"Deer meat is disgusting"

[Rcole1310]

I'm sick of hearing that from my kids so I'm gonna make a change. Ok, I know a deer isn't a cow and will never taste like one. But, my family really doesn't like gamey tasting food. They would eat a lot more of the venison I harvest if I could find a way to REALLY cut the wild taste. So, I saw this video ( link below) of this guy using a different method than I do to clean deer. He says the gamey taste mostly comes from the translucent, silver connective tissue attached to muscle. If we take the time to trim all of that off we are left with just pure red meat that has much less wild flavor. I usually just quarter my animals and take straps and tenders. I can't imagine a processor that would take the time to trim all of the meat to perfection so I'm going to try it myself for the first time this year. Gonna buy a grinder and try to make pan sausage and links. Looking for any tips on processing my own meat, ie: how much pork to cut it with, seasoning, etc. If I can get it close to beef flavor I would be giving away a lot less meat. Thanks fellas!
[ame="http://www.youtube.com/watch?v=BswUbFcBvB8&list=PLQYBop7_Gt_Eq4ckZ9FEur5Z dfDsgQCC4"]http://www.youtube.com/watch?v=BswUbFcBvB8&list=PLQYBop7_Gt_Eq4ckZ9FEur5Z dfDsgQCC4[/ame]

[AntlerCollector]

I process all my own. No gamey taste in mine. My wife won't eat one bite if its gamey.

[bloodtrailer28]

I didn't watch the video but by what you described that is exactly how I do my deer every time I kill one. When you remove the silver skin and tendons ect its a lot more tender as well. We bought a grinder a few years ago and has payed for itself years ago. Good luck and not hard to do at all just takes a little extra time.

[JCG]

I usually let mine sit in a cooler full of ice for a few days. I make sure to drain the water every day and add ice as needed. When I process it I try to cut off all the silver I can. Before we prepare it to cook my wife soaks the meat in milk for a day or two. Then cooks it however she wants. She dosnt do that with the ground meat though.

[Freight Mover]

I usually let mine sit in a cooler full of ice for a few days. I make sure to drain the water every day and add ice as needed. When I process it I try to cut off all the silver I can. Before we prepare it to cook my wife soaks the meat in milk for a day or two. Then cooks it however she wants. She dosnt do that with the ground meat though.

This

Also, we would soak a roast in yogurt overnight as well

[JCG]

Never tried yogurt. Might try that soon

[SwampRabbit]

My family loves the venison I bring home and process myself. There is alot I could post on processing yourself... but besides all the basics of deboning, grinding, and the equipment you use, I highly recommend you dress and quarter your deer quickly and get it on ice. I usually have my deer on ice within 2-3 hours of the shot. Also, when processing, I am picky about which cuts get used. Burger always comes from the large muscle groups from hind quarter. I trim it well and those trimmings get combined with shoulder meat which I use for spicier pan and link sausages.

[Bowtech38]

Yep same here cut it myself and trim it up good.

[stickerpatch59]

didn't watch the video either; i know what to do....quarter it, put it in ice chest with ice-salt-water-vinegar, leave for about two/three days with plenty of ice.change water frequently. add some more salt and vinegar, and ice and vinegar as required.

[sports]

It starts after you kill it. Get the hide off it as quick and cleanly as possible. I don't gut my deer I quarter them and pull out the back straps. Trim as much neck meat as I can. Keep it on ice with the water drained. I have done this for over a week. It gets the blood out of the meat. Next trim the meat carefully removing as much silver skin and tendons ad possible. I like to use a sharp fillet knife for this. I then cube all the meat i will make sausage or burger out of and freeze it it in 1 gallon zip-locks. I weigh them nd write the weight on the bag and freeze them. A couple of us get together after the season and make all our burger and sausage. Mesquitecountry here on TBH has some great recipes for sausage. Allied kenco has a great website as well as all the supplies you could want. Good luck. It is a lot of work but you will be rewarded.

[Ryan C]

My in-laws grew up butchering their own meat. Beef, hogs and deer. With deer, they always mix a fatty beef brisket in with all the burger. Adds fat and cuts the gamely taste. Also, stretches the deer meat. Still plenty lean so you don't have to drain it after frying.

[Dale Moser]

If you process your own, the time to take that stuff off is right before you cook it, IMO. That stuff will protect it in the freezer, trim it after it's thawed and I think you'll have good results. That stuff trims easier after it's been froze too.

[Dale Moser]

If you brown straight deer burger for spaghetti or whatever, use some bacon grease or olive oil too

[Limbwalker]

Wow. sorry man.

I've been feeding my kids venison so long, they actually think beef tastes weird. Seriously. I didn't realize this until a few years ago, I was low on venison so I bought some ground beef (for the first time in my youngest daughter's life) and she wouldn't eat what we gave her because it tasted "weird." Took us a while to figure out why, and once we did, we laughed and laughed.

Best advice I can give you is to have most of it ground, and put it in chili, tamales, stews, etc. and also to have some made into jerky or sausage.

My wife makes jerky out of large chunks of venison hams I cut for her, and we all love it.

Usually the "gamey" taste comes from steaks you try to cook as you would a beef steak. Correct me if I'm wrong, but my wife won't eat venison steaks, but we eat venison all the time.

John

[Dale Moser]

"Deer meat is disgusting"

Trim some hind quarter steaks and put in the crock pot all day on low with a can of French onion soup and a can of cream of mushroom and serve over egg noodles or rice.

If they don't like that, they have deeper issues.