How to tone down the gamey taste in deer meat?

[castie2504]

Does anyone have any suggestions on how to get rid of the gamey taste in deer? I personally like deer meat how it is but I am gonna have some people over to try some deer for the first time.  Does anyone have a good recipe for some roasts or backstraps?

[coachcw]

Soak it in butter milk overnight, remove all tendon and fat, crock pot cooking helps serve the best cuts to them. Pork roast in the burger and bacon init.

[Smokepole]

x2 on trimming off the tendons and fat.  That keeps it tasting good.  It's important to remember that venison has a taste of its own.  I shouldn't be compared to beef or pork.  It is sweeter and lean.  I don't call it gamey... it just tastes like good deer meat.

My favorite way to cook it is dredged in cornmeal and fried in bacon grease.  Then I make taters & gravy.  I also had some steaks on the bbq that were darned good marinated in Italian salad dressing.  But I like it fried best.  Good luck.  I hope your guests enjoy it!

[Katmai Guy]

Chops trimmed, salt and peppered, saute'd in butter and garlic to medium.  Mmmmm!

[Karl Blanchard]

Take your steaks and brush them with olive oil, then season to taste.  I am simple, I like black pepper, a little onion and garlic powder, and Salt.  I mix all those and rub the meat liberally.  Put steaks in a zip lock and toss them in the fridge for at least 24hrs, I prefer 48hrs.  BBQ on med heat for about 3 min a side depending on thickness.  The key to venison is to not overcook it.  IT HAS TO BE PINK!!!!!!!  The olive oil will dissolve the seasonings and draw them into the meat.  You will have to fight the urge to eat these raw when you open the bag!  The smell is amazing!  Anyone who doesn't like deer steaks this way shouldn't be welcome in your house

[RadSav]

With silver skin removed cook rare to medium rare (internal temp of 120-125F)!  Only gamey tasting meat I have ever had was done medium well to well.  And unfortunately I have had a lot of that...mother thought pink juices were the devil's elixir. So she cooked it either well burnt or medium burnt.  I didn't even know I liked meat until I moved out on my own

Secret for those guests that are red/pink squeamish;  Cook as mentioned to rare or medium rare.  Slice thin a la London Broil style.  Lay out on a plate in a single layer.  Lightly salt with sea salt or good kosher salt (never ever allow iodized salt to touch game meat!)  Let sit for a few minutes.  Put in the microwave and hit it for about 30 seconds (some microwaves a little more others a little less).  This will take the pink away without really changing the level of doneness.  Even my mother and sister-in-law will eat it this way...so we call it the "miracle meat method". 

[PA BEN]

Gut, skin and cool the meat asap.

[csaaphill]

+3 or 4 on making sure as much of the fat and silverskin is removed.
I wld usually dredge in flour and fry in hot oil until meat runs clear then taters and gravy too or fried taters and mac and cheese.
salt and pepper to taste as cooking though.

[RadSav]

Another way is to make fluffy meat stroganoff.  Secret is to cook the meat separate using and Asian stir fry method.

Per one pound of venison cut cross grain into 2" by 1/8" strips;
1 T. EVOO
1.5 t. Corn Starch
1 t. kosher salt
1 t. white sugar
1 t. soy sauce ( I usually sneak in an extra splash)
1/8 t. white pepper

Mix together well making sure the ingredients are rubbed into the meat very well.  Place in a ziplock bag and allow to marinate for at least 30 minutes.  I prefer an hour.  I then stir fry the meat in an extremely hot wok using peanut oil to reduce the chance of crystalizing the oil.  A deep pot works well if you want to keep the mess to a minimum.  Works best if you stirfry small batches at a time, but you can get away with a large batch if the pot is large enough and hot enough you don't lose the shock needed when the cornstarch hits the hot oil.

This is a very messy process so wear a long sleeve shirt you don't care much about...seriously!!  And eye protection isn't a bad idea either

Be sure pieces do not stick together.  It often takes a few trial and error meals to get the process down well.  When done properly your meat should come out fluffy as whipped butter.  Then just make whatever method of stroganoff you normally like.  Just substituting the fluffy meat for the normal meat!  It is a lot of work but worth it! 

[PolarBear]

Gut, skin and cool the meat asap.

That is the #1 reason for gamey tasting meat.  A lot of folks ride around with is cooking in the back of their rig.  Silver skin and fat also needs to be completely removed.

[jtw]

I would argue fat doesn't always need to be removed. I always test the fat when I get a deer. The only time I've removed it completely was when the fat tasted bad (which has only happened once) or if I'm freezing it (wild game fat spoils in a few months in the freezer).
Other than that I agree with all the comments about not cooking it well done.

[RadSav]

I don't thing elk and deer fat tastes bad.  It's the residue left on your teeth that I do not like.  After a meal I feel like I ate a candle.  If you boil elk ribs first before grilling it seems to eliminate that issue.  But that is too done for my taste in steaks and roasts.

[boneaddict]

Serve it with Whiskey.  Gentlemans Jack is good

[PA BEN]

What kind of deer are you shooting? WT's are good eating, never had a bad one. Even in the rut. Now the big mule deer I shot when I was 18 in the rut would run you out of the house when you cooked it. I cut the scent glands off the hind legs and balls off before I gut any deer and get them away from the meat. Use two knives or clean your knife before you gut after cutting the glands and balls off. It's one more little trick not to have gamey meat.

[deerslyr]

Soak in butter milk with minced garlic over night, marinade in Italian dressing over night, and believe it or not I've found cilantro really does the trick when I'm making fajitas or something else I can throw it in with.