The 'Gamey taste' comes from two things, primarily; adrenalin coused be stress from a badly placed shot causing a slow death, and by butchering an amimal without 'ageing' it in a cool place. I was just reading an article in Field & Stream that said the same thing I did in my thread on Ageing Deer. A small one should be aged for at least 2-3 days and a bigger one for 5-7 days before butchering. This eliminates any sign of Gamey Taste without spices or soaks. The meat can then be prepared useing the very same recipes you would for beef, pork, or any other meats.
2006-12-29
07:23:08
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18 answers
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asked by
Anonymous