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!
