Post by: castie2504 on October 15, 2014, 10:05:08 PM
Post by: coachcw on October 15, 2014, 10:11:04 PM
Post by: Smokepole on October 15, 2014, 10:19:20 PM
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!
Post by: Katmai Guy on October 15, 2014, 10:31:43 PM
Post by: Karl Blanchard on October 15, 2014, 10:32:08 PM
Post by: RadSav on October 15, 2014, 10:32:37 PM
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". :P
Post by: PA BEN on October 15, 2014, 10:56:57 PM
Post by: csaaphill on October 15, 2014, 11:07:44 PM
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.
Post by: RadSav on October 15, 2014, 11:38:28 PM
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 8)
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!
Post by: PolarBear on October 16, 2014, 12:15:06 AM
Gut, skin and cool the meat asap.:yeah:
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.
Post by: jtw on October 16, 2014, 05:47:31 AM
Other than that I agree with all the comments about not cooking it well done.
Post by: RadSav on October 16, 2014, 05:57:26 AM
Post by: boneaddict on October 16, 2014, 05:58:44 AM
Post by: PA BEN on October 16, 2014, 06:54:30 AM
Post by: deerslyr on October 16, 2014, 08:24:32 AM
Post by: lokidog on October 16, 2014, 08:40:57 AM
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.
My answer is shoot the deer in September, early October, or December, or shoot a doe. :twocents:
PA, I shot a WT in Saskatchewan first week of November a few years ago, he dropped in his tracks, was cleanly gutted, hung overnight in less than 35 degree temps, and was butchered the next day --- still tasted a bit rutty. I've shot Blacktails from September through December, almost all of the bucks shot in the last week of October or the late rifle season have had at least a bit of that rutty flavor. I don't mind it, but my wife is quite a bit more sensitive to it.
To the OP, any good Salsbury Steak recipe will also spice it up and help cover that "flavor".
Post by: PA BEN on October 16, 2014, 08:50:25 AM
I hunt with a buddy who is a butcher. He told me not to cut up a deer until 36 hrs has passed. They need to go through rigger and out of rigger. Also, if it was eating brush they will taste like brush. I shot a rutted up wt on Thanksgiving day, he was following my tracks that had doe in heat scent in them. It was -22 he was froze solid by the time I skinned him. I cut him up in January when we had a thaw. Couldn't believe how good he was. Also, I bone out all my meat, the bone seems to give the meat some taste. I started canning my deer this year and man is it good. I started a meat canning thread I well have to ask if it helps gamey meat.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.
My answer is shoot the deer in September, early October, or December, or shoot a doe. :twocents:
PA, I shot a WT in Saskatchewan first week of November a few years ago, he dropped in his tracks, was cleanly gutted, hung overnight in less than 35 degree temps, and was butchered the next day --- still tasted a bit rutty. I've shot Blacktails from September through December, almost all of the bucks shot in the last week of October or the late rifle season have had at least a bit of that rutty flavor. I don't mind it, but my wife is quite a bit more sensitive to it.
To the OP, any good Salsbury Steak recipe will also spice it up and help cover that "flavor".
Post by: lokidog on October 16, 2014, 08:59:46 AM
Post by: blackymaster20 on October 16, 2014, 09:03:26 AM
Post by: vandeman17 on October 16, 2014, 09:07:17 AM
Post by: Stein on October 16, 2014, 09:26:14 AM
Step 2 - immediately gut and cool the meat
The rest is just details.
Post by: wt on October 16, 2014, 10:42:39 AM
Post by: buckfvr on October 16, 2014, 10:56:27 AM
We also can venison and enjoy it that way. I will add, yes, whitetail is usually better on the table, and even an 8 1/2yr old I took a couple years ago was tender and mouth watering......that being said , Ive also killed wheat field mulies that nearly made me drown on my slobber as I was cooking it.......very tender and delicious.
You cant say enough about the importance of handling the carcass after the kill.......it does make a difference.
Post by: Stein on October 16, 2014, 11:22:29 AM
1. An off taste, usually due to poor processing and handling or a flat out bad animal to eat (6 year old rutty mule deer for example).
2. A taste other than beef, pork or chicken.
For some reason, people don't expect pork to taste like beef but they expect elk to taste like beef. It is a different animal and has a different taste. After solo eating a whole one this last year, I actually now think beef tastes a bit off.
So, maybe if you mention the obvious and they don't expect to taste beef they won't be disappointed.
Post by: teanawayslayer on October 16, 2014, 12:12:29 PM
Post by: Griiz on October 16, 2014, 12:29:41 PM
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?
Butcher it yourself and remove all fat, bone and white tissue and it won't have any gamey taste. I WON'T EAT DEER FROM A BUTCHER. I can't stand that nasty taste, so I take care of all my own wild game and it tastes like it should. Delicious
Post by: CoryTDF on October 16, 2014, 12:32:51 PM
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?
Butcher it yourself and remove all fat, bone and white tissue and it won't have any gamey taste. I WON'T EAT DEER FROM A BUTCHER. I can't stand that nasty taste, so I take care of all my own wild game and it tastes like it should. Delicious
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taste it as you cut it. I always have a frying pan ready and cook small chunks as i go. If it is gamey it goes into the sausage pile. this way i know what type of meat i have before i even thaw it out.
Post by: NOCK NOCK on October 16, 2014, 01:42:55 PM
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 :chuckle:
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". :P
Hey Rad, "never allow iodized salt to touch game meat" Have never heard this before, How come?
Post by: Doublelunger on October 16, 2014, 02:00:15 PM
Post by: pianoman9701 on October 16, 2014, 02:08:44 PM
Post by: BigE on October 16, 2014, 02:31:37 PM
Post by: DIYARCHERYJUNKIE on October 16, 2014, 02:33:49 PM
Post by: pianoman9701 on October 16, 2014, 02:44:26 PM
That sounds horrible. Soak the meat?!?! No way! Cool clean and DRY. Let it air out at a cool temp and cut and wrap.
:yeah: :bdid: Soak it until it's bland? Is that the plan? Yuk!
Post by: WSU on October 16, 2014, 03:06:45 PM
Post by: DIYARCHERYJUNKIE on October 16, 2014, 03:23:36 PM
Getting the meat wet will ruin the meat. It will speed up the decomp process.
Cool, clean and dry.
Post by: pianoman9701 on October 16, 2014, 03:45:09 PM
I soak liver for a bit to draw some blood out. Don't others do that also?
Yes, salt water for a little bit.