Wild game is a delicious, often low-fat, source of protein, but since it has not been specially bred for human consumption, it can have a "gamy" taste to it. In order to offset this flavor and tenderize tough cuts of deer meat, you will need to plan ahead. The longer you let the meat sit in the marinade, the more tender it will become. However, do not let it sit for more than 12 hours since it can get mushy.
Instructions
1. Place the deer meat into the container.
2. Pour equal amounts of vinegar and water over the deer meat to just cover it. For instance, if you need 1 cup of liquid to cover the meat, you will add 1/2 cup of water and 1/2 cup of vinegar to the meat in the dish. The exact amounts will vary depending upon the size of your dish and the amount of meat you have.
3. Let the meat soak in the vinegar/water mixture for 2 hours in the refrigerator.
4. Remove the meat and rinse it thoroughly. Place the rinsed meat back into the container, and pour just enough milk over it to cover the venison.
5. Cover the meat and let it soak overnight for 8 to 12 hours in the refrigerator. Remove from the milk, rinse again and use in any recipe calling for deer meat, buffalo, lean beef or other low-fat meat.
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