Required fields are marked *. The amount of ground venison and the size of the bowl determine the amount of milk used. Soak in milk at least 2 hours. Mix 1/2 cup vinegar and water. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful. The acid in milk, however, is so mild that you can soak meat in it long enough to tenderize it effectively without damaging the proteins on the surface. Rinse meat and cover with milk. to stop the wild taste the meat needs to be cooled as quick as you can. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. You'll always have people saying "Sherri makes the Best deer meat." 1 lb. There’s a few thoughts, but my general experience is at least TWELVE HOURS up to TWENTY FOUR. I never use milk but I ALWAYS soak my game in cold water. According to Yahoo, the word venison derives from the Latin word venor, meaning “to hunt or pursue.” Following the invasion and the establishment of the Royal Forests, any hunted animal was called “venison” after it was killed; because more deer were hunted than any other animal, the name stuck. How to Prevent Food Spoiling Buy a Fridge Thermometer. Soak in milk at least 2 hours. Step 5. Step 1. Another treatment for venison is to soak it overnight in milk to tenderize it and remove gamey odors and flavors. Apple juice goes well with almost any meat – deer or domestic like pork. Step 4. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Step 4. Food must be kept between 35 and 40 degrees to stay fresh, says Patricia Kendall, PhD, RD, a professor of food science and nutrition at Colorado State University. … Some say the gamey taste in wild venison results from improper handling in the field or the deer’s diet. Give them your 'secret' and let's hope the knowledge spreads. Your email address will not be published. It is the blood that taints the flavor and I have told many people about soaking venison in cold water for at least 20 minutes before you cook it. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Try it. Herbs offer the perfect solution. If you got your venison from the wild and it has a strong “gamey” taste to it, try the following: Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh. Deer will always taste gamey or wild if you don't trim ALL the fat off the pieces. Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. Mix 1/2 cup vinegar and water. A suggestion is to soak the meat in solutions of salt and water, vinegar and water or buttermilk if you suspect it could be tough. Step 3. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful. (piece of hair, fat, etc.) I've done all the different soaking meathods, but it won't get rid of that "rutty buck" taste. Harsh acids like those in lemon juice and vinegar can actually dry out the meat and leach flavor from it. Freeze Your Food. Some say that frozen venison will keep in your freezer for up to 2 years. I am not saying with the wild taste is bad meat as it isn't. I am not rating this recipe as I have not used it but I am going to make a comment about Gamey or wild tasting venison. 1 1/2 cups pimento cheese. Step 2. Rinse meat and cover with milk. Soak meat in mixture for 2 hours. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. You will not believe the blood that comes out and some other things once in a while as well. you only get wild or gamey tasting meat IF it is not processed right. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful. Store fresh venison in a cooler covered with ice for two weeks to age the meat. Soaking : The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. What is best to soak deer meat in before cooking? venison hot breakfast sausage. Fry as you would tenderized steak. Another option is to simply soak the meat in buttermilk, salt water or water with a little vinegar or apple cider vinegar added. Prepare meat with salt, pepper and flour. It pulls the blood out of the meat, lightens it and takes the gamey taste out. The aging process tenderizes the meat and improves the flavor. Fill a large bowl or bucket halfway full with ice. …, Pour the saltwater mixture over the venison. Step 2. … Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. Label It. Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste. Great for frying steaks, makes them really tender. Liberally salt both sides of steaks. Soak the venison in white vinegar for one hour after you have finished soaking it in the saltwater. Drain and replace the ice as needed. What is best to soak deer meat in before cooking? Age the meat under refrigeration for 3 to 7 days to enhance tenderness. Open bag, pour in half can of coca cola and marinate overnight. Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. If it lands on your counter, you as cook must remove all of the rest left on the meat. How can we prevent food spoilage? Beside above, what do you soak deer meat in to get the wild taste out? Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. How can you tell if deer meat is spoiled? How to Soak Venison. Organize Your Fridge from Top to Bottom. Cook deer roasts with low heat for longer time … Change out the water daily. 2 cups Panko breadcrumbs How to Soak Venison in Water. Common soaking liquids include saltwater, milk, buttermilk, vinegar, or lemon juice. How do you make deer meat tender? A suggestion is to soak the meat in solutions of salt and water, vinegar and water or buttermilk if you suspect it could be tough. Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. Milk and buttermilk are traditional marinades in Southern cuisine, and Indian cooking often starts with a yogurt marinade. And it truly works – the best of all 12 ways we tried. For whole pieces of meat like steaks and roasts, you’ve got 3-5 days of freshness if you refrigerate. Step 3. If you do an internet search, you’ll find very little factual information or science behind soaking meat in milk. Your email address will not be published. …, Pour between ¼ cup and ½ cup kosher salt into a pitcher and add 1 quart water. Choosing a Milk Product Milk is the ideal chemical tenderizer, because it is also rich in calcium, which reacts with enzymes in the meat to soften the proteins. We like onion powder added. I put my processed meat in a cooler with ice water and keep it well iced until the meat is completely cooled.at least 24 hours but I like 48 hours. Pour milk or buttermilk over the ground venison until it is completely covered. Pour a thin layer of marinade, olive oil or vinegar into the bowl. 2 cups mashed potatoes. For older bucks I make a lot of sausage and ground meat. I’ve heard from many people who use milk to marinade their wild game: from venison to fish. 4 eggs, divided. Soak meat in mixture for 2 hours. Step 1. What is best to soak deer meat in before cooking? But the truth is, this old wives tale actually holds water. Milk-soaked beef softens and becomes tender without drying out or getting mushy. There are many hunters that swear by dairy products when it comes to removing gaminess as dairy “bleeds out” many meats, with blood being a source of gamey flavor. I always leave mine in milk overnight. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful. www.wildcookin.comEver wonder about soaking your wild game in salt water, milk or vinegar?Chef Paul puts the ideas of this practice to rest! Milk: The champion of the test. Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood.