It has been a while since I have cooked any venison. I remember that soaking the meat for a little while helped reduce the game taste. Can't remember if it was in water or something else. Has anyone heard of this? Any suggestions? Also if anyone wants to post a good recipe it would be appreciated!!!
some of the folks soak it in salt water.but i read it has a lot to do with the way its handled after its killed.
good clean fast kills make for game that is way less "gamey" you can soak it a bit in salt water, which will break down some of the protiens and reduce gamey-ness. No need to buy fancy mrinade mix, take some olive oil, cider vinegar, galic powder, chopped onions salt and pepper and any other herbs you wanna throw it. even a cheap italian dressing works well
x2 .... NO ONE (sans Chef Ramsey ) can tell the difference in the venison I prepare and eat .... I have fooled many ... it has to be taken care of from the field to the freezer and there will be ZERO gamey taste
^^ sounds like my dad, no gammy taste, its how is processed and cooked, and some people are real good at it
I think the meat taste great!!! All I have cooks thus far is the sausage though. My kill was quick only went about 50yds pass though double lung shot. I am going to cook some of the back strap or tenderloin for my girl. She has not eaten much venison so I want to be sure her first experience is a good one. I remember soaking it in some water to pull out any remaining blood in the meat...i thought it was regular water though.
MILK. I have tried this and it does work. The "gamey" taste obviously depends on what the animal has been eating. Some animals don't taste "gamey" at all to me, but I have had some that were pretty strong.
