Post by Deleted on Jul 19, 2020 12:20:37 GMT -5
I have a really nice venison roast in the crockpot. I thawed it and then did some trimming to remove some silverskin and some fat, washed it off well, browned it in a skillet on the stovetop, then into the crockpot with some Campbell's Tavern Style Pot Roast slow cooker sauce over it. We`ve used this Tavern Style Pot Roast Sauce in the crock pot over beef chuck roasts and it`s really good.
After I had seasoned the roast liberally with salt and pepper and browned it, the roast continued to bleed pretty hard, somuchso, that I had to pull it from the crockpot liner and wipe the liner out. As livestock are slaughtered, they get "stuck" in the throat while the heart is still beating which helps remove much of the blood from the meat of the animal. Obviously, when we hunt, we aren`t able to do this with wild game animals, so there`s generally quite a bit of blood still in the meat, likely adding to a "gamey", or "off" taste.
When I was young, and hunted squirrels hard, I always soaked my cut up squirrel pieces for at least overnight in salt water, sometimes a couple days, changing out the water as needed to get rid of the bloody water and replace it with fresh salt water. I didn`t know it at that time of course, but I was brinning the squirrel pieces, and they always fried up well, unless it was huge old Fox squirrel.
I`ve looked around online and see that some soak their venison pieces in salt water too. to aid in drawing out blood, and they claim that this helps remove or reduce any gamey taste too. I`ve read that some soak in vinegar too, or even buttermilk, although I always thought buttermilk was more of a marinade type thing.
I`ll always soak my rabbit and squirrel pieces in salt water, just because that`s what I`ve always done and I believe it makes them taste better, but I may start trying to soak venison roasts in salt water too. At least, I will likely try it once or twice and see how the meat tastes afterwards. During my online research, I actually read that some even soak their venison ground.
Does anyone here soak their venison in salt water, vinegar, or anything else prior to cooking? I`m really curious as to the answers. I would think drawing out as much blood as possible would just have to make the meat taste better.
How about it?
After I had seasoned the roast liberally with salt and pepper and browned it, the roast continued to bleed pretty hard, somuchso, that I had to pull it from the crockpot liner and wipe the liner out. As livestock are slaughtered, they get "stuck" in the throat while the heart is still beating which helps remove much of the blood from the meat of the animal. Obviously, when we hunt, we aren`t able to do this with wild game animals, so there`s generally quite a bit of blood still in the meat, likely adding to a "gamey", or "off" taste.
When I was young, and hunted squirrels hard, I always soaked my cut up squirrel pieces for at least overnight in salt water, sometimes a couple days, changing out the water as needed to get rid of the bloody water and replace it with fresh salt water. I didn`t know it at that time of course, but I was brinning the squirrel pieces, and they always fried up well, unless it was huge old Fox squirrel.
I`ve looked around online and see that some soak their venison pieces in salt water too. to aid in drawing out blood, and they claim that this helps remove or reduce any gamey taste too. I`ve read that some soak in vinegar too, or even buttermilk, although I always thought buttermilk was more of a marinade type thing.
I`ll always soak my rabbit and squirrel pieces in salt water, just because that`s what I`ve always done and I believe it makes them taste better, but I may start trying to soak venison roasts in salt water too. At least, I will likely try it once or twice and see how the meat tastes afterwards. During my online research, I actually read that some even soak their venison ground.
Does anyone here soak their venison in salt water, vinegar, or anything else prior to cooking? I`m really curious as to the answers. I would think drawing out as much blood as possible would just have to make the meat taste better.
How about it?
