"Gaminess" If you think it has some sort of different taste, you are correct. Makes me wonder why folks kill something, then don`t like the taste of.So here's the deal. I'm a teacher and on vacation. Looks like we're in for over a foot of snow tomorrow, so it'll be a good day to hang around the house and get some stuff done. I'd like to use one of the roasts I have to make a crock pot meal. I've checked the recipe sticky but didn't see anything that jumped out at me.
What slow cooker recipes have you used for deer roasts? Anything to help with the gaminess? I don't mind it but my girlfriend isn't fond of it.
Thanks folks.
Gaminess" If you think it has some sort of different taste, you are correct. Makes me wonder why folks kill something, then don`t like the taste of.
Cook your game-e roast on the lowest setting on your crock pot. Add your spuds,onions,carrots, what ever and leave it simmer all day. You`ll know when it`s done. Comes out cooked, tender and very tasty. Course I like venison so I can say that.
Others who don`t really like the taste might bury it with all sorts of stuff to tone down the taste. Soak it in milk.Soak it in salt water. other remedies I`m sure.
When done properly...........means different things to different folks, it`s really a great meal.
Gamey? The easiest way to eliminate "gamey" taste when eating venison is to remember that venison is not supposed to taste like beef, just like mutton doesn't taste like pork and pork doesn't taste like chicken, salmon doesn't taste like catfish, catfish doesn't taste like trout, etc. So, don't bite into a piece of backstrap thinking it's supposed to taste like ribeye. I personally love the taste of venison and hate when the wife has to buy ground beef."Gamey" taste is a funny thing, there seems to be no concensus on what causes it. My personal opinion is that it's caused by several things. Lack of a quick kill floods the animal with adrenalyn. Not caring for the meat properly from the outset causes bacteria to form and multiply, causing a change in taste in the meat. An older animal tastes different than a younger animal, especially youung does compared to old bucks. I'm also of the opinion that using a saw to process the deer allows for bones being cut and marrow getting on the meat, contributing to "gamey" taste.
Once it's present, though, the question becomes how to eliminate it. Anything slightly acidic, like the vineagar mixture mentioned above, will help. The trick is to not over-do it and wind up with meat that tastes just as bad "fixed" as it did "gamey". My prefered method is to use a marinade or injection that contains slightly acidic ingredients, like the A-1 and wine. Your cooking style may lend itself to other methods, though.
I'm not going to toss out a pile of meat that pound for pound cost me more than Kobe beef just because it was a warmish day and a long drag out of the woods. So I sometimes choose to doctor it a little.