1.) For ground deer meat, add 1 tablespoon of vinegar and 1/2 cup apple juice to 1 pound of meat when browning. It takes the wild taste right out of it. If I don’t have apple juice on hand, I substitute for anything apple flavored I have in the fridge. I have also used apple cider and apple sauce as substitutes and they both worked great. Not to worry, the juice absorbs into the meat.
2.) For cooking deer steaks, marinate the meat overnight in soy sauce, Worcestershire sauce, vinegar, and a hint of white wine. Use a fork and press the steaks when you add it to the marinade to tenderize and make absorption of the sauce easier. For a juicier deer steak, wrap the meat in bacon and secure with toothpicks just before grilling or broiling.
3.) For seasonings I ALWAYS use Lemon Pepper in combination with my other seasonings; the citrus also helps to eliminate the wild taste. I NEVER use fresh herbs, as these have a tendency to draw the gamey taste back out for some reason.
TIP: My favorite cooking tool for browning ground beef or venison is the Pampered Chef Mix N’ Chop. It makes it easy to break apart the meat without having to touch it. Just place the ground meat in your pan, and simply press and twist the Mix N’ Chop until the meat is broken apart. Click on the image below to find out more about this product.