Thanks for the response.

Maybe that’s it then and will try that for the next dear. I got the cooler idea from an aging post I had seen here.

The Best Venison Aging Process You’ve Never Heard Of

I suppose I could still do the cooler thing but just not soak it in water.

Reading the recent posts, I suppose it’s possible I am just not using enough seasoning on venison steaks and tenderloins. The gaminesses we taste is not overwhelming or anything, just enough that the family doesn’t care for it.

I will be upping the seasoning level next time I make steaks and see how that goes. I typically just use salt and pepper but have heard montreal seasoning is excellent with venison so I will definitely try that.

Pretty sure my internal temps are ok as I almost always use an internal thermostat. Although, sometimes I skip this when I am in a hurry so maybe I didn’t. I will definitely be checking that next time.

Thanks for all the comments and feedback. I have been on some other forum sites and people are just rude or simply don’t respond. Nice to find a good one!

We have had some very good venison steaks and smoked tenderloins that we all enjoy. Unfortunately most of these have been at friends house rather than at my own. That is why I am trying to figure out what I am doing wrong with my processing.

Since I haven’t figured it out yet I tend to grind all ours and mix them into burgers with bacon and pork fat. We have also used some in chili and stew and that is fine. Those dishes are also pretty heavily seasoned so it masks the gaminess we would normally taste if fixed venison steaks.

Driving game is not really fair chase in my book and not something I am interested in. Only when archery hunting have I had a deer run on me before dying some distance away. All our rifle kills drop on the spot so no extra adrenaline from being chased.

I will definitely check out the Meateaters, Red Cutter episode. Sort of surprised I haven’t listened to that one yet, I have listened to many others.

The cooler aging process I am using was something I saw on muley freak website. He lets his sit in the cooler on ice and some salt for up to 14 days if I recall before processing.

I appreciate all the recommendations… deer season will be here again very soon and I hope to get my boys a couple deer and antelope if possible. Heck maybe I will even get to hunt as well

Gimruis – I am sure that is part of it also. It’s just so convenient to hunt where I do I hate driving further to find better feeding grounds

I may have to try that this season though and see if I can get on some corn and beans.

Thanks for the replies.

Sounds like soaking the meat is where I am going wrong then, and maybe not deboning soon enough.

I will try that for the next deer for sure.

I agree on cooking temp as well. My family is all ok with medium rare to medium, it’s just the gamey taste they don’t care for.

I figured it was something I was doing wrong. A friend of mine takes deer for same general hunting area (Black Hills of SD) and he doesn’t have this issue with his either. He doesn’t quarter in the field though and brings the full carcass home for hanging.