When available, hunters use fresh ground venison as a substitute for ground beef. But blood in the meat can leave an unpleasant aftertaste. As a result of this "gamey" flavor, ground venison works well in recipes that are heavily spiced, such as chili. However, there are a few ways to reduce or eliminate the leftover blood in ground venison, reducing the aftertaste and allowing you more flexibility in cooking styles and recipes.
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Thaw the ground venison if necessary. Once thawed, soak the meat for 20 minutes in a mixture of 1 tbsp. vinegar to 4 cups water, then rinse. This will draw out some of the blood.
Create a new soaking mixture of 1/2 cup salt per gallon of water. Mix well and place the meat in the salt water, preferably overnight. This will more thoroughly draw out the rest of the blood. If you don't have time to soak it overnight, add a dash of vinegar as well and soak for 1 to 2 hours.
Rinse the meat and use paper towels to soak up any remaining blood.