Soak venison in milk before cooking.

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BrianC

Joined
Feb 26, 2011
Messages
4
Location
Westernville, NY
Where I'm from most soak their veni in milk, before cooking.



Ive heard goes back to Revolutionary war.



Later, save the milk and use it as a sauce/gravy base.





Is that traditional all over ?
 
I dont know the origin, but try soaking in a big ziploc bag with orange juice and diet coke, overnight in the fridge. Even the "I hate deermeat" people ask for more. It really breaks down enzymes that build in stressed meats. I wouldnt make gravy from it though...
 
Nybill,

I have had that combo and its good.

- No gravy but makes good basting sauce after.

-You can add or substitute lemon, lime, etc but stick with diet soda. (the regular with all that sugar make the meat gooey)



Do you let the soda go flat first?
 
Try freezing your deer meat in zip lock bags full of milk. This will stop the freezer burn that venson will get when frozen very long.
 
H&M, I must agree that italian dressing and then grilling got to be the best way.
 
Just don't over cook...Unless you like to chew a lot. Italian Dressing is tasty. I think the soaking in milk is supposed to take the gamey taste out. Deer around here don't get that...they're all corn fed. Just ask the farmers.



Sandy Malone

Prime Whitetails

Rush, NY
 
NYBill said:
I dont know the origin, but try soaking in a big ziploc bag with orange juice and diet coke, overnight in the fridge. Even the "I hate deermeat" people ask for more. It really breaks down enzymes that build in stressed meats. I wouldnt make gravy from it though...
Click to expand...



how much oj how huch coke ???? :)
 
soak it in milk here in IL and are deer are cornfed. Back when I was dating my wife I would save foam trays from store bought steak and lay them on top of my trashcan because she would check the trash for brown paper She never knew it wasn't beef unill we got married and she caught me re-using trays for meat she'd cooked LOL
 
A friend suggested marinating the venison in cranapple or cranberry juice. She said it is marvelous!!
 
during hunting season here, after a fresh kill and the guys have cleaned the deer totally, i soak all the meat in a HUGE cooler with heavily salted ice water for 3 days. Change out the water daily. It pulls the blood out of the meat, lightens it and takes the gamey taste out. Then process or freeze.. marianated in Italian dressing and wrapped in bacon, then grilled.. or fried tenderloin, gravy and homemade biscuits....but by far, my favorite way is having the meat cubed, hard to beat a good southern fried cube steak with gravy, mashed taters, cat head biscuits and some collard greens.....
 
If you like a little heat in you food try some Shore Lunch Cajun style my mom hates venison but when I made it for her with the Cajun she could not get enough
 
Here in MN I don't think there is a gamey taste. My whole family will take deer stakes over beef anytime. No fat to cut of and no gristle to chew.

Nothing added.
 
Only issues we have ever had was that of a fully mature buck in rut and the meat was super gamey.  I turned most of that meat into 50/50 blend of hamburger for soups etc other wise made pepperoni sticks or sausage out of it.  I like soy sauce to marinade in as well.  And of course pan fry in a lot of butter! 
 
Stir Fry


1 bottle of Kikkoman Teriyaki sauce


1/2 bottle of Kikkoman Soy sauce


1 tablespoon franks red-hot sauce


1 tablespoon liquid smoke


1 tablespoon garlic powder


1 tablespoon meat tenderizer


1 tablespoon Mrs. Dash


1 tablespoon black pepper 


 


mix all ingredients and pour over meat in a airtight container


marinate for at least 24 hours up to 48 hours in fridge. stirring or turn over container once the first 24 hours.


Stir fry with veggies and serve over a bed of rice.


 


Brent Thomure
 
alright everybody, quit talking about deer steaks and milk gravy(which is my favorite), your making my mouth water :) I have to agree, a good CORN FED deer is hard to beat. And yes there is a huge difference in the taste and tenderness of corn fed and shrub, grass, brush fed. I'm lucky, my free range ones eat as much corn thru the year as my cattle in the feedlot :D It does also help if they don't get chased by a pick up truck for 3 miles before getting shot too. :lol: 
 
We have also had great success from  soaking meat in salt water as it removes the blood from the meat, When stressed adrenaline is released into the deers system and gets into the protein bands of the muscles, The Cold water with salt or salt with juniper berries does a excellent job of removing this from the meat, You will have to change the water a couple times but this works great. Coke also opens up and breaks down the meat and tenderizes it as well.
 
Nice recipes guys. Never heard of OJ and diet coke before I'll have to try that. I'm more into the craft meats I love useong the smoker. Making jerky as well.

I'm always the guy pushing people to try venison. I believe there should be a stronger market for it.e

Which brings me to my next point why don't people eat more deer? Every time I see a pig or cattle farm the live stock are usely coverd in mud or manure. When do you ever see a dirty deer?

I've had a few scenarios were I'll be cooking venison and a guy will say I've had deer before it was terrible. My argument is well how was it cooked? Don't let one bad experience ruin you for life. Then I get them to try whatever it was I am makeong that day. Guess what 2nds please and guess who's buying a shotgun that fall. Lol


We have a Muslim group that rents our farm they are constantly asking when kosher venison will be available. Sounds like there could be a strong demand. ( our farm is a public rec center that is constinly being rented for weddings.and company picnic, school fields trips, we also have horses to give trail rides and so on)
 

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