Hi!  My husbands family is passing along alot of ground venison and steak to us.  Does anyone have any suggestions for decreasing the gaminess taste of the meat? Thanks for any suggestions you might have!

I TOO AM IN NEED OF VENISON RECIPES......ESPECIALLY FOR EASY MARINATES.

Thank you, Jennifer

Lemon Juice works really well....My husband hunts and we process alot of the meat our selves...I use it like I would beef

Alot leaner, For Steaks, I use the marinade "Allegro" they have it in "Originall, And "Wild Game" it is very good

very good advice!!! try it!!

i'l try it too

I've cooked venison for many years. The best result is cooking any cut of the meat slowly. The longer it cooks, the better. Also, go to local hunting stores, I've bought many a cook book there with terrific results. Also more salt needs to be used in the cooking process. Any store bought marinades works well.

I've actually used ground venison in Goulash before and it was really good!  You can pretty much use it in recipe that calls for ground hamburg as it is leaner.  I browned the venison with chopped green pepper and onion, added some salt, garlic, and italian seasoning and simmered.  While that was cooking, I boiled the noodles.  When all was done, I drained what little grease there was and mixed it in with the noodles.  I then added 2 cans tomato sauce, 1 can tomato soup (no water), 2 cans diced tomatoes with basil and garlic and mixed together while cooking on med heat.  Once it warms up and sauce starts to bubble in middle, I cover and let simmer on low for 20 - 30 minutes so all the seasoning mixes well.  Top with Parmesan cheese, add a slice af garlic bread and enjoy!

My husband hunts and gets a deer most years since we have been here in Idaho. Luckily we do nont seem to have the 'gaminess' issue here. When I use the ground though, it is difficult to brown as it has little to no fat. If I use it for hamburgers I usually mix it with regular lean hamburger..At times to add a little fat I use a teaspoon of bacon grease to brown the meat. This does add a different taste and I suspect would get rid of any gaminess issue. The biggest issue we have found is the meat is rich so we eat less when it comes to steaks.We do not cook them long, o n the contrary, we love rare meat and cook them as we do any other steak. We use a steak rub on most of our meats (beef, pork, venison and even fish). The ones we use most are from Costco (Kirkland brand). Hope this helps!

What I do to reduce the gaminess taste is soak the meat in a salt water solution. This will draw the blood out of the meat. It will also turn the meat a gray color, but that's because your pulling the blood out.

1 large onion

1 cup of ketchup

1/4 cup vinegar

1 tablespoon mustard

1 tablespoon brown sugar

1 cup of water.

Put 3 tablespoons of oil in your skillet, add the deer steaks and one large sliced onion, seaon the meat with salt and pepper.  Brown the meat on both sides.  Mix the ketchup, vinegar, mustard, brown sugar and water in a large baking dish.  Place the steak in the baking dish with the sauce.  Bake at 350 degrees for  2 hours.

soak the steaks in italiann salad dressing overnight, then cook on the grill.  The vinegar in the salad dressing gets rid of the gamey taste.  I prefer Good Season Italian dressing thea I mix myself.

I've always heard you need to soak your steaks overnight in milk to decrease the gaminess taste.

I Have had venison in my diet for most of my life and there many ways to cook it, here are some of my favorite ways.  to fry it cover it with flour and cook it in real butter. medium. Then to finish off the meal add some mashed potatoes and gravy and a vegie.  yumm yumm.  As far as the ground, you can add it to beef hamburger but I add sausage the balance is usually better.  and it helps to make the taste more mild. You can then use it in anything that you would regular beef burger.  If you have a  meat grinder it helps to send both the venison and pork through it at the same time  it blends it better that adding it to the pan separtely. You can make a nice stew out of the steak as well.  Starting a stew in the morning and letting is cook all day( all you will need to do is put the steaks in whole the cooking will crumble the meat in to nice soft peices. works great with thick chunks also. I take a roast size peice and put is in and let it cook so the size in not an issue. cooking it as stew peices or roast it will still keep a pink tone but you will know when is it done.  hope this helps enjoy. 

add onions.and garlic to the steak when cooking venison.

My husband and I both hunt,  I use the deer burger  just like I do beef, in chilli, hamburger helper and so on.   Deer steaks we cut up into strips and fry them with butter, garlic powder, onion powder, and steak sauce.  It's the best the kids love it.

Some times we marinade the steaks in soy sauce, brown sugar, vinegar and let it sit over night.  It's also very good.

  I have a great venison recipe that is easy & very tasty.  It's called

Count Pauls Stroganoff Venison-Made with fresh mushrooms, venison steak strips, that are floured, beef gravy sour cream, garlic onion butter & egg noodles.

If you would like the recipe just email me with the recipe name in the subject box & I will get you a copy.

**********************

Lori

PS...Milk is also a great addition to marinade being it tenderizes the steak.