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Getting gameness out of venison

The majority of what is called "wild taste" in deer meat is blood that is in the meat. Once you slice it up for frying, slosh the meat around in water. Do this a few times and until the water is slightly pink and isn't red anymore. You can't get the blood out when the meat is in quarters or in big chunks. But once you slice it up in small pieces for cooking, you can rinse the blood out easily. Rinsing the blood out will make a big difference in the taste of the deer meat.
Great point. To add to it, if you give the meat a full thaw in your fridge before cooking, the act of thawing will purge a lot of blood. At that point the package is thawed, cut the packaging, and before cooking let the thawed meat stand in a dish rack in the sink for a bit and then give the meat the water rinse Halfstep is talking about, then cook.
 

Since I process my own deer, I will usually quarter the deer and put it in a cooler with just water and ice for 2 or 3 days or until I have the time to process it. I do this to chill the meat as it makes it easier to cut and debone. The chilled meat has a firm body making it easier to work. Deer do not bleed out as well as cattle do. And depending on how quick of a kill can determine how well the deer bleeds out. Cattle are killed in a controlled manner making them bleed out better.
 
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