Venison Preparation, Steaks and Burger

[Wild Ed]

Some venison recipes from my Blog.  ET 

http://wildedtx.blogspot.com/2007/08/have-most-tender-and-best-tasting-game.html

http://wildedtx.blogspot.com/2007/09/venison-steak-done-right.html

http://wildedtx.blogspot.com/2011/11/venison-burger-made-right.html

[n.y griz]

  We have always found that by soaking the venison and getting the blood out really changes the flavor of the venison.We keep changing the water untill we see know blood,some times overnight.Good by gammy taste.Griz

[Hanshi]

At the risk of being too academic, venison prep begins in the field - as I'm positive you all know - but many once-a-year hunter/shooters don't seem to grasp this point.  Decades ago I ruined my first deer with improper procedure right after it hit the ground.  That learned taught no, LEARNED me; hard lesson but it never needed repeating.

[Bulldog lady]

Hanshi- right on,  have some rump venison, first have messed with by my self for a long time, rinse well, and ground twice ( second with spices) marinating for 36 hrs and will let you know on jerky.     Trimmed every little morsel of fat, silver and tendon could manage ( brother said that is where the gamey taste is.  ) 

Bleed, gut,hang so important, cool properly, and store properly,   Had a friend who swore about soaking in milk?  Always tasted good.   Just my 2 cents worth

[flintboomer]

Game meat or domestic meat is only as good as the poorest step in its care and preparation. My problem is that my wife can't cook it very well and I am still learning how to cook it.

Milk, buttermilk, vinegar, tomato juice or water soak all can help adjust the flavor of meats and each works a little differently.

[Dogshirt]

Once I have it down, I skin it, hang NO LONGER than 3 days, cut and wrap. Hanging ANY meat longer than that is just letting it rot.