I've got a problem....my wife and kids seem to be losing their taste for deer meat...or rather are taking a dislike to the "wild taste".I do the usual...trim the fat and membranes off,marinade overnight....but to no help.Anybody have any suggestions as to how to remove the "wild" in the meat.....thanx

XTP
I brought this topic up a while back...I bumped,so you could take a look. I've given several a try...some really good marinades <img src=icon_smile_big.gif border=0 align=middle>.


TB

XTP to get the best out of venison you must do several things, first gut, skin, and hang as soon as possible allowing blood to drain. Second let him hang as long as possible up to 10 days, either in a meat locker or outside if the temps stay between 30F-45F. Then whenever you decide to cook venison take what ever you are going to cook and soak it overnight in salt water, this draws out the blood and gamey taste, it does not make it salty. The way to tell if you have enough salt in the water is when it will float a raw egg. Once you have soaked the venison in saltwater over night than marinade over night in your choice of marinade, one thing I always add to any marinade I use is either lemon or orange juice, this being acidic helps tenderize the meat, yet adds little if no flavor to it. Hope this helps.

The Tazman

No matter what you do venison is not going to taste like beef.
If you have tried alot of marinades and still nothing works you should try using a crock pot and cook for 8-10 hours using onion soup mix cream of mushroom soup and 1/2 cup of milk. The creamy suace helps mask the concentrated flavor of the venison. This is very good.

Another excellent way to hide the venison taste is to cut venison into 1 to 1 1/2 inch chunks(pieces) and marinade in teriyaki sauce overnight then wrap a half slice of smoked bacon around it and secure with toothpick. Broil in oven until the bacon is crispy(to you liking). I have served this to many non-venison eaters and they love it. With the combination of the bacon and teriaki you can not tell it is venison.
Good Luck

Taz...I do exactly all of that,except for for salt water...I'll give it a try.

Rem.man.....I know venison won't taste like beef,and I really don't mind it,it's just everyone else who aren't so crazy 'bout it anymore.I like your bacon idea though...think I'll try that tomorrow.

Maybe I just need to try some new recipies....thanx alot guys!!!!

The bacon is excellent, read my backstrap recipe. Soaking in salt water really does a lot towards drawing out the blood and gamey flavor. Another thing you may want to do is start making jerky, good stuff, my family eats it so fast I never have any left over.

The Tazman

[Deleted by Admins]

As others have pointed out, you will not make venison taste like beef. It's not beef, and because of the different in type of fat and fat content, will never taste the same.

An excellent marinade for good cuts of meat destined for the grill (i.e. backstrap, tenderloin) is one you've probably used before, but I'll say it anyway: black pepper, worsheschire, and italian dressing.

I use about a cup of dressing to 1/3 cup of worsheschire, and liberally sprinkler the meat first with pepper. I let it all sit in a bowl for at least six hours before cooking medium rare on the grill. Really excellent, as well as cheap and easy.

Hope this helps.

MOCraig

I do most of the same things as you guys ae doing, the citris to tenderize but I have gotten into the Jack Daniels flavoring. TGI Fridays has it on their menue and it is great. There is also a BBQ sause in the stores that is Jack Daniels. I have even done a sause of just pepper and Jack. I let it soak in the liguid sause overnight and grill it. I soak onions in the sause to and grill them. Darn I am getting hungry just talking about it.

JIm Beam makes a great Marinade...excellent for grilling too. One of my personal fav's is to use Montreal Steak rub. It is a pepper and salt with some great spice. My wife loves it. And she is not a huge steak fan. Ask Matt/PA how much he loves it. I made it for him a few times.