The wild gamey taste comes from the way it is handled when it is killed. I don't know what or how my husband does it - but it never tastes or smells gamey or wild. He says the trick is handling the meat in the field. I know when my brother in law used to kill a deer and then give us some meat, I couldn't cook it because it smelled so bad - of course, I could never eat it either. Whatever my husband does to the meat, it is really good.
You can have some ground into hamburger - but you will need to add a little pork fat (about 5-10%). We do that and then we never have to buy hamburger. You just use it in anything that you would use hamburger in. Also, you can have it made into summer sausage. We take it to someone who makes the summer sausage sticks. It is REALLY good.
A good recipe for the backstrap (you'll have to ask your husband what that is) is to cut it into 1 inch pieces (it will be sorta round) and then put a little jalapeno pepper and onion inside and roll it around the pepper/onion. Then wrap it all in a piece of bacon, secure with a toothpick and cook on the grill or under the broiler. Oh man, that is really GOOD!
We will chicken fry the steaks - just pound them with a meat tenderizer and coat with egg/milk and flour and fry in the skillet.
That's really all we ever do with venison - make summer sausage, bacon wrapped tenderloin, chicken fry, and then use the ground venison in whatever recipe we would use hamburger.
__________________  Rex & Rowdy's Mom  |