Meat prep: soak? If so in what?

[Karl Blanchard]

I've eaten dozens upon dozens upon dozens of deer and I've never had a "gamey" one.  But here is my tip.  Pat dry to remove any blood.  Coat meat liberally with olive oil, then season with whatever you prefer. Don't be scared, shake it on!   Refrigerate over night.  Let heat to room temp, then grill to medium rare.  My grill on medium high heat is about two and a half minutes a side. You can thank me later

[Karl Blanchard]

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.

  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.

[MtnMuley]

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.

  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 had a guy in camp one time soak my elk tenderloins.  I about came unglued until we ate them the next night.  Been soaking tenderloins ever since.

[NOCK NOCK]

I like to soak my meat in beans.  Human beings. 

 

[vandeman17]

I always soak mine in all my spices and 7up or Sprite. I marinate for 1-2 days then take out, dry, the put on a sauce and let sit one more day. A key aspect for me is to take it out of fridge early enough to bring to room temp before cooking.

[asmith]

I have only ever soaked large catfish in buttermilk overnight.  Gets the muddy taste out.  Never heard of soaking red meat in milk before.

[ghosthunter]

I take excellent care of my game. Skin it right away hang it in a cooler or hang Ice blocks inside it.
Ice all the way to the butcher.

Than I throw it on the BQ and run for the ketsup.

[shadowless_nite]

My native mexican mother inlaw soaks our deer/elk meat in water with a bit of vinegar in one of those big plastic party tubs for a few hours right after we break it down. Says that it helps with the gamey flavor but then again she always cooks it seasoned enough that you can't taste or tell that it's  fame meat. Honestly I can't tell difference between soaked or not flavor wise.

[shipwreck]

Soak steaks in salt water for a while to get rid of the urea in the meat.

[Buzz2401]

I soak all of my big game steaks and roasts in water to draw out blood.  I find the meat much better tasting when i do that.  Usually overnight works.  Its amazing the amount of blood left in elk.

[206]

Red meat blood when cooked is juice.  My deer and elk steaks have no fat but are still juicy because of this.  I don't need to take the blood out.

Boids are anudder aminal

[Buzz2401]

My cuts are still super juicy after soaking, but I also won't eat red meat cooked past med rare.