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Message
re: Packing your game in water before freezing really helps pull out the blood when thawed
Posted on 8/30/18 at 2:11 pm to Crazy Hoss
Posted on 8/30/18 at 2:11 pm to Crazy Hoss
quote:
Yes, and you dont neccessarily have to be hating on the flavor of venison to find a way to compliment the flavor
yup, i don't like to overpower it. Up until I was probably 18 the only way I had eaten deer meat was either as sausage or soaked overnight in butter, soy sauce, and garlic. You couldn't actually taste the meat that way. My dad claimed that was the only way he had ever cooked it that was good. I moved out and couldn't afford soy sauce so i put some salt packets on it and was blown away.
0
Posted on 8/30/18 at 3:20 pm to mylsuhat
quote:
Not to be a dick but if you need to mask the flavor of venison then you are butchering it
When I add things to venison, it's not because I don't like the taste of it. I just don't want the same exact thing every time. We eat a lot of it and it gets boring if you don't change things up. Count me in for occasionally using some apple and bacon - tastes damn good, as does a fresh piece with salt/pepper and a little olive oil over a hot flame.
Posted on 8/30/18 at 3:29 pm to celltech1981
Freezing in water seems to give almost unlimited "shelf life" for freshwater fish.
Posted on 8/30/18 at 4:13 pm to DirtyMikeandtheBoys
why are you being such a dick over this?Posted on 8/30/18 at 6:51 pm to dawg23
It smelled a little strong but a quick 30 minute milk soak fixed that
Posted on 8/30/18 at 9:14 pm to weagle99
every freezer I ever looked in when I was a kid was stacked with paper milk cartons with the tops ripped off full of frozen fish in water. that was the way it was done particularly since the ziploc bag had not yet hit the market and a home vacuum sealer was unheard of
I still freeze catfish in water but everything else gets vacuum sealed or wrapped in paper. one thing everyone can do is use a good chest freezer (0 deg) and save the fridge freezer for ice cream.
I still freeze catfish in water but everything else gets vacuum sealed or wrapped in paper. one thing everyone can do is use a good chest freezer (0 deg) and save the fridge freezer for ice cream.
Posted on 8/31/18 at 9:40 am to mylsuhat
quote:
Not to be a dick but if you need to mask the flavor of venison then you are butchering it
I'm not saying mask...to me its more like adding lemon to fish. It goes together well.
The pineapple was an attempt at tenderizing and that was more of a mask and like I said, tasted more like donkey taliwhackers. (not that I know for sure)
Posted on 8/31/18 at 9:41 am to Ed Osteen
quote:
why are you being such a dick over this?
Posted on 8/31/18 at 3:37 pm to DirtyMikeandtheBoys
quote:
bet you put A1 steak sauce all over your ribeye too
Ketchup is what the fancies use on steak
Posted on 8/31/18 at 4:53 pm to Purple Spoon
quote:
I am routinely amazed at the lengths people will go so they don’t have to taste deer, duck, fish and so on.
To each his own. Whatever makes it taste better for the individual
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