How to Cook Deer Meat So It Doesn't Taste Gamey (2024)

FAQs

How to Cook Deer Meat So It Doesn't Taste Gamey? ›

Fry or brown the meat as quickly as possible.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. 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.

Venison silver skin, fat, ligaments, and other undesirable parts of a deer that aren't muscle don't taste very good. Deer fat is generally bitter, unlike beef fat. This is probably the number one reason why folks think venison, particularly ground venison, tastes gamey.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

Spices may be used to cover up the 'gamey' flavors in venison. Experiment with herbs like rosemary, marjoram, thyme and sage.

You can cook tender cuts on the stovetop, in a cast iron skillet (my favorite) with a few tablespoons of oil (such as duck fat, avocado oil or clarified butter, just NOT olive oil), we always enjoy grilling venison (or you can use a cast iron pan ON the grill, even better), or in the oven.

Rinsing deer meat or venison before cooking is not recommended by food safety agencies. Like other meats, washing venison can spread contamination in a kitchen.

How do you make deer meat super tender? ›

Simply put, aging results in a more tender, albeit smaller product. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. The ideal temperature range for aging meat is between 34 and 37 degrees.

Coffee and ginger are both acidic and will break down the enzymes in the meat. In this way, they tenderize meat just like marinades.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

You can soak it in a mixture of apple cider vinegar and water over night in the refrigerator, or soak it in milk and rinse thoroughly before cooking it. Soaking it removes the blood and really improves the flavor, especially the meat of those with some age on them. Another way is to make a marinade to add flavor to it.

It won't be so un-gamey that it tastes like beef, but it's likely enough for those who prefer to avoid the taste. Milk is best (but nothing less than full-fat) because it will do the same job as more acidic liquids like vinegar or lemon juice, but won't leave the meat mushy.

"It means a stronger, wilder flavor," Toups added. "If you're used to eating domesticated animals, then you can taste the difference right away. The animal is often stronger, and the protein leaner in fat.

Use ingredients like red wine, garlic, onion, and herbs such as rosemary and thyme to infuse the meat with flavors that are reminiscent of beef. Acidic components in the marinade also help tenderize the meat, making it more similar to the texture of beef.

Soak the meat in buttermilk overnight.

The lactic acid in the buttermilk will tenderize the meat and draw out some of its gamey flavor. If the meat was frozen, let it fully thaw in the fridge before you start soaking it.

Aging the Deer Meat. Many people forget what may be the most important step in creating succulent, tender deer meat: aging. Aging the deer helps develop the final tender texture of venison. If you are using a processor, this step will be done for you.