Toning Down the Taste of Wild Game

A pal puts crushed cheese flavored crackers in her recipes that include wild game. She says it helps with the "wild" taste.

By Terri from NV

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September 14, 20060 found this helpful
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I simmer cuts in orange juice, marinate with "Mojo" (Cuban marinade) for at least 6 hours, or stuff with sauerkraut (especially pheasant/duck!). The acid seems to help "break down" the taste. Cheese crackers tend to have lactic and citric acid, that sounds good for meatloaf (wish I knew that for moose-loaf!)

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September 14, 20060 found this helpful
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When you are cutting up venison, have a clean cloth, bowl of white vinegar ready. As you cut the meat up whipe it down good with the white vinegar, it takes the gamey tase out and helps if the meat is tough. Also, with birds if you soak them in a solution of baking soda for a couple of hours then rinse the meat of good that also helps.

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September 14, 20060 found this helpful
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Marinating any game or large fish (like big salmon) in buttermilk helps alot! Even just a few hours!

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October 2, 20060 found this helpful
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I eat it because it is mostly free...and if it was wounded or slow death (like with bow hunting sometimes) the adrenalin can affect the taste of the meat. Some places have a road kill list (charities/foodbanks usually are first) and you can contact local charities to find out who keeps the list (or highway patrol may know.)

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September 17, 20060 found this helpful

I'm sorry but I don't understand why you would be wanting to tone down the taste of wild game? Isn't that part of why you would eat wild meat - that it doesn't taste 'tame'. If you don't like the taste then eat farmed 'wild' meat, eg farmed venison or don't eat it at all!!

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