I know you want to get of the "wild taste" out of  your venison but before we address that, you should look at what may cause it in the first place.
   The flavor of venison can very greatly due to a wide range of factors, many of which can be affected by the hunter him/herself. If your's seems exceedingly wild here are several of the factors to consider:
 
    1) Where it was harvested. Big timber deer that feed primarily on browse can have a much stronger taste than deer from agricultural, or suburban areas.
    2) When it was harvested. Deer taken during the peak of the rut may be stronger due to the release of hormones during that period  coupled with a decrease in food consumption and the loss of any fat reserves.  
    3) What was harvested. Older deer and bucks may have a stronger flavor than younger deer and does.
    4) How it was harvested. Deer that expire quickly should have less adrenaline in their system and this may help flavor. Gut shot deer will have a much stronger smell and flavor due to the release of the stomach fluids into the cavity.
    5) Field dressing: This should be done ASAP after harvest and care must be taken not to puncture the stomach. The cavity should be washed with clean cold water, and dried with paper toweling.
    6) Temperature: bacteria grows above 40 F, a harvested deer needs to be put into refrigeration or filled with ice bags ASAP.
    7) Unless the deer is in a controlled temperature cooler at <40F (or frozen) it ideally should be processed within 24 hours.
    8) How it is processed: We believe that the best tasting venison is knife cut only and boneless. Using a saw smears the bone marrow through the meat and contributes to a stronger flavor.
    9) How it's wrapped. Frozen venison needs to be double wrapped, and at least the outside layer should be waxed freezer paper.
        A vacuum package wrapped in freezer paper is the best.
 
    Now to answer the question about your existing venison:
 
        Marinade your steaks. Follow the directions on the marinades. We've found that marinating longer is better that not marinating long enough.
        Make Swiss Steak from the round cuts and use tomatoes in the sauce when simmering. (Crushed or diced works well.)
        Season your venison. If not marinating use plenty of seasonings: i.e., Seasoned salt & pepper, Garlic Powder, Montreal Steak Seasoning, Cajun Seasoning, Italian Seasoning, Mrs. Dash, etc.  
        Mix your venison with 25% pork and 12.5% beef when making your hamburger.
        Cook it on your grill and don't over cook it!   
        Invest in a venison cookbook like ours. It's money well spent.  
 
Good luck,
 
Dave & Ruth

 

Click here to go back to previous page