Any other ideas on spices or tricks to remove game taste from deer meat?

Question

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.

Answer 1

Ok here goes, some answers are partly correct. Most just make cover ups. The best way is to DEBONE. I know of the taste your speaking of and it come from butchering the deer with a bandsaw of some type cutting through the bone marrow and tanting the meat. To properly perpare the Meat before cooking(once you have DEBONED, packaged and froze. NEVER CUT THROUGH THE BONE) you need to soak in luke warm salt water, this pulls the excess blood from the meat (witch also has a strong game taste). This will give you the true full flavor of the venison. You can see how to properly prepare your deer on Kentucky Afields Website, Tim Farmer the host of Kentucky Afield did a special on this called From the Field to the Freezer and has a DVD about it avaiable on his website.
You are correct in being able to prepare the meat as you would any other type of meat.
We have some great recipes on our website listed below.
Remember to cook deer slower than Beef, Pork,etc. unless you are deep frying it. MMMM GOOD!

My family and I have been doing this since 1960. As country folks we always butchered our own and we debone everything. Ageing a deer is ok, we try to hang all deer no matter the size or age of the deer for 3 days in our own walkin cooler (but if your on a hunting trip you have to cut it up fast to keep from spoiling) and by DEBONING I personally have found no differences in ageing or fast cutting. Proper care of your harvest is all apart of the hunt.
F&S is somewhat correct, remember the author of the articals you read mybe just that, a writer, not necessarily a hunter with as much experience. GRANDMA KNOWS BEST!

Answer 2

Wild Game Spices

Answer 3

I have done This myself so I know it works.If you have an old deer that taste very gamey soak the meat in lots of water first.Change the water a few times until its not bloody anymore.I then replace the water with orange juice (pure,very acidic) covering the meat.Let it soak a few hours before cooking.I like to cut my steaks about 3 quarters thick and grill them so when you remove them from the orange juice do not rinse them.Season them with the spices you like,I use course ground black pepper and season salt.Sometimes I add Doles liquid seasoning also.While grilling I like to wipe butter or olive oil on them so the outside doesn't dry out.

Answer 4

The best thing I've ever done to wild game especcially venison is soak it in milk. The lactic acid breaks down the meat making it tender and drawing out the gamey taste. From there lots of garlic and seasoned salt and grill it on charcoal.

Answer 5

Lots of answers here. What we've done is marinate it in pineapples--canned pineapples. It has a lot of acid in it and breaks down tough meat and gets rid of the gamey taste. We do the same thing when we pit BBQ a javalina. When we do javalina we also rub on lots of rock salt before adding pineapple. Just another option you might enjoy (it's called Hawaiian style)

Answer 6

First thing..Proper handling after the kill. If it is warm outside, getting the deer cleaned and cooled as soon as possable. Age the deer in above freezing conditions, but below 45 degrees for 5 to 7 days. Remove all fat, sinew,and other slime. Cook it like beef then and no one could tell you the differance..My wife couldnt..lol

Answer 7

An old trick I know to lessen the "gamey" taste is to marinate in buttermilk for 3 to 4 hrs. My personal favorite is to marinate in a good teriyaki w/roasted garlic, fresh minced garlic & Hungarian Paprika (Szeged brand) for the same length of time & Char-broil over Mesquite. It won't dry out & is Delicious! Just do not overcook - med-rare is best.

Answer 8

you can quarter up the deer and apply liberal amounts of salt mixed with ice and kept in a cooler for seven to ten days, keeping the water drained and adding ice. this will draw all blood out of meat. a good field dress job and good butchering skills (there are glands in the shoulder that should be cut out) help as well

Answer 9

I agree with TEX , If i wanted meat without the game taste I would go to Krogers !

Answer 10

Before freezing try a little lemon or lime juice to soak in. It also marinades the meat to keep it from being to tuff.