Getting gameness out of venison

[Mschmeiske]

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.

 

[ThePennsylvanian]

Without context to what exactly you are referring to, gameness isn't something th as time is natural in venison it builds from any number of factors. Like, how quickly the animal is cooled, if the gut cavity was rinsed thoroughly after gutting, and blood content is a really big one too.

 

[GCTerpfan]

As others have said it’s how the deer was handled/processed. When handled properly venison is a mild flavored meat. Listen to this podcast, there is a ton of information on how to handle and age meat and why/how certain things make a difference. https://www.themeateater.com/listen/meateater/ep-227-red-cutter

 

[Plebe]

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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For those who don't prefer the natural taste of game meats...aside from all the scientific things a brine does, a brine is an option to change the flavor.

I know someone who brines venison in soy sauce and Worcestershire and what not in a fusion style flavor profile, and that's how it tastes. It's not really my cup of tea. I like the flavor of proper venison.

But, if I didn't, I'd think a brine might be worth a try.

 

[Samcirrus]

Same here, I savor the gamey taste!!! It's so much better than beef or pork!

 

[Fgirtyman]

Yep. 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.

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

 

[Sbrammer]

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.

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.

 

[THill202]

Try a marinade, my go to is (roughly) 50% apple cider vinegar, 30% Worcestershire, 20% soy sauce. And don't go to the butcher unless you want blood shot hairy mixed meat mess.

 

[Plebe]

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

For sure overcooked venison is gamey, dry, and bad. But you definitely get a more mild flavor from medium venison than rare, imo.

Marinades do add flavor, but they don't penetrate very deeply. Good for thin striated cuts, imo. I label my sealed bags by cut and I have a Fajita cut that I marinade and grill. @elk yinzer did a pastrami-ruben and there is a perfect cut for that. On my list to try.

Beyond generalities, some cuts just do better with specific preparations.

I'm a bit leery about too much time in any acidic solution, especially non dairy. There is a threshold beyond which the texture and flavor degrade. I'm following some of these methods and recommendations, but have that in mind.

But a short marinade is good to go for thise who need a change of direction from salt, pepper, flame.

 

[elk yinzer]

Sounds like the butcher soured your meat. Find a new butcher or DIY. Deer is good but it isn't beef level taste cause beef fat is tasty but deer aren't marbled at all. A good deer is very neutral tasting but tender. Red meat chicken breast. Bad deer is fine tasting also, but tougher.

 

[Spartan]

There’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.

 

[SNIPERBBB]

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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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.

Sous vide method is the best thing to happen for venison cooking

 

[weekender21]

Butcher your own! There is no guarantee you’ll get your deer back when you drop it off at a processor.

Even then, you’ll occasionally have a tough or gamey deer. Especially an older buck during the rut. With older bucks, slow cooking them (crockpot, stove top etc.) and using that meat for spicy recipes like taco filling is a good option.

Recently I’ve been corning large muscle (ham) from
a five year old buck I shot last November. This meat is excellent for hash or Rueben’s and the corning process really tames the meat; tenderness and flavor.


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[bigmike23]

So I soaked in buttermilk overnight and the smell is 100% gone

 

[cedar paul]

Remove the silver skin. It's time consuming but worth it.

 

[bigmike23]

Well it came out unreal. Did caramelized onions and the meat was marinaded all day in soy sauce Worcester pepper, reaper flakes, salt and garlic. Zero gameness. Looks like I have to soak this deer in buttermilk going forward

 

[NimbleTimbo]

As many have said, take care of your meat from the moment when the deer hits the ground till in the freezer. Hanging or aging help. I have also found tallow and silverskin to add gaminess so I spend probably way too much time trimming up my cuts. But...it pays

 

[Fl Canopy Stalker]

There’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.

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 65

 

[Outdoorlife]

I have not personally tried this with venison but when I cook shark up I will brine it in a mix of soy sauce, garlic, and sugar. If it can take the ripe smell of a shark out of the meat I would imagine venison would be no problem

 

[MOBIGBUCKS]

Care in the field, shot placement is a good start. Doing your own processing and keeping alot of the connective tissue out of the meat is the next step. This isn't convenient or "easy" but if you want good venison this is the only way.

Final and most important step in my opinion is proper aging in the 3-5 day range at minimum. I use a simple garage fridge and I can't say enough how much this makes a difference.