How to Soak Venison in Buttermilk

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Venison has an earthy, wild flavor.
Venison has an earthy, wild flavor. (Image: Venison roast with roasted potatos image by Elzbieta Sekowska from Fotolia.com)

Venison is a tender, low-fat meat that has a distinctive flavor. People often refer to venison as "gamey", a term used to describe the earthy flavor associated with meat from wild animals. Some venison has a stronger flavor than others primarily because deer eat a varied diet of weeds, acorn and wood bark. If their diet consists of more acorns than greens the venison will have a "gamier" taste. If you want to lessen this flavor, soaking the venison in buttermilk is the answer.

Things You'll Need

  • Knife
  • Large bowl
  • Fork
  • Salt and pepper

Slice the silver skin off the venison if there is any present. You want the buttermilk to be able to get into the meat.

Rinse the venison in cold water. Place in a large enough bowl that you have enough room to cover it with the buttermilk.

Poke holes in the venison with a fork to allow buttermilk to soak into the venison. Season with salt and pepper.

Pour enough buttermilk over the venison to cover it entirely. If you do not have buttermilk you can use whole milk and add 1 tbsp. of vinegar for each cup you use. This makes a buttermilk substitute.

Let soak at least 90 minutes. You can soak overnight or up to 24 hours.

Rinse the buttermilk off the venison. Cook using the recipe of your choice.

References

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