I need to try the cast iron.

I always cook our backstrap at the deer lease. We have a Brinkmann smoker that has a firebox we can cook on. It cooks steaks better than the gas grill ever could.

I would like one person to explain "gamey taste" to me.

Seriously, I was once told the way the animal is killed gives it the "gamey" taste. I was told that if you drop the animal dead in its tracks the adrenaline doesn't start throughout the body, adrenaline causes the taste everyone calls gamey. I've noticed that was true in the deer I've had. It doesn't hold true for hogs though. I shot a shoat that was as nasty as could be that dropped in its tracks. A 200 lber that took 3 shots was some of the best pork I've ever tasted.

Balderdash

to me, a gamey taste is when the meat tastes like a gut shot smells or the heavy stinch of a rutting buck ... which is rarely ever the case to me for any central TX whitetail that I have ever had dealings with when properly handled.

NM/CO Mule deer comes to my mind as I (nor my family) ever could acquire a liking for their very heavy musty smell and the taste similar (all properly shot, dressed, aged). I was told that this was the case due to their eating habits/diet but not sure I totally agree with that.

ill help you understand, brown some deer meat and put a lid on your pan and simmer, now take a spoon and scoop up that juice and taste it, thats gamey.

deer stock is not good, i always get rid of it and start with fresh water and beef stock when doing these type dishes.

I think most weird tates associated with deer come from improper cleaning storage and care/processing.

Deer meat is wild, its not fat marbled and juicy like beef. Care needs to be taken to make the correct cuts to help make it tender then it helps to brine, and lastly dont over cook it!!!

For chicken frid I take the backstrap, trim off all senew/silver skin etc. CUT CROSS GRAIN about an inch thick, take it outside on a cutting board and use a meat hammer on it till its about 1/2 or less inch thick.

Get two bowls, one with egg wash the other with flour(I like to season mine with salt pepper and garlic powder)

Go into flour, then into egg, then back flour, then back egg, then flour one more time and fry. It doesnt take too long to cook (as noted above dont over cook!)

When done pour off excess grease add some thin sliced onions let cook a minute then add a mix of water and flour or cornstarch bring to boil, it will thicken to make gravy season if needed. Smother the steaks, eat and repeat.

BACON cures ALL...LOL

red chevy thats exactly how i chicken fry, i beat my meat wit da hammer first, but i dont like that much breading so i go straight to flour seasoned with salt and pepper

I soak mine in milk for at least 24 hrs then run it through the grinder. Easy as can be!

When I kill a meat deer {doe} I never shoot one that has been running,just like a steer,you don't slaughter one that stressed because it ruins the flavor and will be tough.Quick clean kills and cleaning is also the key to good venison.

All I do is ice and drain few times over 2 days. It's never gamy. Unless it is and I just don't know it..

We like deer sushi. Cut some back strap as thin as you can cut it. Mix up some soy sauce,honey,lemon or lime juice, and a couple of dashes of tabasco or any vinegar pepper sauce. Cover strips of meat for 20 minutes in frig and eat. Ain't kilt over yet from it.

For you guys who can't understand "gamey" flavor, how about "fishy", or "spicey", or any other adjective describing taste? Beef is generally pretty well universal on taste but venison varies a lot depending on what the deer has been eating. aq deer that has spent the last few months eating afalfa will taste totally different than one that's been eating wheat, which will taste different from one that's farm-raised on corn and grass. No one is trying to make it taste differently, just not as strong. Kind of like the difference in a Budweiser in Ok. and a Budweiser in quebec-it's the same Bud, but one tastes so much stronger as to be almost undrinkable if you aren't used to it.
I love fish, but I hate it when it's overly "fishy", make sense?

When we kill a deer on our place its skinned, quartered and washed all within an hour. Ice goes on top of the warm meat in the cooler. Drain the blood off every day for a week. After a week process it however you choose. In my opinion the gamey taste comes from the blood. Our meat has no gamey taste at all, ever. No soaking in milk needed. I see those fellas who throw a bag of ice in the body cavity. Then throw it in the back of the truck and make the four hour trip home where they drop it off, I guarantee that meat is gamey. Maybe I'm way off base, but its worked for me for 30+ years.

Agree with several of y'all .... Don't understand soaking in milk, cider,coke or dr. Pepper, if you have to change the flavor to something that is more like beef why not eat beef. Hell it's cheaper I spend so much money to feed and make sure the deer are happy I'm probably paying 20 dollars a pound. I like the natural flavor and so does my family.

I soak ALL my venison in milk. Tastes great

X2

hunters feeding the hungry