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Removing "gamey" taste from venison...

Discussion in 'Hunting' started by marksman13, Jan 19, 2007.

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  1. marksman13

    marksman13 Member

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    Taught this to a few buddies of mine, and was amazed that none of them had ever heard of this. Thought some THR members might benfit from this too. First of all, I am quite aware that some people enjoy the "gamey" taste found in vennison and other wild game. I don't. I hate it. So do some of my friends. I know many people who refuse to eat wild game because of this flavor. The solution is quite easy. Simply soak the meat over night in milk and water with a little salt and black pepper thrown in. Milk and water ratio should be about half and half. It doesn't destroy the flavor of the meat. It just tones down the over powering gamey taste. It is a easy fix for those of you who have friends that refuse to eat wild game.

    After soaking in milk and a water overnight, soak it in a marinade of Italian dressing, bourban, Dale's seasoning, and Tobasco Chipotle sauce. Throw it on the grill for a few minutes on each side to ensure that it hot all the way through, but still pink inside. Enjoy with friends and family, even the ones who won't eat vennison.:D

    By the way, I apologize in advance if this has been done before. Didn't find it in a search.
     
  2. redneckrepairs

    redneckrepairs Member

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    Pitch some mushrooms into the milk mix to tenderise the meat also , You wont much taste the mushroom , but will be amazed at how much more tender the meat is.
     
  3. rcellis

    rcellis Member

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    Shoot a cow...

    Just kidding. Shoot a pheasant.
     
  4. Oldnamvet

    Oldnamvet Member

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    Then you drink the marinade???:D :D
     
  5. marksman13

    marksman13 Member

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    yeah, oldnamvet, on the rocks...:D And good tip on the mushrooms, never tried them before...
     
  6. ambush

    ambush Member

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    I'm gonna take you for your word. I defrosted some venison steaks today and my family don't like the "gamey" taste. They eat the ground meat and chip steaks but won't eat the thick steaks cause they say it tastes too gamey. I'll give it a try. Thanks!!:)
     
  7. Kurt S.

    Kurt S. Member

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    The only gamey tasting venison I have ever had were ribs and home-processed roasts that had fat/tallow on them. Bone marrow has the same effect I am told.

    I have also heard that improper handling of a fresh kill, not field dressing soon enough or keeping a carcass cool enough, will cause the meat to have an off taste.

    I have been told that a bad shot that necessitates the chase of a wounded animal causes lactic acid buildup in the muscles that will cause a gamey taste. I wouldn't know because everything I shoot at goes down immediately :)
     
  8. marksman13

    marksman13 Member

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    Kurt S, you must be shooting a .50 BMG.:D The flavor of the meat is also a direct result of what the deer are eating. From what I am told, deer that eat predominately acorns have a much more bitter flavor than those that feed off of corn and rye grass. Just what I have been told. I've also heard the same things about improper processing and lactic acid being gamey taste culprits. Whatever it is milk draws out the blood and removes alot of that gamey taste. :) I always let it soak at least overnight and also the next day if I can. I'll usually give the marinade a couple of hours to overnight. If you want it a bit spicier then you can glaze it with the Tabasco Chipotle while it is grill. That stuff is great, just spicy enough without being too spicy.
     
  9. MrDig

    MrDig Member

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    Another tip would be to remove the "connective" tissue from the meat. Fat,Silver Skin, Grissle. this is where most if not all of the "Gamey" Taste comes from. Try this....
    Four Backstrap steaks cut 3/4 inch thick all tissue removed.
    sliced mushrooms (some woody flavored ones are best but slice whites will do)
    Butter or Bacon Drippings
    Flour
    Seasoning salt
    Pepper to taste

    Lay a sheet of film wrap On the cutting board place one steak on the wrap and fold wrap over the steak.
    Pound each steak until 1/4 to 3/8 inch thick.
    Season with Lawry's or other seasoning salt and dredge in flour.
    Place in Hot Skillet with light olive oil and butter and brown. Set aside keeping warm ( I also do this in Bacon Drippings) (add' note set on paper towel to remove excess grease) cook some mushrooms in the pan
    then add two (2) tbsp Butter and two (2) Tbsp flour cook until all the flour is incorporated into the oil and mixture bubbles. add 2 cups water and about a tsp of beef base.
    Serve with Spaetzel or riced potatoes pour sauce over steaks and potatoes.
    Voila you have Jaegerschnitzel
    This goes well with Braised red cabbage with apple and a pinch of caraway
     
  10. Loyalist Dave

    Loyalist Dave Member

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    I thought it was the fat, as well as remaining blood, due to sloppy processing. For lactic acid to build up in an animal, just like a person, you'd have to get that animal running for a while before it died. The short sprint before it settles down to hide (and die) shouldn't cause a build up of lactic acid.

    LD
     
  11. ZeSpectre

    ZeSpectre Member

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    Yet another tip... Salamidas ORIGIONAL NY State Fair Spiedie Sauce.

    Okay, if you aren't from Upstate NY you are probably saying "what the hell is a speedie". The answer is that it's a sort of kebab made by cubing the meat (beef, lamb, but best of all is venison) and then soaking it (completely submerged) in Salamidas for three days to a week (in the fridge of course). You then put it on skewers and cook it on a charcoal grill. Take the result and slap it on good fresh italian bread and eat it as a sandwich.

    A small plate of peas or greenbeans and your favorite beer to wash it down... YUM!
     
  12. Deer Hunter

    Deer Hunter Member

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    I've never had "Gamey" vennison, and I've eaten a forest of whitetail in my lifetime. Does skinning and quartering the meat within thirty minutes help with this?
     
  13. mete

    mete Member

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    Immediately dressing out the animal is the most important thing. Then get it butchered and in the freezer as quickly as possible .My venison is NEVER gamey. But there's no accounting for tastes !! Some people think it's normal to eat spoiled meat !!
     
  14. redneckrepairs

    redneckrepairs Member

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    I have found out here in eastren colorado , Where a deer ranges is a big factor. All other things being even a deer that ranges out on the sagebrush ect. will taste " wilder " or " gamyer" than one that ranges on cornfields or feedlots. I do agree that speedy and propper dressing of game is the most vital thing tho .
     
  15. Rembrandt

    Rembrandt Member

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    "Gamey" taste is a result of a couple of factors. (Stress & feed)

    Animals that are running and under stress when taken have a stronger taste because of the adreneline and extra blood pumping through muscle tissue. The iron content in blood is what gives the gamey taste.....similar to eating liver. More blood in the tissue results in more iron content, high iron content is what gives liver a strong flavor.

    Game that is not under stress will have a mild almost "beef" like taste.....and just like beef the flavor can be affected by what the animal grazes on.
     
  16. scout26

    scout26 Member

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    Fat & Blood are the two main culprits in "Gamey" taste. (Initial handling has more to do with potentially tainting the meat then the "gamey" taste.)

    To get rid of the gamey taste, get the fat (and other connective tissue, like silver skin and bone off the meat.) and get the blood out.

    Soaking overnight in milk, buttermilk, lightly salted water or other combination of spices/seasonings you prefer, "pulls" the blood out of the meat.

    I've found that for browning ground venison (for sloppy joes, tacos, spaghetti, etc.) some Worchestershire sauce cuts down on the gamey taste.

    The animals diet will play a part in the taste of the meat, along with the manner of death, if you get the blood out and remove the connective tissue, even the narliest old buck who ran flat out for twelve miles and then you didn't find until the next day will still taste decent.

    To get the best tasting meat:

    2-4 year doe, DTR, gutted and cooled within a hour of the shot, and in the freezer within 6-12 hours. That's good eatin'.
     
  17. ambush

    ambush Member

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    "Animals that are running and under stress when taken have a stronger taste because of the adreneline and extra blood pumping through muscle tissue."

    Well then, the venison I'm about to submerge in the milk bath should taste like fillet mingnon(sp). He was strolling at a leisurely pace through the woods and never knew what hit him. He was dressed, skinned and quartered within 1 hour of harvest.:)
     
  18. mete

    mete Member

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    I would agree that sometimes food gives a strong taste to venison especially sagebrush. ...Fat is not the problem other than fat becomes rancid when the meat is not taken care of properly.Blood is not the problem either if the animal bleeds out - one reason I like a heart/lung shot, immediate dressing out also helps.As for stress I only shoot 'contented ' deer never one that's been running.
     
  19. Rembrandt

    Rembrandt Member

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    Brother took an Antelope that had been tending its harem and on the run for several miles.....text book heart/lung shot. Same day I got mine relaxing by a water hole, again heart/lung shot. Difference in taste between the two was day and night. He tried cooking a roast in the crock pot, sage odor stunk up the entire house, his wife put it on the deck to finish cooking. Tasted just as bad as it smelled....family dog even hesitated to eat it, but eventually choked it down.

    On the other hand mine was excellent, no gamey taste at all.
     
  20. BIGR

    BIGR Member

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    You guys are making me hungry talking about the deer recipes. Tonight I am going to get some deer stew out of the freezer and soak it in milk tonight. Tomorrow I will put it in the crock pot and add lipton cup of soup beefy onion mix, onions, salt, pepper and potatoes. I'LL cook it for hours until is tender enough to cut it with a fork.........yummy...I can't wait.
     
  21. ambush

    ambush Member

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    Step one done. Milk bath completed...steaks are now marinating in italian dressing. It appears that the milk bath has tenderized the meat superbly as a fork stabbed in effortlessly when transfering steaks from milk to marinate. Tonight...we broil!!:D Tune in later for an after dinner report.:p
     
  22. mete

    mete Member

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    To tenderize meat the marinades contain acids - wine, vinegar, buttermilk ,and even for the weird Coca Cola [phosphoric acid ] .So it should be buttermilk not plain milk.
     
  23. Racktracker

    Racktracker Member

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    If you get the animal dressed and cooling as fast as possible then into the freezer as soon as possible, then it should be as good of eating as it can be. Removing as much of the fat when processing also helps.

    The food source is the other main factor. A deer eating sagebrush is not going to taste as good as the one grazing on barley fields.

    I have heard alot of stories on how if you run an antelope or get the hair on the meat, it will taste bad. Well I have never had bad antelope and have eaten ones that have been running a considerable distance. I don't have a clue how a person would keep antelope hair from touching the meat either. They shed so bad I am suprised they are not bald.
     
  24. IDriveB5

    IDriveB5 Member

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    Re: Milk & Water

    Any suggestions for those severely lactose-interolant(my dad)?
     
  25. MrDig

    MrDig Member

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    any type of brine would work the vinegar and slat will not only tenderize it will leech out that gamey taste.
     
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