Soak deer and Elk in steaks in a bowl of milk overnight in the fridge. It will draw out the excess blood from the meat and give your meat a less gamey flavor. Remove the meat from the milk and pat dry. Cook normally and enjoy.
GROUND VENISON
The next time you are browning ground venison throw a couple of strips of bacon in the pan with the venison. This will add a little fat to the very lean meat and add a great flavor as well.
Fish
Marinate fish in mountain dew for several hours before batteringand frying. It gived the fish a flakier texture and a sweet taste.
DUCK
To remove the fishy flavor from Duck meat, cover the meat with water and add a teaspoon of baking soda and a teaspoon of black pepper. Par-Boil the meat for 15 minutes. Pat the meat dry and continue with dinner preparations.
PHESANT or TURKEY
To keep your Phesant or Turkey from drying out when broiling or baking in the oven. Slice a large peeled onion several times, two thirds of the way through the onion and stuff it into the Phesant or Turkey. Then bake as normal.
