How to get rid of gamey taste in deer
#1
Spike
Thread Starter
Join Date: Dec 2019
Posts: 1
How to get rid of gamey taste in deer
Noticed alot of you are complaining about the gamey taste in some deer..best thing I have found to use is Soy Sauce..soak it & add some when cooking it..will even take the gamey taste out of rutting bucks..not sure if it would work on bucks from wooded areas..in Minnesota most of our deer are corn fed & get big bodies ..heard ones killed like in northern Mn have a woodsy taste to them..try some Soy Sauce might work..
#2
Nontypical Buck
Join Date: Feb 2003
Location: west central wi USA
Posts: 2,242
I have never found properly cared for venison to have a "gamey" flavor no matter where it comes from and what time of year it is harvested. I suspect that "gamey"-ness can be prevented by cooling the meat quickly and processing it promptly. Bloody meat around wounds can have a muddy flavor, but if the bloody parts are removed and/or rinsed of blood, it doesn't happen. BTW welcome to the forum.
#3
I have never found properly cared for venison to have a "gamey" flavor no matter where it comes from and what time of year it is harvested. I suspect that "gamey"-ness can be prevented by cooling the meat quickly and processing it promptly. Bloody meat around wounds can have a muddy flavor, but if the bloody parts are removed and/or rinsed of blood, it doesn't happen. BTW welcome to the forum.
#4
I've not noticed the "gamey" flavor in venison like I do in ducks.
But since you do, Try cutting the large end of the back straps in 2-3" steaks and
soaking them in coke-a-cola over-night, Then grill with a garlic butter baste.
And or, back strap and loins baked in iron pot covered with slices of onions and small pieces of diced apples.
But since you do, Try cutting the large end of the back straps in 2-3" steaks and
soaking them in coke-a-cola over-night, Then grill with a garlic butter baste.
And or, back strap and loins baked in iron pot covered with slices of onions and small pieces of diced apples.
#9
I keep the hide on and let it hang for around 3 to 5 days if cold enough. All my deer are great tasting. Favorite way to cook is to sear on high heat in a cast iron pan for a couple minutes until the blood stats to come out the top. Flip it over, throw in a cup of wine and let it simmer for about 30 seconds, kill the heat and cover for about 3 minutes. Always nice and rare and tender with great taste. Way better than the best cuts of beef.