If you shoot an old rutting buck, find somebody that makes good sausage and then go out and shoot a doe for steaks.
I process my own most of the time. It's a pain, but I trim off ALL of the fat and connective tissues before vacuum packing and freezing. That gets rid of the wild taste.
I rarely chicken fry venison anymore. We grill it just like beef. It's dry, so don't overcook it. Or, you can wrap some bacon around it to make is juicy. Good stuff!
If you shoot an old rutting buck, find somebody that makes good sausage and then go out and shoot a doe for steaks.
I process my own most of the time. It's a pain, but I trim off ALL of the fat and connective tissues before vacuum packing and freezing. That gets rid of the wild taste.
I rarely chicken fry venison anymore. We grill it just like beef. It's dry, so don't overcook it. Or, you can wrap some bacon around it to make is juicy. Good stuff!
First let your meat sit in the cooler over ice draining the bloody water and adding fresh ice for 3-5 days, this will bleed it out. After that no gamey taste IMO.....tasty!
Process it yourself. It's not that hard. Separate the muscles, cut the "white skin" off and cut it cross grain. Gamey "taste" is just bad meat preparation.
First let your meat sit in the cooler over ice draining the bloody water and adding fresh ice for 3-5 days, this will bleed it out. After that no gamey taste IMO.....tasty!
I think this is the best thing you can do for your deer.
Also, before cooking, remove any and all that white stuff!!!
Process it yourself. It's not that hard. Separate the muscles, cut the "white skin" off and cut it cross grain. Gamey "taste" is just bad meat preparation.
X2
I also leave them in a ice chest like stins recommended.
I've never tasted any "gamey" taste in deer meat either.. on the other hand I have in duck meat before... to cure that i just soak it in Coke a cola for a couple hours in the fridge... problem solved!!!
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