Does Your Venison Taste Awful? How NOT to Let It Happen Again

• DO carry a small, sharp, pocketknife, DO NOT use a bone saw of any type
• DO make a good shot, DO field dress quickly, DO watch the temperature
• DO thaw frozen venison slowly for best taste

By Jason Houser

I hear people all the time say they do not like the taste of deer. Some people say that just because they know what they are eating and have a preconceived notion that it will not be good. Others have legit gripes. Mainly due to poor handling by the hunter from the time of the kill up until it was cooked.

This often results in gamey, tough meat.

Here are some tips to help combat bad-tasting venison:

• Hunting in the real world is not like the Outdoor Channel portrays it to be. Hunters make bad shots from time to time and the deer has to be tracked for a while. Shot placement and the stress the animal received while being trailed plays a significant role in gamey meat. The faster a deer dies, the sooner it can be field dressed. This will reduce the amount of acid that builds up in the deer’s muscles. Concentrate on making a good shot with bow or firearm.
• Hunters often fail to get the deer cooled as quickly as possible. The first step it to field dress the animal immediately. When possible, wash out the cavity with cool water, but be sure to dry the cavity out as the water to avoid creating a breeding ground for bacteria. If the temperatures outside are in the mid-40s or less, it’s OK to let the deer hang. Anything warmer and the deer needs to hang in a walk-in cooler, or it needs to get skinned, quartered and put on ice if you do not have a walk-in.
• A whitetail deer is not hard to quarter.

  

  Because of how joint and tissue are held together with a deer, a simple pocketknife will have a deer quartered quicker than you might think. However, if you use a saw of any type to cut through bone, it allows bone marrow and small pieces of bone shavings to get from the saw to the meat. Stick with a sharp knife and your meat will be free of small bone pieces that can contaminate the meat.

• Growing up as a kid, I can remember how much my dad loved the taste of fat from a good cut of beef. The same DOES NOT hold true with deer fat. Simply stated, deer fat tastes awful. It is not red meat, cut it off before it is made into steaks or burgers. This includes all fat AND silver skin.
• Recently, I began using cutting boards from John Boos & Company for this, particularly their Northern Hard Rock Maple cutting boards. The antimicrobial properties of these cutting boards actually kill bacteria, making them one of the cleanest and safest cutting boards on the market for hunters like you and me. A lot of home processors are concerned with contamination, by using this type of cutting board a lot of worries can be washed away.

  

• Every year before deer season begins, we call the local butcher shop for an order of beef suet. Even though we removed all of the deer fat, we need to add some sort of fat, whether beef or pork, when grinding it. If this is not done the lean venison will quickly fall apart when making burgers, meatloaf, etc. We add beef fat at a ratio of 3:1 (three pounds venison per pound of fat).
• If you have the means, the time and the knowledge I recommend processing all your deer yourself.

  

  When you take a deer to a meat locker, you cannot be sure how the meat is handled, or if you even get your own deer back. For all you know you could be getting someone else’s deer back that was gut-shot and not properly handled after the shot. If you have to take a deer to a processor, research the facility by talking to other hunters who have used it, and also speak with the workers. Hopefully, they will be honest with you.

• Do not overcook venison. Cooking deer for too long causes it to become chewy and dry. Venison is best prepared to medium-rare, but the outside needs to be cooked. To accomplish this, the grill must be hot enough to quickly sear the outside and lock in the flavors and juices. Turn your venison only once, and if there are no grill marks on the steak or burgers after three minutes or so, the grate is not hot enough.
• Freezer-burned food, whether it is venison or other food, does not taste good. Some people use a vacuum sealer, but if you go this route, buy a good one. A cheap one will not seal properly and then will not keep the food fresh. When we butcher our deer, we make wrapping the meat a family affair with all involved. We put one-pound portions of burger in sandwich bags and the steaks and roasts are wrapped with plastic wrap (air isolator). After the plastic wrap, it is then wrapped again with good freezer paper and taped closed. We write on each package what cut of meat, who killed it and the date of the kill.

I hope this advice helps you have a meal that tastes great. A couple of other quick tips is the younger the deer, the better, more tender it will be. But this might not settle well with trophy hunters.

KEY POINTS:

• What many cooks do not know is to thaw venison slowly to prevent toughness
• Serve venison hot and keep the remainder hot to prevent it from getting a waxy taste.