This is pretty standard practice what you mentioned, im guessing you just linked to get hits.

I also believe that it all boils down to how you take care of the meat and how you cook it. I try not to let my deer hang for more than 2 days, and then straight to the freezer after cutting and wrapping. When it comes to preparation venison should be cooked to medium rare at most! I like mine rare. I've had venison cooked well done and it's like eating shoe leather.

I think we've become so domesticated that we are conditioned to like the bland taste of beef. The good Lord intended for us to eat wild game and that 'gamey' taste is called FLAVOR.

My whole family loves backstraps on the grill. My 6 year old likes two kinds of meat, hot dogs and venison. So if my picky little eater loves it I'm doing something right.

I soak my small game in a salt water bath over night, That way I can add flavors if need be...

How does salt add? I feel like salt would try it out

As long as it was processed and trimmed properly the best thing i have found

Kraft Zesty Italian dressing marinade over night. 8 hours minimum. It won't over power the natural flavor but it will compliment it when grilled. Add a dash of lemon pepper just as its coming off the grill.

If you like curries or other spicy recipes, ive never had a problem with a "gamey" flavor. They go well together with some spices and dishes.

Roasts i just use low sodium beef broth, fresh onions, black pepper and garlic cooked slow.

Huh? According to your post here, you've never hunted anything before:confused0024::confused0024::confused0024:
http://www.huntingnet.com/forum/smal...o-s-ready.html

And that's your first contribution to this site?

Way to go there guy. If you had read about 4 threads down, you'd know that he had made rabbit stew from a purchased rabbit about a week ago.

But, who's counting right? You've got everything figured out.

Carry on.

I believe he's referring to brining, which absolutely does tenderize the meat.

http://en.wikipedia.org/wiki/Brining

Milk is the answer for me also, I have found 2 to 4 hours works best for me.

Crazy, you're the first person to actually point out the scientific way salt water helps the meat. Ive asked this question so many times.

What gamey taste??