Here is a recipe I whipped together last night, it was delicious! Anyway, here you go:
Jeffs Recipes ยป Savory Asian Venison
Jeffs Recipes ยป Savory Asian Venison
My hubby is into Deer hunting big time and loves to eat the meat. I don't eat wild meat ...lol..just call me picky.... I have a long list of things I don't eat !
Can't stand that "wild " taste of Venison.
Any tips on making it taste less gamey ? I have tried soaking it with a touch of vinegar or garlic and even over night in Buttermilk but still can't get around that wild taste.
Can't stand that "wild " taste of Venison.
Any tips on making it taste less gamey ? I have tried soaking it with a touch of vinegar or garlic and even over night in Buttermilk but still can't get around that wild taste.
Much of the "gaminess" of wild kill isn't just an automatic taste that all game has, mrsjimmyp- much of it is caused by the adrenaline that pushes through the animal's system in moments of fear and haste. For instance, if the deer doesn't know the hunter is even there- and the shooter gets the animal "just right" and there's no fear, no panic, running for miles literally "for it's life", then the animal will likely be pretty free of any severe "gamey" taste. However if the animal senses danger and is literally hunted down and chased, and then if after being wounded the animal continues to run for miles and miles like deer are prone to do, then you're gonna have one freezer full of gamey meat!
I'm a purist- I prefer my venison, moose and caribou like I like my beef- salt & pepper only- maybe a brush or garlic-butter if I'm feeling fancy. But if you've got a gamey taste to work with, lemon juice & red wine, and LOTSA juniper berries and TONS of fresh rosemary all do a decent job of masking some of that- but not all, mind you.
Another idea is to cut the meat into workable thin "cutlets" or medallions, dredge in flour seasoned w/ S&P, then saute in a pan of clarified butter. When the meat is nearly as done as you want it, deglaze the pan w/ a swaller of whiskey/brandy/cognac (watch the flames! They'll subside in a few seconds...) ladle-in a couple ounces of demi-glace, or rich beef gravy. Heat well, then stir in a spoon or two of currant jelly- or cherry. The resulting complex flavored sauce is delicious and will help mask a strong gaminess quite well.
I'm a purist- I prefer my venison, moose and caribou like I like my beef- salt & pepper only- maybe a brush or garlic-butter if I'm feeling fancy. But if you've got a gamey taste to work with, lemon juice & red wine, and LOTSA juniper berries and TONS of fresh rosemary all do a decent job of masking some of that- but not all, mind you.
Another idea is to cut the meat into workable thin "cutlets" or medallions, dredge in flour seasoned w/ S&P, then saute in a pan of clarified butter. When the meat is nearly as done as you want it, deglaze the pan w/ a swaller of whiskey/brandy/cognac (watch the flames! They'll subside in a few seconds...) ladle-in a couple ounces of demi-glace, or rich beef gravy. Heat well, then stir in a spoon or two of currant jelly- or cherry. The resulting complex flavored sauce is delicious and will help mask a strong gaminess quite well.
Kevin is absolutely right about the adrenaline thing. This shows up especially in animals like pronghorn, which are often "hunted" by running them with jeeps. Not my idea of sport.
With deer (especially nowadays, when most of them are ambushed from tree stands) the major contributor to gaminess is improper field dressing and butchering.
Game should be field dressed and cooled as quickly as possible. The better insulator it's hair is, the faster that should be done. Again, using pronghorn as an example: they have the best insulation of all game animals, and should be dressed and cooled within 15 minutes. Otherwise their own body heat promotes spoilage.
Venison fat has a unique property: even while frozen it can turn rancid. And that's the usual cause of gaminess.
When butchering a deer---or any other game animal---I remove every iota of fat, silverskin, and connective tissue. The meat is then packaged using butcher paper and tape, the contents clearly marked, and kept in a 0 degree freezer until needed.
I have never had gamy meat doing that.
BTW, this whole question of gaminess is open to interpretation. I don't consider venison to be gamy. But lamb can be. And mutton is, by definition.
With deer (especially nowadays, when most of them are ambushed from tree stands) the major contributor to gaminess is improper field dressing and butchering.
Game should be field dressed and cooled as quickly as possible. The better insulator it's hair is, the faster that should be done. Again, using pronghorn as an example: they have the best insulation of all game animals, and should be dressed and cooled within 15 minutes. Otherwise their own body heat promotes spoilage.
Venison fat has a unique property: even while frozen it can turn rancid. And that's the usual cause of gaminess.
When butchering a deer---or any other game animal---I remove every iota of fat, silverskin, and connective tissue. The meat is then packaged using butcher paper and tape, the contents clearly marked, and kept in a 0 degree freezer until needed.
I have never had gamy meat doing that.
BTW, this whole question of gaminess is open to interpretation. I don't consider venison to be gamy. But lamb can be. And mutton is, by definition.