Quick Answer
Venison can be prone to tasting gamey due to high levels of myoglobin, a protein that stores oxygen in muscles, but proper handling and cooking techniques can minimize this flavor. To prevent venison from tasting gamey, focus on selecting the right cuts, aging the meat, and cooking it to the right temperature. Proper seasoning and finishing techniques also play a crucial role.
Choosing the Right Cuts
When selecting venison, opt for the leanest cuts, such as the loin or tenderloin, which have less marbling (fat) and therefore less myoglobin. For steaks, cuts from the rib or backstrap tend to be milder in flavor. Avoid using the shank or other heavily exercised muscles, as these tend to be more prone to gamey flavor.
Aging and Storage
Aging venison can help break down the proteins that contribute to the gamey flavor. Store the meat at 38-40°F (3-4°C) for 7-14 days to allow enzymes to break down the proteins. Use airtight containers or wrap the meat tightly in plastic wrap or aluminum foil to prevent moisture loss and contamination. Keep in mind that over-aging can make the meat dry and tough.
Cooking Techniques
When cooking venison steaks, use a reverse sear method to ensure even cooking and a nice crust on the outside. Preheat a cast-iron skillet over high heat, then sear the steak for 1-2 minutes per side. Finish the steak in a 300°F (150°C) oven for 5-10 minutes to cook to medium rare. To add flavor and richness, baste the steak with melted butter and a pinch of salt and pepper during the finishing process.
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