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12 Mistakes That Make Your Venison Taste Terrible and How to Cook It Right

Good flavor starts in the field. Once a deer is down, decomposition starts almost immediately, which means bacteria growth can quickly set in if the meat isn’t cared for properly. It’s essential to field-dress the deer right away, removing the guts and cooling the carcass as soon as possible. Don’t let the animal sit in direct sunlight or transport it uncovered in the back of a truck, which speeds up spoilage.

1. Neglecting Proper Field Care

1. Neglecting Proper Field Care
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Good flavor starts in the field. Once a deer is down, decomposition starts almost immediately, which means bacteria growth can quickly set in if the meat isn’t cared for properly. It’s essential to field-dress the deer right away, removing the guts and cooling the carcass as soon as possible. Don’t let the animal sit in direct sunlight or transport it uncovered in the back of a truck, which speeds up spoilage.

2. Delaying the Cooling Process

2. Delaying the Cooling Process
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Field-dressing is only part of the job; venison needs to be cooled quickly to avoid spoilage, especially in warmer climates or during early hunting season. Try bringing a cooler filled with ice packs or frozen water jugs if you plan to be out for a long hunt. If you can, quarter the deer in the field and place the meat on ice, or store it in a cooler or a dedicated meat refrigerator as soon as possible.

3. Shooting the Wrong Deer

3. Shooting the Wrong Deer
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The age and condition of the deer can affect its taste and tenderness. Mature bucks that have been through the rut may have tough, gamey-tasting meat. If you’re aiming for high-quality table fare, younger does or yearlings offer tender meat with a milder flavor, especially if they’ve had access to nutrient-rich food sources like crops or acorns.

4. Not Aging or Purging the Meat

4. Not Aging or Purging the Meat
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Many hunters skip the step of aging venison, which helps tenderize the meat and improve flavor. If you don’t have access to a walk-in cooler, you can use a draining cooler setup with ice, making sure to keep the drain plug open and tilted to allow the blood to drain away. This process removes excess blood, which can carry a gamey taste. Alternatively, you can dry-age the meat in a cool environment, which brings out a cleaner, more refined flavor.

5. Using Dirty Knives and Tools

5. Using Dirty Knives and Tools
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Clean tools make all the difference in preserving the natural flavor of venison. Using a scalpel blade or sharp knife specifically dedicated to meat processing prevents contamination from gutting or skinning. Avoid using saws or power tools, which can scatter bone fragments into the meat, affecting both flavor and texture.

6. Skipping Proper Trimming

6. Skipping Proper Trimming
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Deer fat, sinew, and silver skin don’t break down like the fat on beef or pork and can make the meat taste off-putting or even rancid. When trimming venison, be meticulous about removing all fat and connective tissue before cooking, especially for steaks and roasts. Save the trimmings for slow-cooked dishes or soups, where you can render out the fat and prevent it from impacting the final flavor.

7. Making Lean Burger Without Added Fat

7. Making Lean Burger Without Added Fat
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Venison’s low-fat content makes it a perfect candidate for lean dishes but less ideal for juicy burgers. Adding a little pork or beef fat when grinding the meat can create better texture and flavor in burger patties. Even inexpensive bacon works well, adding moisture and binding the meat while imparting a slight smoky flavor.

8. Choosing the Wrong Processor

8. Choosing the Wrong Processor
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Taking a deer to a low-cost or high-volume processor can be risky. Some facilities combine meat from multiple deer, meaning you might not get your original meat back. Look for a processor with a good reputation who can guarantee you’ll get your deer and only your deer. If possible, discuss your preferences before the season to ensure your venison is handled correctly.

9. Overdoing the Marinade

9. Overdoing the Marinade
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While marinades can enhance flavor, using strong ingredients like Italian dressing or barbecue sauce for too long can mask venison’s unique taste. For subtle flavor enhancement, try light marinades like olive oil, garlic, or a sprinkle of herbs, and marinate only for a few hours. This preserves the meat’s natural taste without overwhelming it.

10. Cooking at Low Heat for Too Long

10. Cooking at Low Heat for Too Long
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Venison is lean, so cooking it slowly at low temperatures can dry it out. High-heat cooking methods, like grilling or pan-searing, lock in the juices and create a flavorful crust while keeping the center moist and tender. Aim for a medium-rare doneness with a quick sear, letting the natural flavor and texture shine through.

11. Getting Too Fancy with Recipes

11. Getting Too Fancy with Recipes
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Venison is flavorful on its own, so overly complicated recipes often hide what makes it unique. Stick with simple, tried-and-true methods like grilling, frying, or roasting, which bring out venison’s natural richness. When in doubt, treat venison like beef, using basic spices and straightforward techniques.

12. Improper Freezing and Storage

12. Improper Freezing and Storage
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How you store venison can significantly impact its flavor. Vacuum sealers work well in the short term, but butcher paper is often better for long-term storage, keeping the meat from drying out. Be sure to wrap the meat tightly, press out any air, and label packages with the date. Freezer burn can make venison taste stale, so aim to use up the meat within a year and make room for next season’s bounty.

Getting the Best Flavor

Getting the Best Flavor
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By avoiding these common mistakes, you’ll get the best flavor from your venison every time. With proper handling, trimming, and cooking, venison can be a delicious, healthy alternative to other meats on your table.