stone
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Post by stone on May 20, 2019 3:45:40 GMT -5
I thought I would share an amazing tip I recently found out about preparing and eating Wild game.
I have been hunting since I was 10 years old, and I typically still do all of my own butchering. There is a lot of work and a little bit of Common Sense involved in making venison taste awesome! I won't go into any of the Gory stuff but here is a really simple and helpful tip if you are going to cook a piece of meat which might have any gamey flavor or toughness to it.
Soak the piece of meat in cream or even whole milk. There are enzymes in the milk that break down the tough tissues and eliminate the gamey taste. Even just a couple hours of soaking in milk can dramatically improve the taste and tenderness of a piece of venison, or any wild game really.
If you soak it overnight, the meat will come out pink. But don't worry it will look the same after you've cooked it, and it will taste much much better!
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Post by libertysmoke on May 20, 2019 3:59:38 GMT -5
Awesome Jeff
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Post by Deleted on May 20, 2019 4:48:05 GMT -5
That’s a method my Mom used when she made beef liver, still never enjoyed that organ meat.
I know a number of hunters/cooks that soak a good piece of venison overnight in a vinegar & water mixture. I usually soak overnight in a red table wine. Also balsamic vinegar and Yoshida sauce marinade does a more gourmet type presentation, helps tenderize the meat as well. Both help to breakdown the fat and gaminess.
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chasingembers
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Post by chasingembers on May 20, 2019 5:15:23 GMT -5
Never tried milk. I've always soaked deer and rabbit overnight in beer.
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Post by Legend Lover on May 20, 2019 5:18:42 GMT -5
I've never prepared wild game, but I'll keep that in mind if I ever do.
Thanks for this.
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stone
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Post by stone on May 20, 2019 5:42:53 GMT -5
If you can get it, Papaya or Papaya juice is even better.
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whistlebritches
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Post by whistlebritches on Jul 21, 2019 14:49:03 GMT -5
I thought I would share an amazing tip I recently found out about preparing and eating Wild game. I have been hunting since I was 10 years old, and I typically still do all of my own butchering. There is a lot of work and a little bit of Common Sense involved in making venison taste awesome! I won't go into any of the Gory stuff but here is a really simple and helpful tip if you are going to cook a piece of meat which might have any gamey flavor or toughness to it. Soak the piece of meat in cream or even whole milk. There are enzymes in the milk that break down the tough tissues and eliminate the gamey taste. Even just a couple hours of soaking in milk can dramatically improve the taste and tenderness of a piece of venison, or any wild game really. If you soak it overnight, the meat will come out pink. But don't worry it will look the same after you've cooked it, and it will taste much much better! We been using that method around here for as long as I can remember.For big stanky wild boar and any javelina I use whole milk,enough to cover the meat and about a half cup of orange juice.We soak up to 24 hours.........the OJ just takes this to the next level for extremely gamey meat. |
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Post by Darin on Jul 21, 2019 15:58:10 GMT -5
Yep … the only way to go for really good Liver & Onions. 
What was really fun was putting that milk out the next day for the barn cats … mass chaos! LOL
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stone
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Post by stone on Jul 22, 2019 5:28:06 GMT -5
I thought I would share an amazing tip I recently found out about preparing and eating Wild game. I have been hunting since I was 10 years old, and I typically still do all of my own butchering. There is a lot of work and a little bit of Common Sense involved in making venison taste awesome! I won't go into any of the Gory stuff but here is a really simple and helpful tip if you are going to cook a piece of meat which might have any gamey flavor or toughness to it. Soak the piece of meat in cream or even whole milk. There are enzymes in the milk that break down the tough tissues and eliminate the gamey taste. Even just a couple hours of soaking in milk can dramatically improve the taste and tenderness of a piece of venison, or any wild game really. If you soak it overnight, the meat will come out pink. But don't worry it will look the same after you've cooked it, and it will taste much much better! We been using that method around here for as long as I can remember.For big stanky wild boar and any javelina I use whole milk,enough to cover the meat and about a half cup of orange juice.We soak up to 24 hours.........the OJ just takes this to the next level for extremely gamey meat. I have heard that papaya juice is incredible? I have never tried it. |
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Post by Deleted on Jul 22, 2019 7:22:33 GMT -5
Growing up we used to hang deer for several days then brine it and yes soak it in milk before cooking. The milk also works very well for liver. Over the year I have been given venison that was les than optimal.
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Post by instymp on Jul 23, 2019 17:19:11 GMT -5
Milk takes the mud taste out of large mouths too, if you live & catch in muddy waters, catfish too.
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Post by Ronv69 on Jul 23, 2019 17:26:51 GMT -5
We have a freezer full of subpar venison. I will try this out soon. Thanks.
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