The Game Taste?


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theboyscout
October 28, 2013, 09:30 AM
Trick of the trade... who has some ideas and old methods to getting rid of the game taste of wild animals. I am looking to get my wife to eat more squirrel and deer or hog and she doesn't like the gamey taste. what to do?

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Patocazador
October 28, 2013, 09:37 AM
Gamey taste is one of two things: 1) the actual taste of the animal or 2) allowing it to slightly spoil by not taking proper care of the carcass.

The first is corrected easily. Chicken doesn't taste like lamb; if you don't like lamb, don't eat it. The same goes for game.
the second is also easily corrected by quickly bleeding out the animal, gutting, skinning and refrigerating the carcass promptly.

zdc1775
October 28, 2013, 09:53 AM
You can also try soaking the meat in butter milk overnight before cooking it. Something my Grandmother always does before frying or grilling any game meat to get any gaminess out of it and keep it tender. Don't know if it actually makes a difference or not but her fried rabbit and venison are amazing so it can't hurt to try.

Arkansas Paul
October 28, 2013, 10:06 AM
I am looking to get my wife to eat more squirrel and deer or hog and she doesn't like the gamey taste. what to do?

Go to your butcher or grocery store and buy her store bought beef or pork.
Like Patocazador said, maybe she just doesn't like it. That's okay too. Different strokes for different folks.

If my wife didn't like the taste I'd fix her something else. I don't spend a couple grand a year and get up at 4:30 so I can have meat that tastes like $5.99 beef at Wally World. I'd just buy it if that were the case.

inclinebench
October 28, 2013, 10:39 AM
I like to soak some cuts in brine before guests come over. It tends to bind out some of the heme iron from the meat, making it a little less strong tasting. Also, some of the deer I serve can be a bit dry because it is so lean. I remedy that with a rub of olive oil and seas salt or kosher salt.

My family likes the taste as is, but people accustomed to store meat are not yet used to other meats. Nutrition scientists will tell you that many foods need to be sampled a few times before the pallet comes to really enjoy it. Few kids like broccoli the first time they try it, but after having small servings a few times, they can come to really love it. Same with any strong tasting food ie wild game.

CoRoMo
October 28, 2013, 10:49 AM
I heard a new one this year...

Don't wash the meat before or during processing.

I employed the hands of a couple butchers this year because I killed two nice elk this month and that was a lot of meat for me and the wife to break down. They've both worked with a well known game processing company here and one has been cutting meat most all his life. While working at the game processor, policy was to never wash the meat. They would 'clean' the meat by shaving off the thinnest outside layer and wiping/picking any hair/dirt off by hand. It was meticulous and I didn't buy it at first, but they have the credentials to say.

I don't have an articulate palate so I probably won't be able to tell if this method makes a difference. My wife will though. She can smell meat from across the room and know whether it will cook up gamey or not.

Arkansas Paul
October 28, 2013, 10:56 AM
Also, some of the deer I serve can be a bit dry because it is so lean.

Yeah, deer can be overcooked in a hurry. If I'm grilling it, it has to be medium at the most.
If I'm pan frying, I like to barely cook the blood out of it.

To me, nothing is better than perfectly cooked venison, and nothing is worse than overcooked venison.

boogieman
October 28, 2013, 11:33 AM
I brine most cuts before cooking. Stews I soak the cubes in a light brine while im browning the onions and peppers. Rinse it once or twice then toss it in to brown. Other cuts like back strap (loin) I simply marinade before cooking. She may never like the taste, or she may have to eat it a few times so that she becomes used to it and even craves it.
My wife never ate game, then she watched Food, Inc. http://www.imdb.com/title/tt1286537/
Now she wants to raise chickens and eat venison

farm23
October 28, 2013, 12:37 PM
The first time [40 years ago] I cooked venison I soaked it in straight vinegar and it was SO BAD even my bird dogs wouldn't eat it. I learned and now we regularly have venison. If someone new is coming I usually serve as a stew and have never had anyone not like. I agree the best approach is the field dress soon and the deer stops kicking. I have read and it seems true that freezing seems to same affect as hanging for days.

Outlaw Man
October 28, 2013, 12:49 PM
Any brine or merinade (even buttermilk) should help, but I'd wager that in a lot of that is masking the taste rather than eliminating it. There could be a chemical reaction with the acid or something that knocks it out, though. I have to think someone has done some research.

I think the biggest help, in my experience, is bleeding it out and preparing it properly.

There's some taste attributed to what the animal ate or (to a lesser extent) if it was stressed a lot before dying. My Dad got an antelope in Wyoming this year that was hanging out on an alfalfa field rather than the typical sage brush. It tastes almost just like beef, where they normally taste like a sausage experiment gone wrong.

KC45
October 28, 2013, 01:10 PM
The most important thing is to kill the animal quickly. I usually kill game for food so I normally take headshots so the animal drops on the spot and doesn't have the time to dump all kind of hormones and other chemicals into the body as fight-flight reflex. An animal that is headshot and drops on the post will smell and taste very different than an animal that was gut shot and ran 500 yards in 3 minutes only to die 30 minutes later.

Next is to open and clean the animal quickly to cool it off. In hot summer days my goal is to get the animal cleaned and soaking in the ice water within 2 hours after the shot. I usually get it done within 90 minutes. I also soak the animal in ice water instead of just ice as ice water will cool off the animal faster.

Finally I drain as much blood as possible from the animal right after it is shot. Then I soak hogs, squirrels, rabbits, etc. in salt/vinegar solution to draw out as much blood as possible.

I personally like a little of that gamey taste from my meat.


Just my $0.002

Texan Scott
October 28, 2013, 01:48 PM
Gut & quarter immediately. Pack in ice. Gets the blood out and the temperature down the quickest way possible.

Not all meats taste the same, though. Aoudad seems to have a slightly peppery taste to it that I love, but no one would ever mistake it for beef or venison... my kids' first reaction was "What is this?". Even teenagers obliviously scarfing food into their faces stopped and took notice.

Now, I can't help looking at all kinds of animals and wondering what they would taste like.
It's part of the experience. :)

ngnrd
October 28, 2013, 06:14 PM
My three rules for assuring tasty freezer fare:

1) Time your hunt properly; don't harvest an animal in rut.
2) Know your target, the limitations of your weapon, and your own skill set; limit yourself to only taking 'high percentage' shots that will quickly dispatch the targeted game.
3) Don't neglect field care; immediately field dress and cool the carcass, taking care to keep the meat clean and dry.

788Ham
October 28, 2013, 07:05 PM
Once the game animal is down, bleed them out right now! Then get them gutted and the hide off as soon as you can, especially deer, what little oil is in the hide starts to leech back into the meat. The biggest thing is to get them cooled as soon as one can, this eliminates the gamy taste some find objectionable. This method used for many years around our household.

Double_J
October 28, 2013, 07:07 PM
Field dress and cool the animal as fast as possible. Then what I have always heard is to soak the "deer" (insert other animal as required) for several days in a cooler full of ice water, draining the old water daily and replacing with ice. Then you can use any marinade or preparation as you see fit. We did this at my house and never had a complaint, even from the people who said "I don't like venison."

Coltdriver
October 28, 2013, 07:20 PM
I have only taken two animals. One antelope and one deer.

In each case I had the animal skinned and on ice within an hour of shooting it.

The meat in both cases was spectacular. The same practice is followed for pheasant. Skinned and on ice within an hour.

I do see people driving home with a skin on animal thrown in their pickup truck. that will be some lousy tasting meat. That is where "gamey" comes from.

There are instances where the animal eats sage or pine bark and those will taste bad.

Just plan your hunt so that you can get your harvest skinned and on ice right away and you will be in great shape.

Lennyjoe
October 28, 2013, 07:38 PM
Most of the venison and elk meat is cut into steaks for the grill. I soak venison in milk overnight before cooking. In the morning I drain the milk and add a light splatter of Dales low salt marinade in the bowl and throw back into the fridge til dinner time.

Elk, I do not soak, just lightly season and then grill to medium.

Never cook either beyond medium on the grill.

wyohome
October 28, 2013, 07:48 PM
I sprinkle the backstraps with Montreal Steak Seasoning, then vac-pack them. After thawing, I smoke over apple wood, until medium rare. I have never had anyone refuse a second piece.

Geno
October 28, 2013, 08:47 PM
For me, marinate the steak for an hour in a mixture of:

3/4 Worchestershire sauce (makes it tender and adds flavor)

1/4 olive oil (keeps it moist)

onion to suit your taste

garlic to suit your taste

Fry it in real, salted butter on med-low to medium approximately 3 minutes per side on the steak.

Tastes great with sautéed red skin potatoes, mixed veggies, and corn bread (AKA "Johnny Cake"...my Childhood nickname :D ).

Geno

frankenstein406
October 28, 2013, 09:07 PM
I just throw it in the crock pot and slow cook it. With squirrel I have ice packs in a back pack that they sit on top of.

Oh and hot sauce

Byrd666
October 28, 2013, 09:18 PM
Marinade with beer or a whiskey and spice mix has always worked for me.

Liberty1776
October 28, 2013, 10:12 PM
It's all in how you treat it after you kill it. My dad always said if you gut shot a prime steer, chased it for 4-5 hours, and then put it on the hot hood of your car (very common in the earlier days to strap a deer over the big, bulgy front fenders) and ride it around for a couple of days to show all your friends before you hew it into skill-less gobbets full of hair and blood before you freeze it poorly, it wouldn't taste any better than most deer done that way.

While an exaggeration (some) he made his point. Our deer have always tasted great...kill 'em, clean 'em, cool 'em down...

Texan Scott
October 28, 2013, 11:28 PM
Oh and hot sauce

Granted. On everything, all the time. I've been known to add it to grits.

Patocazador
October 29, 2013, 10:21 AM
Granted. On everything, all the time. I've been known to add it to grits.
I have a friend who carries his own La. Hot Sauce bottle wherever he goes. It has saved many a meal at bad "greasy spoons". You can make almost anything edible with it.

Outlaw Man
October 29, 2013, 10:48 AM
Why do you think the pack hot sauce in MREs? :)

I've also heard of the ice chest method DoubleJ mentioned being used with good success.

Texan Scott
October 29, 2013, 11:46 PM
I'm a McIlhenny's Tabasco fan. Nothing less works.

The whole McIlhenny family has a tradition of USMC service going back generations... and they have the contract to supply Tabasco for MREs because they offered them to the Corps for free.

It's also a fine ingredient for pork marinades.

RetiredUSNChief
October 30, 2013, 01:23 AM
Personally, I have no interest in changing the flavor of wild game to make it more like that of commercial, processed meat. If that's what I wanted, I'd just stick to commercial, processed meat.

That said, proper cleaning and preservation is essential to the flavor. If you're doing this, then all that realy remains is preping and seasoning for the meal, a process which, in itself, can radically alter the flavor and texture of the meat. I don't do anything special for rabbit and squirrel (I'm a small game/varmint hunter...never hunted anything larger) beyond whatever recipe I wanted to try.

hipoint
October 30, 2013, 10:10 PM
Most of the meat we eat is wild game, I've guessed percentages before, but they're just guesses. I haven't bought beef more than once or twice in a few years now due to us having depredation permits on our farm.

Those deer (mostly deer) do get old from eating them day in and day out. I understand where some of the folks are coming from when they say they would rather buy the meat, but for us it's about protecting the farm and the cost of grocery store meat is so ridiculous that we couldn't afford to eat meat like we do otherwise.

After a few years of straight up deer meat, some good ol cow beef is pretty darn scrumptious!

We try to make the quickest kills possible, that does more for it than anything else. We do make sure to skin/clean them quickly! Next since I don't have proper facilities to hang the meat (certainly not going to pay to hang meat someplace) we do the cooler/ice method. I put the meat on something so it is up off the bottom of the cooler, empty water bottles work great. Layer Ice/meat/ice/meat like that at first so it will cool it off quickly, and then add more ice while keeping the drain open and the cooler tilted, this will get the blood out and the meat cool at the same time. How I clean them is different than most folks too. Since I don't have to travel with them, I can shoot and then start butchering almost instantly. I do not gut the animal until the very end. I'll remove ALL of the meat possible while keeping the insides intact, THEN I'll remove the insides and finish the job. Just a tiny bit of spilled urine can ruin a whole animal, and that is what alot of folks call 'gamey' it's actually urine. YES... I know how to clean one 'properly' but this works great and no worries about any spillage, if you do have an accident, you've already removed most of the meat so all you lose is just some of the belly/rib meat.

That said, I've only had a couple of does that I thought tasted like fine grade beef, these were killed well out of rut, shot with a headshot, and cleaned immediately. Bucks almost always have a bit more "gamey" to them...

The buttermilk thing does work, as does regular milk. As a plus, the lactic acid makes it a bit more tender as well... With a particularly 'gamey' piece of meat though, there isn't much that can be done. I've tried spicing it until it's just a ridiculous spice ball and you can still taste the gamey taste...

For most folks though, it's a psychological thing. After they've had a bad piece of wild meat, they'll always taste that.


Almost forgot... fat. remove every single bit of anything that isn't lean meat. Every bit of sinew and especially fat. Remove that little film that I can't remember the name of as well... I like to use a nice fillet knife for that. Every thing that isn't nice dark meat. It will make a MASSIVE difference. Even one little morsel of deer fat will put ALOT of game flavor into a whole dish. I personally don't mind it but as I said, I do get tired of it. Someone told me that once and when I remember to actually do it as I'm preparing a meal, I can certainly tell that I did. So can the missus :) With a squirrel, not really doable, but with deer... heck yeah.

3212
November 2, 2013, 10:46 AM
I try for lung shots to bleed out the deer.Then when I open the deer,I press down on the bladder area to force the urine out naturally.My hunting area is 2 hours from home.I have a butcher along the route who will skin it immediately and age it in a cool room for days before cutting.He just called me about 2 deer I gave him last week.He had one for 9 days and the other one for 7 days.We have consumed about 60 deer over the years and this is the best set-up for taste and convenience we've had.

quartermaster
November 2, 2013, 02:00 PM
Try marinating it in Italian dressing. Even doing it for 2 hours before cooking. Very simple and delicious for steaks and loins. As mentioned above, do not over cook.

Craigman
November 3, 2013, 08:06 PM
Here in MI we hang the deer for a few days nose down. Seems to age it a bit and some blood drains out. Also butchering yourself saves alot of flavoring troubles.

I imagine it would be hard to age meat in FL. Probably have to butcher instantly huh?

I saw on a cooking show (of all places) that in VT or something like that some restaurant has penned deer and they go shoot them as necessary then electrocute them to pump all remaining blood out or something. Then butcher right away.

Maybe get you one of those mobile jump packs and let us know. LOL JK

rcmodel
November 3, 2013, 08:47 PM
I don't know if it was mentioned or not.

But deer have musk glands in several places.

http://www.fieldandstream.com/articles/hunting/2009/11/how-whitetail-glands-work

If you get the musk on your hands or knife while field dressing or skinning, it will taint the meat with a strong smell you can't cook away.

rc

Jason_W
November 4, 2013, 09:17 AM
A lot of good tips here. I agree that the most important thing is to field dress game ASAP and keep the meat cool until you can finish processing it.

My feelings on the "gamy' taste remind me of a lesson I learned as a little kid. One summer stopping at a local convenience store with my parents, I was allowed to make my own slushie using the self-serve machine. Thinking I was gaming the system, I made mine about 50% syrup. It was unbearable. I learned that too much of a good flavor can be a bad thing.

The same goes for wild game. The flavor itself can be good, but sometimes it's just a little overpowering as is. I've found marinading in a fruit juice based marinade will not only tone the strength down a bit, but will also tenderize tough cuts. It still tastes distinctively like wild game, just milder wild game.

herkyguy
November 5, 2013, 12:11 PM
bleeding it for a few days on ice helps.

that and adding some spices and/or seasoning. i usually add seasoning to cubes and run it through the grinder twice to mix it all in.

i had venison meatballs with spaghetti for lunch today from a buck a shot last weekend and there's no game taste to it at all. just gotta know how to flavor.

anothernewb
November 5, 2013, 01:40 PM
I've found crock pot recipes for most wild game conceals the taste significantly. I made Venison Stroganof in the crock pot for the extended family and friends at a pot luck party awhile back.

A few of them claim to get violently ill, have sensitive taste buds,...etc if they eat venison. the general poor bambi crowd. Of course, all of those can also smell venison a mile away so don't you dare sneak it in.

Well, it went over fairly well - considering they wiped out 10 quarts of it in one sitting. Got several requests for the recipe. I waited 2 days and sent it out. (for the food poisoning crowd). my wife told me a caused quite the uproar since they were praising it earlier, and several Facebook posts show them eating it with gusto...

Yes It was kinda mean to hoodwink them, but it was to prove a point. if you don't like something - just say it straight. If I'm cooking - I'll do my best to accommodate everyone tastes. don't cover it with some mealy mouthed excuse and whine about it later.

Toml
November 5, 2013, 02:20 PM
My buddy seasons his crock pot venison and vegetables recipe with a dollop of peanut butter. This blends the seasonings like nothing I've ever tasted.

brainwake
November 5, 2013, 05:25 PM
Here is a trick....don't tell her it's deer meat...Probably won't even notice the game taste

MCgunner
November 5, 2013, 07:11 PM
Since I started soaking my deer on ice in a large cooler for a few days before butchering to get the blood out, I''ve not had a gamey deer. Now, that COULD, I suppose, be coincidence, but a LOT of deer have cycled through my coolers in the 25 or so years since I stumbled upon this fact. Of course, I get the skin off and the deer on ice post haste. I shot one Sunday night about 6 o'clock in the evening, he was on ice by 7:30. It used to take me about 30 minutes longer, but I no longer have to drive 25 miles to my place. I live where I hunt.

But, I agree with those that say don't let it hang, get that skin off and get it quartered and chilled NOW.

If she'd tasted the round roast I crock potted all day for supper tonight, she'd like it better than beef, trust me. :D

theboyscout
November 6, 2013, 09:17 AM
how long do you let the deer sit on ice... you put on say Sunday Morning at 730am when do you take it out? (Normally)

3212
November 6, 2013, 02:01 PM
I just ate my first 2 deerburgers of the season.This deer was taken with a high lung shot and ran until it collapsed from blood loss.Then it was skinned and aged in a cold room for 7 days. We mixed pure venison burger with chopped onions,chopped peppers and shredded carrots.Made 4 burgers on a countertop grill.Very little red liquid drained out.Checked for doneness with a meat thermometer to 170 degrees and chowed down.MMMM

Centurian22
November 6, 2013, 02:59 PM
I'm no expert as I just got my first deer 4 days ago. I lung shot him so the bleeding was mostly done for me. Didn't find him for almost 3 hours as he dove through two of the thickest parts of the woods on me. I wanted to try some of the meat Sunday and sautéed it plain in a pan, something didn't taste right. It tasted like field dressing smelled. The next few strips I sautéed in olive oil, with diced onions and that almost completely 'fixed' the taste. Next meal I cooked some tenderloin medallions on a frying pan in olive oil with diced onions, garlic powder, steak seasoning, and Worcestershire sauce and it went quickly. Not sure if its masking the flavor or if it truly 'pulls' something out but it tasted good so I won't argue.

desidog
November 6, 2013, 03:37 PM
Here is a trick....don't tell her it's deer meat...

+1

...and don't refer to it as Bambi-burger either...

Mike1234567
November 6, 2013, 04:30 PM
OT joke: A 7-yr-old boy and 10-yr-old girl sit down to family dinner. There was a new meat on their plates. The boy dove in right away but the little girl was more cautious. She asked her mom, "What is this?" Her mother tried to break the news gently (the girl loves deer and all wildlife) and said, "It's what mommy is always calling daddy". The girl thought for a moment and a horrified expression appeared on her face. She yelled at her young brother, "Tommy, spit it out... it's a-hole!!"

kanook
November 6, 2013, 06:06 PM
how long do you let the deer sit on ice... you put on say Sunday Morning at 730am when do you take it out? (Normally) put a single layer of ice in the bottom of the cooler and add a little water.

Shoulders go in first,

Neck meat and straps next

Finally goes in the hind quarters, inner loins, and heart

Add at least 10lbs of ice (I use 20lbs)

Pour fresh clean water over ice and submerge the meat. City water might leave a taste and so can from a hose.

In 24hrs, bite lower lip, submerge hand to bottom of cooler and rotate all the meat, Drain all the water, add fresh ice and fresh water.

I repeat this for 3 days before I start to bone the meat, on the 5th day it is ready to be vacuum sealed.

I've had friends that love the steak, and others hate that there is no game taste.

It is VERY important to change the water daily and keep it cold.

kanook
November 6, 2013, 06:10 PM
I've had to do the ice trick for 6 days and start packing on the 7th with no problem. Meat just looks lighter

MCgunner
November 6, 2013, 08:55 PM
how long do you let the deer sit on ice... you put on say Sunday Morning at 730am when do you take it out? (Normally)

Even for the old, gamey bucks, 3 or 4 days will do it. I've left 'em on ice a week before when I didn't have time to get to 'em, no problem. As kanook says, the meat just gets more bleached out, less blood in it, that's a good thing. I butchered the little spike I shot Monday, was skinned Sunday evening. It was on ice only about 14 hours. But, young deer are usually quite mild and tender and, indeed, this one was no different. We crock potted a round roast off him yesterday and I ate a sandwich of the leftovers at work today. Yum. :D Ate left overs tonight for supper, too. Lean, not gamey at all.

I've got an older refrigerator on the back porch. I freeze milk bottles for ice and have more set out with water so that I can put them in as I remove bottles from the freezer. Works great, no need to buy ice, a good thing since "town", or what passes for one, is 5 miles, two of it down a dirt road, and the ice is expensive out here. Works for me. Others age in a cold house. I don't have a cold house, just a cold ice chest. :D

jgh4445
November 6, 2013, 09:57 PM
I belong to the "get it dressed and quartered as soon as possible, then put it in a cooler and leave it for 5 days or so, draining the water and adding fresh ice each day" club. I also am very picky about cutting all of the silver tissue off and cutting away any deposits of hard fat (tallow) too. Never had anyone say they didn't like it when cooked, especially if I cubed it and cooked it like country fried steak.

Kernel
November 7, 2013, 12:20 AM
A lot of good advice here. I think 90% of the taste results from things we do have control over. 10% is mother nature, luck of the draw. Be super meticulous in how you butcher the dear. Don't rush it. Bleed it out good. Know how to handle the stomach contents, wind pipe, balder, intestines, and rectal regions. Get all the fat and silver skin off. Avoid the sent glands. Know where they are. I agree washing everything with tap water does not benefit a properly butchered deer. Tap water is not sterile, even if it's chlorinated, it contains microorganisms that can contribute to spoilage. The inside of a deer is basically sterile. Keep it that way. Cool it down as soon as possible. If you can, let it age a few days, or longer, a few degrees above freezing. This will tenderize the meat and not adversely affect the taste. Final word of advise: always shoot your deer in the middle of Iowa during a snow storm. The meat will be corn fed and it's easy to keep cold. (works for me).

Andrew Leigh
November 7, 2013, 12:55 AM
A combination of all the above it probably correct.

- Shoot well enough that the animal drops in it tracks ..... you don't need the adrenal gland over working as the animal makes it's escape.
- Bleed it ASAP. If you cannot get it to the lodge quick then field dress it. Excess blood accelerates rotting and the blood is one of the main culprits for the gamey taste.
- Hang it to remove the last vestiges of blood. In my opinion hanging does not alter the taste of the meat (if correctly bled out) but the tenderness.
- Vinegar is what the old folks used to use as it also acted as a preservative and could get rid of those "snotty" residue. With modern refridgeration the use of vinegar should be outlawed as it lends a terrible taste to the meat. One thing washing the meat with it but it's another thing marinading it in vinegar. Locally the boer traditions handed down have many recipes for venision or kidney's with vinegar ugh.
- When slaughtering remove ALL non meaty bits. Sinews, all that kinda stuff.
- Some venison tastes different from others and this must be recognised. In fact the taste will vary from area to area based on the local plant matter. Locally Eland is almost like beef and requires no additional work, other species can ge very gamey.
- Milk or buttermilk are very effective in removing the gamey taste. They both do two thing's. The first is that they draw out the excess blood responsible for that gamey taste and secondly as protein bases they both act as a natural meat tenderiser.

Did some Bushbuck steaks overnight in milk and got wifey, under protest, to taste some ....... she finished the steak with relish.

rondog
November 7, 2013, 01:21 AM
This is all very interesting! I've only eaten venison maybe a couple of times in my whole life, not even sure what it tastes like, been a loooong time. I've never killed a deer, but hope to soon. So I'm trying to soak in as much learnin' as I can, and advice from folks on forums is golden! So is all the info out there on YouTube, it's amazing what you can find.

3212
November 7, 2013, 09:36 AM
I get great satisfaction from harvesting and consuming my own venison.Luckily,my wife also likes it.I am very slow and careful with the field dressing,especially draining the bladder before proceeding.We have only detected a little gaminess in 2 old bucks out of 60 deer.Its just skinned and aged in a cold room before cutting.These deer are mostly corn,soybean,and acorn fed.

MCgunner
November 7, 2013, 09:57 AM
Final word of advise: always shoot your deer in the middle of Iowa during a snow storm. The meat will be corn fed and it's easy to keep cold. (works for me).

If I only hunted during a snow storm, I'd hunt maybe one day every 30 years. ROFL!

brainwake
November 7, 2013, 10:29 AM
A couple of things that I would say again...first..I don't really go through all of the tricks stated here and don't really have a problem with game taste. I would say that I have heard this too....quick kills help...if the deer runs...it adds lactic acid and other hormones to the meat. So if a buck has been running and running...he may have some of that. Best to get him sniffing around for food and fall over dead as quick as possible. The other thing that was stated a few times...deer fat taste bad. So have none of it...get every last piece out. We tend to get the silver off as much as possible too.

ironworkerwill
November 7, 2013, 03:26 PM
We hang deer in a cooler for 3-5 days hide intact. Butcher the animal and cook the prime cuts medium not well done.

We roast the quarters bone in with Coca-cola(not too much), cajun spice, squash, onions, celery, potatos, peppers, balsamic vinegar(really not too much!), and Lea and Perrins covered in foil on the bbq grill till the bone falls out.

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