- Joined
- Dec 5, 2018
- Messages
- 472
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.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.