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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: blacktailchaser on June 14, 2011, 09:50:00 PM
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o.k.i like to hunt the rut but the venison is more gamey tasteing than in the summer..does any one have recipes to tone down the taste..john
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It's tough to kill that flavor but I have had pretty good luck cutting the meat into thin strips and using my favorite marinade (my own salad dressing, honey, olive oil, apple cider vinegar, little catsup, Worchester sauce, crushed garlic) ... I put the strips into a container in the fridge with a lid the day before then barbeque... doesn’t take much time as the meat cooks to a certain extent from the vinegar... and of course I am very carful to cool the kill and not touch any meat with hands or equipment that has touched the hide... all the white (fat) is trimmed out...
I have never had to worry about that here as we hunt July/August for blacktail but I've shot a couple of muleys that needed help :)
The kids stand around the BBQ with their mouths open and eat it like candy..
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First thing I would do is find a friend with a walk in cooler that you could age the deer in for 7-10 days. That will help alot. Summer sausage is a good way to treat rutty bucks also.
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This is what our hunting group does with the deer we kill.We pull the hide off asap,we quater the deer and put it in a large ice chest with ice.We leave it in there for 6-7 days,draining the water and adding ice daily.We will then bone out the meat and do what ever we want with it.You can't tell the bucks from the does after that.
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Never in my life have I thought there was a difference in taste between a buck and a doe if they were both properly aged and cared for. It's all about clean, cold and quick.
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I have done what huntingarcher mentioned and it worked for me. But for cooking gamey meat, I will brine for a couple few days and that really helps for the big meat. Otherwise cut small, marinade and don't over cook.