cjg wrote:How do you define "gamey"? I've heard this for years about deer meat or whatever, isn't that what makes it good? If I didn't like "gamey" I'd shoot chickens and cows.
Duck Whisperer wrote:Another side of the "gamey taste", I believe, is the fact that a large number of "hunters" have no clue how to care for their game or fish once harvested. That "bad" flavor a lot of times is because of how the animal was stored before processing, how it was processed, aged and/or soaked, etc, etc.
That, and lets face it, most guys are not cooks at all, other than weekend grillers. Give a bad cook a not so easy piece of meat (game/fish) to cook and it's no wonder so many peolpe don't like to eat wild game.
Skye Bustin' wrote:I've never been a fan of the "gamey" taste, but I also know that I am not all that accustomed to it. I'll eat what I kill no doubt, but I limit myself what I shoot, give some to friends or to the dog. I've heard soaking in milk/buttermilk helps, so I'm trying that this year. My idea is to acquire the taste through time so that one day I don't have to really soak anything out of it?
Like Okie said, after eating deer meat forever, beef tastes a little bit awful. The great thing about eating wild game is the health factor you're getting...no steroids, all-natural and if you don't add too much unhealthy product to it when you cook, you are getting the best quality meat your body needs.
gonehuntin' wrote:You don't need special marinades for wild game, what you need is less cooking time. Everyone has a tendency to cook all wild meat well done. That's wrong. Serve it rare and you'll be amazed at the incredible taste. Just cook the duck in a little olive oil and serve rare. Guaranteed, everyone will rave over it.
DuckJames wrote:Breathing life back into this old thread.
IMO, trying to remove the gamey taste is like trying to make beef taste like chicken. The meat is what it is. Its gamey bc thats what it is, wild game. Personally, the only way I really enjoy duck meat is in jerky. Every other way I've tried takes way too much time and effort to remove the "gamey" taste. This includes the buttermilk, brining, jalapeño poppers, and every combo of the same. Just my .02
Frodo Bags'em wrote:Take those bird to the bar and liquor 'em up!
A less than $3 cabernet sauvignon works wonders.
Don't forget to leave 'em in saltwater in the fridge
for a day or two before this. Change out the water and salt
and do it again.
Then rinse and get 'em good and drunk!
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