Soaking Game Meat In Salt Water? Best 51 Answer

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Should I soak my deer meat in salt water?

Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

How long should deer meat soak in salt water?

Allow the venison to soak for 24 hours.

What do you soak game meat in?

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don’t find it all that helpful.

How much salt do you soak deer meat in?

Add ¼ Th cup of raw salt in approximately 1 quarter of water in a bowl. Pour the saltwater on the venison. Make another batch of saltwater same made before to drown the blood from smaller inner cuts of the meat. Soak venison in vinegar for one hour after soaking it in the saltwater.

How to Soak Venison in Water

Usually, venison is not used by many people due to its venison flavor. Therefore, before preparing venison, also known as venison meat, it is important to wash it in a specific way. In order to make it presentable on a plate with a delicious smell, we need to choose those cuts of game meat that contain less fat.

When washing venison, there are certain steps that must be followed by any butcher:

Use large ice cubes instead of small crystal ice in a bowl to wash venison. Add ¼ cup raw salt to about 1 quarter water in a bowl. Pour the salt water over the game. Make another batch of salt water you made earlier to drown the blood from smaller internal bits of meat. After soaking in the salt water, soak the venison in vinegar for an hour.

The simple steps above have been practiced by our butcher shop for years before any venison is sold to meet the Australian Food Safety Authority’s meat quality standards. To learn more about various other game meat items that we sell. Visit our website at Campisi butchery.com.au

How do you tenderize game meat?

Using a dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts in much the same way you would cook a tender cut. All of these methods infuse flavor and break down the meat, causing a tender juicy result in the finished product.

How to Soak Venison in Water

Venison is one of the healthiest sustainable foods in the world. Furthermore, eating deer meat is one of the greatest pleasures in life one can have.

Deer are free range animals that consume healthy herbs, grasses, acorns, berries and nuts. Free from harmful antibiotics and hormones, deer meat is low in fat and cholesterol and rich in vitamins B6, B12 and omega-3 fatty acids.

So why aren’t more people interested in knowing how to cook venison?

The Harris family enjoys a fantastic venison dinner.

Wild, tough meat? Rethink game meat!

Many people refrain from eating venison because they consider it a tough, chewy meat with a wild, wild flavor. Actually, they’re not wrong – if they prepare the meat as if it were beef from the supermarket.

In other words, the secret to tender, flavorful venison lies in the preparation. With just a few venison prep tips, you’ll never want to buy corn beef again! Not only will you enjoy the life-giving nutrition of venison, you’ll also crave the taste of this superior meat. You’ll be proud to serve it alongside your heirloom veggies to complete your sustainable meal.

Stacy Lyn’s top 10 tips for preparing venison

Here are my ten tips for preparing venison.

Scott cleans and cleans deer.

1. Preparation begins on the field

From the moment a deer is shot, you should have a plan for dressing the deer (removing guts and other inedible internal tissues) as quickly as possible to eliminate any possibility of contamination of the meat.

Make sure you get to your processor as soon as possible if you are using a processor. He will most likely have a walk-in cooler at the perfect temperature (34-37 degrees with 88 percent humidity) to age your venison. If you’re not using a processor and need more than a few hours before processing the meat, quarter the venison and place on ice as soon as possible.

When processing, always remember to remove tendons, gristle, silverskin, and anything else that isn’t muscle. This will ensure your meat is as tender as possible.

2. Maturation of deer meat

Many people forget what is perhaps the most important step in producing juicy, tender venison: the aging process. Aging the venison helps develop the final tender texture of the venison.

If you are using a processor, this step will be taken care of for you. If you’re processing your own game, you can do this step before or after you defrost your meat. There are also two methods of aging meat: dry aging and wet aging.

Dry vs. wet aged meat

I prefer dry aging my meat before freezing it. In dry aging, the meat must be surrounded by a constant air temperature of 34-37 degrees. This will denature or break down the meat.

You can easily make your own aging apparatus. First, buy a plastic container and poke holes in the sides and top of the container. Once you’ve done that, place butchered venison on a cooling rack inside the container. Drain the blood from the container every few days. Allow the meat to mature for seven to ten days.

Many people age the meat for up to 14 days, but I think 10 days is enough to break down the connective tissue and muscle fibers for tasty meals.

Depending on the size of your fridge, you may be able to get longer containers than this. The key is to keep the meat away from the blood and to circulate air around the meat at a constant temperature of between 34 and 37 degrees.

Wet aging often occurs after the meat has been thawed. This is the usual way grocery stores age meat. After vacuuming, no air should get into the meat. Once thawed, allow the meat to mature in vacuum-packed packaging for up to fourteen days.

If you haven’t matured your venison sufficiently and need to use it up fairly quickly, here’s another option. Place unpackaged venison on a cooling rack on the counter and direct a fan directly at the venison for about 30 minutes. You will be amazed at how much better your meat will brown and how much more tender your venison will be.

Stuffed saddle of venison

3. Never mask the taste of venison; Improve it

Venison is not wild; it only has one taste. Deer are looking for food. They eat grass, herbs, acorns, berries, and nuts, while corn-fed cows eat corn. Corn-fed cows are really tasteless compared to forage animals.

Sometimes, the simpler the seasoning, the better, especially with tender cuts of venison like fillet and saddle of venison. The back strap can be cut into steaks, seasoned liberally with salt and pepper and cooked over high heat with a little olive oil. Trust me this is the best food you could ask for!

4. Don’t overcook

There are many cuts and preparation methods for venison that require the meat to be eaten until tender. When venison is overcooked, it’s like eating gum. However, when it’s seared and allowed to sit for about ten minutes before slicing, it’s like eating butter!

Venison cooks faster than beef, and when cooked raw it only needs to reach a temperature of 130 degrees. When venison reaches 150 degrees, it starts to become tough.

5. Avoid cooking venison like corn-fed beef

Because deer forage and are usually older when they are hunted, they have an abundance of muscle fibers and connective tissue. Deer doesn’t have the marbling in their meat that corn-fed beef does, so cooking venison like beef doesn’t work.

Rather, think of venison as a unique protein that is healthy and exotic, yet easy to prepare with a little knowledge. The taste of these collectors far outweighs the steps necessary to produce tender, juicy meat.

Because there’s little marbling and lots of muscle fibers and connective tissue, there’s so much flavor as the collagen turns into nice juicy gelatin. There is nothing comparable in the world!

6. When braising, make sure your temperature is low enough

Braising is a cooking technique where you dry sauté the main ingredient and then sauté it in liquid in a saucepan over low heat. This method usually works best for the tougher cuts of meat. The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers release moisture and leave the meat dry.

Once the meat is dry, as it continues to cook, the fibers relax and begin to absorb fat and gelatin, resulting in tender, flavorful meat.

Slow cooker or Dutch oven?

Many use their slow cookers for braising, but they continue to produce subpar meals with stringy, tough meat. The optimum temperature for low and slow cooking should be between 131 and 149 degrees, and most slow cookers don’t go that low.

Your best option is to cook in a Dutch oven on the stovetop at a very low simmer, or if you have an oven that holds temperatures between 300 and 350 degrees, cook your meal in a Dutch oven for several hours.

If I cook slowly and slowly, I find that letting the mixture cool and then placing it in the fridge overnight helps the meat relax further. This makes my food even better the next day.

7. Match the piece of deer meat to the cooking method

You should match the venison cut to the best cooking method that produces the best flavor and most tender results. Some cuts are naturally tender (loins and fillets), but other cuts are extremely tough and fibrous.

Below are some preparation methods for the different cuts of venison.

Fillet and loins: serve rarely.

Shoulders, thighs and neck: simmer (low and slow for stews and soups).

Hindquarters: This cut is incredibly versatile and can be cut into steaks, tenderized and cooked like the loin; dice for low-and-slow method; used in sauces; Cut into strips across the grain and used in salads, fajitas, burritos or on sandwiches.

and used in salads, fajitas, burritos or on sandwiches. Other meats from the carcass, such as flanks and ribs: shredded and used in hamburgers, sausage, spaghetti sauce, Bolognese sauce, and other recipes calling for ground beef. I use a 3/4 hp grinder, but if you’re just grinding a bunch of deer, 1/2 hp is fine. They’re a bit pricey, but you’ll recoup that cost very quickly by processing your own deer.

Perfect dry rub

8. Tenderizing meat allows for more variety when cooking tough cuts

Using dry rub, marinade, or brine will tenderize your meat, allowing you to cook the tough cuts the same way you would cook a tender cut. All of these methods add flavor and break down the meat, resulting in a tender, juicy result in the end product.

Rub dry

A dry rub consists of endless combinations of dry herbs and spices. For this method, mix the spices together and rub vigorously into the meat. Place meat in a glass container, cover and refrigerate overnight or for 24 hours.

Pre-prepared enzymatic softeners are available at most grocery stores. They use papaya, figs or pineapple to break down the amino acids in the meat. Personally, I prefer homemade dry rubs because enzymatic tenderizers take the flavor out of the venison. If left on for too long, they will also cause the meat to go mushy.

I usually add salt, coffee, or ginger to my dry rubs. Kosher salt improves the texture of the venison. First, it breaks down the protein and pulls out the hydrogen, leaving oxygen in the muscles. This produces lactic acid, which breaks down the fibers in muscles and connective tissue. Coffee and ginger are both acidic and break down the enzymes in the meat. In this way, they tenderize meat just as much as marinades.

sheets and marinades

Sheets and marinades are also great for tenderizing meat. I usually reserve brine for my poultry recipes like wild turkey or pheasant, but many people put venison in brine.

Brine is a mixture of water, salt, and sometimes sugar. This method can reduce the “gaminess” or strong flavor of the venison. To use this method, combine the ingredients, dip the venison in the mixture, and refrigerate overnight or for 24 hours.

Marinades are one of my favorite ways to tenderize venison. For an excellent marinade, you’ll need an acid (wine, vinegar, lemon juice, or lime), an oil (I prefer olive oil), and your choice of herbs and spices.

Not only do marinades add flavor, but the acidity effectively denatures your meat, resulting in tender, flavorful venison. To use this method, mix the ingredients in a non-reactive bowl, cover, and refrigerate for up to 24 hours. You can also put the ingredients in a zip-lock bag for easy cleaning.

Kitchen appliances can make your job of preparing venison either a nightmare or a wonderful and enjoyable experience. You will need a very sharp knife that will hold its edge and will not rust, and a sharpening steel. An eight-inch chef’s knife can be used to chop venison and chop vegetables, as well as perform almost any task that requires a knife. If you have space on your budget, a serrated knife works well for slicing bread.

Two kitchen utensils

A cast-iron skillet and Dutch oven are the essential tools for preparing venison to its best and you can find them at very reasonable prices. The cast iron heats the venison evenly and ensures a nice caramelization as your meat browns. A Dutch oven also keeps the heat good.

Both the pan and the Dutch Oven can be used with direct heat. In addition, both can withstand very high oven temperatures. These two kitchen essentials are incredibly versatile; You can cook everything from stuffed loin, stews and soups to bread and pies.

Stacy & Milly beat game for tender meat!

A few helpful items to round out your minimal kitchen supplies for preparing venison are a meat tenderizer, mortar and pestle, and string.

When beating venison, a meat mallet tears the fibers and connective tissue regardless of the cut. This creates tender meat immediately. At this point, you can roast, stuff, or bind the meat. You can turn this into a complete meal by chopping up herbs and veggies and placing them on top of the mashed venison. Tie and sear the loin in a cast iron skillet, then finish cooking in the oven.

There are many other helpful kitchen items, but these are the ones I use regularly!

10. Don’t be afraid to be creative

Cooking should be fun. I think most of the time people eat out because they don’t believe that home made food can be that good. With just a little understanding of the ingredients you’re using, the sky’s the limit. If you use your instincts and take a few risks, you’ll have an advantage in the kitchen.

You will be amazed by the creations you bring to the table. Your taste buds and family will thank you. Happy hunting, happy cooking and happy eating!

Click here to see a video of one of these cooking techniques. You can find my dry rub recipe here.

For easy, incredible recipes using game and fresh vegetables check out my books and DVD.

How do you get the gamey taste out of deer meat?

In The Kitchen

Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Simple as that.

How to Soak Venison in Water

Anyone who has cooked venison extensively knows that venison has a gummy taste. Some don’t mind it, while others can’t stand the wild taste.

Whatever your preference, it’s good to know how to remove the wild flavor so you can enjoy your season’s harvest while impressing your friends and family members!

There are a variety of ways to prevent and remove the game flavor in deer meat. Wildlife prevention starts in the field, continues through the slaughter process and ends in the kitchen. Once you master these steps, you’re well on your way to creating some heavenly records.

in The Field

It’s no secret, but when it comes to big game hunting, shot placement is key. First, if you need to track down a distressed, injured animal, then the meat will taste bad due to the buildup of lactic acid. Second, if you need to track your animal, you may not be able to dress it soon enough, further spoiling the meat. Practice, practice, practice. Get a clean kill shot.

Once you’ve found your downed deer, slit the neck and drain the blood while you take care of proper field dress and efficient transportation of the meat. The more blood that’s allowed to flow out of the meat, the less wild it tastes. Also, carefully cut off the scent glands, which are located on the inside of the deer’s hind legs. Otherwise, the taste of the meat will be affected.

Butcher

In general, you should butcher your meat as soon as possible. Some people like to “mature” the meat for weeks before slaughtering it, but that’s often more trouble than it’s worth. The last thing you want to do is risk losing all that hard-earned meat.

When it comes time to butcher your deer, take the time to trim off as much of the sinew, fat, and bone as possible.

In the kitchen

Soak your venison steaks in buttermilk overnight before cooking. This will help draw the blood out of the meat and remove some of the gamey flavor. You can make buttermilk simply by adding vinegar to regular carton milk. As simple as that.

You can also marinate your venison steaks in soy sauce, Worcestershire sauce, salt, or garlic before throwing them on the hot grill.

Some people have found that using a Dutch oven doesn’t cook the venison flavor out of the meat as well as other methods. Keep this in mind when choosing your cooking method. You know we’re crazy about meat smokers and genuinely believe that the best venison out there comes out of a smoker!

Rinse leftover meat with plenty of water and stew or brown it before adding it to stews or soups. This will help get rid of some of the blood and most of the fat.

Consider adding bacon, garlic, onions, mushrooms and lots of spices. You can use spices to mask the wild taste.

And there you have it. Follow these steps and you’ll end up with one of the best venison dishes you’ve ever eaten!

What do you soak deer meat in to tenderize?

People have been soaking venison and other proteins in milk or buttermilk for years. The claim is that the acidic or low ph level helps to break down the tissue to tenderize the meat while also ridding the meat of a powerfully “gamey” or wild/iron-like flavor.

How to Soak Venison in Water

You hear people talking about soaking venison in buttermilk. But why? It works? I tried and here is what happened.

For YEARS people have been telling me to soak venison in milk or buttermilk before cooking it. Every time I post on social media about why venison might taste *wild*, someone always comments, “Soak in milk overnight. Works every time.” To be honest, I never really understood the hype.

Would you rather watch a video than read an article? Here is the full experiment I did on YouTube!

After all this time I decided to do a controlled study. I took venison chops from the same animal and cooked them exactly the same way: salted, seared in a cast-iron skillet, basted with garlic, thyme and butter, let sit 10 minutes, finished with flaky salt, pepper and a squeeze of lemon. My variation was to soak 3 of the chops in buttermilk overnight before cooking.

Here’s what happened:

Why soak venison in buttermilk? what does it do

Humans have soaked venison and other proteins in milk or buttermilk for years. The claim is that the acidic or low pH helps break down the tissues to make the meat more tender, while also ridding the meat of any strong “game” or game/iron flavor.

Ultimately, I choose buttermilk because it has a lower pH than milk.

Why I was skeptical

I was skeptical mainly because of the flavor connection between venison and milk/buttermilk. It’s just not an inherently great pairing. My first thought was, “Yes, I’m sure the acidity in buttermilk can help tenderize the meat, but wouldn’t it be better to use a marinade with flavors that complement venison?” Like citrus or red wine.” I’m in love with my all-purpose marinade (and still am after this experiment), so my thoughts were to stick with something like that rather than using a dairy product.

The thought of removing all of the buttermilk from the meat before cooking also seemed daunting. One of my biggest tips for working with proteins is to dry your meat as best you can with a paper towel before cooking for a great frying pan. So, that worried me too. But here I went to the kitchen.

How to soak venison in buttermilk

To soak venison in buttermilk, all you have to do is take a ziplock bag or bowl with a lid and completely submerge the meat in the buttermilk. I marinated overnight but 4 hours or so should be enough.

Next, once the meat is marinated, remove it from the buttermilk and pat dry. You’ll use up some paper towels (or kitchen towels, if you’re okay with that). BUT DO NOT RINSE THE MEAT. Just be very diligent and pat the meat dry with a towel. It will be fine and actually didn’t hinder searing or leave an odd taste at all. (Are you starting to feel like this has been working fine for me?!)

Next, heat a cast-iron skillet or grill over medium-high heat. I prefer the cast iron method, so I’ll talk about that here.

While your pan is heating, salt the meat liberally and pat dry AGAIN with a towel. When the pan is hot, add some type of high-heat cooking fat (duck fat, avocado oil, etc.) and add the meat to the pan.

The cooking time will depend on the size of your chops. But when you’re nicely seared on one side (between 2 and 5 minutes), flip the meat. Then add about 1-2 tablespoons of butter, crushed garlic cloves and fresh thyme to the pan. Tip the pan to the side and baste the meat, spooning the butter and spices over the chops.

Once the internal temperature has reached around 115-125F, remove the meat from the pan. When grilling, simply turn and grill for 2-5 minutes on each side. You do NOT want to cook venison medium-rare. I like rare plus. Trust me and get used to cooking it this way.

Let it sit for at least 10 minutes before slicing against the grain.

Season with some freshly ground pepper, salt flakes (or regular salt – just a pinch), and a small squeeze of lemon. You are done! That’s all there is to it.

Here’s how soaking venison in buttermilk works

The pH in buttermilk helps break down the tissues to make the meat more tender and aids in moisture retention, resulting in potentially more tender and juicy meat. The protein casein found in dairy also binds to the meat and may help rid the animal of a strong “game” or venison/iron flavor.

Does soaking venison in buttermilk work?

In short – YES! Here’s what struck me after comparing regular venison and buttermilk-soaked venison cooked the same way:

The meat was more tender and contained more liquid, making it plumper and juicier. The buttermilk-soaked meat actually looked different on the inside than the control. It was visibly juicier (watch the video to see it). The taste of the meat marinated in buttermilk was milder. I actually prefer the control group (plain, unmarried) because the taste was fresher and a little *wild* if you will. However, the animal I worked with was extremely flavorful and cooked to perfection (if I do say so myself). The meat didn’t taste bad because it was soaked in milk! I managed to get all of the buttermilk off by simply patting dry and there was no residual flavor.

So… should you soak venison in milk or buttermilk?

Here is my conclusion. Soaking in buttermilk may help if any of the following apply to you:

You don’t like the taste of deer meat because you are not used to eating it and you have a lot of chops and steaks to consume and you like beef steak.

You have harvested an older buck or buck in the high rut and the flavor is strong. Or really if you have an animal that just tastes really negatively different to you (maybe it’s the diet, the lifestyle) than you’ve eaten in the past.

Something went wrong with your kill and you may not have executed fast enough.

You are cooking for a group of people who are intimidated by the taste of deer meat.

Something went wrong during field preparation or processing (and the meat is still safe to eat).

You just want to change things up because you have SO MUCH venison on hand.

All in all, I am pleasantly surprised by the results of this study. Will I always soak my meat in buttermilk? nope will i do it again Probably! I was particularly impressed by the delicate texture that resulted.

Thank you for amusing me and encouraging me to write this post! What should I test next? In the meantime, grab a copy of my Venison Every Day cookbook for more recipe ideas!

Other recipes you may find helpful:

What is the best way to tenderize venison?

Hanging your meat, skin on, for about two weeks is the best option. Aging the meat allows the animal’s natural enzymes to break down the connective tissues and mellows the flavor. Cihelka said this is the reason his venison is so tender.

How to Soak Venison in Water

By Lydia Lohrer

Specially for Detroit Free Press

There is no doubt that game dishes are nutritious, but there is skepticism as to whether the meat is tasty.

I turned to gold medal chef Milos Cihelka for answers. Cihelka must know. He’s a lifelong bow hunter who has led the Michigan culinary team to 44 gold medals at the Culinary Olympics, and that hardly touches the pinnacle of his accomplishments. Cihelka was the first certified master chef in the United States.

Anyone who has tasted his sometimes simple but always sumptuous creations at the Detroit Athletic Club, the London Chop House or the Golden Mushroom over the years can attest to the gastronomic skills of the Czech immigrant.

He had a lot to say about the taste of venison – why it’s a delicacy for some and just for grinding for others.

“Freshly butchered venison — especially when it’s in rigor mortis — becomes super tough,” said Cihelka.

When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. That is why backstraps and tenderloin are tender. However, it doesn’t prevent other muscles from shortening and becoming tough.

“You can’t blame the hunters for processing their meat into sausages and salami when the meat is tough,” said Cihelka.

Cihelka said the body relaxes in 72 hours or more. Hanging the meat with the skin on for about two weeks is the best option.

As the meat ages, the animal’s natural enzymes are able to break down the connective tissue and soften the flavor. Cihelka said that’s why his venison is so tender. Hunters don’t always do this. They fear bacterial growth. But the celebrity chef, whose meals are the subject of public scrutiny, said if the practice had made anyone sick, complaints would have been loud and plentiful.

He recommends a temperature of 40 degrees, but warmer is also possible.

“Often when they hang it up at home, they don’t have a walk-in freezer,” Cihelka said. “Although cooler is better, even in the ’60s I hung deer and it was perfectly fine.”

In warmer weather, it is important to avoid contamination from flies. Milos applies a hot oil treatment to ward them off.

“I’ve seen flies turn and fly away from that stuff,” Cihelka said. “To make your own, all you need is some vegetable oil and chili peppers. It’s easy. It works.”

But Cihelka also warns: “Be careful not to freeze the carcass if it’s very cold.”

Cihelka strongly advocates slaughtering your own meat if possible.

“When hunters take their deer to a processor, they give the hunter back a certain amount of pounds based on the weight,” he said. “It could be anyone’s deer. They don’t know how long it was left on the field, if it was shot from the stomach, or how they dressed it.”

These are all factors that affect the taste and quality of meat. “You don’t have time to start sorting or accurately finding your deer,” Cihelka said.

Cihelka suggests deboning the meat, leaving the silverskin on to avoid freezer burn, and freezing it with a meat sealer that removes air.

“There’s no reason why venison or other game shouldn’t taste delicious,” said Cihelka.

If you want to try his tips and recipes, Cihelka has written a book detailing all aspects of preparing game and fish. It’s a great Christmas present and I highly recommend it. It’s easy to understand and the tips are invaluable whether you’re just a chopper, a foodie in the kitchen, or somewhere in between.

Cooking Wild Game and Fish with Chef Milos is available for Kindle ($3.99), Paperback ($47.99), or Hardcover ($48.99) at www.amazon.com/Cooking-Wild-Game-Fish- Milos/dp/1504949943 available.

Do you know nature?

Outpost: Make Meat Tasty

Intrepid hunters who don’t fear the cold have almost a month between muzzleloading and bowhunting. Last year’s capture of over 350,000 deer by hunters resulted in more than 150,000 meals for the homeless, typically served in soup kitchens in the form of chili. To ensure the meat you bring home is delicious and edible — not just as a ground beef, but as a delicacy — follow these tips from gold medal chef Milos Cihelka:

1. Let your deer hang skinned for about two weeks.

2. Do not slaughter it once rigor mortis has set in. it’s gonna be tough

3. Use hot oil to keep away critters including flies. To make your own, add 2 cups of vegetable oil to a small sauce pan. Add a small handful of dried, crushed red chillies. Heat and stir. Allow the oil to sizzle, then remove from the heat. Set aside to cool. Put it in a jar and seal it. Store in a cool place until ready to use. The longer it stays, the stronger it becomes. Before applying, make sure the animal’s cavity is dry. Put some oil in your hand and lightly coat the entire cavity and any openings such as the eyes, mouth, nose and bullet holes. Pour a little down your throat.

4. Do not let the carcass freeze.

5. If possible, slaughter the animal yourself.

6. Leave the bezel on to protect against freezer burn.

7. Bone before freezing.

8. Use a freezing method that deflates the meat.

Wild Stroganoff

1/2 cup clarified butter

2 pounds trimmed tenderloin or upper butt, cut into strips or slices 1/2 inch thick

1 liter sliced fresh mushrooms

2 cups onions, halved and cut into 1/4-inch strips

3 cups sour cream, room temperature

4 tablespoons hot mustard

salt and pepper

Preheat a large skillet or two to very hot. Add a little butter, adding no more meat than will cover the bottom of the pan. Don’t stir! Brown the meat on one side over high heat. Flip and sear the other side for about 15-20 seconds. Take the meat out of the pan while it is raw. (If you’re doing this in batches, the pan needs to be clean and very hot before adding more meat. If you overload the pan, the meat will start to cook in its own juice and not brown.)

After the meat is browned, add the mushrooms and onions to the same pan, adding more butter if needed. Cook until mushrooms and onions become limp. Drain and reserve the juice.

Add mushrooms and onions to the meat. Put the juice back into the pain and fold in sour cream and mustard. Bring to a boil. Season the meat with salt and pepper, then fold into the simmering sauce. Stir and serve immediately over pasta or spaetzle.

What causes gamey taste in deer?

The ‘gamey’ flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the ‘gamey’ taste. However, undesirable strong flavors are due to inadequate bleeding, delay in field dressing or failure to cool the carcass promptly.

How to Soak Venison in Water

There are many different methods of enhancing the game flavor of venison.

Remove residual hair

Removing hair reduces unwanted wild flavors.

Use a cloth soaked in vinegar to remove hair.

tenderize

Pound the meat with a tenderizer tool.

Make several small cuts in the meat with a knife.

grind meat.

Add spices

Spices can be used to mask the game flavors in venison.

Experiment with herbs like rosemary, marjoram, thyme and sage.

Rub with fat

Add other fats to keep the venison from becoming too dry.

Rub a roast with oil, butter, margarine, bacon, sweet cream, or sour cream to add moisture, richness, and flavor.

Use marinades

Marinade can be used to mask the “venison” flavor in venison.

Marinades tenderize meat (soften muscle fibers) and enhance the flavor of venison.

Marinades can add fat and calories to this lean cut of meat.

Always marinate meat in the fridge.

Always add an acidic liquid such as lemon or tomato juice, vinegar or wine to help soften muscle fibers.

No time to marinate? Cover the meat with vinegar water (2 tablespoons vinegar to 1 liter of water) and refrigerate for about an hour before cooking.

Marinating instructions

Marinades can tenderize, enhance, and mask wild flavors.

How do you make deer meat taste like beef?

Although it does not have as much of an effect on the flavor, you can also soak and season steaks of venison to taste like beef by soaking the steaks in buttermilk for two days covered in the refrigerator. Dissolve the same amount of seasonings in 1/2 cup of water and then add the oil.

How to Soak Venison in Water

Although it doesn’t affect the flavor as much, you can also soak and season venison steaks to taste like beef by soaking the steaks in buttermilk, covered, in the refrigerator for two days. Dissolve equal amount of spices in 1/2 cup of water, then add the oil. Shake the mixture vigorously in a bag or bottle, then soak the venison steaks in the mixture for at least 12 hours, but no more than 36 hours.

The thinner or more diced a venison steak is, the more seasoning it absorbs to taste like beef. This doesn’t work well with very large steaks or fillets, as the meat inside is unlikely to be affected by the seasoning.

If you have venison steaks that you want to season like beef but need to freeze, place them in a freezer bag with the dissolved spice mix and freeze. The venison will continue to marinate until it freezes and then thaws.

How do you get blood out of meat before cooking?

Washing meat entails presoaking the meat in an acidic solution, rinsing it under running water to remove blood and physical contaminants introduced during slaughter, or both. It’s common in regions where fresh meat is sold.

How to Soak Venison in Water

A staple in many diets, meat is an excellent source of protein, iron, vitamin B12 and other essential nutrients. However, meat, including poultry and fish, often contains harmful pathogens — both bacteria and viruses — that can cause foodborne illness. Therefore, it is considered a high-risk food (1). In some cultures around the world, like the Caribbean — where I live — washing meat is a common practice that is considered an indicator of kitchen cleanliness. Acidic agents such as lemon juice or white vinegar are typically included in the process. Still, you might want to know if washing meat is safe or effective. This article explains if this practice is valid, the benefits and risks of washing meat, and the related food safety guidelines. Share on Pinterest SKC/Stocksy United

What’s the point of washing meat? Meat washing involves rinsing chopped or whole cuts of meat under running water to remove residue or residue from cutting off the skin and fat. The meat can be soaked in a solution of water and acid – often white vinegar or lemon juice – then rinsed under running water before being seasoned with a dry rub or marinade, after which it is cooked or frozen. This practice is likely influenced by cultural practices in some countries, as well as where you buy meat. In developing countries, wet markets and poultry processors (also called poultry or meat depots) provide important sources of fresh meat. These markets sell freshly butchered meat or let you choose the animal for slaughter ( 2 ). In these circumstances it is common to rinse the meat to wash away blood or other physical impurities such as broken bones introduced at slaughter. Summary Meat washing involves soaking the meat in an acidic solution, rinsing it under running water to remove blood and physical impurities introduced during slaughter, or both. It is common in regions where fresh meat is sold.

Washing meat with water versus an acidic solution Raw meat, poultry, and fish can be contaminated with harmful bacteria and viruses that lead to foodborne illness (1, 3). Common foodborne pathogens include the bacteria Salmonella, Listeria, Campylobacter, and E. coli, and the viruses norovirus and hepatitis A. Together, these pathogens cause approximately 48 million cases of foodborne illness in the United States each year (3, 4). The Centers for Disease Control and Prevention (CDC) warn that washing meat with plain running water does not remove foodborne pathogens (5). In fact, washing meat with plain running water can pose additional food safety and health risks by transferring bacteria to other surfaces and foods that are eaten raw, such as fruit or salad ( 5Trusted Source ). However, one study found that scalding veal at 60 °C (140 °F) for 4 minutes or spraying it with 82 °C (180 °F) hot water followed by a lactic acid spray reduced bacterial growth on the meat surface (6 ). Additional studies show that washing the surface of meat with an acidic solution like vinegar or lemon juice reduces the number of bacteria on raw meat compared to washing with plain water (7, 8, 9). Summary Acidic solutions reduce bacteria on raw meat, but washing meat with plain running water does not remove foodborne pathogens and can pose additional food safety and health risks.

Washing with water can contaminate other foods and surfaces When you wash raw meat under the tap, water splashing can spread bacteria and viruses from the surface of the meat to nearby foods, utensils, and cooking surfaces. This can spread germs and make you more likely to get sick (5). This video from the CDC shows how these pathogens can spread. Scrubbing the cooktop or sink with soapy water does not necessarily remove these pathogens and may increase the risk of food poisoning or food spoilage occurrence (10). Therefore, it is best to avoid washing meat under running water. Summary Washing meat with running water spreads foodborne pathogens to other foods, utensils, and cooking surfaces, increasing the risk of foodborne illness.

Effective Acidic Solutions and Their Uses You can use food-grade acidic solutions when washing or preparing meat as they help kill bacteria, add flavor, and tenderize the meat (7). Here are common acidic solutions used in meat preparation: White vinegar. This common cooking and cleaning ingredient is also one of the most common acids used to wash meat. It contains acetic acid, which has been shown to reduce bacterial volume and growth on the surface of beef, chicken, and duck (7, 8, 9, 11).

This common cooking and cleaning ingredient is also one of the most common acids used to wash meat. It contains acetic acid, which has been shown to reduce bacterial volume and growth on the surface of beef, chicken, and duck (7, 8, 9, 11). lemon or lime juice. Not only are these citrus juices useful in everyday cooking, but they have also been found to reduce bacteria on meat and preserve the flavor of cooked meat (7).

Not only are these citrus juices useful in everyday cooking, but they have also been found to reduce bacteria on meat and preserve the flavor of cooked meat (7). Food grade caustic soda (NaOH). This food additive prevents mold and bacteria growth and is used to remove the skin from fruits and vegetables such as tomatoes or potatoes. NaOH reduces bacterial growth on meat surfaces (6, 10, 11, 12). However, it is not yet known whether these acids also destroy foodborne viruses. Therefore, it’s best to thoroughly cook all meat, which the CDC ( 5 ) says is the most effective way to kill harmful germs. Summary Food-grade acidic solutions like vinegar, lemon juice, and sodium hydroxide reduce bacteria on raw meat and are used for tenderizing and flavoring.

Proper Food Safety and Hygiene Practices Proper food hygiene at home is the best way to ensure your raw meat and cooked products remain safe. The CDC and the U.S. Food Safety and Inspection Service (FSIS) provide simple guidelines (13): Wash hands and surfaces. Wash your hands frequently with warm, soapy water for at least 20 seconds. Scrub food surfaces like cutting boards, countertops, and sinks before and after use (14).

Wash your hands frequently with warm, soapy water for at least 20 seconds. Scrub food surfaces like cutting boards, countertops, and sinks before and after use (14). Separate foods. Keep raw and ready-to-eat foods separate to avoid cross-contamination and the spread of germs (15).

Keep raw and ready-to-eat foods separate to avoid cross-contamination and the spread of germs (15). Cook foods thoroughly. Cook meat to the appropriate internal temperatures to kill harmful pathogens and make it safe to eat.

Cook meat to the appropriate internal temperatures to kill harmful pathogens and make it safe to eat. Relax. Instantly chill meat and safely thaw meat in cold water, in the refrigerator, or in the microwave. Learn more about cold storage here (16). If you choose to wash your meat before cooking or freezing it, there are no well-established rules of practice. However, here in the Caribbean, it’s common to mix 1 part vinegar with 2 parts water, or simply place the meat in a bowl and squeeze the juice of 1-2 lemons or limes over it. Next, cut the meat as desired, following general food safety guidelines. Summary Practicing home food safety procedures and thoroughly cooking meat are the best ways to ensure raw meat and cooked produce are safe to eat.

How do you salt brine deer meat?

A common solution is 3 to 6% salt. My go-to ratio is a quarter of a cup of kosher salt for every four cups of water. You can include sugar to counterbalance the salt and add peppercorns, garlic, or herbs for flavor. Remember that the longer you brine, the saltier the meat will be.

How to Soak Venison in Water

Chef’s Notes

The most common complaint I hear about venison is that it’s tough and dry; a symptom that is often the result of overcooking. The best way to offset this problem is to salt your meat. Salt can dramatically improve juiciness and is the most important ingredient in your pantry in my opinion.

Have you ever thought about what makes meat juicy? Two factors contribute to this mouthfeel: fat, which is released from the fibers when chewed, and water, which is naturally present in the tissue.

When roasting, the juice oozes out of the meat. The higher the heat, the more you lose. Since venison is usually very lean, overcooking it is detrimental as there is no fat to make up for the excessive loss of moisture. The easiest way to avoid this undesirable situation is to use the power of salt.

Salt can react with meat in two very different ways. Applying a large amount over a long period of time will draw out all the moisture. We refer to this process as curing, and it helps with preservation. A brine is salt dissolved in water with various herbs and spices, in which meat is dipped or squirted. It has the opposite effect and increases moisture in muscle tissue.

The salt in a brine denatures and loosens protein structures. This allows the muscle tissue to absorb water from the moist brine. In other words, it helps the meat hold more water, which makes up for the moisture lost during heating. I like to think of it as insurance for overcooking. In addition, it tenderizes meat and enhances the natural flavors.

There are two types of brine, wet and dry. A classic wet brine is the one you probably know best from preparing Thanksgiving turkeys.

A dry brine is a mixture of salt and other spices without the liquids. In layman’s terms, it’s a dry rub that’s applied to meat.

While technically a dry brine and a cure are the same, the main difference is the purpose. Unlike salting, dry brine uses just enough salt to lightly coat the meat without crusting it for one to three days without the need for rinsing. The main goal is to add moisture and flavor to food.

Both types of brine are beneficial. A moist brine is perfect for cooking skinless birds or hearty cuts of meat before smoking. A common solution is 3 to 6% salt. My go-to ratio is one quarter cup of kosher salt for every four cups of water. You can add sugar to balance the salt and add peppercorns, garlic, or herbs for flavor.

Keep in mind that the longer you brine, the saltier the meat will be. Small birds or game may require as little as 8 to 12 hours, while turkeys or whole hams will benefit from 24 to 48 hours in the fridge. Always rinse meat with cold water before cooking to remove excess salt.

When preparing plucked birds, it is easier to achieve crispy skin if you choose dry brine. The added water from a wet brine pumps liquid into the skin, which can make it rubbery if not thoroughly dried before cooking. The dry sole method is also my trick for the perfect backstrap steak.

Below are two recipes; one is a classic wet brine that you can use for almost any type of game that you want to braise, roast or smoke. It is perfect for skinless birds, geese, rabbits, squirrels, bone-in hams or shoulders of deer or pigs.

Can you soak deer meat in vinegar?

Soaking venison in vinegar can also get rid of the gamey flavor, according to edubook.com. As with any meat, the longer you soak it, the more of the flavor it absorbs, unless you use water. Soak the meat for at least two hours; longer for a stronger flavor.

How to Soak Venison in Water

Venison or deer meat must be soaked before cooking. Venison has less fat than other meats and can therefore dry out quickly, according to edubook.com. Soaking the meat adds moisture, which helps prevent over-drying during cooking. Soaking venison in vinegar can also eliminate the venison flavor, according to edubook.com. As with any meat, the longer you soak it the more flavor it will absorb unless you use water. Soak the meat for at least two hours; longer for a stronger flavor.