Wild Game Without Gamey Flavor

{update: Stacy’s books are on sale for $14.94 with free shipping right now! You can click here to order – and this is not an affiliate link) 

Last week when I reviewed Stacy Harris’ books and dvd, I asked readers what their biggest struggle cooking wild foods was. The vast majority mentioned the gamey flavor in meats. Stacy’s books don’t really address that particular issue, since her books are about cooking and the gamey flavor comes about during the processing of the game. So, I went on a quest this week to find out just exactly how to keep from getting the gamey flavor in your meat to begin with. 

I’m sure you know, but I think it’s worth mentioning, that wild meat will always taste different than domestic meat…not bad, just different. Domestic animals are fed a very controlled diet and usually not allowed to roam around and develop muscle. Wild animals eat what they forage and run around and develop all kinds of muscles. This will cause the meat to taste different. 

I usually can our venison to make meat and gravy or stew and my guys really like making jerky with it. But thanks to Stacy I’m branching out. 

warning – If you don’t want to read about how to process an animal properly, please don’t read any farther. 

Here are seven tips on how to keep your meat from having a gamey flavor…

1. Get the animal down as soon as possible. The longer the animal runs around after being shot, the more lactic acid that will build up in the muscles – which makes the meat taste gamey. 

2. Field dress the animal immediately. Don’t do an hour long photo shoot or keep it in tact to show mom. You need to get all the organs out asap. Here is a video from my friend Tammy at Trayer Wilderness (it’s pretty graphic, just so you know 😉 )

3. Let the animal bleed out. If you live in a cool area you can hang the animal. If you live in a warm area (like we do) you can quarter the animal and put it in a cooler with ice. Leave the drainage spout open, you don’t want it soaking in it’s blood. Keep it on ice for several days, replacing the ice as needed. (We -as in my guys- skin it before it goes into the coolers 😉 )

4. Cut away all the fat, sinew and anything else that isn’t meat. Unlike beef, venison fat doesn’t taste good. This alone will do wonders for the flavor of your meat. 

5. If you already have some meat in the freezer that has a gamey flavor, you can soak it in buttermilk, milk, white vinegar or saltwater. Any of these will help draw out the blood and the gamey flavor. 

6. Either stew the meat and cook it on low for a long time or cook the meat on high for a short time. If you choose the later, you will need to serve the meat medium rare. If that’s not your thing, you probably need to not try to grill steaks with your venison. You’ll be disappointed. 

7. Add fat to ground meat, especially if you’re going to make hamburgers or sausage or else the meat won’t stick together. You can add pork or beef fat at a ratio of about  5:1 (venison to pork or beef). 

So after all my research, I’m convinced that in order to have really wonderful tasting wild game without gamey flavor, processing the animal correctly is a must. 

The winner of the Sustainable Living Giveaway is Teri G! Teri, I’ve sent you an email. 

What are some of your tips for great tasting wild game? 

Thanks for sharing with your friends!