What makes deer meat have that wild flavor? Is it the killer or the cooker?

Question

I have had deer that has that wild flavor and i have had deer that tastes like roast beef. What causes that wild flavor?

Answer 1

What the animal eats affects it. Also I've been told an animal that isn't killed quick - for example chased for a while or wounded and runs before dying or getting a fatal shot - the adrenaline affects the meat. I'm not sure how much truth there is in it but it makes sense. The deer that tastes like roast beef probably was killed quick and cooked differently. I agree on the taste varies - but can well be a combination of things.

Answer 2

It is both. If the killer processes the meat properly, the meat will not have that wild taste. I cut my meat into the portions I want the same day of the kill and place it in large coolers of ice with a drain on the bottom. I pour apple cider vinegar over it as well, although that is not necessary. As the ice melts, drain the ecess water/blood from the cooler and replenish the ice. Do this for 2-3 days. You will then have nicely aged drained deer meat.

Answer 3

Its the cooker, also certain circumstances have been thought to make the meat gamier. Forinstance. When shot a deer will produce adrenalin, if it is gut shot it will live longer and produce more, making the taste stronger. Also gut conmtents can seep into the muscles...Or if cutting in to steaks, do not use a bone saw, simply fillet all the meat off the bone, venison maroow will taint the meat. B TW maximus is wrong, location has no affect, thats a myth

Answer 4

This came up the other day in a discussion...

If the deer doesn't drop dead right away, there will be hormones like adrenaline released into the muscle and it will give it a poor flavor. Also, it depends how/how quickly its field dressed and prepared.

So anyway, despite what anti-hunters think, firearms are far better (than bows, or their sarcastic "you should chase it with a knife remarks) because the animal does not suffer and it does not affect the meat.

Answer 5

If you cook it in apple juice it will remove most of that "game" flavor. that flavor is caused by what the deer eat, the more north you are the more wild taste

Answer 6

The more active a deer is before its death the stronger the flavor of the meat will be.

Answer 7

i always took it to a meat processor and had a bit of beef fat added to it and also soaked it in milk. and as for the earlier comment about bows vs. firearms, its all about shot placement.
i have hit deer with both, and sometimes had deer drop sooner with bows than i have had deer shot with high-powered rifles, both was direct hits to the vitals. sometimes the bullet is moving so fast the deer doesnt even realize it is hit at first. had this happen once with a 8 point. hit him with a 7mm mauser and he just stood there never flinched, thought i missed him till blood pumped out of the hole right behind his front shoulder and then he fell over dead, turned out it was a perfect heart shot, but completey missed the rib bones on both sides, bullet never expanded.

Answer 8

Eat one from Iowa or Nebraske or Minnesota? Yummy!!! One from New mexico or Texas? Eww!! Corn versus Sage Brush seems to make a big difference! It also makes a HUGE difference how quickly it died after being shot, adrenaline can make it taste terrible as can running a long way and getting hot. Prompt field dressing and cooling after the kill all help a lot too.

Answer 9

i think its the way you cook it and what the deer in that area eat. i have thought the same thing and thats what my dad told me. but deer is healthier for you than beef.

Answer 10

You must field dress right away, get it in the freezer quick and remove all of the silverskin before cooking. A good marinade will work wonders also.