"Gamey".
The one word you never want to hear used to describe your cooking.
You've probly heard all the so called "fixes" for this problem.
Soak it in salt water, soak it in butter milk, use coca cola.
Have you tried vinegar.
Let it hang for a few days.
If so you've also had the experience of tasting the marginal results
produced by these methods.
Well, thats all about to change.
Today I'm going to share with you a tried and true
method that will change the way you think about deer meat forever.
I'll share My number one tip for getting the game taste out of your deer meat, and also
show you one of my favorite recipes to cook it.
Getting that nasty flavor out of your meat actually starts before you ever heat up a
skillet.
When deer meet is processed there are a number of things that
can contribute to this, but the most brawny of them is staring you
right in the face.
Everything you see here that is white (besides the counter top) needs to go.
All of the ligaments and tendons, and especially that
translucent silver skin shrouding the maroon colored flesh.
Even the soft fats that are so good in beef need, to
be discarded.
Start with a good sharp filet knife and just slip it in under that skin working it back
and forth until you can peel it way.
You will want to cut the meat away from the bones, but dont saw through them, as bone
dust would be yet another gamey salt.
Now I know this may seem like extra work, but taking the time to do this will pay in
groves.
This one extra step will do more to smooth out the flavor of your
deer meat than many of the other fixes found in the internet combined.
(female voice) You cant get all of it.
If you tried you would just end up with a bunch of meat scraps.
So just do the best you can.
If you take it to a processor it won't be as good because they will not have time to
do as good a job as you will.
Now that we have our delicious piece of meat all clean and ready, let me show you my better
than beef recipe that is sure to win the pallets of even the most
critical tasters.
To start what you'll need is some flour, butter milk, and a packet of onion soup mix.
Cut the meat into medallions about 1/2" thick, then tenderize them on both sides with a meat hammer. Next dip them in butter milk and roll in the flour/soup mix
Now fry them in bacon grease until they are brown on the outside