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Q:
does soaking deer in milk help take the gamey taste out

Question by usmarinesniper. Uploaded on December 11, 2010

Answers (8)

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from GiantWhitetails wrote 3 years 18 weeks ago

i have never been able to figure out what this gamey taste is everyone talks about. if anything it is what makes wild game taste so gosh darn delicious.

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from jamesti wrote 3 years 18 weeks ago

the taste of the meat starts the minute you put it on the ground. how you care for it will determine how it tastes. mulies can be a bit gamey, but i've never had to soak it in milk. the only thing i soak in milk is cereal and catfish.

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from joelr271 wrote 3 years 18 weeks ago

Try soaking it in Coke for a few hours. It works as a tenderizer and helps hide any "gamey" taste there might be.

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from BILLP61 wrote 3 years 18 weeks ago

Good question, wish I had a good answer. I've never soaked venison in milk. But James is rite on target proper handling is important . Don't use deer fat in your grinds sub. bacon ( ends & pieces)for burger meat it's great on the grill.It's the only way my wife will eat venison.Try it.The " gamey "taste can be handled by the way you cook your meat, try adding other ingredients.(onions, herbs etc.)to the pan & don't overcook it.yes I used to cook for a living.

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from FirstBubba wrote 3 years 18 weeks ago

Rule No. 1 when dressing a buck!
Do Not, I repeat, DO NOT allow your knife OR your hands to contact the tarsal glands! PERIOD!
I used to keep a roll of Gladwrap in my hunting pack.
First, I admire my kill.
Second, tag that bruiser!
Third, make about 3 or 4 wraps around tarsal glands with Gladwrap!
Fourth, get busy field dressing!!!

Bubba

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from chuckles wrote 3 years 18 weeks ago

The critical step seems to be getting the meat cooled as quickly as possible. Get that hide off as soon as possible and keep the meat cool without freezing, below 40 deg. if possible. Let the quarters hang a day or two and butcher according to your preference. I like to do it without bone in the meat. I have only experienced a gamey taste the time I experimented with hanging it a week in warmer than ideal temps. Had to go with mostly stir frys and chili on that one.
I generally don't marinate my venison but my buddy soaks Rocky Mountain Oysters in milk before we fry them. Seems to work but I haven't tried them without doing the soak.

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from crm3006 wrote 3 years 18 weeks ago

If you have "gamy taste" in your deer, you are not caring for it properly. Not gutting soon enough, not cooling the meat out properly, or not discarding meat contaminated by gut shooting.

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from Jere Smith wrote 3 years 18 weeks ago

Saltwater will do ok, leeches out blood really well.

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from jamesti wrote 3 years 18 weeks ago

the taste of the meat starts the minute you put it on the ground. how you care for it will determine how it tastes. mulies can be a bit gamey, but i've never had to soak it in milk. the only thing i soak in milk is cereal and catfish.

+4 Good Comment? | | Report
from GiantWhitetails wrote 3 years 18 weeks ago

i have never been able to figure out what this gamey taste is everyone talks about. if anything it is what makes wild game taste so gosh darn delicious.

+3 Good Comment? | | Report
from joelr271 wrote 3 years 18 weeks ago

Try soaking it in Coke for a few hours. It works as a tenderizer and helps hide any "gamey" taste there might be.

+3 Good Comment? | | Report
from BILLP61 wrote 3 years 18 weeks ago

Good question, wish I had a good answer. I've never soaked venison in milk. But James is rite on target proper handling is important . Don't use deer fat in your grinds sub. bacon ( ends & pieces)for burger meat it's great on the grill.It's the only way my wife will eat venison.Try it.The " gamey "taste can be handled by the way you cook your meat, try adding other ingredients.(onions, herbs etc.)to the pan & don't overcook it.yes I used to cook for a living.

+3 Good Comment? | | Report
from FirstBubba wrote 3 years 18 weeks ago

Rule No. 1 when dressing a buck!
Do Not, I repeat, DO NOT allow your knife OR your hands to contact the tarsal glands! PERIOD!
I used to keep a roll of Gladwrap in my hunting pack.
First, I admire my kill.
Second, tag that bruiser!
Third, make about 3 or 4 wraps around tarsal glands with Gladwrap!
Fourth, get busy field dressing!!!

Bubba

+3 Good Comment? | | Report
from chuckles wrote 3 years 18 weeks ago

The critical step seems to be getting the meat cooled as quickly as possible. Get that hide off as soon as possible and keep the meat cool without freezing, below 40 deg. if possible. Let the quarters hang a day or two and butcher according to your preference. I like to do it without bone in the meat. I have only experienced a gamey taste the time I experimented with hanging it a week in warmer than ideal temps. Had to go with mostly stir frys and chili on that one.
I generally don't marinate my venison but my buddy soaks Rocky Mountain Oysters in milk before we fry them. Seems to work but I haven't tried them without doing the soak.

+1 Good Comment? | | Report
from crm3006 wrote 3 years 18 weeks ago

If you have "gamy taste" in your deer, you are not caring for it properly. Not gutting soon enough, not cooling the meat out properly, or not discarding meat contaminated by gut shooting.

+1 Good Comment? | | Report
from Jere Smith wrote 3 years 18 weeks ago

Saltwater will do ok, leeches out blood really well.

+1 Good Comment? | | Report

Post an Answer

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