Meat passed its prime may contain bacteria. Topping it off with a lime Crema sauce. When I first started cooking deer meat, I would usually end up over seasoning because I honestly didnât know what to do with it. Powdered marinades contain papain and bromelain â extracts from the papaya and pineapple, respectively â and will soften the surface of the meat but they don't penetrate. Iâll also do this with wild hogs. Deer meat can be served as steaks and roasts, cubed for casseroles, soups and stew or ground to make patties or put into chili. I married a hunter as well, but never had venison growing up. We donât say this is necessary, but if you want to do it, fine. ð. If it bubbles, itâs ready. All beers contain potentially tenderizing enzymes, but the ⦠Unsubscribe at any time. Best thing we ever did! Ambrose holds a Bachelor of Arts in journalism from Ball State University. I usually just add onions, garlic, and bell peppers with a little olive oil in the pan while Iâm browning the meat. But the truth is, making deer meat taste good isnât all about the cooking. My husband and I both hunt. It’s super delicious – even to my meatloaf-hating husband. One of my familyâs favorites is fried diced potatoes, mixed with ground deer, onions, bell peppers, and cheese. My daughter does not care for much meat in her diet but will go for seconds when we make venison. It is forbidden to cook meat that has not been koshered by salting it and drawing out the blood. We also like to make venison burgers or sliders. Take some nice chunks (about 1 x 1 or larger) pound them FLAT, season nicely and let rest while the oil heats. Thanks so much. Learn how your comment data is processed. The first deer we had was gamey and turned me away from it! This ⦠I am very passionate about venison. For example, for every six ounces of meat, use one cup of marinade. Beef, veal, lamb and pork. It wonât hurt anything. and man what a difference! Drain the water off and pack it with more ice. Place the bowl with the marinating meat in a refrigerator for four or more hours. Egg wash each piece of tenderized meat, dip in flour mixture and repeat. The processing house we used when lived back in my hometown of Powder Springs processed meat completely different from the processing house we now use. Great post! However, I do ask that you remember to be kind and to sprinkle your comments with grace. Then cover roast with beef broth, cover with lid and cook for 4-5 hours or until tender. Then the tenderloins we eat as steak with bacon wrapped or battered with breadcrumbs. Prepare to Smoke Your Venison When you are ready to start smoking, you need to allow 30 â 60 minutes for preparations before you actually start the smoking process. tender loin works best.⢠french onion soupâ¢flourâ¢water. buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. I know it may seem weird, but this is actually my comfort zone. peice of deer meat. Then sear all sides. ð. According to A. D. Livingston, author of âThe Venison Cookbook,â soaking the venison in baking soda and water improves the appearance of the deer meat and removes most of the odor. Donât Overcook It. Water is bad. Saving Up for BIG Purchases. This is especially true for browning ground meat. I do know that it takes lots of time to process a deer that is deboned and has the fat and silver skin removed, but if you can find a processor that does that it will make your venison taste much better. Salting and Soaking of Meat. It will help your deer meat be more tender. Here are a few more ways you can save money: I love comments from y'all, so please feel free to chime in below. We have a dehydrator to make jerky with too. All blood that is visible should be washed off the meat. If you mix the venison with some ground beef, it will not be gamey at all. You can find specific recipes online or in books published by state conservation departments or hunting associations. This makes a huge difference. Dec 2010. Secret #3- Bacon Grease Meat that has been brined retains more moisture during cooking. I made some tonight from a different deer my husband processed with his buddy and it was really great. Put the deer meat in another cooking pan. While some hunters swear by certain soaking methods to take the âgameyâ flavor away or bleed the meat after processing, others donât find it ⦠Cooking Deer Meat Odds and Ends (and Organs) How to cook venison organs A jar of pickled venison heart. ð. If you have to stack the meat, make sure to put some of the liquid in between each piece. Soaking venison in vinegar can also get rid of ⦠What do you soak deer meat in before cooking? The juices left make great gravy! Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. This gives it great flavor and then I can just throw the meat with roasted potatoes or in a taco shell. This guide shows you How To Prepare Deer Meat.Watch this and other related films here - http://www.videojug.com/film/how-to-cook-deer-meatSubscribe! Helpful 0 Not Helpful 0 The only downside was the result was slightly less tender than other methods. So, just add it in. It is a huge cost savings for us, too, and now both of my son’s hunt as well. Even if water is used to rinse out the chest and abdomen of the field dressed deer, it should be dried with a towel. 50 ⦠It’s awesome and saves so much money! My husband’s hunting club has all the stuff for preparing/skinning but they don’t have any of the grinding equipment and neither do we. I use flour and spices (garlic salt/powder, onion powder, parsley) or anything you want to use as a dry mix. Itâs totally bad for you but delicious. Do keep in mind that liver generally has a strong flavor. Change out the water daily. Venison steaks taste much better medium rare. This is a place to encourage others, not tear anyone down. He skins it and cuts the tenderloins and quarters out. Thank you so much for posting this!! Iâll soak my meat in a cooler, filled with ice, for a week or two. I just usually season the deer meat the same way I would season regular beef. Secret #2- Soak your deer meat in buttermilk for at least 1 hour. Marinade Problems. We ended up with ground, meat sticks, and jerky. Venison, or deer meat, needs soaking before cooking. I loved the fact (and still do) that deer meat helps us stretch our grocery budget because itâs less that I have to purchase at the store but if itâs not tasteful then no one in my house will eat it. Aging Deer Meat. Yogurt: When I first started cooking deer, I tried to treat it separately and cooked it to go alongside our side dishes but again, to me it was too gamey that way. This will help tenderize the deer meat and remove any leftover "gamey" flavor. I am sure you could find how to do it on YouTube and it would save a lot of money. On the grill, it takes ⦠If you dislike meat that is very tough, or if you simply find the gamey taste of venison slightly unappetizing, you may want to age the deer meat for a while before you consume it. I love the odd cuts from the deer, and I have tried almost everything that can be tried: the heart, liver, tongue, kidneys, and testicles (a.k.a Rocky Mountain oysters). It will cause spoiling as well as leach out blood from the meat and replace it with water. Soaking your meat in buttermilk helps with the tenderness, takes a little bit of the gamey taste out of it, and helps flour to stick better when your battering it. ð. I am making cabbage rolls with a Mexican flair tonight. Simple Step-by-Step Guide. To me, if the deer meat is left on its own it tastes gamier. (To test oilâs temperature, sprinkle a bit of flour in the oil to see if it bubbles. Venison has less fat than other types of meat, so it can dry out quickly, according to edubook.com. Since we donât own the materials necessary for processing our own deer we have to use a processing house to do it. Either use the leftover liquid for basting during cooking or throw it out. We always have the processor grind it twice. I know the feeling. Her articles focus on minority and women's issues, children, crafts, housekeeping and green living. Only use fresh meat. Do you have a recipe for the Cuban picadillo? Let it melt over the meat and drain every 2 or 3 days. Do you need to soak deer meat before cooking? Venison Fajitas. When the meat is cooked, remove all the fat. Let it rest or stand outside the fridge for at least two hours prior to cooking, which makes it easier for the heat to penetrate evenly throughout the entire piece of meat. Our [Actual] One-Income Budget for our Family of Five. 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. We have venison and bought a new dehydrator, but don’t know where to start! We process our own and have recently started adding ground beef fat to what we grind. The liquid contains bacteria, which dies off while being cooked. eHow may earn compensation through affiliate links in this story. For example, for tacos, I just throw in a little chili powder and ground cumin and cook like normal. I'd like to receive the free email course. Little oil in a hot in cast iron Dutch oven, season roast with salt and pepper, cover with flour. There was an error submitting your subscription. We have about 70 lbs of venison in our freezer right now! However, before the meat is salted it must be thoroughly rinsed with water, and soaked entirely submerged in water for half an hour. Donât Be Afraid to Be Creative. Soak the meat for at least two hours; longer for a stronger flavor. Most of the time, youâd never know it was deer. ð, Okay, so honestly, when it comes to amazing recipes, I used to feel super lost but then we got this awesome cookbook, The Complete Guide to Hunting, Butchering, and Cooking Wild Game, and man what a difference! It is very health for us women. Remove the meat with the tongs. One of our favorite recipes is actually, meatloaf made with venison. I kinda freaked outâ¦I mean this was alive 2 days agoâ¦and I didnât buy it at the grocery storeâ¦what do I do with it? Thanks! Required fields are marked *. We use the KitchenAid grinder attachment and it works amazing for ground meat. I also cook our deer meat “into” dishes like tacos, spaghetti sauce, lasagna to mask the taste. The most important thing to remember: Donât overcook it. What is best to soak deer meat in before cooking? Having said that, our processor is AMAZING. That’s my favorite way. Place the meat in the bowl with the marinade using tongs. Cooking should be fun. Brining is the process of soaking meat in a solution of salt water. Your email address will not be published. I personally have never tasted the difference between a deer that was killed while grazing and one that ran after it was shot. Before cooking it, I soak it in cold water & pour the water off & add fresh several times. The water will then cause the meat to turn grey and basically waterlogged. Drain the oil and enjoy! I prefer deer meat to be used in a dish â not separate (like a steak would be). This is true for other animals as well, which is why slaughter houses kill cows and pigs in the manner which they do â to avoid the meat the being too tough. […] you still don’t feel overly confident cooking venison be sure to check out these “How to Cook Deer Meat So It Doesn’t Taste Gamey” from […], Your email address will not be published. This is especially true for browning ground meat. Add the salt and peppers. Put foil or plastic wrap over the bowl to prevent the smell from filling the refrigerator. Okay, so now on the actual cooking partâ¦. The water will get cleaner as you drain it. You can also skip a real-deal marinade and just soak the meat in vinegar for about an hour before cooking. January 29, 2016 By Jessi Fearon 15 Comments. Please try again. Iâm a hunterâs wife. One way we LOVE venison is to “chicken fry” it. Cut perpendicularly against these lines. The meat absorbs some of the brine as well, seasoning the meat deeply and diluting its gamey flavor. As a deer processor and wife of a hunter the key to having your steaks not have a game flavor is to be sure the fat and silver skin is removed. As with any meat, the longer you soak it, the more of the flavor it absorbs, unless you use water. Join the 5-Day Challenge today and start getting your money life in order this week! We won't send you spam. Pour a thin layer of marinade, olive oil or vinegar into the bowl. If you're being ugly and not adding anything of benefit to the conversation, your comment will be removed. Place the meat on a cooking surface. Soaking the meat adds moisture, which helps prevent over-drying while cooking. Now, I love it. Cooking this meat will result in chewy, bland meat. It pulls the blood out of the meat, lightens it and takes the gamey taste out. And the roast we use for soup or stroganoff. Same with a roast â I just season with a little salt and pepper and cook like normal. Venison, or deer meat, needs soaking before cooking. Donât Forget the Oil. We have had meat that has been processed by others, and there is a huge difference. This is due to adrenaline running through the deerâs system before itâs killed which causes the meat to be tougher. Soak the meat overnight. Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. The burgers are delicious! ⦠Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar ⦠Also remember not to over cook you deer meat. during hunting season here, after a fresh kill and the guys have cleaned the deer totally, i soak all the meat in a HUGE cooler with heavily salted ice water for 3 days. We have also*had great success from* soaking meat in salt water as it removes the blood from the meat, When stressed adrenaline is released into the deers system and gets into the protein bands of the muscles, The Cold water with salt or salt with juniper berries does a excellent job of removing this from the meat, You will have to change the water a couple times but this works great. Now, after nearly 7 years of marriage, I can finally say that I know how to cook deer meat. âFirst, soak for 48 hours in Italian dressing â¦â Itâs enough to make a venison ⦠One of our favorite recipes is actually, meatloaf made with venison. Iâm sure most venison enthusiasts have heard this advice before. While some hunters swear by certain soaking methods to take the âgameyâ flavor away or bleed the meat after processing, others donât find it all that helpful. Iâm a hunter myself and Iâve found the best way to remove the gamey flavor of venison is to remove as much of the blood as possible. You see, my daddy wasnât a hunter, in fact he used to tell Pat, âitâd be more fun if the deer had gunsâ. Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. Pour enough marinade, olive oil or vinegar into the bowl to completely cover the meat. Great comments all! Fry at 350 until about medium or so. Soaking venison in vinegar can also get rid of the gamey flavor, according to edubook.com. Some people may like this but if you are very sensitive to the taste, then you need to do some quick preparation steps. Last season we had enough that we didn’t buy any beef from the store! I couldn’t even tell the difference!! It’s super delicious – even to my meatloaf-hating husband. Venison has less fat than other types of meat, so it can dry out quickly, according to edubook.com. She has worked for the minority publishing company Elite Media Group Inc., Ball Bearings online magazine, "Ball State Daily News" and "The Herald Bulletin." This site uses Akismet to reduce spam. Do not keep for later use. However, be careful not to ⦠There was no gaminess left in the cooked steak, and it did not alter the taste of the steak. It was a huge hit ⦠The Complete Guide to Hunting, Butchering, and Cooking Wild Game, see all the details and try emeals for free for 14 days here, Quality Venison Recipes To Use Up That Deer Meat - Sharing Life's Moments. So, if you use a processing house, make sure that you shop around with other processors in the area to see and taste which ones do a better job. My husband does everything himself. Mixing venison and soyrizo (veg Mexican sausage) because chorizo is a bit greasie for me. This gracious gift came with precise instructions: soak the steaks in buttermilk before grilling. I usually just add onions, garlic, and bell peppers with a little olive oil in the pan while Iâm browning the meat. Deer meat requires more salt than just about any other type of meat, so when you are preparing to cook it, this brine compliments it well. I believe people eat out more often than not ⦠Before I married my hubs, I had only had deer meat on occasion, mostly while at friendsâ houses but even then it was rare that Iâd have it and I most of the time hated it. Place the coated deer meat pieces into the heated vegetable oil. My family has been living this real life on a budget for a long time and I can tell you that there's never a perfect season, but with a few changes you can start to reign in your money issues. I love writing about my family's journey towards financial freedom and about ways to optimize your life, save money, and live well! Get control of your money in just 5 days with this free challenge! How to Start a Blog. Alabama. Racheal Ambrose started writing professionally in 2007. If you use milk, you will want to additionally use a chemical or physical method of tenderizing the meat before you cook it. Got Irregular Income? Choose a beer to use as the marinade. My husband butchered the roasts and back straps himself, then we took the rest to our local butcher. 1. What is your favorite tip for cooking deer meat that doesnât taste gamey? "Since I have a freezer full of venison, thought I would give it a try. We’ve been trying to determine a good budget for the stuff and where we’ll store it because it’s something that would definitely save us a lot of money! Here’s how to budget for it. Deer meat and gravy. I usually cook the roasts in a crockpot with some beef broth & onion soup mix. Soak the venison in white vinegar for one hour after you have finished soaking it in the saltwater. Money controlling you? You see, the way the deer was killed is actually one of the most crucial parts of making sure deer meat doesnât taste bad. When you cook cold meat, it gets a âshockâ from the heat, contracts and loses a lot of liquid. Soaking the meat adds moisture, which helps prevent over-drying while cooking. How We Paid off $5,000 of Debt in One Month, We Paid Cash! When you soak liver in milk about 3 hours prior to cooking, this eliminates the odd odor and taste. Breaking the muscle fibers by scoring or pounding the meat is excellent for thick cuts of meat. Just turn it into jerky – that’s never failed for me ð, Jamie, can you share your jerky recipe, or tell me how to make it? I did mix it with beef in case the kids didn’t like it but it was great!! We had them add pork fat into the ground venison and I can’t taste the difference at all! Put the onions, garlic, and deer meat in a slow cooker. You can read more of my comment policy here. If you reduce the percentage of salt, and soak your venison for just hours instead of days, the brine will draw out a portion of the natural juices from your venison. If youâre using a great processor and the deer was killed quickly then you shouldnât have to worry with too many seasonings. If the deer was killed immediately while grazing the meat will taste better than if, the deer was running while killed. The processor we use now is amazing and heâs the same money as the other processor. In addition, the brine solution has a denaturing effect on the protein in the meat, tenderizing as it plumps. I find that people fall in one of two categories: purists that believe soaking venison in buttermilk is sacrilege, and results-driven cooks that have witnessed the benefits of buttermilk. The other component that has nothing to do with cooking the deer but matters greatly is the way the deer is processed. Since deer meat is a leaner meat than beef, youâll more than likely have to add olive oil to the meat when cooking it. So I didnât grow up eating deer meat and Iâll never forget the first time Pat brought home deer meatâ¦.for me to cook. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Since deer meat is a leaner meat than beef, youâll more than likely have to add olive oil to the meat when cooking it. Our favorite way to cook it is Cuban-Style Picadillo with venison. Step 1 Mix 1 tablespoon of baking soda per quart of cold water to soak 2 to 3 pounds of meat. So throw ground in spaghetti, sausage in with soup, and roast with vegetables. How to Self-Publish a Book â Tips to Get You Started.