Ever since I started dating my girlfriend almost 4 years ago, her father has taught/helped me to process my deer. When conditions are favorable, we let it hang 3-5 days, I believe that has made a difference as far as “gameyness” goes.
Not sure what that would do.
Granted, lean meat can be dry but I’m not sure brining will help.
FWIW, I’m retentive when it comes to processing deer. The knife I use to gut is never used for anything else. What I use to skin the hind quarters isn’t used for anything else. My gloves are changed once I get the hind quarters skinned.
Blood, fat and glands all change the flavors of meat. I fully admit I’m squeamish but keeping the meat clean makes a huge difference.
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Best to butcher yourself. Absolutely don t over cook. Try tenderloins wrapped with bacon and marinate or just sprinkle with Montreal seasoning. Put on a charcoal or gas grill. I have had people that say they hate venison and then they say that’s the best steak I ever had. I don’t even tell them it’s venison! LolYep. This.
I've only been impressed by two deer processors ever. Well, one was a gourmet shop that did my deer on the side and the other is Deerings in Traverse City Mi.
Still, doing one's own is the only way to know what you're getting back and how it's cared for.
I find venison fat and sinew/silver skin very off putting and spend a fair amount of time removing all that. There is a small operation deer processor who's let some of us use his grinder and he always says he couldn't make a penny if he cleaned deer like that.
I've seen pictures of the biggest and most popular local processor's operation with a parking lot full of deer carcasses just sitting outside stacked on top of each other in 70 degree heat due to not being equipped for the volume. Oftentimes getting your deer back is a myth, especially ground.
As for the buttermilk trick, I've never done that. But buttermilk enzymes are a tenderizer and my FIL was given some venison from someone he let hunt his farm and I cooked it up and it was amazing. That hunter was an executive chef and he had mentioned a buttermilk soak, but I forget the exact process used.
One more thing I find is for folks who shy away from gaminess, that medium is the best cook. Probably 135-140ish. I normally prepare it lower, like just under 130F, but in my experience medium is best for folks who don't have a taste for game meat.
When I was younger, my mother always soaked the venison in water, salt and apple cider vinegar. Made sure whatever receipe included bay leaves and turned out tender and delicious.My old hunting partner from GA taught me the way his grandfather did it growing up, they soak the meat in ice and apple cider vinegar for a couple days, refilling the ice as necessary.
Best to butcher yourself. Absolutely don t over cook. Try tenderloins wrapped with bacon and marinate or just sprinkle with Montreal seasoning. Put on a charcoal or gas grill. I have had people that say they hate venison and then they say that’s the best steak I ever had. I don’t even tell them it’s venison! Lol
Brining helps retain moisture in the meat when cooking. Same thing for doing chicken and turkey which are also fairly lean meats. I generally dont brine deer other than for my jerky marinade.Not sure what that would do.
Granted, lean meat can be dry but I’m not sure brining will help.
FWIW, I’m retentive when it comes to processing deer. The knife I use to gut is never used for anything else. What I use to skin the hind quarters isn’t used for anything else. My gloves are changed once I get the hind quarters skinned.
Blood, fat and glands all change the flavors of meat. I fully admit I’m squeamish but keeping the meat clean makes a huge difference.
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Temperature in the 30’s? When does that happen? Lol my New Year’s and Christmas Days are often in the 80’s and night temps of around 65There’s no need to soak any meat in water/ice/brine/salt/vinegar/etc., so long as it has been processed and butchered properly.
Three easy steps to have tender and delicious venison with no gamey taste.
1. Field dress your deer properly and in a timely manner. Do not spill any stomach contents, gut matter, feces, or urine in the body cavity.
2. Skin, rinse, and hang your deer in a timely manner for a minimum of 48 hrs to get the rigor out. 3-7 days is ideal. Temp should be constantly kept between 34 and 38 degrees F. If you hang it from a tree in your back yard you will not be able to keep the temps constantly between 34 and 38 degrees.
3. Cut away all fat, silver skin, and sinew when butchering and packing.
That’s it. It’s that simple. If your meat still tastes gamey it’s because you failed to properly follow those three steps. If your meat is tough or dry, it’s because you failed to properly follow those three steps.