I just does not make the meat taste bad, it is will also make it tuff. Take a shrap knife to take it off, I would use a boning knife with is curved blade or a fish faling knife.