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Message
soaking deer meat question?
Posted on 2/9/10 at 4:37 pm
Posted on 2/9/10 at 4:37 pm
I have heard of people using all kind of different methods for soaking(to get rid of game taste and to tenderize). In your opinion what is the best method and the one you use.
1
Posted on 2/9/10 at 4:59 pm to solfood21
If the venison was not properly cleaned and cared for then forget about getting rid of the nasty taste.
However, if it was cared for properly and is in good condition, you may not need to do much.
I for one enjoy the taste of the venison. If you have not tried venison (not venison that was soaked, brined, overseasoned, stuffed with cream cheese and jalapenos, battered and then fried) you should give it a try before you take the popular belief that venison in its natural state tastes bad or "gamey". The one caveat is that venison by nature is a low fat meat and is VERY prone to dry out when you cook it. You either have to cook it med rare at most or add a fat to preserve the moisture content.
if you are really looking to tenderize a cut of meat use one of these tenderizers
and then marinate the meat in an acidic saline solution to help break down protiens and instill more retained fluid.
citrus jucies, vinegars, and acidic wines are all good choices.
But if you have never cooked venison (or any new food) before, try preparing it in the most simple unadorned ways first so you learn the tastes and textures of the main ingredient before you begin altering it.
However, if it was cared for properly and is in good condition, you may not need to do much.
I for one enjoy the taste of the venison. If you have not tried venison (not venison that was soaked, brined, overseasoned, stuffed with cream cheese and jalapenos, battered and then fried) you should give it a try before you take the popular belief that venison in its natural state tastes bad or "gamey". The one caveat is that venison by nature is a low fat meat and is VERY prone to dry out when you cook it. You either have to cook it med rare at most or add a fat to preserve the moisture content.
if you are really looking to tenderize a cut of meat use one of these tenderizers
and then marinate the meat in an acidic saline solution to help break down protiens and instill more retained fluid.
citrus jucies, vinegars, and acidic wines are all good choices.
But if you have never cooked venison (or any new food) before, try preparing it in the most simple unadorned ways first so you learn the tastes and textures of the main ingredient before you begin altering it.
Posted on 2/9/10 at 6:21 pm to Bleeding purple
thanks for some good advice. I just started cooking my own deer meat this year and have done pretty basic stuff like the deer roll ups,kabobs and fried etc. but have been looking around the internet and noticed lots of different methods to what how you should pre soak the meat. i've read salt water is used by some but thats not a good way to do it and i have read some people go the beer,wine,vinegar type rout seems to be most preferred. I also saw where people use milk does this work pretty good?
Posted on 2/9/10 at 6:22 pm to solfood21
quote:
I also saw where people use milk does this work pretty good?
Yes it does. Any dairy product helps to remove some of the gamey taste. Some people like it and some don't. Yogurt is a good option as well.
Posted on 2/9/10 at 6:33 pm to glassman
After I quarter and clean my deer it goes in the ice chest with ice and I grain the water and add new ice daily....I will do this for 5-7 days before taking it to the butcher.
Posted on 2/9/10 at 6:58 pm to Bleeding purple
quote:
If the venison was not properly cleaned and cared for then forget about getting rid of the nasty taste.
However, if it was cared for properly and is in good condition, you may not need to do much.
/thread
Seriously, I will soak backstrap steaks in milk briefly prior to frying, if cooking most any other way no. Inject the occasional roast, but no soaking. Some swear by soaking it in icewater or iced brine solution, but I happen to like a little of the taste of venison. Otherwise, beef at Sams is a lot cheaper.
Posted on 2/9/10 at 7:25 pm to TexasTiger
quote:
After I quarter and clean my deer it goes in the ice chest with ice and I grain the water and add new ice daily....I will do this for 5-7 days before taking it to the butcher.
This.
Posted on 2/9/10 at 9:12 pm to TexasTiger
quote:
After I quarter and clean my deer it goes in the ice chest with ice and I grain the water and add new ice daily....I will do this for 5-7 days before taking it to the butcher.
same here...
Posted on 2/10/10 at 8:28 am to Spankum
quote:
After I quarter and clean my deer it goes in the ice chest with ice and I grain the water and add new ice daily....I will do this for 5-7 days before taking it to the butcher.
this but also SOAK IN MILK OVERNIGHT! this will pull all the blood out and game taste, also will tenderize it...this is what i do with the backstrap and tenderloins before i cook them
This post was edited on 2/10/10 at 8:30 am
Posted on 2/10/10 at 8:54 am to TexasTiger
quote:
After I quarter and clean my deer it goes in the ice chest with ice and I drain the water and add new ice daily....I will do this for 5-7 days before taking it to the butcher.
We always did this and it does a good job of bleeding the meat.
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