Cooking venison

I was recently gifted a bunch of venison. What are some ways to get the gamey taste out of them? Or make them softer? Any classic recipes.

I was told soak em in water sea salt and lemon juice to pull the blood out then boil it to get rid of any impurities.

Also told to soak it in buttermilk.

Thanks. I'm curious to see the different types of ways to prepare venison.

Hey Rad. I'm no expert but there seems to be a consensus that venison is generally mild if it was properly handled in the field.

Lots of good ideas in these discussions:

https://permies.com/t/233433/Venison

https://permies.com/t/135674/ways-cook-venison

https://permies.com/t/247233/Concept-cooking-meat-rant-words

I agree with Douglas, was the venison properly handled in the field?  If you dont know then hust cook it like you would cook any beef recipe.

A lot of times, what people describe as "gamey" in wild meat is just the taste of that critter, and they're not used to it. Deer tastes like deer, it doesn't taste like beef/pork/chicken. That being said, if you want to make that flavor less noticeable, use it in a recipe that uses a lot of other stuff...chili is always a good place to start. Lots of spices and other flavors. To make it softer (I assume you mean more tender), grind it up or chunk it up, and use wet cooking methods (another reason why chili is a good place to start with wild meat).

I've run into a lot of folks who swear they can cook venison in such a way that you won't notice the gamey taste but I believe the real secret is how the meat has been treated before even cooking influences the taste.

Something within your control with already butchered venison is your prep. Make sure to trim your piece of meat and remove as much extra fat as possible. I find the fat to hold a lot of the off taste. Remove that, and any leftover silver skin, and you have a better chance of a more mild taste.

If you have the ability to make some ground venison, I like adding pork fat and spices to improve the taste.

Do you know what cuts you have interest in cooking? I might be able to provide some additional advice based on what you have. Backstraps are gold in my opinion and should be treated with reverence.

Well I found the deer on the ground still alive. It was hit by a car. Buddy came by with the gun and put her out of her misery. He runs a butcher shop, he just made cuts on it with the band saw. He didn't have time to make special cuts or anything. But it's fresh and good size chunks. I have half to my neighbor.

Did the animal bleed out reasonably well? You may find areas of injury that are more suited to dog food. Personally I would trim those out.

I agree that a chili is good place to start. Very forgiving.

As for tenderizing, my uncle from the North says rubbing tough meat with baking soda helps a great deal -- and it works in a short time.

A stressed animal releases hormones that can give the meat an objectionable taste. This is a big part of the rationale behind humane slaughtering methods (not to mention the ethics of how we treat animals in general). It's possible that a wounded deer would have this reaction, so if the meat's got a strong gamy thing going on, I'd suggest big spices. Think chile colorado, curry, sambal, and berbere for ideas.

The lactic acid in a stressed animal's muscle can also be a tenderizing agent. Gruesome in the context though. Nobody wants an animal to suffer.

I used to believe that venison was a hard/tough meat.... But when I cooked it myself, medium/rare, closer to the rare side, it felt delightfully tender.  Turns out, the person who has been cooking venison for me for decades fries all of his meat until it is past well done, then gives it an extra 20 minutes just for good measure. So I judged the whole species based on the cooking technique of a guy that cooks all meat until it becomes hard.

I concur with what other's wrote about gaminess arising from how the meat was handled, rather than being inherent in the species. Pungent, bitter, sour, and sweet sauces and spices can all hide the taste, especially if combined.

Tim is absolutely correct:  It starts in the field: make sure the glands by the back feet are not touched with your hands before you handles the "clean meat". If you touch that area by accident, wash your hands well with soap! [Cut the feet off early, before you hang it!].
Also, if the deer is "gut shot", you will have to take extra care with the bile sac. Also, the silver skin around each muscle should be removed for more tenderness. Do that before you grind it for hamburger, if you grind it.
It should hang in a cold area for a few days. Not freezing cold, but refrigerator cold.
You can use the standard recipe for corned beef, which is relatively easy: The salting solution for a few days in a cold fridge and rinsing adds an extra chance to get rid of the 'gamey' taste. Then put it in the crockpot. Low and slow does it.
If you have an older animal, you may want to chunk it in cubes and make stew in a crockpot: Again, low and slow does it. I can them in pints and by themselves: This way, I can make a hearty 'beef' stew with the vegetables of my choice and vary the stew recipe. I try to always have parsnips on hand because it gives the stew a delicious sweet taste.
To tenderize it you can pound the beejesus out of it and marinate in wine, or cream.
Some pieces, such as the loins [sliced] should be quick fried but kept as raw as possible. I do the heart that way and I helped some relatives who don't like deer actually enjoy it.
Canning that stew with some stronger spices or the steak sauce of your choice should remove any gamey taste, too.
So good luck with your project.

I don’t have time to read all the comments in detail right now, but I glanced over them. Here’s my thoughts (sorry if I repeat others)…

My all-time favorite recipe:

https://brokenarrowranch.com/blogs/recipes/espresso-rubbed-venison-with-shiner-bock-beer-blanc

As others have said, preparation starts in the field. However, for those who don’t appreciate the natural flavor of the meat, here’s a tip: quarter the animal and place in a cooler. Cover with ice and sprinkle with 1 lb of salt. Let it brine for 24 hours and no more. Remove and process. The meat will have a milder flavor and very moist when prepared.

If you leave it too long (salty meat), I’ve had success blanching the meat in ACV for a minute or so. Some say this also helps make the flavor more palatable for people not use to venison.

First, I think venison does taste like beef, and I don't think I've ever had any I considered gamey or tough. But one factor in any meat I think, is the age of the animal. We usually turn nearly all of it into burger, then make patties with ax paper between them, and freeze. That ay you can take a patty or two out of the freezer 20 minutes before you start dinner and it'll thaw enough to break up into the frying pan. But we've also often canned venison, which means 90 minutes at ten pounds pressure--that is tenderizing. Generally I make stew out of it, and one thing I like to do is put the leftover stew in a pie--all it needs is a little adjustment of the liquid level and venison stew makes a great pie filling.

If we are going to grill a roast we'll submerge it in whole milk overnight in the fridge to tenderize it. Too long and it can become mushy. Cut slits for garlic cloves, add salt and pepper then marinate with butter and worcestershire sauce. Brush with the sauce while grilling to medium rare.

The lazy approach is to put the roast in a crock pot. It seems like using a smaller crock pot works better than a small roast in a large one. Season liberally with McCormack's Montreal Steak, sour salt (citric acid), red wine vinegar (just a little), olive oil (just a little to coat it) and toss in some pre-cooked bacon crumbles. Cook on low for several hours or until done / tender. Usually it is very tender to falling apart.

Burgers for the grill won't work unless you add some fat or pork. It's so lean it will fall apart otherwise. We pan fry venison patties in butter and melt cheese on top. Add salsa if desired.

M Rives wrote: Burgers for the grill won't work unless you add some fat or pork. It's so lean it will fall apart otherwise. We pan fry venison patties in butter and melt cheese on top. Add salsa if desired.

Grated cheese mixed in counts as fat...

Got these tips from the chefs in Masterchef here in Australia.

1 Marinating gamey meat is not just about enhancing the flavor; it also plays a critical role in removing the gamey taste. When marinating meat, the acidic ingredients such as vinegar, citrus juices, or yogurt help to tenderize the tough muscle fibers and reduce the gaminess. The act of marinating not only adds depth and complexity to the taste but also aids in breaking down proteins and reducing the strong natural flavors of gamey meat.

2 Acidic ingredients are essential for marinating gamey meat as they help to tenderize and break down the tough fibers, while also adding a bright and tangy flavor. Some commonly used acidic ingredients for marinating include citrus juices (such as lemon, lime, or orange), vinegar (red wine, white wine, apple cider, or balsamic), and yogurt or buttermilk. These ingredients are effective in neutralizing the gamey taste of meat and infusing it with a pleasant acidity.

Citrus juices are particularly effective in marinating gamey meat as they contain natural enzymes and acids that help to tenderize the meat while adding a refreshing citrus flavor. Similarly, vinegar not only tenderizes the meat but also imparts a distinct tanginess to offset the gamey taste. Yogurt or buttermilk, on the other hand, work by breaking down tough proteins in the meat and infusing it with a creamy, tangy flavor. When using acidic ingredients for marinating gamey meat, it is important to not let the meat marinate for too long as the acidity can start to “cook” the meat, resulting in a mushy texture. A good rule of thumb is to marinate the meat for no longer than 2-4 hours, depending on the type and thickness of the meat cuts.

3 To counter the gamey flavor of meat, adding sweetness can be a game-changer. Sweet ingredients like honey, maple syrup, brown sugar, or fruit juices can help balance and neutralize the strong, wild taste of gamey meat. Additionally, the caramelization of sugars during cooking can add a beautiful depth of flavor, further elevating the dish. Whether it’s a simple honey and garlic marinade or a fruity glaze, incorporating sweetness can transform gamey meat into a delectable culinary delight.

M Rives wrote:
Burgers for the grill won't work unless you add some fat or pork. It's so lean it will fall apart otherwise. We pan fry venison patties in butter and melt cheese on top. Add salsa if desired.

Deer burgers are indeed lean meat [and you definitely do not want to add deer fat to it! Yuck! if cooked "well done" we may get a lump that is about as tender as the sole of my shoe.
When I am sure of the meat , I like to cook it to very pink. Most folks might call it underdone, but I prefer it that way.
You have a very good recipe for the roast, by the way!

My 5 kids were raised on venison and elk.  I found that by cooking the venison to long made it tough.  I always liked my beef medium but venison is medium rare.
If for some reason my game is to "gamey" I will make sausage, brats or something like that out of it.  One of my son's got a nice buck last year, but he was really stinky... lol...
After sausage and brat spices there is not gameyness at all.

I prefer to bbq my meat, but we do can some, wife doesn't like it to much that way, and slow cooker for roasts with lots of veggies.

Thanks for all the wisdom y'all. I'm going to read all these when I get some time. I ended up trying a few different ways. Mainly to prepare the meat I soaked it it salt and lemon juice for a hour or so. Then washed few times. I made a couple steaks just like I would bee, they were amazing.

Then I marinated them in a mix of mayonnaise and mustard for a few hours, could've gone longer but I just want to eat the dang thing lol. First I tried battering it with some beer batter, I didn't use any eggs to coat it, I would maybe next time, man those were so good wow lol. I'm so thankful. I pour some gravy over them like country fried steak.

The rest I just fried em up in some tallow and grease mix. I save all my grease and mix em up sometimes.

Those were really good too. It's feel similar to cooking lamb, but the taste is sort of like beef, or a mix of it.  

I don't have much of room to store em, I gave some away to folks.

Venison is certainly underrated man. You can do some many different things with them.

Thanks for all the tips.

Jay Angler wrote:Grated cheese mixed in counts as fat...

LA LA LA LA LA, I can't hear you!