I dont cook game meats often, and ive never soaked or did any prep other than a marinade, and the marinades don't seem to do an awful lot other than infuse the spices.
I never said my game meat. My method is almost identical to yours. Thank you for confirming that I am doing things right. I always prefer game meat but each animal is an individual. They live a wild and tough life. Sometime if you are hunting for a trophy and not a food quality animal you get one that is not a perfect one for the table. I'm not particular about it. I take what comes by mostly and am happy to have it
I’ve never soaked my game meat, but one lesson I learned that totally changed my world in regards to venison is the moment I learned to stop overcooking the meat. It was like eating a totally different animal. I truly think this is why so many people think they don’t like wild game. They’ve never had it cooked properly.
YES! THANK YOU! I'm not from America and when I tell my hunting friends that we never soak our meat, they look at me like I'm crazy! AND THEN TELL ME THAT MY FOOD TASTE DELICIOUS! Thank you for being more authoritative than me so I can send this video to them!
It’s about time someone in the wild game industry says the facts! Coming from a beef cattle farm, I love to see someone talking about myoglobin instead of “gamey blood.” Facts are facts people! And Joel is literally the best dude on RUclips for duck hunting facts as well as eatery facts too! Been a huge fan of this channel for over 2 years! Love you guys and keep up the good work! Would also love the opportunity to hunt in Arkansas when me and my buddies save up enough money! 👍👍👍
I have never soaked Wild game meat. Just make sure that it is drained of Blood by hanging and clean. I love cooking wild game. Deer Hogs and small game. My favorite of all was a springbok that I took in South Africa. Unbelievably delicious. Soaking removes a lot of flavor
Tips for grilling wild meat: 1) warm it up to room temp before cooking 2) dry it off as much as possible. I wrap in paper towel several times and dab several times while its warming up… get the surface as dry as possible 3) Season it however you like 4) liberally baste the meat with melted butter or garlic butter. 5) grill to rare or medium rare When you grill meat that is wet the water steams the meat surface and sabotages the sear… it causes a grey surface colour and the lack of surface sear allows the internal moisture to escape… resulting in inferior colour, flavour, and texture and internal dryness and toughness. The butter helps add fat to the lean meat and aids in the sear. I do the same for domestic meats with the same benefits. Also avoid excessive flaming during grilling… too much flame on the meat just burns off the fats and gives the favour of burnt butter. High heat to sear but no flame… which is a challenge to balance but worth the effort. I will usually have half the grill on high and the other half on low… sear both sides on the high half then finish on the low half.
Excellent video! Can't believe how similar our methods are - down to the spring loaded meat tenderizer. Like you I've simplified my ingredients as I gained more experience. There was a time when I brined, marinaded, and heavily seasoned everything. The more, the better! These days I rely much more on the basics: salt and pepper, fresh garlic, butter/olive oil. I don't soak my game in anything unless I'm going for something specific. I've found the best way to ensure good tasting game is to process it correctly. I always field dress my deer immediately, and then let it hang for as long as the weather will allow. And I'm not too worried about temperature. As long as there's a good breeze I'll let my deer hang outside (without direct sunlight) for a week or more, even if daytime temps get in the high 40s/low 50s. This curing period is crucial in my experience. The best deer I've ever processed hung outside for 17 days. It was a mature buck, and the meat was tender and mild and full of flavor.
Repent and trust in Jesus. We all deserve Hell for our sins, such as lying lusting coveting and more. We can't save ourselves, but Jesus can save us. He died on the cross to save us for our sins and rose from the grave defeating death and Hell. You must put your faith in him only. He is the only way to Heaven. Repent and trust in Jesus. Romans 6:23 John 3:16❤😊❤
I was always told to soak it as well. After watching this video I stopped soaking and oh my goodness. Night and day difference in tenderness and flavor!!!!
I just made one of the best venison burgers I believe I've ever had. Ground venison straight out of a bloody bag. No soaking no gimmicks just nutritious ground venison. Super delicious !!
Hands down the BEST video ive seen on this subject. And I feel vindicated because some of this stuff ive been saying for DECADES, and everyone looks at me like I have no idea what im talking about. And I don't! But my Grandmother was the best goddamn cook in the Missouri Ozarks, and she DID know what she was talking about and she NEVER soaked or brined game meat. And neither have I. Just the meat as it is, unsoaked, with seasoning and some olive oil is all ive ever done when preparing deer venison. Absolutely awesome video. Thank you for this!
I'm almost 70 and I've eat deer almost every way you can imagine. Its still amazing to me how I don't care what other people do. I'll fix it the way I like it. People need mind there own business. One guy even commented on voting. Really!
Around 15 years ago my dad and I attended a seminar at the Iowa buck Classic. The main focus was butching a deer but the speak’s main take away was cleaning and caring for the meat during the process. His claim was that the gamy taste is actually bacterial contamination but not at a unsafe level. The process starts as soon as you field dress and need to get on ice.. Just like making beer sanitize thoroughly and it will make a big difference. This has become our ritual. My brother in law is faithful to soaking and marinades. I’ve also known some people canning meat with beef/chicken stock.
Joel you are 100% correct…I am from a restaurant family and my dad has authored several cookbooks, we have never soaked our game and especially waterfowl. Season the meat with your favorite seasoning and cook medium rare. I too have had people who stated they have never had ducks that tasted good until they ate mine……great job brother….I really enjoyed this video
I just discovered this vid while searching for Venison prep. I absolutely love how you explain all angles. I fully respect when things are done well and not solely for profit or likes/subscriptions. You def should do more cooking/food prep vids as you're seriously good at it ;)
Great video! My best investment after watching this was a thermometer. I tend to overcook everything. Cooking to the correct temperature instead of guessing has massively improved my cooking.
Last season I soaked my duck and goose, changing the water frequently, no salt used. I was blown away at the difference it made. Then I cook it in a pressure cooker and add my homemade BBQ sauce. BBQ pulled waterfowl is a game-changer! Goose burritos using are also a favorite of my coworkers! I will try your method, I’m always open to new ideas.
Great video Joel! I've been preaching what you said in the video for years. It's always a great feeling when people are impressed when I prepare wild game without making all of its great flavors.
In my area, I don't think there is a dove cooked that isn't bacon wrapped lol. I always try to encourage people to pluck them while and cook them. I developed a while grilled dove recipe with a blueberry BBQ sauce I'd be confident serving to anybody that eats meat.
I have always soaked my game meat in ziplock bags in a cooler to drain but not with salt. Always a pain to keep ice in cooler in GA for a week. I will try this method this year for deer season. Thanks for the tips. I am a firm believer the quicker you can field dress an animal the better it tastes. I always have a clean instant kill and field dress immediatly.
I always marinate game meat for days. Sometimes up to 2 weeks. It leaves enough gaminess that it doesn't overpower everything else. Also, i use the marinate as sauce, after glacing it.
Totally agree with this video. If most of the meat that we ate was wild game, I think we would eat a commercial piece of meat and think that it had an off taste just because it wasn’t what we were used to. Frankly I’ve never had a “gamy” taste in any of my wild game. Common sense, clean methods and getting it to a cooler temp as soon as practical has always had the desired result. Game meat tastes different because it is different. Great video and comments!
You knocked it out of the park buddy! You really do your homework and it shows. Thank you for helping to break down misinformation that give wild game a bad reputation. The best way I have found to cook teal and duck filets is to pan sear in a hot cast iron skillet with a little oil. Salt the breast and heavy on the fresh back pepper. A couple minutes on each side and it’s done. It’s like eating a steak. I thought the pepper would over power it but it doesn’t. I’m going to try to add a blackberry sauce this year!
Agree 100% - I would also add that when you thaw game meat and then unpackage it, it is not necessary to “wash” the meat under sink water. Simply pat dry the meat with paper towels. At no time does my meat get washed with water. I even go as far as not to rinse my deer out with a hose which I see often.
This man speaks the truth. I've wasted and ruined so much meat trying all these urban myths and legends. Nothing beats proper feild care, butchering, freezing, and simple cooking techniques. Then I also met a chef who showes me the better way. Dude you nailed it all.
I’ve never soaked meat, I totally agree with this video!!! However,I do make a water and spices mixture to my flavor in with the meat before freezing- make sure to get all the air out! God Bless!
Excellent information. One thing that wasn’t mentioned, and I believe is the number one reason for people getting that “gamey” taste in their game is ignoring proper field care. Shooting that deer or squirrel or duck, and waiting until you get home to dress it is not conducive for good tasting meat. The sooner you get the guts out and the cavity cleaned out and cooled down, the better the meat will taste. Unless I’m at the deer camp and I’m only a short 4 wheeler ride back to the skinning shed, that animal is dressed at the spot he took his last breath. Great video Joel and please keep ‘em coming.
I heard a story of a guy whose wife would cut both sides of the ham off before cooking. He asked her why? She said idk my mom always did. Go find her mom. Then asked her why? She says idk my mom always did. Track her down and asked her why? She said I had to to make it fit in the pan. lol
How you handle game afterthe kill is the most important thing. Get it gutted asap then if possible let it hang for up to 10 days with the hide on. Just 24 hours makes a big difference. Try making a neck shot as well, they usually bleed out on the spot and very little meat is wasted. Been doing g it this way for 43 years. I was taught to quarter asap and put on ice but a close friend changed my mind d forever.. justmytwo cents. Happy hunting!
When I make deer curry like my mom used to all I do is wash it slightly then season with garam masala, turmeric powder, salt and pepper, garlic powder and chili powder. Put it in the fridge over night. Cook it the next day by cutting into medium sized cubes. Fry up a medium bowl full of chopped onions mustard seeds, cumin seeds ( 1 teaspoons each) in a large sauce pan in sunflower oil or oil of your choice until brown. Add to the onions once brown, 2 teaspoons garam masala, 1 heaping teaspoon garlic paste and 1 tablespoon tomato paste. Add to the above, all the pieces of meat mix it up good with the concoction of above fried ingredients. Now let the meat cook in that concoction for 10 minutes, covered and stirring once in a while on medium heat. After ten minutes add about half cup water and keep cooking for another 20 minutes. Then garnish with fresh cut up coriander leaves. You can add potatoes at this point if it’s beef or chicken curry, but with deer I like it without potatoes. Cook up some basmati rice, and heat up some Nan bread or paratha to go with it. That’s it! 😅
I age my meat to help tenderize it! 2-3 days for ducks plucked and gutted in the fridge, 6 days hanging below 40 for deer. I pluck the duck first because this makes the skin more tender too and it will tear if you pluck after. I like to leave the skin on and this process helps pull the moisture out of the skin so it gets nice and crispy like a piece of bacon. Everything gets vacuum sealed and when I cook it I follow the exact process described here. Awesome video!!
It also has a lot to do with how you handle the meat after the animal drops ... skin, gut and cool quickly. I trim as much fat off of deer as I can... up here in Saskatchewan, the deer are nice and fatty because they're constantly eating grain crops. I find deer fat waxy and makes a film on my mouth and lips and it grosses me out so I cut every ounce of deer fat off I can. Our moose up here are... the opposite ...they're very lean.
Another great video Joel! I used your method of cooking ducks last season and by far the best way. I’ve never soaked any meat but I did previously over cook all wild game and never dry rubbed, what a game changer! I also am trying out the high n dry waders this season because of your influence. Keep up the great content,
In a previous video you mentioned treating waterfowl as you would beef, not like chicken; meaning more rare than well done. I now enjoy eating duck; before I would overcook and it would taste like liver. Thanks
Great tips! I've never soaked my venison, it's always been amazing. There is a reason people don't like venison, most of it isn't taken care of the right way. Quick skinning, cooling the meat fast and aging all increase how venison tastes as well. You can tell when venison hasn't been properly processed.
For all the years I've been cooking venison just as you described I was hunting in Manitoba where Indians were preparing our dinners and only cooked the venison with salt, pepper and sautéd onions. That was the best venison I tasted and still to this day that is how I cook my venison with one exception. After carmalizing the onions with a pad of butter I then sear my venison with another pad or two of butter and when almost finished I splash a little (not much at all) Marsala wine inbetween the steaks or loins, stir and serve. You'll be amazed how good it is.
Great video as usual!! The only time I brine my ducks or geese is when I smoke them, and it is only for a short period time like you said. I also sometimes marinate with Baja Chipotle, when I'm using geese for grilling, just a few hours before hitting the grill. I do like just seasoning with Tony's, salt, and pepper and searing in a cast iron or on the grill. This has become my go to when cooking for myself. I did a cherry sauce, after watching one of the previous cooking videos, for one of my seared Specklebelly breasts. It was wonderful and plan on doing that again real soon!!!
Repent and trust in Jesus. We all deserve Hell for our sins, such as lying lusting coveting and more. We can't save ourselves, but Jesus can save us. He died on the cross to save us for our sins and rose from the grave defeating death and Hell. You must put your faith in him only. He is the only way to Heaven. Repent and trust in Jesus. Romans 6:23 John 3:16❤😊❤
I found out from an outfitter chef in South Africa, that they like to use Coca-Cola for soaking and tenderizing the game meats. I've used Coca-Cola, Dr. Pepper, Rootbeer, and red wine.
I've always used water and salt let it sit over night. Amazing. Takes out the game taste and most if not all the blood.. use it for fish aswell. Love the buck seasoning. But great video my friend. I'll Def try it a different way and see how it turns out.
Couldn't count the people who I've given red salmon too that said they didn't like red salmon cause it was too fishy. Got them try mine and they could believe it wasn't fishy. Worked as a commercial fisherman and understand how to take care of fish. Most important, cool it off. . Don't fillet the sides off, leave the skin on and dump the fillet into a bucket, or cooler full of fish slime. I take frozen cases of bottled water to the dip net area, or the fish wheel where one may bet 20-200 fish in eight hours. Gut and gill the fish, put a frozen water bottle in it's belly and put it in the cooler. I fillet them at home where when I pull them out of the cooler they are stiff and cold, cold, cold. Then fillet the side off and take the skin off as well. Skin on is okay for chromed ocean caught salmon, but not for blushed salmon. Then I dump the fillet for a minute or two into a five gallon bucket that had a hand full of canning salt dissolved in it and half a cup of soy sauce. I change the water every twenty fish or so. Pull the fillet out of the brine after a minute or two and then they get vacuum bagged . They last longer in the freezer and the salt and soy sauce cleans the flavor and enhances the flavor. No fish slime. I do this at home where I got the hose on me and can keep the table and everything clean of slime.
I butcher my deer in the bush (debone) bring it home cook a piece as I am vacuum sealing and grinding most of it. Never hang just clean the meat remove the silver skin and enjoy.
Just discussed this topic with a buddy of mine. I shot a few snow geese for the first time this year and the first thing they told me was that these birds were absolutely terrible. I’d allowed them to convince me that this bird didn’t taste good before ever trying it out for myself. While trimming up the breast and getting them prepared for an Italian sausage grind, I decided to take the tenders and season them with salt, pepper, garlic, and onion powder. I seared them over a high heat with avocado oil and served them up medium. Topped them with some melted butter and parsley. I can say that this is one of the best gamebirds that I’ve ever consumed. It was very similar to a ribeye steak and did not harbor any gamey flavor. I’m glad that I didn’t grind up my breast, and now this is some of the most beloved meat in my house.
@@TiffanyClaireGirlonly way that's going to happen is to hunt and do the processing yourself. $500 will get you started (grinder and stuffer) quite nicely. I bought 2-3 $80 #8 grinders at WallyWorld before I made the leap and got an Ebay #22 for $235. Life suddenly became enjoyable! 😉 Did the stuffing with the grinder first year (didn't know better), the next I got a 5# vertical stuffer from Scheels ($99 on sale). Now I have a LEM 20# model with electric motor (not refilling as often).
Great video, Joel. As usual! Been hunting, and cooking wild game about as long as you. Lots of ducks and geese! Have never soaked anything. Prep is everything, and not overcooking! Agree with you on combining with sauces. Keep up the good work!
I’ve been hunting my whole life. I learned cooking wild game from my mother and father, as they learned from theirs, and they learned from theirs. I’ve literally never heard of soaking meat til today
i have frozen venison. Its gamey without salt and baking powder to draw out the gaminess. In fact, i washed and drained it and then deep fried it in tallow. Tasted good.
I soaked most of my ducks last year. Ironically I cooked two mallards right after a hunt in which I didn't have time to soak them and they were the best tasting of the year. What about skin on versus skin off?
For anyone who catches a wild boar that has that stink to it, you're gonna want to vinegar soak that meat or you will 100% taste that stink but if you vinegar soak it now you have meat that's worth eating. Most animals don't have that stink so not sure how the trick started getting used for everything else, and if you catch a nice medium size wild pig with no stink there's no need to soak it but tenderizing and cooking with some added fat is a must.
Never soaked big game or any birds .I think that's a southern thing. Grew up eating Deer, Elk, Moose and birds. We cook in butter or lard in Cast Iron. Get it hot and sear it on both sides. Cook to rare because there is no fat and if you cook it to much it gets dried out and tough.
Like most others have said, great content as usual. I was brought up Soaking game meat, but will definitely be trying something different this Fall. Keep up the awesome videos!
Only had to watch half this video and knew that you were spot on!! Thank you so much. Wild game is supposed to taste like wild game. I love it done med rare 😌!nothing better!
Yes. Make ice blocks in your deep freeze. Either debone your deer or put the quarters and other meat chunks in a cooler full of water with ice blocks. Change out the water and add ice blocks daily. Salt in water is not needed.
Here in mid Missouri sometimes too hot to let deer hang to age. Not able to ake o butcher or have access to cool locker. How do you age a deer them? Thank you
You can try butchering it into large muscle groups and then storing it for a few days in coolers with wire racks setting on top of either Ice bags, those reuseable blue iceblocks or dry ice and change them when they start to get warm. However if you go with dry ice make sure your cooler has a vent hole so the carbon dioxide gas has somewhere to escape, and you don't blow the lid off your cooler.
Very informative video I ice my deer for 2 days before cutting and packaging for the freezer living in the south it is just too warm to hang a deer in the shed, I think the most important thing after the kill is to remove all the fat and glands. Duck my favorite is quick sear over charcoal or gumbo cooked for hours anything in between 🤢 just me it is always your preference great video.
I, too, was always told to soak it in salt water, while growing up. I've heard of vinegar too.... Hanging and aging meat for 3 or 4 days.... I might marinate meat (soaking)... Most important to me is to cut out fat.... if you don't like the taste of the meat. Blood doesn't bother me. I'd think the more blood, the more iron in the meat. Iron is good for you....
Thank you sooo much for this awesome video. I enjoy deer, but but unfortunately I've only ever had an extra gamey stew, sausages and ground deer. This year a new friend gave me a deer ham and some tenderloins and I had no idea on how to prepare them. After watching your video I decided to simply wash and remove silver scale from the meat and cook as normal and oh my God it was delicious. I took a chance and prepared this for Christmas it is currently Christmas Eve and I think I'm going to eat the whole thing if I'm not careful thanks for the awesome tips.
I was given duck meat to pressure can. What do you think about seasoning it? Salt and pepper with no brine soak prior, as I was told to soak it in milk from the hunter.
never soaked game meat propper butchering and trimming is one of the most important things if you ask me also with some wild meats like duck breast not over cooking is key to taste.
You might want to try before cooking 20 min in sprite or your fav soda . 👍😊 it help tenderize your meat 🥩. BBQ pit boys put that tip out and I smoked the venison wrapped in bacon and it melted in the mouth like butter.😊
One of the standard seasoning that works with salmon, halibut, moose, caribou, grouse. A spoon of turmeric, a spoon of paprika, half a spoon of garlic salt, three spoons of virgin olive oil. Marinade for an hour before cooking. The turmeric actually will prevents the paprika from burning, and add color and flavor.
I have heard of soaking meat before, but I’ve never soaked anything. I’ve I my been hunting a couple years and didn’t have any mentors, so I looked up some duck recipes from meat eater and it turned out fantastic. Like a great ribeye. So I always wondered why people said duck tasted bad.
Looks like learning everything on my owen was right! A quick low stress arrow kill, cleaned and aged for 10 to 14 days before I process! Never ever soaked, unless it’s buttermilk for deer nuggets/ chunks!
I have soaked my meat in an ice and water bath for an hour then drained and repeated the process for 3 times. It appears to drain blood and get anything on the meat off that is not desired. I assure you that it has improved the meat and not denatured any of the natural flavors. Let me know your thoughts.
gotta use your fingers and dig the clots and stuff out. You have to use water to clean it out, in this case. if its too tore up, it becomes dog food... can't waste it, and the dogs love it no matter what!
Hey Joel. Watched your video. Shot two canadas on day two and dis them the way you said on the grill. What a difference! I did put too much salt on them but they were delicious. Thanks
I use water with some apple cider vinegar, after I soak it always me to season the meat to my preferred taste. I’ve had game with and without acv soak. Game without acv needed a lot more seasoning and had a very distinctive taste. My preference will remain acv soak
First is proper field dressing, debone and cut it up take freezer bag pack meat in and fill with virgin olive oil and mark the date and cut and throw in freezer. When ready thaw out prepare how you want it and you'll never taste better venison. Duck only way I know is roll in flour and pepper and salt cut small cubes fry up in skillet.
I keep my deer on ice for five days or so, less about blood than it is about the proteins breaking down, I reckon some would call it aging. Never had any complaints about the deer I cook. I have eaten deer taken right from the field to the processor. I can taste a big difference.
Getting the nasty fishy flavor out of sea ducks is about as effective as removing the fishy flavor from a fish eating bear in fall. you don't. Give them to someone you don't like.
Thanks for watching! Do you soak your game meat? Will you try the method described on this video?
I used to until that lil patch of ignorance was cleared up for me👀
@@kconrad5893 He talked about all of these theories about how to freeze the meat. Not once did he say how he freezes his meat lmao.
I dont cook game meats often, and ive never soaked or did any prep other than a marinade, and the marinades don't seem to do an awful lot other than infuse the spices.
I never said my game meat. My method is almost identical to yours. Thank you for confirming that I am doing things right. I always prefer game meat but each animal is an individual. They live a wild and tough life. Sometime if you are hunting for a trophy and not a food quality animal you get one that is not a perfect one for the table. I'm not particular about it. I take what comes by mostly and am happy to have it
??? Someone wrote that first sentence for me??
I’ve never soaked my game meat, but one lesson I learned that totally changed my world in regards to venison is the moment I learned to stop overcooking the meat. It was like eating a totally different animal. I truly think this is why so many people think they don’t like wild game. They’ve never had it cooked properly.
YES! THANK YOU! I'm not from America and when I tell my hunting friends that we never soak our meat, they look at me like I'm crazy! AND THEN TELL ME THAT MY FOOD TASTE DELICIOUS! Thank you for being more authoritative than me so I can send this video to them!
It’s about time someone in the wild game industry says the facts! Coming from a beef cattle farm, I love to see someone talking about myoglobin instead of “gamey blood.” Facts are facts people! And Joel is literally the best dude on RUclips for duck hunting facts as well as eatery facts too! Been a huge fan of this channel for over 2 years! Love you guys and keep up the good work! Would also love the opportunity to hunt in Arkansas when me and my buddies save up enough money! 👍👍👍
Thanks for your support Drew!
9:30 is when he actually starts talking about what he DOES do. Sheesh. Had a hard time getting to that point.
Im gonna save you the YAPP session he says. NO don’t soak ya game meat
Popeye always soaked his meat in olive oil.
Really, try keeping your comments to yourself!
Haha . I soaked my meat my wife got pregnant
Lol
@@markfinley4722 Really, try holding your head underwater for 10 er 15 minutes.....
@@janfrey3431 Thats not all bad.
I have never soaked Wild game meat. Just make sure that it is drained of Blood by hanging and clean. I love cooking wild game. Deer Hogs and small game. My favorite of all was a springbok that I took in South Africa. Unbelievably delicious. Soaking removes a lot of flavor
Tips for grilling wild meat:
1) warm it up to room temp before cooking
2) dry it off as much as possible. I wrap in paper towel several times and dab several times while its warming up… get the surface as dry as possible
3) Season it however you like
4) liberally baste the meat with melted butter or garlic butter.
5) grill to rare or medium rare
When you grill meat that is wet the water steams the meat surface and sabotages the sear… it causes a grey surface colour and the lack of surface sear allows the internal moisture to escape… resulting in inferior colour, flavour, and texture and internal dryness and toughness. The butter helps add fat to the lean meat and aids in the sear. I do the same for domestic meats with the same benefits.
Also avoid excessive flaming during grilling… too much flame on the meat just burns off the fats and gives the favour of burnt butter. High heat to sear but no flame… which is a challenge to balance but worth the effort. I will usually have half the grill on high and the other half on low… sear both sides on the high half then finish on the low half.
Excellent video! Can't believe how similar our methods are - down to the spring loaded meat tenderizer. Like you I've simplified my ingredients as I gained more experience. There was a time when I brined, marinaded, and heavily seasoned everything. The more, the better! These days I rely much more on the basics: salt and pepper, fresh garlic, butter/olive oil. I don't soak my game in anything unless I'm going for something specific. I've found the best way to ensure good tasting game is to process it correctly. I always field dress my deer immediately, and then let it hang for as long as the weather will allow. And I'm not too worried about temperature. As long as there's a good breeze I'll let my deer hang outside (without direct sunlight) for a week or more, even if daytime temps get in the high 40s/low 50s. This curing period is crucial in my experience. The best deer I've ever processed hung outside for 17 days. It was a mature buck, and the meat was tender and mild and full of flavor.
Repent and trust in Jesus. We all deserve Hell for our sins, such as lying lusting coveting and more. We can't save ourselves, but Jesus can save us. He died on the cross to save us for our sins and rose from the grave defeating death and Hell. You must put your faith in him only. He is the only way to Heaven. Repent and trust in Jesus.
Romans 6:23
John 3:16❤😊❤
This might be one of the best videos on water fowling (hunting) I’ve seen. Love the content! I learned a lot!
Great, glad you did! Thanks 👍🏻
I was always told to soak it as well. After watching this video I stopped soaking and oh my goodness. Night and day difference in tenderness and flavor!!!!
I just made one of the best venison burgers I believe I've ever had. Ground venison straight out of a bloody bag. No soaking no gimmicks just nutritious ground venison. Super delicious !!
Hands down the BEST video ive seen on this subject. And I feel vindicated because some of this stuff ive been saying for DECADES, and everyone looks at me like I have no idea what im talking about. And I don't! But my Grandmother was the best goddamn cook in the Missouri Ozarks, and she DID know what she was talking about and she NEVER soaked or brined game meat. And neither have I. Just the meat as it is, unsoaked, with seasoning and some olive oil is all ive ever done when preparing deer venison. Absolutely awesome video. Thank you for this!
I'm almost 70 and I've eat deer almost every way you can imagine. Its still amazing to me how I don't care what other people do. I'll fix it the way I like it. People need mind there own business. One guy even commented on voting. Really!
Without a doubt one of the best waterfowl channels on RUclips! Preach!
Appreciate that
Around 15 years ago my dad and I attended a seminar at the Iowa buck Classic. The main focus was butching a deer but the speak’s main take away was cleaning and caring for the meat during the process. His claim was that the gamy taste is actually bacterial contamination but not at a unsafe level. The process starts as soon as you field dress and need to get on ice.. Just like making beer sanitize thoroughly and it will make a big difference. This has become our ritual. My brother in law is faithful to soaking and marinades. I’ve also known some people canning meat with beef/chicken stock.
Joel you are 100% correct…I am from a restaurant family and my dad has authored several cookbooks, we have never soaked our game and especially waterfowl. Season the meat with your favorite seasoning and cook medium rare. I too have had people who stated they have never had ducks that tasted good until they ate mine……great job brother….I really enjoyed this video
Thanks Matt!
I just discovered this vid while searching for Venison prep. I absolutely love how you explain all angles. I fully respect when things are done well and not solely for profit or likes/subscriptions. You def should do more cooking/food prep vids as you're seriously good at it ;)
Watched this video this morning.
I was one of those meat soakers.
Just ate the best deer steak I’ve ever had.
Thank you 🙏🏻
My pleasure!
Great video! My best investment after watching this was a thermometer. I tend to overcook everything. Cooking to the correct temperature instead of guessing has massively improved my cooking.
Right on! I have a follow-up video that I’ll release in a few weeks👍🏻
Last season I soaked my duck and goose, changing the water frequently, no salt used. I was blown away at the difference it made. Then I cook it in a pressure cooker and add my homemade BBQ sauce. BBQ pulled waterfowl is a game-changer! Goose burritos using are also a favorite of my coworkers! I will try your method, I’m always open to new ideas.
Great video Joel! I've been preaching what you said in the video for years. It's always a great feeling when people are impressed when I prepare wild game without making all of its great flavors.
In my area, I don't think there is a dove cooked that isn't bacon wrapped lol. I always try to encourage people to pluck them while and cook them. I developed a while grilled dove recipe with a blueberry BBQ sauce I'd be confident serving to anybody that eats meat.
all sounds great!!
I have always soaked my game meat in ziplock bags in a cooler to drain but not with salt. Always a pain to keep ice in cooler in GA for a week. I will try this method this year for deer season. Thanks for the tips. I am a firm believer the quicker you can field dress an animal the better it tastes. I always have a clean instant kill and field dress immediatly.
Oh man! I love that your channel is more on the education of duck hunting and not just boom, bang, boom. Keep it up!
I always marinate game meat for days. Sometimes up to 2 weeks. It leaves enough gaminess that it doesn't overpower everything else. Also, i use the marinate as sauce, after glacing it.
Agree. Every time I have tried marinating venison it turned out grainy and musky. Well seasoned and quickly cooked on hot surface is excellent.
Totally agree with this video. If most of the meat that we ate was wild game, I think we would eat a commercial piece of meat and think that it had an off taste just because it wasn’t what we were used to. Frankly I’ve never had a “gamy” taste in any of my wild game. Common sense, clean methods and getting it to a cooler temp as soon as practical has always had the desired result. Game meat tastes different because it is different.
Great video and comments!
You knocked it out of the park buddy! You really do your homework and it shows. Thank you for helping to break down misinformation that give wild game a bad reputation. The best way I have found to cook teal and duck filets is to pan sear in a hot cast iron skillet with a little oil. Salt the breast and heavy on the fresh back pepper. A couple minutes on each side and it’s done. It’s like eating a steak. I thought the pepper would over power it but it doesn’t. I’m going to try to add a blackberry sauce this year!
sounds great! yeah I use lots of salt and black pepper for pan cooking and grilling meat, and it's never too much!
Agree 100% - I would also add that when you thaw game meat and then unpackage it, it is not necessary to “wash” the meat under sink water. Simply pat dry the meat with paper towels. At no time does my meat get washed with water. I even go as far as not to rinse my deer out with a hose which I see often.
This man speaks the truth. I've wasted and ruined so much meat trying all these urban myths and legends. Nothing beats proper feild care, butchering, freezing, and simple cooking techniques. Then I also met a chef who showes me the better way. Dude you nailed it all.
Urban myth indeed... or maybe a country boy myth lol
I’ve never soaked meat, I totally agree with this video!!!
However,I do make a water and spices mixture to my flavor in with the meat before freezing- make sure to get all the air out! God Bless!
Excellent information. One thing that wasn’t mentioned, and I believe is the number one reason for people getting that “gamey” taste in their game is ignoring proper field care. Shooting that deer or squirrel or duck, and waiting until you get home to dress it is not conducive for good tasting meat. The sooner you get the guts out and the cavity cleaned out and cooled down, the better the meat will taste. Unless I’m at the deer camp and I’m only a short 4 wheeler ride back to the skinning shed, that animal is dressed at the spot he took his last breath. Great video Joel and please keep ‘em coming.
I heard a story of a guy whose wife would cut both sides of the ham off before cooking. He asked her why? She said idk my mom always did. Go find her mom. Then asked her why? She says idk my mom always did. Track her down and asked her why? She said I had to to make it fit in the pan. lol
How you handle game afterthe kill is the most important thing. Get it gutted asap then if possible let it hang for up to 10 days with the hide on. Just 24 hours makes a big difference. Try making a neck shot as well, they usually bleed out on the spot and very little meat is wasted. Been doing g it this way for 43 years. I was taught to quarter asap and put on ice but a close friend changed my mind d forever.. justmytwo cents. Happy hunting!
All my deer get seven days before the hide comes off permitting weather allows.
When I make deer curry like my mom used to all I do is wash it slightly then season with garam masala, turmeric powder, salt and pepper, garlic powder and chili powder. Put it in the fridge over night. Cook it the next day by cutting into medium sized cubes. Fry up a medium bowl full of chopped onions mustard seeds, cumin seeds ( 1 teaspoons each) in a large sauce pan in sunflower oil or oil of your choice until brown. Add to the onions once brown, 2 teaspoons garam masala, 1 heaping teaspoon garlic paste and 1 tablespoon tomato paste. Add to the above, all the pieces of meat mix it up good with the concoction of above fried ingredients. Now let the meat cook in that concoction for 10 minutes, covered and stirring once in a while on medium heat. After ten minutes add about half cup water and keep cooking for another 20 minutes. Then garnish with fresh cut up coriander leaves. You can add potatoes at this point if it’s beef or chicken curry, but with deer I like it without potatoes. Cook up some basmati rice, and heat up some Nan bread or paratha to go with it. That’s it! 😅
Agreed. I love eating our deer roast without soaking. I never understood the soaking.
I age my meat to help tenderize it! 2-3 days for ducks plucked and gutted in the fridge, 6 days hanging below 40 for deer. I pluck the duck first because this makes the skin more tender too and it will tear if you pluck after. I like to leave the skin on and this process helps pull the moisture out of the skin so it gets nice and crispy like a piece of bacon. Everything gets vacuum sealed and when I cook it I follow the exact process described here. Awesome video!!
I ordered the large BBQ #3, thanks Joel!
outstanding!
It also has a lot to do with how you handle the meat after the animal drops ... skin, gut and cool quickly. I trim as much fat off of deer as I can... up here in Saskatchewan, the deer are nice and fatty because they're constantly eating grain crops. I find deer fat waxy and makes a film on my mouth and lips and it grosses me out so I cut every ounce of deer fat off I can. Our moose up here are... the opposite ...they're very lean.
Another great video Joel! I used your method of cooking ducks last season and by far the best way. I’ve never soaked any meat but I did previously over cook all wild game and never dry rubbed, what a game changer! I also am trying out the high n dry waders this season because of your influence. Keep up the great content,
Sounds great!
In a previous video you mentioned treating waterfowl as you would beef, not like chicken; meaning more rare than well done. I now enjoy eating duck; before I would overcook and it would taste like liver. Thanks
Great tips! I've never soaked my venison, it's always been amazing. There is a reason people don't like venison, most of it isn't taken care of the right way. Quick skinning, cooling the meat fast and aging all increase how venison tastes as well. You can tell when venison hasn't been properly processed.
For all the years I've been cooking venison just as you described I was hunting in Manitoba where Indians were preparing our dinners and only cooked the venison with salt, pepper and sautéd onions. That was the best venison I tasted and still to this day that is how I cook my venison with one exception. After carmalizing the onions with a pad of butter I then sear my venison with another pad or two of butter and when almost finished I splash a little (not much at all) Marsala wine inbetween the steaks or loins, stir and serve. You'll be amazed how good it is.
Great video as usual!! The only time I brine my ducks or geese is when I smoke them, and it is only for a short period time like you said. I also sometimes marinate with Baja Chipotle, when I'm using geese for grilling, just a few hours before hitting the grill.
I do like just seasoning with Tony's, salt, and pepper and searing in a cast iron or on the grill. This has become my go to when cooking for myself. I did a cherry sauce, after watching one of the previous cooking videos, for one of my seared Specklebelly breasts. It was wonderful and plan on doing that again real soon!!!
Thanks buddy!
Fascinating and very helpful video!!! Thank You!
Repent and trust in Jesus. We all deserve Hell for our sins, such as lying lusting coveting and more. We can't save ourselves, but Jesus can save us. He died on the cross to save us for our sins and rose from the grave defeating death and Hell. You must put your faith in him only. He is the only way to Heaven. Repent and trust in Jesus.
Romans 6:23
John 3:16❤😊❤
I found out from an outfitter chef in South Africa, that they like to use Coca-Cola for soaking and tenderizing the game meats.
I've used Coca-Cola, Dr. Pepper, Rootbeer, and red wine.
All good info. Wish you had said something about aging meat, whether necessary for tenderizing, or advisable at all.
I'm going to give it a try. I too was always told to soak the meat in cold salt water.
It will change your life!
I've always used water and salt let it sit over night. Amazing. Takes out the game taste and most if not all the blood.. use it for fish aswell. Love the buck seasoning. But great video my friend. I'll Def try it a different way and see how it turns out.
I just recently figured this out and it was life changing!
You remind me of that "But wait! THERE'S MORE!" Guy lmao. ❤😂
Couldn't count the people who I've given red salmon too that said they didn't like red salmon cause it was too fishy. Got them try mine and they could believe it wasn't fishy. Worked as a commercial fisherman and understand how to take care of fish. Most important, cool it off. . Don't fillet the sides off, leave the skin on and dump the fillet into a bucket, or cooler full of fish slime. I take frozen cases of bottled water to the dip net area, or the fish wheel where one may bet 20-200 fish in eight hours. Gut and gill the fish, put a frozen water bottle in it's belly and put it in the cooler. I fillet them at home where when I pull them out of the cooler they are stiff and cold, cold, cold. Then fillet the side off and take the skin off as well. Skin on is okay for chromed ocean caught salmon, but not for blushed salmon. Then I dump the fillet for a minute or two into a five gallon bucket that had a hand full of canning salt dissolved in it and half a cup of soy sauce. I change the water every twenty fish or so. Pull the fillet out of the brine after a minute or two and then they get vacuum bagged . They last longer in the freezer and the salt and soy sauce cleans the flavor and enhances the flavor. No fish slime. I do this at home where I got the hose on me and can keep the table and everything clean of slime.
"Lab Coat Dude" is priceless, glad he made an appearance.
Thanks! I'll pass that on to him.
I am with you..I never soak my venison..season it a little and cook it....thanks for sharing your expertise...
I like that you brought science into it. That is the best part of cooking knowledge for me. Thanks Lab Coat Dude lol. This was actually pretty cool.
I butcher my deer in the bush (debone) bring it home cook a piece as I am vacuum sealing and grinding most of it. Never hang just clean the meat remove the silver skin and enjoy.
I have that same tenderizer, awesome video.
👍🏻💪🏻👊🏻 thanks bro!
Just discussed this topic with a buddy of mine. I shot a few snow geese for the first time this year and the first thing they told me was that these birds were absolutely terrible. I’d allowed them to convince me that this bird didn’t taste good before ever trying it out for myself. While trimming up the breast and getting them prepared for an Italian sausage grind, I decided to take the tenders and season them with salt, pepper, garlic, and onion powder. I seared them over a high heat with avocado oil and served them up medium. Topped them with some melted butter and parsley. I can say that this is one of the best gamebirds that I’ve ever consumed. It was very similar to a ribeye steak and did not harbor any gamey flavor. I’m glad that I didn’t grind up my breast, and now this is some of the most beloved meat in my house.
The "gamey" taste is why I love eating the game I hunt. Just me?
Exactly if you don’t like the taste of wild game, why eat it? I love it
i don't hunt myself, but that's exactly why I like it too. I just wish I could find it without spending a fortune.
@@TiffanyClaireGirlonly way that's going to happen is to hunt and do the processing yourself.
$500 will get you started (grinder and stuffer) quite nicely.
I bought 2-3 $80 #8 grinders at WallyWorld before I made the leap and got an Ebay #22 for $235. Life suddenly became enjoyable! 😉
Did the stuffing with the grinder first year (didn't know better), the next I got a 5# vertical stuffer from Scheels ($99 on sale). Now I have a LEM 20# model with electric motor (not refilling as often).
Did he ever get around to telling us the preparation secret to perform before freezing?
skip to 4:10
Great video, Joel. As usual! Been hunting, and cooking wild game about as long as you. Lots of ducks and geese! Have never soaked anything. Prep is everything, and not overcooking! Agree with you on combining with sauces. Keep up the good work!
Thanks Sam 👍🏻
start 5:57 (almost like those "let me tell you how to get rich videos where I don't tell you anything until you sign up to my seminar"
God bless you sir
Thank you! It does feel like an infomercial!
That same thought rang through my cautious brain! I was waiting for the hook....
I’ve been hunting my whole life. I learned cooking wild game from my mother and father, as they learned from theirs, and they learned from theirs. I’ve literally never heard of soaking meat til today
Another great video ! I love how you do research for your videos and not just opinion. Thank you !
i have frozen venison. Its gamey without salt and baking powder to draw out the gaminess. In fact, i washed and drained it and then deep fried it in tallow. Tasted good.
I soaked most of my ducks last year. Ironically I cooked two mallards right after a hunt in which I didn't have time to soak them and they were the best tasting of the year. What about skin on versus skin off?
For anyone who catches a wild boar that has that stink to it, you're gonna want to vinegar soak that meat or you will 100% taste that stink but if you vinegar soak it now you have meat that's worth eating. Most animals don't have that stink so not sure how the trick started getting used for everything else, and if you catch a nice medium size wild pig with no stink there's no need to soak it but tenderizing and cooking with some added fat is a must.
HAD TO TYPE IN ALL CAPS! LOL! THIS IS A GREAT VIDEO!
Never soaked big game or any birds .I think that's a southern thing. Grew up eating Deer, Elk, Moose and birds. We cook in butter or lard in Cast Iron. Get it hot and sear it on both sides. Cook to rare because there is no fat and if you cook it to much it gets dried out and tough.
Like most others have said, great content as usual. I was brought up Soaking game meat, but will definitely be trying something different this Fall. Keep up the awesome videos!
Only had to watch half this video and knew that you were spot on!! Thank you so much. Wild game is supposed to taste like wild game. I love it done med rare 😌!nothing better!
Been eating game meat for over 30 yrs and I’ve never heard of anyone soaking game meat….
Thank you
God bless, I have been spending ages trying to find that tenderizer since I saw a Japanese chef use that exact same one.
Yes. Make ice blocks in your deep freeze. Either debone your deer or put the quarters and other meat chunks in a cooler full of water with ice blocks. Change out the water and add ice blocks daily. Salt in water is not needed.
Good lord that sounds like a terrible way to do it
@@coachpunches55 Not really. There is no gamey flavor. Meat is better than beef.
@@Dutch.1722 I’ve cleaned 100s of deer. Not once soaked in water. Lol
@@coachpunches55 Good for you!!!! Mine taste great!!
I do brine waterfowl and the Thanksgiving turkey but nothing else. Oh if I'm making a ham or smoking salmon I brine also.
Here in mid Missouri sometimes too hot to let deer hang to age. Not able to ake o butcher or have access to cool locker. How do you age a deer them? Thank you
You can try butchering it into large muscle groups and then storing it for a few days in coolers with wire racks setting on top of either Ice bags, those reuseable blue iceblocks or dry ice and change them when they start to get warm. However if you go with dry ice make sure your cooler has a vent hole so the carbon dioxide gas has somewhere to escape, and you don't blow the lid off your cooler.
Also, a cheap way to make reusable Ice blocks is save up 1/2 or 1 gallon milk jugs, fill them 3/4th og the way up with tap water and freeze them.
I age mine for 7 days in a cooler full of ice. Always comes out great. It’s called wet aging.
Thank you
Very informative video I ice my deer for 2 days before cutting and packaging for the freezer living in the south it is just too warm to hang a deer in the shed, I think the most important thing after the kill is to remove all the fat and glands. Duck my favorite is quick sear over charcoal or gumbo cooked for hours anything in between 🤢 just me it is always your preference great video.
My wife says my meat is gamey but after a day of hunting and not washing my meat, what do you expect?
I, too, was always told to soak it in salt water, while growing up.
I've heard of vinegar too....
Hanging and aging meat for 3 or 4 days....
I might marinate meat (soaking)...
Most important to me is to cut out fat.... if you don't like the taste of the meat. Blood doesn't bother me. I'd think the more blood, the more iron in the meat.
Iron is good for you....
Thank you sooo much for this awesome video. I enjoy deer, but but unfortunately I've only ever had an extra gamey stew, sausages and ground deer. This year a new friend gave me a deer ham and some tenderloins and I had no idea on how to prepare them. After watching your video I decided to simply wash and remove silver scale from the meat and cook as normal and oh my God it was delicious. I took a chance and prepared this for Christmas it is currently Christmas Eve and I think I'm going to eat the whole thing if I'm not careful thanks for the awesome tips.
I was given duck meat to pressure can. What do you think about seasoning it? Salt and pepper with no brine soak prior, as I was told to soak it in milk from the hunter.
never soaked game meat propper butchering and trimming is one of the most important things if you ask me also with some wild meats like duck breast not over cooking is key to taste.
You might want to try before cooking 20 min in sprite or your fav soda . 👍😊 it help tenderize your meat 🥩. BBQ pit boys put that tip out and I smoked the venison wrapped in bacon and it melted in the mouth like butter.😊
One of the standard seasoning that works with salmon, halibut, moose, caribou, grouse. A spoon of turmeric, a spoon of paprika, half a spoon of garlic salt, three spoons of virgin olive oil. Marinade for an hour before cooking. The turmeric actually will prevents the paprika from burning, and add color and flavor.
You are a wealth of knowledge. Thanks for sharing
I have heard of soaking meat before, but I’ve never soaked anything. I’ve I my been hunting a couple years and didn’t have any mentors, so I looked up some duck recipes from meat eater and it turned out fantastic. Like a great ribeye. So I always wondered why people said duck tasted bad.
Outstanding!
Looks like learning everything on my owen was right! A quick low stress arrow kill, cleaned and aged for 10 to 14 days before I process! Never ever soaked, unless it’s buttermilk for deer nuggets/ chunks!
How about hanging the caucus. Up north we used to hang deer for about a week. Now I live in Florida where its too warm to hang.
I left my first comment before I watched all your thoughts. Finally someone said it right very good video five star all the way thanks
Thanks Joel!
I would like you to get to the point and tell us how too thank you. I had to fast forward.
I have soaked my meat in an ice and water bath for an hour then drained and repeated the process for 3 times. It appears to drain blood and get anything on the meat off that is not desired. I assure you that it has improved the meat and not denatured any of the natural flavors. Let me know your thoughts.
How do you handle heavily shot duck meat?
gotta use your fingers and dig the clots and stuff out. You have to use water to clean it out, in this case. if its too tore up, it becomes dog food... can't waste it, and the dogs love it no matter what!
Hey Joel. Watched your video. Shot two canadas on day two and dis them the way you said on the grill. What a difference! I did put too much salt on them but they were delicious. Thanks
Great! Love it... thanks for sharing!
I use water with some apple cider vinegar, after I soak it always me to season the meat to my preferred taste. I’ve had game with and without acv soak. Game without acv needed a lot more seasoning and had a very distinctive taste. My preference will remain acv soak
First is proper field dressing, debone and cut it up take freezer bag pack meat in and fill with virgin olive oil and mark the date and cut and throw in freezer. When ready thaw out prepare how you want it and you'll never taste better venison.
Duck only way I know is roll in flour and pepper and salt cut small cubes fry up in skillet.
I keep my deer on ice for five days or so, less about blood than it is about the proteins breaking down, I reckon some would call it aging. Never had any complaints about the deer I cook. I have eaten deer taken right from the field to the processor. I can taste a big difference.
What about sea ducks? I completely agree when your cooking specks, mallards, teal, pintails, etc.
Getting the nasty fishy flavor out of sea ducks is about as effective as removing the fishy flavor from a fish eating bear in fall. you don't. Give them to someone you don't like.
@@algernoncalydon3430 How about Goldeneyes? Spring snow geese?