ANSWERS: 4
  • marinate it with red wine
    • DancesWithWolves
      Thanks for sharing with us
  • I love the taste of venison. I grew up eating that stuff. We just dredge it in seasoned flour and fry it up. Nobody ever says it taste too wild for them around our place.
    • DancesWithWolves
      Thanks for sharing with us
  • It all starts when you make the kill. First you must cut the jugular vain in the neck and bleed the deer out. Next you must remove the musk glands by cutting off the legs at the knee. This is very important because the musk gland spreads musk into the meat. Then dress out the deer being very careful not to puncture the bladder or the tube from the bladder to the urine exit. Then the deer needs to be hung up to cool in a place the cooler the better. if cool enough let it hang at least 24 hours. When you first hang the deer skin it if possible, it skins easier while warm. Cut up and refrigerate and freeze the meat. this process takes out much of the wild taste
    • DancesWithWolves
      Thanks for sharing with us
  • Simple solution: soak the meat you want to cook - in milk. Overnight in the fridge is good, but you can soak it for just a couple of hours if you like. After you do that, it tastes so much like beef that you can hardly taste the difference.
    • DancesWithWolves
      Thanks for sharing with us

Copyright 2020, Wired Ivy, LLC

Answerbag | Terms of Service | Privacy Policy