After the soaking, empty the pan, rinse the meat then proceed. Choosing a Milk Product Milk is the ideal chemical tenderizer, because it is also rich in calcium, which reacts with enzymes in the meat to soften the proteins. You'll always have people saying "Sherri makes the Best deer meat." 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. I am not saying with the wild taste is bad meat as it isn't. 1/2 cup flour, plus extra. 2 cups mashed potatoes. Mix 1/2 cup vinegar and water. The aging process tenderizes the meat and improves the flavor. Ground meat and sausages will keep well 1-2 days in the refrigerator and 2-3 months in the freezer. 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. 4 eggs, divided. Pat dry with paper towels. Step 5. What does soaking venison in milk do? Using a meat tenderizer, rolling pin or the flat side of a heavy butcher knife, pound steaks to ¼-inch thick and let steak rest 10 minutes. 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. You can also skip a real-deal marinade and just soak the meat in vinegar for about an hour before cooking. If you’ve ever eaten venison that didn’t quite taste right, I’m willing to bet you’ve looked into the milk-soaking method. Step 1. … 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. How to Soak Venison. And it truly works – the best of all 12 ways we tried. 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. What do you soak deer meat in to get the wild taste out? Apple juice goes well with almost any meat – deer or domestic like pork. Beside above, what do you soak deer meat in to get the wild taste out? Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Soak meat in mixture for 2 hours. But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor. Step 3. I never use milk but I ALWAYS soak my game in cold water. 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. 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. Step 2. 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. Hopefully a good hunter will do this as they're getting down to the piecing it out stage. Another treatment for venison is to soak it overnight in milk to tenderize it and remove gamey odors and flavors. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Cook deer roasts with low heat for longer time … 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. A suggestion is to soak the meat in solutions of salt and water, vinegar and water or buttermilk if you suspect it could be tough. 1 1/2 cups pimento cheese. What is best to soak deer meat in before cooking? It pulls the blood out of the meat, lightens it and takes the gamey taste out. You will not believe the blood that comes out and some other things once in a while as well. What is best to soak deer meat in before cooking? There are many hunters that swear by dairy products when it comes to removing gaminess as dairy “bleeds out” many meats, with blood being a source of gamey flavor. 1 lb. Common soaking liquids include saltwater, milk, buttermilk, vinegar, or lemon juice. Step 5. How can we prevent food spoilage? Fill a large bowl or bucket halfway full with ice. It is the blood that taints the flavor and I have told many people about soaking venison in cold water for at least 20 minutes before you cook it. 2 cups Panko breadcrumbs venison hot breakfast sausage. I always leave mine in milk overnight. Should I soak deer meat? Bay, juniper berries, rosemary, sage, savory, and sweet marjoram all pair well with venison, as well as many other wild game meats. The amount of ground venison and the size of the bowl determine the amount of milk used. …. Pour milk or buttermilk over the ground venison until it is completely covered. Great for frying steaks, makes them really tender. Soak the venison in white vinegar for one hour after you have finished soaking it in the saltwater. 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. It won’t hurt anything. Cooks often find that the stronger flavor of wild game meat can make the meat difficult to season well. I am not rating this recipe as I have not used it but I am going to make a comment about Gamey or wild tasting venison. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. (piece of hair, fat, etc.) How to avoid 'gamey' venison in the kitchen - Farm and Dairy Soaking : The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Prepare meat with salt, pepper and flour. Organize Your Fridge from Top to Bottom. How to Prevent Food Spoiling Buy a Fridge Thermometer. Store fresh venison in a cooler covered with ice for two weeks to age the meat. For older bucks I make a lot of sausage and ground meat. Milk-soaked beef softens and becomes tender without drying out or getting mushy. Required fields are marked *. Soak in milk at least 2 hours. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Milk: The champion of the test. The acid in milk, however, is so mild that you can soak meat in it long enough to tenderize it effectively without damaging the proteins on the surface. … Some say the gamey taste in wild venison results from improper handling in the field or the deer’s diet. Rinse meat and cover with milk. For whole pieces of meat like steaks and roasts, you’ve got 3-5 days of freshness if you refrigerate. Some say that frozen venison will keep in your freezer for up to 2 years. Milk and buttermilk are traditional marinades in Southern cuisine, and Indian cooking often starts with a yogurt marinade. 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. Soaking : The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. to stop the wild taste the meat needs to be cooled as quick as you can. Usually an over night soak is best but if you can at least get a couple hours of soak time, that will help remove some of the taste. What is best to soak deer meat in before cooking? How to Soak Venison in Water. How can you tell if deer meat is spoiled? Step 4. Try it. How do you make deer meat tender? What is best to soak deer meat in before cooking? For does and younger animals the meat has always been moist and delicious and needed no extra treatment. 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. Liberally salt both sides of steaks. Change out the water daily. Deer will always taste gamey or wild if you don't trim ALL the fat off the pieces. Fill a large bowl or bucket halfway full with ice. 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. Soak in milk at least 2 hours. If you got your venison from the wild and it has a strong “gamey” taste to it, try the following: Soak the meat in salted water, milk, buttermilk or vinegar to remove blood from the flesh. Also, they'll be asking for your recipe! I put my processed meat in a cooler with ice water and keep it well iced until the meat is completely cooled.at least 24 hours but I like 48 hours. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. Drain and replace the ice as needed. Soak meat in mixture for 2 hours. If its a big roast use a turkey injector and inject with coke. www.wildcookin.comEver wonder about soaking your wild game in salt water, milk or vinegar?Chef Paul puts the ideas of this practice to rest! While hanging, the carcass is wiped with vinegar, or sometimes vinegar and salt, or just salt. Mix 1/2 cup vinegar and water. I've done all the different soaking meathods, but it won't get rid of that "rutty buck" taste. Processing the meat quickly has always yielded a favorable result. …, Pour between ¼ cup and ½ cup kosher salt into a pitcher and add 1 quart water. A suggestion is to soak the meat in solutions of salt and water, vinegar and water or buttermilk if you suspect it could be tough. Label It. Your email address will not be published. Pour a thin layer of marinade, olive oil or vinegar into the bowl. There’s a few thoughts, but my general experience is at least TWELVE HOURS up to TWENTY FOUR. We used whole milk – I may need to do further testing to compare the various fat contents of milk… Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. Step 1. Fruit juices can be used as pre-cooking treatments also, but here we are getting more into the marinade process than in the soaking action. What is best to soak deer meat in before cooking? Step 3. I’ve never heard of milk, but it’s fairly common (in Washington, Oregon, and BC) for hunters to hang their venison for five to 14 days, preferably in a smoke house. Harsh acids like those in lemon juice and vinegar can actually dry out the meat and leach flavor from it. you only get wild or gamey tasting meat IF it is not processed right. Step 2. Fry as you would tenderized steak. Venison is a very lean meat and as it is low in fat content, it tends to dry out rather quickly. Acid in coke breaks down some of the collagens, tastes great and a really good tenderizer. …, Pour the saltwater mixture over the venison. If it lands on your counter, you as cook must remove all of the rest left on the meat. OLD FASHIONED QUAKER OATS FAMOUS OATMEAL COOKIES, GREAT GRANDMA D'ANGELO'S ITALIAN MEATBALLS, TRISTA'S CHICKEN BROCCOLI TATER TOT CASSEROLE, MY GRANDMOTHERS PANCAKES (OR FRENCH TOAST). But no matter the cause, soaking venison in milk or buttermilk reduces the gamey flavor. What do you soak deer meat in before cooking? Freeze Your Food. But the truth is, this old wives tale actually holds water. Common soaking liquids include saltwater, milk, buttermilk, vinegar, or lemon juice. Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. We like onion powder added. Give them your 'secret' and let's hope the knowledge spreads. Rinse meat and cover with milk. Food must be kept between 35 and 40 degrees to stay fresh, says Patricia Kendall, PhD, RD, a professor of food science and nutrition at Colorado State University. Open bag, pour in half can of coca cola and marinate overnight. Step 4. I’ve heard from many people who use milk to marinade their wild game: from venison to fish. If frozen, that extends to 9-12 months. What is best to soak deer meat in before cooking? Herbs offer the perfect solution. Your email address will not be published. According to Yahoo, the word venison derives from the Latin word venor, meaning “to hunt or pursue.” Following the invasion and the establishment of the Royal Forests, any hunted animal was called “venison” after it was killed; because more deer were hunted than any other animal, the name stuck. Age the meat under refrigeration for 3 to 7 days to enhance tenderness. If you do an internet search, you’ll find very little factual information or science behind soaking meat in milk. I take it you mean soaking deer meat to remove the gamey flavor to it? Use large cubes versus small slivers to keep the ice from melting for as long as possible. Another option is to simply soak the meat in buttermilk, salt water or water with a little vinegar or apple cider vinegar added.