how do get the gamey taste out of my deer steak?

Answer 1

Why do you eat it if you don't like the gamey taste? That's how it tastes, I'm mean, really, what is the point. Just so you can say you killed it?

Answer 2

We always soaked our deer steaks and roasts in a brine mixture. Deer that has been cleaned properly shouldn't have too strong of a gamey taste. Note: if the deer is an older buck or very thin, it's going to still have a gameyish taste.

Mix a few tablespoons of salt, 1/3 cup sugar, and a half cup vinegar OR lemon juice. Pour this into enough water to just cover the steak/roast. Soak your meat 1 hour at least before cooking.

Answer 3

There's no such thing as "gamey taste" - there's either fresh, properly cleaned and stored venison or there's spoiled venison. That all depends upon proper dressing and butchering - and virtually nobody other than a trained meat-cutter (butcher) knows how to do it. But you'll sure meet a lot of nimrods who delude themselves into thinking that they do!
When you bag your deer, the first thing to do after properly tagging it is properly field-dress it. You need to know how to keep from contaminating the carcass with urine and feces - a task that's stunningly easy to botch. Then you need to wipe the cavity CLEAN and get the carcass cool very quickly. If the state has a deer checkpoint nearby, stop there to let them examine the carcass, then get it to a professional meat-cutter with no delays. The meat-cutter will properly refrigerate the carcass until it can be processed and packaged for you to come pick up, take home and put in your freezer.
THEN when it's time to use the meat, take out and thaw only the amount you need for that particular meal - and thaw it in the bottom of your fridge, not on the counter beside the sink.
If your meat tastes "off", it has not been handled properly and to avoid the risk of food poisoning, it will ALL have to be thrown out. Or you can choose to eat it anyway, and risk paying thousands of dollars to be treated for food poisoning in my hospital emergency room, and maybe thousands more to bury any small children who might be poisoned by tainted meat. Just this past December, we buried the grandson of a guy who'd been feeding his family venison he'd been butchering himself for over forty years. Toxicological studies proved the venison was contaminated through his improper handling of the meat. We all agreed he's a perfect g o d d a m n fool!

Answer 4

Definately use spices. I myself just use a mix of soy sauce and worcheshire sauce as a marinade, or I buy the speadable marinades. Deer steak is by nature gamey so spices is the only way to go.

Answer 5

By nature, Bambi has spent her life eating in the wild, given that fact, it's a sure bet that she's just going to taste "gamey"........the nerve of her!!! (smiles).

Seriously speaking, the only way that you can alter the taste significantly is to brine the meat. You can search in, Google.com for a brine solution for your venison. You will find a great many but for now just keep it simple with a basic brine and later you can try different variations.

Bon Appetit - Chef Canuco

Answer 6

Deer is suppose to be gamey, try putting your steak in a mint marinade.

Answer 7

Place in buttermilk overnight. Dated a man on the red side and this is what his mother would do with the deer meat the night before cooking it.

Answer 8

Try soaking deer meat in milk. You can add whatever seasonings you like to the milk. I prefer soaking in milk to water and vinegar. It gives the meat a nice mild taste.

Answer 9

Put some Lawrey's on it. For your deer burger, we mix 75% deer with 25% beef and it doesn't make it as strong.

Answer 10

It's all in the marinating. Make up a marinade of oil, vinegar or lemon juice, sugar, salt, pepper, garlic powder or crushed garlic, and whatever other spices or herbs you want.