How Do You Prepare Venison
FNW Reader Cliff asked:
I soak mine in salt water the night before. The next morning I rinse it off real good and then marinate it in what ever I am using for the rest of the day. Does anyone have any better ideas?
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Tagged with: Cooking • Venison
Filed under: Deer Hunting
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Soak the meat in milk overnight in your refrigerator. This will reduce the “gamey” taste of the meat. Then prepare as you would lean beef.
I pierce it with a fork/knife, sprinkle with meat tenderizer, basil, oregano, and so on and soak it in leftover red wine.