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Started By
Message
What do y'all use to eliminate wild taste in venison
Posted on 1/13/14 at 12:31 am
Posted on 1/13/14 at 12:31 am
Wife doesn't like the taste unless it is marinated.
Some use vinegar, buttermilk, milk, water, etc......
What do y'all use and how long do you let it marinate.
Some use vinegar, buttermilk, milk, water, etc......
What do y'all use and how long do you let it marinate.
22
Posted on 1/13/14 at 12:36 am to bulldog95
Milk or a hammer is my go to.
But I like the wild taste.
But I like the wild taste.
Posted on 1/13/14 at 12:36 am to bulldog95
Nothing, venison flavor is what sets it apart from beef otherwise I would just go to the grocery store and buy ground meat.
Posted on 1/13/14 at 12:37 am to bulldog95
Buy beef. It's cheaper.
Posted on 1/13/14 at 12:47 am to DrTyger
quote:
But I like the wild taste.
Posted on 1/13/14 at 12:54 am to bulldog95
I like the taste, wife doesn't but she hates processed foods and gmo's so she eats it's anyway. She won't eat backstrP which is fine, more for me! She's developing a taste for it now. It also depends on how I cook it. Sausage on the other hand she loves even if she doesn't know where the pork filler comes from.
Posted on 1/13/14 at 1:02 am to DLauw
quote:
Sausage on the other hand she loves
Posted on 1/13/14 at 1:12 am to WhiskerBiscuitSlayer
Posted on 1/13/14 at 4:14 am to Nascar Fan
Shoot small deer under 50 lbs.
On the other hand, which bucks go into the rut, there meat turns dark red and very wild taste. Same deer took before the rut, the meat is not that dark.
Oh, by aging the meat, that helps break it down and helps with the wild taste too.
On the other hand, which bucks go into the rut, there meat turns dark red and very wild taste. Same deer took before the rut, the meat is not that dark.
Oh, by aging the meat, that helps break it down and helps with the wild taste too.
This post was edited on 1/13/14 at 4:16 am
Posted on 1/13/14 at 5:36 am to bulldog95
Evaporated Milk.
Posted on 1/13/14 at 6:33 am to DrTyger
quote:I love the wild in the meat.
But I like the wild taste
Posted on 1/13/14 at 6:44 am to bulldog95
Age it for a couple of weeks before processing.
Posted on 1/13/14 at 7:23 am to bulldog95
I go for does.
Quarter carcass and pack in an ice chest filled with ice. Every couple days, drain water and pack with new ice. I do this for about a week.
Could probably do it longer, but I get tired of doing so and get to processing.
Wife really likes the milder taste like this.
Quarter carcass and pack in an ice chest filled with ice. Every couple days, drain water and pack with new ice. I do this for about a week.
Could probably do it longer, but I get tired of doing so and get to processing.
Wife really likes the milder taste like this.
Posted on 1/13/14 at 7:25 am to fishfighter
quote:
by aging the meat, that helps break it down and helps with the wild taste too.
Yep. Our processor lets it hang a good while before butchering. Never had a problem with a strong wild taste. I like a little bit of wild anyway. If you season it for spaghetti sauce, chili, Mexican, etc, you can't taste much of the wild. If I am doing a backstrap, neck roast, etc, I want some.
Posted on 1/13/14 at 7:33 am to bulldog95
quote:
Wife doesn't like the taste
She will get use to it. They all do
quote:
unless it is marinated.
Try Kool whip, strawberry jam, anything she likes the taste of
quote:
Some use vinegar, buttermilk, milk, water, etc......
Geez
I don't know how youre going to get any of that to stick, and I couldn't imagine any of it making it more enjoyable for her.. quote:
What do y'all use and how long do you let it marinate
I don't use anything.. My wife loves the taste.. Try eating more fruits, grain etc. Cut out any coffee, alcohol greasy foods, as that makes it bitter....
Wait, sorry.. I didn't read the thread title.
Sounds like you need to eliminate that yuppy woman of yours
Posted on 1/13/14 at 8:00 am to bulldog95
Keep it all in a cooler of ice water for up to two weeks.
Change out the water every couple of days.
I usually break down the hind quarters before putting them in the cooler. It tends to work better that way.
Change out the water every couple of days.
I usually break down the hind quarters before putting them in the cooler. It tends to work better that way.
Posted on 1/13/14 at 9:01 am to bulldog95
Evaporated milk and garlic
Posted on 1/13/14 at 9:03 am to bulldog95
Dales or Allegro meat marinade
Posted on 1/13/14 at 9:51 am to bulldog95
Red wine, rosemary and garlic
Posted on 1/13/14 at 9:55 am to Capt ST
Wrap in Bacon and leave rare medium rare. Over cooking is when the strong game flavor comes in.
This post was edited on 2/25/14 at 12:07 pm
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