Thawed some venison tonight.....

[Hookeye]

And it smelled like the dang buck was in full rut, running in the kitchen

Shot and dropped dead on the spot.
Cold and field dressed soon enough.
Processor bones em out and vac seals.

Done 4 packs so far off him. 2 OK, 2 rutty.

Frozen solid and then thawed in fridge.

Buck had the biggest neck I've ever shot.
My 177" buck years ago was same smell.

Is this what a mature buck in rut is always gonna be like?
100" bucks shot in gun season have been fine.

But they not neck swollen like this one was.

Man, wish I'd shot a doe.

Somebody elsewhere said cold water and baking soda, another said buttermilk. Another said it's a lost cause.

What say INGO?

 

[Chase515]

Bouef bourgignon? might substitute beef for venison

 

[Mongo59]

Place the meat on a cedar plank and cook it over a burning Michelin tire for 30 minutes or until the meat turns grey.

Throw both the meat and plank into the bushes and eat the Michelin tire.

There is something to be said for 'it always tasting the same'...

 

[Hookeye]

Will a BFG do?

 

[bwframe]

I bet you could sell some to this gent?

https://www.indianagunowners.com/fo...l-emergency-make-poaching-ok.html#post8228498

 

[1mil-high]

Reputable processor? There is some truth to the statement that you don't know who's deer you get back from a processor.

 

[Mgderf]

Soak it in salt water over night (8 hours or so), rinse well, and cook as normal.
This will take a good portion of the game flavor/smell out of the meat.

 

[Mongo59]

Normally the problem is with the tarsal glands.

Even if you removed the glands without touching the meat afterwards someone else may have delivered theirs to the processor with them intact.

When they go to hang an intact deer and get it all over their hands and then handle yours... well, you get the picture.

Does the processor also offer to skin the deer?

This is why I do my own...

 

[Mongo59]

Oh, and BFG burns too hot...

 

[yetti462]

I had that problem with a few boar hogs I've butchered, never a big buck.

The boar meat was marinated for 48 hrs, as soon as the meat hit heat, bam, **** smell.

 

[Hookeye]

It was lesser in smell after another rinse off.
And I added stuff to a pan, smelled OK cooking.
Taste......had a bit of rut to it.
Extra salt and hot sauce and it was gone.
Tender.
But dayamn, this stuff will take a lot of prep.

Have eaten a fair number of deer.
Usually just butter and garlic, maybe dash of something in pan, drop in and cook to medium.
Has a smell and taste, that's venison.

And its fine.

But this stuff, he was a stinky buck in life and death.

I'll arrow a button buck early this yr and then shoot a buck. Keep the head and let the processor have the meat.
I don't like regular deer burger.

Have a super sensitive nose, so that may be part of this.
But I've killed dozens, and used to cut up my own deer.

May have mentioned, this the 3rd stinker I've had. Two of them, mature bucks.
Shot a decent one in 2015, but processor screwed up and ground the whole deer, so I gave it away.
Dunno how that one tasted.

 

[Mgderf]

What I have ground, I usually have ground into hot Italian sausage.
Mmmmm good.