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Prior to cooking, I get much better results keeping the meat as dry as possible. If I was concerned about a gamey taste I would look to earlier stages of the process as a likely cause.I have washed the body cavity prior to hanging. And I have soaked blood out of sections of bloodshot meat to save it for grinding. You still want to get the moisture out before finial processing/storage.About the only thing I soak is liver. Buttermilk is what I prefer. And I will soak birds, esp. if they're shot up a bit.
I get gamey taste from eating Arizona cottontail rabbits. I've never had it from venison. Its all in how its field processed and butchered
I always soak all wild game birds and white meated fish in water overnight with a pinch of salt. Same with tenderloins. Always pat the meat dry before freezing or eating. Works perfect for me.
Quote from: MtnMuley on July 06, 2016, 10:45:46 PMI always soak all wild game birds and white meated fish in water overnight with a pinch of salt. Same with tenderloins. Always pat the meat dry before freezing or eating. Works perfect for me. The salt thing reminds me of the first deer I shot on Kodiak. When we got it back to the boat and got it gutted, the skipper tied it off and tossed it over board. I was thinking WTH man, but he assured me nothing would take it and that the salt water would draw all the blood out of the carcass, and the meat would be the most delicious I would ever eat. Sure enough in the morning I had a squekey clean deer that was nice and cold. He was right, it was the most delicious venison I had ever eaten.
I like to soak my meat in beans. Human beings.