Please ensure Javascript is enabled for purposes of website accessibility

An Honest Suggestion on Cooking Venison.

Discussion in 'Bowhunting Talk' started by Southernboy, Mar 20, 2009.

  1. Southernboy

    Southernboy Weekend Warrior

    Joined:
    Oct 28, 2008
    Posts:
    722
    Likes Received:
    0
    Dislikes Received:
    0
    Guys/Gals,

    The question of what "marinade is best" is a very common topic among anyone who cooks venison....

    I'm going to pass a secret that some people know but most people don't...Most of the time I tell people this they don't seem to be interested in trying it, but when they do, I have yet to ANYONE not agree that they will always do it from now on....

    I don't consider this a marinade. I consider it just one step in the cooking process. I would reccomend doing this prior to "marinating" your venison.

    So here it is.

    Soak the meat in Whole Milk overnight....then put whatever marinade you want.... I honestly don't use a marinade anymore and put what ever seasonings I want when it comes out of the oven or off the grill when it is still hot.

    But again soak it in Whole milk.

    You will be amazed at how tender and sweet the meat becomes.

    SB
     
  2. Justin

    Justin Administrator

    Joined:
    Jul 24, 2008
    Posts:
    11,390
    Likes Received:
    8,435
    Dislikes Received:
    0
    Location:
    IL
    SB - very good advice. I've tried it several times, and it works great.

    Another option is to soak it in some saltwater overnight. It helps to draw out the blood and get rid of the "gamey" taste that some people complain about. Also helps to get it tender as well.
     
  3. Southernboy

    Southernboy Weekend Warrior

    Joined:
    Oct 28, 2008
    Posts:
    722
    Likes Received:
    0
    Dislikes Received:
    0
    Justin,

    Thanks, what is 'salcookieer'

    SB
     
  4. slick814

    slick814 Weekend Warrior

    Joined:
    Feb 4, 2009
    Posts:
    191
    Likes Received:
    0
    Dislikes Received:
    0
    Location:
    Coon Rapids, MN
    SB - You hit the nail on the head! :smash:
    Soaking it in whole milk does wonders for venison! takes away any "gaminess" that the meat might have, also tenderizes it a bit as well. I've found that 2% works well too, but whole milk is best.
    I've shared this "secret" with friends who are either non-hunters or claim not to like venison, and they've all come back raving about how much better it was.
     
  5. shed

    shed Grizzled Veteran

    Joined:
    Jul 26, 2008
    Posts:
    3,637
    Likes Received:
    15
    Dislikes Received:
    0
    Location:
    Idaho
    Works on bear really well too! Good advice
     
  6. rybo

    rybo Grizzled Veteran

    Joined:
    Jul 24, 2008
    Posts:
    4,459
    Likes Received:
    3
    Dislikes Received:
    0
    Location:
    Pittsburgh, PA
    That may have been my mistake. I did the whole soak in milk thing & didn't find it that big a deal...but I soaked it in 2%, not whole.

    I've done the salt water thing and that works nicely.
     
  7. buttonbuckmaster

    buttonbuckmaster Grizzled Veteran

    Joined:
    Jul 25, 2008
    Posts:
    4,213
    Likes Received:
    1,094
    Dislikes Received:
    0
    Location:
    southern IL
    I usually crock pot most of my deer meat so the gamey taste is nonexistant. Never tried the milk before, I may try it next time.
     
  8. Southernboy

    Southernboy Weekend Warrior

    Joined:
    Oct 28, 2008
    Posts:
    722
    Likes Received:
    0
    Dislikes Received:
    0
    Hmmmm,

    CHeck this use of milk out...

    http://www.texasbarbeques.com/alligator_meat.html

    SB
     
  9. Greg / MO

    Greg / MO Grizzled Veteran

    Joined:
    Jul 24, 2008
    Posts:
    4,572
    Likes Received:
    51
    Dislikes Received:
    0
    Location:
    Jackson, MO
    My wife's soaked big roasts in Italian dressing many times, and that's always a huge hit around our house!
     
  10. Southernboy

    Southernboy Weekend Warrior

    Joined:
    Oct 28, 2008
    Posts:
    722
    Likes Received:
    0
    Dislikes Received:
    0
    Cool,
    but tell her to soak in milk first, dry it off, and then marinade it in Italian.....

    So good make ya slap the side of yer face w/ yer tongue...

    SB
     
  11. Greg / MO

    Greg / MO Grizzled Veteran

    Joined:
    Jul 24, 2008
    Posts:
    4,572
    Likes Received:
    51
    Dislikes Received:
    0
    Location:
    Jackson, MO
    I'm assuming you leave it in the fridge while it's soaking overnight?

    I know, but ... c'mon, I'm a guy! :d
     
  12. in da woods

    in da woods Grizzled Veteran

    Joined:
    Jul 31, 2008
    Posts:
    3,605
    Likes Received:
    232
    Dislikes Received:
    0
    Location:
    S.E. Wisconsin
    You know, I've heard of people complaining of 'gamey" taste. But I really never have had an issue w/that. Don't kow why other than the way I field dress it, and take care when butchering it. But I'll try it just for the heck of it. I've heard of using milk also for strong flavored fish, like catfish.
     
  13. Southernboy

    Southernboy Weekend Warrior

    Joined:
    Oct 28, 2008
    Posts:
    722
    Likes Received:
    0
    Dislikes Received:
    0
    Yep, put it in a dish that will allow the milk to cover the meat cover it w/ plastic wrap and put it in the fridge...

    SB
     
  14. atlasman

    atlasman Die Hard Bowhunter

    Joined:
    Jul 24, 2008
    Posts:
    2,012
    Likes Received:
    547
    Dislikes Received:
    0
    Location:
    Uncertain

    Same here.

    Anyone who has problems with "Gamey" flavor in your venison should review their care of meat from field to freezer because there is a problem somewhere in that chain.

    Another reason why I prefer to do all my own butchering.

    If you have to soak it in a marinade to kill the flavor what is the point??

    Little salt+pepper and some fresh garlic is all I need :cool:
     
  15. rybo

    rybo Grizzled Veteran

    Joined:
    Jul 24, 2008
    Posts:
    4,459
    Likes Received:
    3
    Dislikes Received:
    0
    Location:
    Pittsburgh, PA
    I think what people call "gamey" is just that overly bloody situation. And probably to some "like me" don't mind that taste, others "my girlfriend" does. Other than soaking the meat in ice water once its quartered & off the bone I've not found any other way to come up with less bloody meat in butchering prep.
     
  16. Southernboy

    Southernboy Weekend Warrior

    Joined:
    Oct 28, 2008
    Posts:
    722
    Likes Received:
    0
    Dislikes Received:
    0
    Gang....I never mentioned "gamey":confused:

    All I suggested was to soak the venison in Whole Milk over night.

    Milk does NOT add any flavor or mask a flavor...it causes a chemical reaction due to the lactic acid in the milk.......It ages the meat.....

    If you guys killed a big cow and then tried to eat the "backstrap" that same day you would be suprised at the "gamey" taste.....and a cow aint wild....good beef is aged....

    I'm not taking away from the rich wild flavor of an animal living off of the fields and forest...I'm talking about aging the meat through a chemical reaction that breaks down the meat making it tender and at the same time absorbing the blood out of the meat...thus eliminating the unpleasent taste of spoiled blood.....

    Give it a try....I'm batting a 1000 on this.

    SB
    :rock:
     
  17. MNpurple

    MNpurple Die Hard Bowhunter

    Joined:
    Feb 20, 2009
    Posts:
    1,226
    Likes Received:
    34
    Dislikes Received:
    0
    Location:
    MN
    Interesting idea with the milk, I iwll give it a try.

     
  18. atlasman

    atlasman Die Hard Bowhunter

    Joined:
    Jul 24, 2008
    Posts:
    2,012
    Likes Received:
    547
    Dislikes Received:
    0
    Location:
    Uncertain

    I don't subscribe to that urban myth myself..........I have shot the hell out of deer running in full panic mode......and just about EVERY deer shot with a bow will bolt off under the most intense rush of epinephrine there is. I have never been able to match "gamey" tasting meat to the adrenergic response.

    I have heard many things........but the two I put the most stock in are cooling down the carcass AS FAST AS POSSIBLE and not leaving the hide on for very long.

    At least that has served me very well to this point.
     
  19. MNKK

    MNKK Die Hard Bowhunter

    Joined:
    Oct 21, 2008
    Posts:
    1,689
    Likes Received:
    0
    Dislikes Received:
    0
    Location:
    Raleigh, NC
    Has anyone used Coke? For beef, or any red meat really... The acids in the drink work better than "meat tenderizer". And its not as volitile.
     
  20. in da woods

    in da woods Grizzled Veteran

    Joined:
    Jul 31, 2008
    Posts:
    3,605
    Likes Received:
    232
    Dislikes Received:
    0
    Location:
    S.E. Wisconsin
    yes, I have used coke. it works wonders, and will even take rust off wrenches.
     

Share This Page