When we lived in Texas I learned something kind of cool. And with hunting season either here, or right around the corner depending on your state, this is really exciting!
You know how guys like to go hunt, mostly for the trophy, but can’t use all that meat? That sounds ridiculously wasteful right? But here’s the cool thing, hunters often take they’re bounty up the the local butcher which means that the butcher may have a lot of venison on his hands.
To counter this, many butchers keep a list of names and phone numbers for people who are interested in the excess meat. All you have to do is pay processing fees. Pretty sweet!
I’ve found that this isn’t available in every area, but it’s definitely worth looking up local butchers and asking!
I know a lot of people can’t stomach the thought of eating venison. I grew up eating it, so I can’t really sympathize, but I can tell you that wild game is bound to be more healthy than feed-lot finished beef that you’d get at most grocers. it’s worth trying, eve if it does make you squeamish. And if you’ve had the unfortunate experience of eating gamey meat well, I can sympathize with that!
One of the best ways we’ve found to counter that is apple cider vinegar. Vinegar and salt both work very well to remove blood from the meat which is where most of the gamey taste comes from. We’ve had the best results though from vinegar. We think this is because of the enzymes which work on the meat while it’s soaking, but we’re not scientists, so who knows.
Our method is to soaks the meat for at least twenty-four hours in a rather imprecise solution of water and vinegar. I’d say somewhere between half a cup and a cup of vinegar per gallon of water. You can’t really do this for ground beef of course. We soak ours before we grind it, and I can honestly say that we’ve never had any gamey tasting meat using this method. Just good, lean, red meat.