The taste of venison can vary a lot of from deer to deer. The more you know about what impacts the flavor of your meat, the more steps you can take to ensure the most tender and flavorful venison possible. On today’s episode I talk about seven factors that impact the taste of your meat.
- Most of this is not unique to venison, it effects beef as well. But beef is raised, slaughtered, butchered, and sold like clockwork in a well tuned and managed system that ensures quality and flavor. When it comes to deer, many of the flavor effecting factors are in your hands.
- What happens between the hour before you pull the trigger until when the meat enters the freezer makes all the difference. Even the most skilled cooking cannot set right things that were done poorly in the field.
- Cooking certainly does make a difference though…
- Venison is not beef, you cannot treat it just like beef and expect to get the same results. It must be cooked differently with different recipes and methods.
- Venison can taste better than beef, but the measure of “good” is not how much it tastes like beef. Venison is unique, distinct, and should be enjoyed as such.
- You should not need to soak your meat in milk, vinegar, or anything else before cooking it. That should only be a last resort for if it was mismanaged in the field.
- Listen to the episode for the seven factors that impact flavor.