Trad Gang
Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: olddogrib on October 08, 2010, 03:27:00 PM
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Bambi's momma has met an untimely demise! So much for the obituary.
Somewhere I picked up a deer soak recipe:
1 cup salt, 1/2 cup baking soda, 1 small bottle apple cider vinegar mixed with ice/water over the quarters in a cooler.
I don't generally soak venison and haven't used it, but this time I'm saving some bloody cuts (liver and heart) and thought I'd give it a try. For those of you who do, how long do you soak?
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I soak mine for 5 to 7 days in a cooler with ice and salt. Every day I replenish the ice but not the salt. In my experience it is not necessary to keep the meat covered in ice as long as there is ice in the cooler. I open the drain and let all the old water and blood drain each day. I'm not entirely sure this is neccessary but it sure makes some nice tasting meat.
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Is that recipe supposed to be a brine to draw out the blood and help tenderize the meat.
Oh and FYI if you put a six pack in a cooler with ice and salt(1/2 cup) the beer will be around 32 degrees in about 20 min.
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Iced in cooler allowed to drain for 5-7 days.
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Tim,
I think I got the soak components form an old fishing buddy who said it removed "gamey" taste. I never thought properly handled venison tasted anything but good. I'm soaking this time mainly to get the blood out of the heart and liver. I'll have to give the old boy credit, he used to get his frozen deer hams thin-sliced like minute steaks. He's fed me these fried up in bacon grease with onions and bell peppers and it's mighty tasty. Of course, he smothers his in about a pound of mustard, so I guess he only deserves half credit!
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If the purpose of the soak is to remove a "gamey" taste from the venison, then all you need to do is to soak the cut(s) overnight in milk. No need for a 5-7 day soak in a brine, unless you are corning the meat.
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I like my venison removed from the deer preferrably, but not totally necessary. I never felt the need to soak in anything unless I'm making jerky, then it soaks overnight in marinade.
Venison is like a sponge that soaks up anything it comes in contact with, especially water. Here's a simple tip, don't thaw frozen deer meat in the sink with water directly on the meat. Place it in a bowl preferrably overnight in the fridge to thaw, or leave in ziploc bag to "Float" in water in the sink. If it soaks in water directly the pores in the meat get full and it won't hold marinade.
In effect what people are doing to remove the "Gamey" taste by soaking...isn't actually removing anything, just merely diluting it with water, brine, or milk.
Here's a few of my favorites:
For tenderloin/backstraps remove silver skin, slice into 1/4" medallions, flour, and fry over med/high heat like you would a steak, until the blood stops coming out. Brown and serve.
Never ever cover tenderloin with a lid unless you like tougher backstraps?
Steaks cooked in 350deg. oven w/1pkg. of onion soup mix cover meat with water cook till tender, then add 1 can of cream of mushroom soup. Serve with mashed potatoes or over rice.
Steaks cooked in 350deg. oven with 1 large onion chopped, cover meat with water, bake 1 hr. then add 1 large jar of home canned tomatoes, cook until meat is tender, add brown sugar and season to taste. Serve over rice or with mashed potatoes.
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You can also try this sort of brine on grouse or ducks!