Quote:
Originally Posted by scho63
Looks wonderful. I had the best venison about 25 years ago at my local public golf course, never expected that.
How do you prepare it and is venison a good meat to marinate to tame down the gaminess?  |
The taste comes down to several factors. How much the deer was running at the time of death, and how it was processed. The more the deer runs after you shoot it, the more lactic acid builds up in the muscles. That creates some gamey taste. But more importantly is the processing. With deer, you don't want any fat whatsoever in the meat you're cooking. Unlike beef, deer is so lean that fat tastes horrible. It's the biggest source of the gamey flavor and where inexperienced cooks mess it up. Trim absolutely every bit of fat and sinew off, and be sure to pat it completely dry. Do that, and you honestly won't need any marinate to tame any gamey taste because there isn't any. People usually cannot believe this after having shitty cooked venison, but it's true. I still marinate it with just a bit of red wine and Allegro Hot and Spicy, but that's just to add a slight bit of flavor. Put the whole strap on the grill at very high heat. > 400. Seared about 4-5 minutes per side. Wrap and let rest for 15 minutes. Just be sure not to overcook. It's really lean, so just a minute or two overcooking it can be disastrous. Sliced into medallions of desired thickness.