wondering what any one knows about this. have venison steaks and roasts. did 1 one the grill tonight. flavor is good. soaking in milk a few hours (and i hear buttermilk works better) removes all "gamey" taste. but it is tough. about like low cost round or flank steak. ideas and input on people's experience; soaking (marinating) in citrus,pinapple,papaya juices? any cooking for tenderness experiences? other input? thanks.
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meat (venison) tenderizing techniques?