how to remove gamey taste from meat

Step 7 Prepare the meat according to your recipe. When people try grass-fed beef because they’ve heard it’s healthier or more flavorful, they often decide it’s not for them. Butter. What causes it? The dressing didn’t do a lot to change the gaminess, but it added a masking flavor to the meat that was pleasant.

Adding vegetables or a sauce won't be a problem, since the steam will stay in a tightly sealed pan.Regardless of your method of cooking, heat your lamb until the internal temperature reaches at least 145 degrees Fahrenheit — the minimum temperature for safe consumption of lamb meat, according to the Cooking lamb with other ingredients, especially water-based vegetables and sauces, will create more steam that's released into the air.Cook lamb chops by themselves by brushing them with oil, then seasoning them and putting a sear on each side at the beginning of the cooking process. The only downside was the result was slightly less tender than other methods. Instead of disguising that natural flavor with sauces, marinades, and gallons of cheap Italian dressing in giant plastic jugs, let’s celebrate and savor it. It was effective at removing the gaminess. Ask a group of hunters what they use and you will find a hundred different answers. wikiHow's Thanks to all authors for creating a page that has been read 29,057 times.wikiHow is where trusted research and expert knowledge come together. The less fat that melts into the pan during the cooking process, the less aroma you'll have in the kitchen. These days, even beef doesn’t taste like beef. You spend a lot of time, effort and money in going about chasing down wild game for the freezer. The excess blood in meat gives it a strong (gamey) flavor. Use of this web site constitutes acceptance of the LIVESTRONG.COM Many people do not enjoy this flavor, so they do not enjoy consuming venison.

First, you should gut the animal as soon as possible. I like coffee. Removing the silver skin from the individual muscle groups will also help your venison taste great. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. But I did test 3 cooked versions of this one: the day we started the test, after day 1, and then the day 2 round. Milk. He has worked in the corporate and nonprofit arenas as a C-Suite executive, serving on several nonprofit boards. The excess blood in meat gives it a strong (gamey) flavor. The wife on the other hand – yeah, his flavor is a deal breaker.So, I decided to test out some techniques that I’ve heard (and some I’ve used) that people have claimed to remove that gamy flavor. If you really can’t stand to see another ad again, then please We use cookies to make wikiHow great. If you see that buck of a lifetime, with the big rack, and the neck that’s as thick as a California Red Wood – if you decide to shoot him – expect some funk.

A few preparation and cooking tips will help you minimize lamb's gamey aroma while making it and let you and serve tender, delicious chops.Lamb is a good source of zinc, iron, potassium and vitamin B12, according to the Fat holds flavor as well as odor, so trim as much excess fat as possible before cooking. LIVESTRONG.com may earn compensation through affiliate links in this story. One of them is the caliber…Is the risk worth the reward? She holds a Bachelor of Arts Degree and is a certified personal trainer studying sports nutrition. Use herbs such as rosemary, sage, black pepper and time for savory dishes. Make sure you remove all traces of fat from the meat. That doesn’t mean venison has to be dry. This one was a tough call, but we’d say it was just slightly less effective than the milk method at removing the gaminess. Afterwards, the hide, fat, and bone (depending on cut) needs to be removed as efficiently as possible. And similar to vinegar, you can see in the cross-section image above, the lemon effectively cooked the meat through by acidity alone. It did have a better tenderizing effect than plain milk though. However, just like what liquid you want to soak meat in before freezing, you will find no two hunters will ever agree on what marinade to use, especially since it also varies depending on what recipe you are making with what game meat.The one thing that hunters can agree on when marinating wild game is that you need to start that soak, at the very least, four hours prior to cooking. It has a different flavor—almost like venison.Free-range organic venison doesn’t naturally taste “gamey.”  It naturally tastes great. Nobody likes it. But I won’t ever pickle a steak again.

But different doesn’t mean “gamy”, and most deer you eat, if properly handled all the way from the shot through to the freezer –  won’t have a gamy flavor.But if you eat enough venison, or are unfortunate to have some poorly handled/poorly processed venison – at some point you will encounter some truly gamy meat. I have personally never done this. I’ve heard of cooking trout this way.