Keeping the Gamy Taste Out of Your Wild Game

These suggestions will help reduce or eliminate the ‘gamy’ taste in your wild game.

From the time that you bring the animal down — to the time that you use the meat, there are plenty of opportunities to impair the flavor of your hunted game.

These are a few of the problems that you will need to address — to keep your game tasting fresh.

From the Moment You Shoot the Deer Until the Time You Eat the Meat, There are Many Chances to Damage the Flavor!

Transporting Your Venison

When I see a hunter carrying his deer on the hood of his vehicle or in the open bed of the truck, I wonder, “What is he thinking?”

Would you leave un-frozen meat out of the refrigerator for 8+ hours — and expect it to taste fresh?   Carrying a deer in an open truck is a near-guarantee of off-tasting meat.

Also, an exhaust system of the average truck can heat the truck bed to a temperature that will spoil the meat.

Keep the meat iced down, in large igloos.  As an added precaution, the igloos should have layers of insulation between them and the bed of the truck.

Boning the Meat

Off-flavors can be the result of not trimming the meat carefully.  Fat can turn rancid (even in the freezer) and that will affect the taste.

By removing the bone and cutting the animal along  large muscle groups (hams and fore legs, for example), you save room in the freezer.

Also, cut off portions where the bullets have damaged the meat (bloodshot) and any area that seems tainted or suspicious.  Leaving these portions can produce an off flavor when the meat is used.

Preparing Meat for Freezing

When boning the game, leave the meat in meal-sized portions — and leave them whole.  The less surface area exposed, the better your meat will taste.

As meat portions are thawing, cut the larger cuts into steaks, etc. (if that is how you want to cook them).

Freezing with Two Layers

Have you ever wondered why deer processors  wrap deer twice (with plastic wrap and then with coated freezer paper)?

The plastic layer seals the meat so there is little dehydration. The combination protects the meat for a year, or more.

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Remember: Deer meat does not freeze until it gets down to 28 degrees! The longer it takes to freeze, the more likely the meat will have an off taste!

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Great Eight‘ is used by permission of Vantage Point Graphics

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This blog is a companion to my website: GreatGhilliesAndGraphics.com

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Published in: on October 29, 2010 at 1:01 pm  Comments Off on Keeping the Gamy Taste Out of Your Wild Game  
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