For the ones that don't like deer meat

I know I hear a lot of hunters complain about gamey tasting meat or being tough etc. The following is what I like to do when processing my deer that makes a world of difference for what it's worth and maybe somebody will find it helpful. I know some like it straight from deer to pan/grill etc so no need for you to read. This process also helps tremendously when time is a factor due to heat in the early season.

1) I skin the deer and then debone in as large of pieces as you desire. Personally I take off the whole quarter in two big chunks, Neck in two big chunks, back straps and etc. Whole process takes maybe 30 minutes.

2) Place them in a cooler of ice water. I just fill old gallon jugs with water and put them in the deep freeze for handy use. I put 2 or 3 in the cooler then fill with water just above the top of meat. Then add salt. I usually drain the water/ice and refill/repeat for two to three days. This gets a lot of the blood out of the muscle and thus imo removes what some term as gamey taste. For the extra picky on day two and three add beef broth to the mixture.

3) Be thorough in cleaning up the meat. I remove all silver skin/tendons/fat and etc. My trimmed up trash stuff is generally what most processors throw in the "grind/hamburger" pile.

4) Cut into desired cuts etc and put in the freezer. I usually put it in salt water or marinade of choice again as it thaws.

Since I've been doing this it makes processing and consuming the deer much more enjoyable. I can take my time cutting up the meat as my schedule permits within reason as the meat is always cold. It makes it tender and there is no "gamey" taste. I've had nobody that trys my prepared items not like them. I've even gone to not adding any fat trimmings at all to our burger. We all like it better as straight deer. Some guys that do this add brown sugar as well but I tried it and didn't like it. The process works the same on all deer. I hear guys say you don't won't that old tough buck, I can't tell the difference between an old buck or nice fat doe. They are all good.

*One last tip: If you think deer steak/etc. is tough then you are cooking it too long.

If you have some finicky eaters maybe some of these tips will help you out. Give it a shot, I don't think you'll be disappointed.

Some good tips there. I really agree with the last one, deer steak should be cooked no more than medium. Any more dries it out.

My kids think beef steaks taste weird.

Good info, I do like you said when removing the silver skin, tendons, and fat... be thorough.

Good tips,,but I'll only take a deer if I can let it hang a few days with the hide on, and can do the processing myself. I've taken a few where that didn't exactly work out so well when temps changed on me,,, and am fortunate enough to have a local processor, with a huge cooler as a good friend. I'll only grind lean meat, as the fat is where the so-called "gamey taste" comes from. I actually save some good cuts for burger meat, then dice up some bacon and add that to the mix before cooking them.

We always put ours in a cooler or a tote full of ice water. I guess I never thought of just setting it on the butchering table. I soak rabbits the same way. I use salt with rabbits, but never have for deer. We like the full flavor though. My wife actually prefers HNF deer as they have more flavor than the deer who feed more on farms than natural browse. Same thing with grass fed beef that is not finished on grain. Different flavor to it.

Good idea's although I have never "soaked" my deer in water. Years ago a good friend and "professional" butcher showed me a great idea that has helped me over the years - especially in warm weather. He had an old fridge where he took the shelves out and mounted a steel bar across the top. He bought some meat hooks to hang the quarters on. I have done that now for 8 years and it works great. A co-worker was throwing a fridge away because of broken shelves and I took it home, mounted a steel bar across and works like a charm. I get a deer home in 75 degree weather, skin and quarter, then let it hang and butcher when I have time. When it is not in use during hunting season it is usually full of Ale8's from KY!!

I agree on fat and sinew. I always cook it no more than medium rare.

Good thread.

Making a good brine is the only way to prep deer. We've had friends who never had any idea they were eating venison.

Good post. I've converted several "gamey" pallets using similar techniques. Hate to admit it but even told them after they ate and commented on good flavor. Some I waited a week and they didn't believe especially for our local chili cookoff. Local being around 20 couples. Definitely makes a difference when you prepare properly!

Another way to age deer meat is to do it after processing. I either leave the large pieces whole or go ahead and cut them into steaks and then freeze. Then throughout the year I place them in a freezer ziploc bag and let them age in the refrigerator for 10 days. It makes backstraps as tender as tenderloins, sirloin and round as tender as backstraps. It's also not a bad idea to age burger meat for a while before grinding.

I always skin as soon as possible unless keeping intact for showing others. I've never brined but I will give it a try this year.We always brine small game so I'm sure it'll be good. Buddy just gave me some smoked shredded venison, I'm going apey

I tried the brine on some steaks this week.

I was impressed, it eliminated any hint of gamey flavor.

I don't always have this happen, but if I don't butcher myself, I take the deer to a butcher friend up north and he hangs it in a cooler at 38 degrees for up to 15 days. It creates a black charcoal crust on the deer and then when butchered the crust is removed. Probably an eighth of an inch. You lose some meat but the taste and texture is much, much different then a quickly butchered deer. I brine sometimes but the doc wants me to stay away from the salt so the aging process is my preferred approach.

Can someone please explain the brine process ? I agree that removing any silver skin and fat is key to good meat.

she can

http://www.youtube.com/watch?v=7DKpHteE7KY

Hmmm...I like the gamey taste. I guess if I wanted to remove that it would easier to buy beef.

Kind of the way I feel too....h.h.

Anybody who uses brine for vension care to share your brine recipe?

I just put some lukewarm water in a container and then drop in about 5 good shakes of salt from the container. Stir to dissolve it and put the meat in for a few hours.