I make sure to use acid in all of my marinades (it also helps to tenderize the meat), and in almost every single dish I make with deer meat. A three-ounce serving provides only 134 calories and three grams of fat, including only one gram of saturated fat. : This method is Unlike ANYTHING you have ever seen. As for the elk raised on our farm, he does not eat conifers, and we do not send males to the butcher’s during autumn. No added growth hormones, as found in conventionally raised cattle. You spend a lot of time, effort and money in going about chasing down wild game for the freezer. Get that deer butchered and into the freezer within a day or two. A mountain whitetail tastes a lot different than a field fed deer. So check out this video if you plan to have deer meat for dinner! If you can do that, your venison will taste great. Nutritionally, deer meat (venison is a broader term that also applies to meat from elk, moose, caribou and antelope) is healthier than beef. For example, consider where the deer lives and its diet. Marinate the meat for at least three hours. 2) Try a gut hook for performing the surgery-like incision needed to slice the animal from crotch to chest. The Viking Deer Splitter opens the chest cavity easily and helps keep things clean during processing. Keep your venison clean and cool every step of the way. (I certainly have never noticed any bitter taste, and always assumed that 'gamey' referred to the musky flavor). How to Get the Gamey Taste Out of Deer Meat. So check out this video if you plan to have deer meat for dinner! Also, the time of year, age, sex and field care of the animal affects how the meat … Adding some acid to a dish you normally make with beef if a good first step to changing a recipe to work with venison. How to Get the Gamey Taste Out of Deer Meat. This way, we can assert that our elk, even though it has a dark red meat that is similar the wild deer’s, he does not at all taste like the deer of your autumn hunt. A deer harvested in a northern cedar swamp will yield meat that tastes different than one taken in the lush midwestern farmland. The last thing you want in wild meat is a gamey taste when it comes time to cook it. If you're struggling with the gamey taste in wild meat, start here. Pour enough marinade into a sealable plastic bag to cover the meat inside, then let it sit in the fridge for at least three hours. That’s because when animals (and presumably humans) have been frightened or stressed out before death, it actually affects the quality of their meat. The flavor is musky and very slightly sour/sharp, when compared with beef. With the exception of B12, deer meat has more of the essential vitamins thiamin, riboflavin, niacin, and B6 when compared to beef. The longer you soak your meat in a marinade, the more flavor it will absorb, so let it sit longer if you want to further mask the taste of the meat.