Brantley, over at Realtree, does a thorough job of covering the harvest-to-table technique with a lot of good information from which deer to shoot, marinating, cooking, butchering, and so on. You are bound to pick up a tip or two to make your next venison dinner a little tastier. Here’s a look from his article on what most people do wrong with venison:
I’m often amazed at the people, deer hunters included, who tell me they just don’t like venison. That statement is usually followed by a qualifier: it’s tough; it’s gamey; it’s dry. And so on.
I’ve eaten a lot of good deer meat. But I’ve eaten some really bad deer meat, too. I’m only a self-trained butcher, but I process five or six animals each fall, and have been doing so for a decade or so. My wife and I eat venison in some form two or three meals per week, year-round. I think we eat pretty well.
Some things consistently make venison really tasty. And some things will ruin the flavor, too. Here are a dozen of the worst offenders…
Maybe this year’s venison will be your best!