Deer meat?!
Answers: What is the best way to marinate deer meat to get some of the wild game taste out a little?
i was always taught to rinse with salt water until all blood is removed and when cooking put a few strips of bacon on the top of the meat. the bacon soaks in the wild taste. do not add to much salt though. i usually take a small hand full or a teaspoon of salt and rub it on the meat before soaking.
Add ginger... It works with fish too... It works.
Try Cucumber...sounds wierd but it works...marinade with a little vinegar...good luck!
First of all, with any meat, soak in icy water and drain periodically until the water is no longer bloody and the meat is no longer as pink. This removes as much blood as possible and will make your meat a bit more tender (no coagulated blood), then, for venison I have heard to soak in milk to help remove some of the wild flavor.
1/2 cup of cooking oil
1/4 cup of wine vinegar (or grape vinegar)
1/4 cup of lemon or lime juice
1/2 cup of finely chopped onion
2-3 finely minced garlic cloves
1/4 cup of finely chopped cilantro leaves (chinese parsley)
1 teaspoon of italian spice (like oregano, basil, thyme, mix)
1/2 tsp black pepper
1 tsp salt
1 tsp sugar (yes sugar, it brings out the flavors)
let this marinade on meat overnight and broil, grill, or bake, tastes excellent on BBQ's...
For bite-size pieces: Sprinkle it with Adolph's Meat Tenderizer (without salt and MSG) first and mix it up to coat all sides, wait 15 minutes; use half & half Kikkoman Teriyaki Sauce and water, add 1 teaspoon of Sesame oil, mix well and pour over meat, marinate in an airtight container for no more than 3 hrs, turning every 30 minutes.
Drain liqiud, sprinkle with pepper, cinnamon, ginger, garlic powder and coat with flour. Deep fry, drain on a paper towel and enjoy.
Cook one piece to determine cooking time. Do not allow meat to become too dark/brown while frying, as it will be over-cooked, dry and tough.
There is a brand of marinade called Alegro that has a product called "Gametame" that is awesome , it takes the wild taste out and is de-lish too... it is all I will use on venison and most other wild meats...Ted Nugent also endorses it.
soak in salt water overnight, changing the saltwater at least 3 times before cooking. also marinate in italian dressing to tenderize