Chef and Deer Hunter, Dave Racicot, gives some tips for taking the gamey flavor out venison.
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Chef and Deer Hunter, Dave Raciot talked with Gretchen McKay of the Pittsburgh Post-Gazette about some ways to prepare venison in order to take away the gamey flavor sometimes associated with deer meat.
Raciot says a lot of the gamey and dry flavor comes from overcooking.
Here is that article.
https://www.post-gazette.com/life/food/2021/12/06/how-to-cook-venison/stories/202111290141
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Chef and Deer Hunter, Dave Raciot talked with Gretchen McKay of the Pittsburgh Post-Gazette about some ways to prepare venison in order to take away the gamey flavor sometimes associated with deer meat.
Raciot says a lot of the gamey and dry flavor comes from overcooking.
Here is that article.
https://www.post-gazette.com/life/food/2021/12/06/how-to-cook-venison/stories/202111290141
JohnG5 He is right on point. Proper cooking techniques and temperatures are critical for a great final product.
Great article, especially during this time of harvest.
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Chef and Deer Hunter, Dave Raciot talked with Gretchen McKay of the Pittsburgh Post-Gazette about some ways to prepare venison in order to take away the gamey flavor sometimes associated with deer meat.
Raciot says a lot of the gamey and dry flavor comes from overcooking.
Here is that article.
https://www.post-gazette.com/life/food/2021/12/06/how-to-cook-venison/stories/202111290141
JohnG5 good article. Thanks
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It all starts with how you take care of it in the field and proper initial cleaning.
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Chef and Deer Hunter, Dave Raciot talked with Gretchen McKay of the Pittsburgh Post-Gazette about some ways to prepare venison in order to take away the gamey flavor sometimes associated with deer meat.
Raciot says a lot of the gamey and dry flavor comes from overcooking.
Here is that article.
https://www.post-gazette.com/life/food/2021/12/06/how-to-cook-venison/stories/202111290141
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bocephus Yep I will agree with that, also if the animal was a relaxed stance opposing to popping one on the run, etc.
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Pressure can it. Takes the gameyness out of the old bucks! But you must take care of the meat prior to hanging or its all for nothing.
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Pressure can it. Takes the gameyness out of the old bucks! But you must take care of the meat prior to hanging or its all for nothing.
smokinbubba I have never had a gamey deer, of course where I hunt, they feed on alfalfa, corn and soy beans.
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Chef and Deer Hunter, Dave Raciot talked with Gretchen McKay of the Pittsburgh Post-Gazette about some ways to prepare venison in order to take away the gamey flavor sometimes associated with deer meat.
Raciot says a lot of the gamey and dry flavor comes from overcooking.
Here is that article.
https://www.post-gazette.com/life/food/2021/12/06/how-to-cook-venison/stories/202111290141
JohnG5 good read, thanks for posting.
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Reminds me of an interesting story on venison’s flavor stereotype that floated around a few years ago…
Take a prime Wagu steer. Chase it around the pasture for 20 minutes. Shoot it through guts with your gun. Field dress it with a dull knife spilling more digestive contents in the body cavity. Load it in the back of your pickup and drive home for 8 hours on a 60 degree day. Cut it up on your garage floor.
Fry up a steak in the kitchen and wonder why this prime Wagu beef tastes GAMEY???Paul
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Reminds me of an interesting story on venison’s flavor stereotype that floated around a few years ago…
Take a prime Wagu steer. Chase it around the pasture for 20 minutes. Shoot it through guts with your gun. Field dress it with a dull knife spilling more digestive contents in the body cavity. Load it in the back of your pickup and drive home for 8 hours on a 60 degree day. Cut it up on your garage floor.
Fry up a steak in the kitchen and wonder why this prime Wagu beef tastes GAMEY???processhead well said and dead on point. About 20 years ago, I would take deer meat into a local meat processor to have sausage made. They did custom butchering and had a retail store, and at that time they also took in dressed deer for processing or you could drop off deer meat for custom products. A guy was dropping off his deer while I was there drooping off meat. One of the owners asked when the deer had been killed and the guy told him 2 days ago. The owner then asked where and how he had stored the deer. The guy said it had been hanging in his garage for the last 2 days. That year was abnormally warm and well over 50 every day. The owner asked the guy, would you buy a steak and hang it for 2 days in your garage in this weather? The guy said, “of course not, but this is a deer”. Im not sure who was more surprised by his response, the owner or me. Anyway, they refused to handle his deer. While I agree with over cooking in the article, that can be said for any meat. You are more on point to the “gamey taste”. It’s all about the process and how the animal was handled from the shot to the freezer.
“You never really die until you end up on the wall at a Cracker Barrel”
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processhead well said and dead on point. About 20 years ago, I would take deer meat into a local meat processor to have sausage made. They did custom butchering and had a retail store, and at that time they also took in dressed deer for processing or you could drop off deer meat for custom products. A guy was dropping off his deer while I was there drooping off meat. One of the owners asked when the deer had been killed and the guy told him 2 days ago. The owner then asked where and how he had stored the deer. The guy said it had been hanging in his garage for the last 2 days. That year was abnormally warm and well over 50 every day. The owner asked the guy, would you buy a steak and hang it for 2 days in your garage in this weather? The guy said, “of course not, but this is a deer”. Im not sure who was more surprised by his response, the owner or me. Anyway, they refused to handle his deer. While I agree with over cooking in the article, that can be said for any meat. You are more on point to the “gamey taste”. It’s all about the process and how the animal was handled from the shot to the freezer.
GWG8541 Wow, some people!
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Reminds me of an interesting story on venison’s flavor stereotype that floated around a few years ago…
Take a prime Wagu steer. Chase it around the pasture for 20 minutes. Shoot it through guts with your gun. Field dress it with a dull knife spilling more digestive contents in the body cavity. Load it in the back of your pickup and drive home for 8 hours on a 60 degree day. Cut it up on your garage floor.
Fry up a steak in the kitchen and wonder why this prime Wagu beef tastes GAMEY??? -
Reminds me of an interesting story on venison’s flavor stereotype that floated around a few years ago…
Take a prime Wagu steer. Chase it around the pasture for 20 minutes. Shoot it through guts with your gun. Field dress it with a dull knife spilling more digestive contents in the body cavity. Load it in the back of your pickup and drive home for 8 hours on a 60 degree day. Cut it up on your garage floor.
Fry up a steak in the kitchen and wonder why this prime Wagu beef tastes GAMEY???
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