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Much conflicting info - Page 3

post #41 of 53
Yea, looked just like that. Except there wasn't any meat on iticon_cry.gif, unlike yours. They looked like they were cut just above where the meat was. Didn't taste bad really, just not worth the effort.

He got them from somebody else who was going to throw them away. Thought it was worth a try, so we threw them on with some pork. Eh, no loss anyway.
post #42 of 53


For what it's worth, I was raised in Cen-Tex. and did a LOT of deer hunting(some legal) as a yaung man. An old timer told me once that when processing game, you should have plenty of water handy(like a hose) and to eash it everytime you make a cut. Especially the skinning process and Musk glands! He said it was the hair that gave the meat that rancid or gamey taste.
Having said that, I have never hadspose of any meat due to bad taste.Yeah, I burned a lot of it, but it tasted good too.LOL
I guess cleanliness is next to goodness(or something like that...
Oh, if you happen to have some extra,I'll be there as soon as possible.......PDT_Armataz_01_37.gif
post #43 of 53
When it comes to processing a deer, most people wash or rinse the meat simply because you are unable to hang it immediately like you would a beef cow once it is killed and drain the blood. Deer usually sit for a a couple of hours before they are hoisted and the blood starts to coagulate. That is why you see more blood in your venison when you thaw it then you do in a store bought piece of beef. The hair of a deer has no bearing on the taste of the animal, unless it is poorly cut and there are a bunch of hairs mixed in with it. The musk gland, or Tarsal gland, is a gland located on the rear legs, behind the first joint. It is a blackish in color and looks like the pad on a dogs paw. This gland is used in marking territory and letting other deer know who's who. This gland always emits an odor, but really starts to stink during the rut, when the buck will bring his hind legs together and forward somewhat, then urinate onto the gland, where his scent is then transferred to the ground for other deer to know he is there. Unless this gland is touched by your hands and you proceed to process your deer, this gland has no impact on the taste of the meat.

As far as a gamy taste, there is no such thing as a gamy taste in wild game. Wild game is WILD game. Whether it be deer, rabbit even fish. Wild games diet is considerably different than that of a pasture or feed lot raised side of beef. It is the difference in diet that gives venison its taste. If you were to eat pen raised venison, you would notice a huge difference in the taste vs. wild venison. When you live on beef your entire life, venison will of course taste completely different than what your used to. If you were raised on venison and someone offered you a t-bone from a cow, that would taste odd to you as you were used to venison.

That is the main reason people say they do not like venison. It simply tastes different and lacks the high fat content of store bought beef.

Now, proper field care is paramount, and can have a huge impact on taste as well. A gut shot deer that has been laying in the woods for a day or two will certainly give the meat in the area of the wound an off taste, as will cutting the bladder and not rinsing it quickly. Game that has taken a bad shot and has run for some time with adrenaline flowing will introduce lactic acid into the muscle tissue, also giving it a off taste, another reason to make sure you practice before going out in the woods.

The key to great tasting wild meat is, prepare ahead of time. Get your hoist ready before your deer arrives to be hung. Make your shot placement so the animal goes down almost immediately. Gut the deer withing minutes of it going down before the blood has a chance to start coagulating. Open the chest cavity and air it out, wiping the inside out the best you can. Use a deer wrap or something to wrap around the deer if it to be pulled out of the woods to keep and dirt and debris off the exposed meat. Cool the carcass as quickly as possible. Hang the carcass out of the sun and if available, give it a hose down with cold water. Hang in temps of 35-40.

Wild game is something that few people will ever enjoy and should be treated for what it is, pure and simple wild game, free of hormones and antibiotics of commercial meat.
post #44 of 53
no, no and no.

here is a condensed version of how we do it up here.

shoot deer. gut deer. drag deer to vehicle. take deer home. hang deer (head down). rinse (not wash) body cavity and any exposed meat down with garden hose to remove dust etc., let deer hang and age ("hang-time" determined by latitude, climate and season as well as preference - if you want more information, let me know, but in northern montana, out of the sun, i go 10 days to 2 weeks for tender venison that has great flavor). skin deer. quarter deer. break quarters down into boneless roasts. remove any fat, silverskin etc. from roasts so that only meat is left. cut roasts into steaks, cubes or trimmed roasts. turn scraps into jerky, burger or sausage. vacuum-package meat. freeze meat. thaw meat. cook meat. enjoy meat.
post #45 of 53
Only time I soak venison is when it is somewhat bloody. It can draw out some of the blood (but little but physical labor will get clotted blood fro between layers).

My experience with most folks that do a brine soak - the meat gets SALTY. I think many do it out of the belief that it takes some of the "wild" taste out of it.

I would probably leave deer hanging too - but considering that a lot of our season sees 50+ degree days - it is none too safe. Best practice has been to get the deer cut up and on ice as quickly as possible.
post #46 of 53

Side by side

Hey Richtee... I read all your posts I can. You contribute so much here. I sure never thought I would be able to chime in with input that might help you. Not that this is much help but... I have done a side by side with no soak at all compared to a buttermilk soak. No one in my family could even tell a difference. I've never done the salt water thing though.
post #47 of 53
Thread Starter 
Since that post, I have found about the same thing SC... and it seems the saltwater does something...but it's really just a brine. Changes the flavor, but honestly, any venison I get from around here is so good to begin with, it's a poor test. Lots of corn fed deer here :{)

And thanks for the kudos. Enjoy!
post #48 of 53
I know there are certain types of meats you are supposed to freeze if you are going to serve rare/raw but you have to bring them down to a certain (low) temp and hold them there for a specific period of time. I've been looking for it but can not find what the temp/time rules are.

I used to know this stuff, gone now. Too many adult beverages I think :)
post #49 of 53
have heard of people soaking bloody meat to pull the blood out. we always omit the meat from around the shot area. as far as the rest if properly field dressed promptly the and then hung for a few days in proper temp should have no need to soak. as far as removing gamey flavor, there are other factors which cause this. mainly proper care after the kill, adrenalin in the animal... was he chased, one that didnt have a clean kill shot, chased, age, in rut...
post #50 of 53
I never soaked any deer meat, but I only shot about 30 deer here in PA in my 40 years of hunting.
I agree with Erain, a quick clean kill, without a chase or tracking job, will keep the adrenalin from flowing, which will taint the meat.

Similar to the one time I helped my neighbor catch 5 Black Angus steers that got away from him. He was taking them to his slaughtering area when they bolted. We chased them for hours through the briars & thickets. We finally caught them. He said he was going to have to wait a few days to slaughter them, because the chase put adrenalin into the meat.

post #51 of 53
exactly ~ very well said, erain.
post #52 of 53

After all it is Wild..

As meat hunter and and few other have indicated, animals raised in the wild are wild. Clean is clean. My choice is to have venison taste like venison.

It is not right to compare venison to a beef. Rabbit is suppose to taste like rabbit, not chicken. If you treat an animal with respect before, during and after the hunt, the reward will be grand.
post #53 of 53
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