Venison Question

My hints

Roast?
Cook it slow and with onions. I like to add my marinade of choice, dice up spuds and onions and cook it in the crock pot.

Chops?
Cover them in cream of mushroom soup and cover them in a baking dish in the oven.

Tenderloin?
Silly BIL for giving that away, but here goes. Butterfly it, stuff it with cheese. Tie it shut with butchers string and cook it with veggies in a covered dish. Soak the veggies for a while to add moisture to the dish.

First of all, make sure it isn't spoiled. I've had gamey tasting stuff once in a while, but the "acidic" comment makes me cautious.

My Dad always soaked it a couple of days packed in ice. and would drain off the water to keep it clean.

Favorite recipe: cube it and pressure cook it with cream of mushroom soup and serve over rice. Man what's for lunch??

Are you well-liked on that side of the family?

Ditch it, but tell him how you really enjoyed it!

No No NO
soak in vinegar and water and that will pull the game out
then treat as beef
Same marinade
.do NOT OVER COOK
if you like Steak rare . cook the deer rare !

then try !
http://www.justgamerecipes.com/inxven.html

This is how I do it. Family and friends love it and so do I.
http://www.thehighroad.org/showthread.php?t=249273&highlight=removing+gamey+taste

Ice water soak

I soak mine in ice water only. Using good quality bagged ice, adding no salt or viniger to the meat while soaking. The salt and vinger will make it stringy and tuff. I start by iceing the hams sholders tenderloin and back straps down in an ice chest fully covered by ice. Get the temp. of the meat down, pack it in ice, fully covering the meat with a thick layer of ice over the meat. Let the melting ice rinse the meat. For three to four days, twice per day pour off the bloody water, replace the melted ice at every draining with fresh ice. Each day the water should be getting lighter in color. I like to soak mine no less than three full days, no sooner. The forth day will even make it better. KEEP THE MEAT COLD. I can make a back strap taste like the best prime rib you have ever had.

When it comes time to cook it, rub with extra virgin olive oil.

Marinate in pineapple juice concentrate, minced garlic, and a touch of vinegar. Very, very good. I've heard of people making snow goose taste good with it...

Snowgoose, uuuggggghhhh. We use that crap for catfish bait. Works great too. Not even a turtle can chew it off the hook. Bait the hooks once in an entire day of fishing.

Bingo for Marksman13! This is almost the same method we use on our deer. It is especially tasty if you use this method on a deer roast and then smoke it until it is rare inside.

yes buttermilk will work. I just use plain-ol milk on mine. The milk will draw out the blood and help to tenderize the meet (the blood is what gives it the gamey taste. ) I have soaked them over nite (thats the best way to do it) or just a few hours, the longer the better. you will end up with what looks like strawberry milk

I also use the Ice Water method that King Max describes.


Backstraps are good no matter how you make them. Very tasty and soft. Slow Cooking is also very good. I'll get the steak rounds and cut them up into squares. Then put that in the slow cooker with lots of potatoes, seasoning, carrots, etc and make a nice Venison Stew.

what does it look like ? is it just shiny wet ? or does it have kind of a oil slick shine to it (the rainbow effect on the meat) if it has the oil slick look to it. throw it out its gone south.

never had venasin taste anything different from stronger flavoured beef.

if you really want to eat it. id try cooking it with stronger flavours, onions, garlic and such. make a stew out of it with taters, onions garlic and barley, stuff like that.

Dogbonz, I'm serious about soaking it in milk. The marinade I mentioned in the earlier thread is heavenly if you want to toss the steaks onto the grill. Enjoy.

Butter Milk is fine...

Then chicken fry it in some bacon greese and corn oil. Reserve some of the bacon grease for gravy, (a pouch will do fine, just add some bacon grease). You will not notice the game flavor then.

Improper handeling can make venison taste MORE gamey than it normally should. From there, you soak in butter milk or vinegar and egg mixture. Beer is good too. Then whatever you cook, make sure that you use a sauce with it, don't use the venison pan drippings to make a sauce though and you will be set.

Evetually you will come to appreciate the flavor on it's own.

The Complete Guide to Game Care and Cookery by Sam Fadala http://www.amazon.com/Complete-Guid...1516639?ie=UTF8&s=books&qid=1184032047&sr=1-1 is worth you looking into. In fact, I would recommend it as a must have if you eat game meat.

The pineapple sounds good as a marinade.... we can ours a lot......no freezer required. I agree with above... I have had the freezer bag plastic taste...and then I discovered canning it! If Mason jars have a glassy taste I dont taste it!

Just go with normal canning methods in tall wide mouth mason jars.
I cube the meat and brown it just a touch in a skillet, add a pinch of salt a little water and any desired flavoring such as a whole Habenero, Jalepeno, Onion, etc. and now I am going to try some pineapple juice maybe with a hot pepper! Then when you are in the mood for venison no need to hit defrost... just pop the top heat and serve.... good to take to the huntin / fishin cabin too!

When dealing with real tough elk, I place a slab of oak in the bottom of a roasting pan, put the meat on that & baste it every so often with Jack Daniels while it slow-cooks on low heat. When it's done, I give the meat to the dog, eat the piece of hardwood, & drink the gravy . . .

The most important thing is how you clean and dress the meat.
You need to take the utmost care in not contaminating the meat with any body fluids or hair.

Dairy products make great marinades, because they break down the toughness of the protein molecules in the meat. So it A)gets really tender, and B)allows the other flavors in the marinade a chance at real penetration, as opposed to just coating the meat.

Buttermilk is great for all sorts of stuff (the other day, I did a buttermilk/curry fried chicken), but it's acidic, so be careful about using a non-reactive bowl for mixing it up into a marinade.

Also, I think a good rule of thumb with meat is "When in doubt, throw it out."

Josh

Sorry to sidetrack here. But how long is Venison good for in the freezer. I have some in the Freezer thats from January of 2005.