Acid marinades and trimming will lessen the gamey taste in venison.
Venison from deer is a leaner alternative to beef. Once encountered only by hunters, venison is now found in specialty markets alongside more traditional meats such as lamb and beef. Deer meat tends to have a gamey flavor which some dislike. The fat in the meat increases this flavor. Proper seasoning, aging and trimming the meat can reduce this taste.
Instructions
1. Trim out all the visible fat, hair, connective tissue, skin and bones to reduce the gamey flavor. Request extra lean cuts if someone else processes your deer meat or you buy it from a store.
2. Age the meat between 32 and 35 degrees Fahrenheit for seven to 10 days. This must occur within 24 hours of killing the deer. Skip this step if you purchase your meat from a market.
3. Place the deer meat into a container and cover it with the acid-based marinade or vinegar and water mixture. Soak the meat overnight, covered in the refrigerator.
4. Remove the deer meat from the container and discard the marinade.
5. Cook the venison at 375 degrees F or below to an internal temperature of 160 degrees F. Use a food thermometer inserted into the deepest part of the meat.
Tags: meat from, deer meat from, gamey flavor
