Go to recipe for non game eaters?

U

Ucsdryder

New member
Aug 3, 2017
392
I have been looking at some of the posts on here and there are a few recipes that have piqued my interest.

I need a venison recipe for my wife who prefers her meat to come from the store, nicely packed in cellophane. So basically I need a recipe that covers the gamey venison taste. I am down for anything...chili, burgers, meatloaf, whatever.

For the record, My favorite venison recipe is chicken fried venison chops with salt and pepper, but she\'s not a fan.
 
Gian
If your wife is sensitive to the game flavor there is a chance no spice or recipe will disguise it from her.

I would suggest making a small meal of your venison and have her only \'try\' a bite.
Just one, that it. Not two.
You and kids eat the rest.
Make another \'non game\' small entree she can eat along with the family

Peer pressure buddy. Peer pressure.... :)
 
I don\'t know your background with meat or game, so don\'t take this as I am stating the obvious!



First off, I recommend that you do what you can to get rid of some of the gamey flavor.


If you\'re looking at doing steaks, try soaking the meat in milk or salt water.
It drudges the blood out more and helps combat the gamey flavor.



Next, when dealing with ground, my wife also isn\'t a fan of the straight red meat. Find a ratio that you wife is happy with.
For my wife it\'s 80% venison/20% beef or pork fat.
This adds a lot of familiar flavors and will really help your wife not taste they gamey meat.



As for stuff to do:

- Venison tacos
- Venison burritos
- Venison sloppy joes
- Venison burgers
- Venison meatloaf


All of those things I mentioned above, I would cut with fat and then cook. Because most of those meals come with different elements like cheese, sauces, or other items, it once again helps combat the gamey taste.




I hope this helps.
 
I agree with both of you. I have soaked many ducks in saltwater. I will have to try it with venison. Someone mentioned soaking it in pineapple juice to break it down and remove the blood.
 
\"Ucsdryder\" said:
I agree with both of you. I have soaked many ducks in saltwater. I will have to try it with venison. Someone mentioned soaking it in pineapple juice to break it down and remove the blood.
Click to expand...

I have many of friends who \"country fry\" their steaks too.
It definitely masks the gamey flavor haha
 
\"iccyman001\" said:
\"Ucsdryder\" said:
I agree with both of you. I have soaked many ducks in saltwater. I will have to try it with venison. Someone mentioned soaking it in pineapple juice to break it down and remove the blood.
Click to expand...

I have many of friends who \"country fry\" their steaks too.
It definitely masks the gamey flavor haha
Click to expand...

that\'s what I was gonna suggest egg then flour fried in oil with salt and pepper with a side of mashed potatoes and gravy and any vegetable its good
 
Dan covered everything I would\'ve suggested except one. Teriyaki marinaded steaks. Kikkoman has a teriyaki marinade that\'s really thick and works great to help \'mask\' the gamey flavor. You could even put in a beef steak with the marinade then just give her a bite like Brad suggested. Rice, stir fry veggies and good to go!
 
Another thing that I think can help is having something to \'dip\' the meat in. If it\'s steak, dip it in A1 or a creamy horseradish sauce. Bearnaise would also work, but I think you want it to be a fairly \'strong\' flavored sauce to mask the taste. I would think the country fried method would work if you have some white gravy to dip it in, but again, I am not sure if that would be a strong enough flavor.
 
there is only one.

seriously. Korean Kalbi marinate. google it. the stuff would hide a rutty old buck.

it is basically soy sauce, some booze..(Sake works awesome, Mirin is cheaper and you cant drink Mirin) garlic, sesame seeds and oil, green onion and some sugar. Koreans add an asian pear blended..or something. it is just Teriyaki on steroids. grilled meat.

we did some duck breast like this and was blown away.

i think your biggest hurdle is the texture of wild game. it will never be tender like domestic cow.

and if you find myself drinking Mirin..i have a 1-800 number i should call ASAP..:D
 
Cliff, that reminded me of a recipe I got from Lew a while back he called Korean marinade so I found it. It doesn\'t have the booze so it obviously has room for improvement! Think I\'ll try it on some steaks tomorrow night.

2 Tablespoons Sesame Oil
1/2 cup Soy Sauce
1/3 cup sugar
3-5 cloves of garlic smashed and chopped
1/2 teaspoon black pepper

2 tablespoons sesame seeds (optional)

Mix all ingredients in a bowl until sugar dissolves.
Add you thinly sliced steaks. Cover and refrigerate for at least 12 hours.
 
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Made this one tonight with my buck from 2 weeks ago. Wife was stunned. Said it was one of the best burgers she\'s ever had.

I will say the bacon covered the flavor a little so if you\'re a diehard venison fan you might be a little dissaponted but the taste was out of this world. I did it on a cast iron skillet.
 
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