- 1). Trim the fat. It is typically the fatty portions of a dear steak or cut that retain the smells and tastes of wild game. Reducing the amount of fat on the steak will likewise reduce its gamey taste.
- 2). Cook at a low temperature, whether you are grilling outdoors or broiling in your kitchen. Deer meat will toughen rapidly if cooked at a high temperature. However, avoid serving deer meat rare as it will be softer but have a more pungent flavor, as well as an increased risk of illness for the consumer.
- 3). Brush with oil or a marinade before cooking any cut of venison to help the meat retain some of its natural moisture. This makes it more palatable to those accustomed to juicier steaks.
- 4). Stew the deer meat. Stewing breaks down the meat to make it juicier and softer, and also quickly disguises any taste of wild game. You may wish to sauté it first to speed up the total cooking time.
- 5). Use heavy marinades or pungent spices when preparing game steaks or tenderloin. The heavier and more flavorful the marinade, the more it will hide the potential taste and odor of deer meat. Examples include sweet and salty marinades such as terriyaki sauce, or strong spices like fresh garlic cloves.
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