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
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.
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.
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.
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.
My wife's soaked big roasts in Italian dressing many times, and that's always a huge hit around our house!
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
I'm assuming you leave it in the fridge while it's soaking overnight? I know, but ... c'mon, I'm a guy! :d
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.
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
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
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.
Gang....I never mentioned "gamey" 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
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.
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.