I never soak wild game.
Instead I just brush it with a soft cloth, moistened with a vinegar/water mix. Any hair comes right off.
For high-liquid dishes the ground venison should be fine. Just don't cook it as long as you would beef. For hamburgers and the like, I would want to add some fat. Ground pork works well, or even some beef suet if you can find it.
BTW, unless they've been eating red acorns, if the venison was field dressed, butchered, and frozen properly there should be no gaminess about it. The "gamey" taste people complain of usually comes from semi-rancid fat.
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