Tomster

What we do to remove the gamey taste of deer meat is to remove that film on the roasts. When you are butchering up your deer after quartering it up, you may notice a film on the meat. This is what I have learned gives the deer meat that gamey taste. My wife when preparing it will season it up as well and when finished, it almost tastes like beef, but better. We also do it for the cubes, remove as much of it as possible.

Let me know if you had the same experience?

T

Martin Cougar

We do our own butchering - we always try to remove as much fat and "silver skin" as possible. The tendons can make the meat a little tough.

trophyhuntr

both of you are right on and also if it still has a little gamey taste use italian dressing as a marinade, works great

farmcntry

I have also learned that if you freeze the meat, that film is a little easier to remove after defrosting it. So if I'm gonna freeze it I don't worry about taking that film off right away.

Howler

Gamey taste can also come from sawing through bone, so always avoid sawing bone, de-bone all the meat. No need to saw through any bone!

Runningun

Soaked roast in apple juice 2 nights ago and had it last night it was the best roast i have ever had!

FFTJ

I never worry about getting rid of the gamey taste because my deer never have it. There is a simple way to prevent it. IMMEDIATELY after the kill get the guts out and get it cooled down. 100% of the problems with taste come from improper care by not getting it cooled down as soon as possible.

I think the question of processing immediately or allowing the deer to hang is irrelevant. If you get that deer's temperature down below 40 degress as fast as you can it can hang for a while. On the other hand none of my deer have hung more than a day or two depending on how soon I can get it processed. I've even had deer go from on the hoof to paper-wrapped packages in less than 4 hours and it all tastes great.

When you pull those packages out of the freezer don't let them set on the counter all day either, get them out a couple days in advance and let them sit in the fridge or go from freezer to microwave to cooking immediately.

Last but not least whatever you do don't overcook it. I consider venison overcooked if it doesn't have some pink in the middle unless I'm using a moist cooking method. Before my wife met me she wouldn't touch a piece of meat if it wasn't completely well-done, now she won't let me live it down if I don't leave it just a little rare.


TJ

FFTJ

Lots of meat questions today. Thought I'd bump this one back up.

skeeter 7MM

I am with FFTJ...it is all to do with what happens after he/she hits the dirt. for the most part. Over cooking he nailed that too.

I agree silver skin, fat, sawing of bones and don't forget HAIR, will decrease the quality of meat.

Clint.

I remember hearing somewhere...there are some scent glands on a deer's legs, that...if removed, will detract from the gamey taste of the meat. Anyone familiar with this?

Clint