Meat in ice water? NEVER!!! it loses all its flavor...
I honestly don't understand this--maybe it has something to do with the water? I.E., hard water, more chlorine in it, etc.?
I've been eating venison for over 40 years (since I had teeth). My dad always butchered his own deer (and often his own pen-raised hogs) and part of the process was soaking the meat. Converted a lot of folks to venison, and we (my brother and me) have no problem drawing a crowd when we have a venison cooking. We've used it for everything from stews to burgers, grilled, fried, well done and barely seared.
We had excellent water growing up, from a well. Later on, we had to hook on to city water but we live far enough out that it was still good--no chemical taste to it. Now we are back on a well, and the water doesn't get any better.
Just trying to make the connection. Not doubting those who have had a bad experience with soaking, but for us it works and works well.
Chad