wild taste

[1911 guy]

Onions.

I use onions with all my cooking when I do game meats. Squirrel, rabbit, venison. It helps to mellow the meat while cooking, especially if it's a cut of meat you can slow-cook. Put the onions on the bottom of your pot, skillet or crock, whatever you're using. Put the meat on top. Any meat, including "domestic", gets a slight change in flavor if the surface is a little burnt by the cooking surface.

The other issue is aging. Beef and such is aged in coolers after slaughter to mellow and tenderize the meat. We don't always have the option with game. For example, I shot a deer this past Monday. Opening Day here in Ohio for deer gun season and it was sixty degrees. Shot, butchered, cleaned and freezer wrapped in one day. It's usually colder and I'll hang them for almost a week wrapped in cheese cloth. Cloth's nothing special, just keeps the dust and such from my garage off them but still allows air to get to it.

 

[joab]

salt water, and italian dressing !

My step brother the hunter does this but I have never tried it.

A few years ago when I was extremely poverty stricken and would have eaten rat in another day or two, my mother gave me some venison that everybody else in the family said was too tough and gamey to eat so she was going to throw it out.

Like I said I was desperate. so I marinated it in mustard for a day

There was absolutely no gameyness and you could cut it with a fork