It definetly covers up a lot of the game taste, butis a good recipe to get people to try venison. - Heritagehunter
Rob, I’m glad you brought this up. I’m going to attempt to clarify this. It’s not a myth that deer here in the states often tastes “gamy”. A blue fish cooked in it’s own oil is also disgusting. With a little background, here’s why…
It has to do with butchering, preparation and cooking method.
My family is from Bavaria, and we visit friends there and in southern Austria pretty regularly. We never eat beef there, always deer, because it’s preferred, superior even to “wagyu” in most cases. I have been eating Hirsch (deer) all my life. My family has owned slaughter houses here and in Europe for generations, to this day.
The “gamy” taste you refer to is caused by improper prep or butchering. Most hunters here will peel the animal, cut it up and freeze it. Properly, it should be peeled, stripped of ALL fat, halved and aged (cool, dry, less than 45 or so degrees) for at least 10 days if you want to get the best from it.
If ANY of the internals are damaged in the hunt, it should be butchered immediately, i.e, back straps, hams and tenderloins. It can spoil in less than an hour otherwise, hence “gamy” flavor. You will also get this unpleasant taste if you let it cook in it’s own fat. Goat and lamb, same thing. No good restaurant will serve lamb, unless the fell and fat have been removed before cooking. Pork and beef benefit from cooking with fat, but these animals do not.
Simple preps, seasoning and cooking method bring out the best in the better cuts, slow braising for the rest.
If it needs a lot of spices and such to make it palatable, I’d suggests you may have missed a step or two.
Just my experience, I hope you find it helpful.Der Chef