I got a few Muley in the Wainwright cul this year . I am retired military , And I was raised in manitoba . I have found that Mule deer have a more gamey taste to them , than Whitetail . My KIDS AND MY WIFE BOTH LIKE WILD GAME , But they didn`t like the more wild tasting flavour of mule deer . tO MAKE A LONG STORY SHORT , Does anyone have a maranade to help take the STRONG wild taste out of the meat . Any recipies would be great . It`s either that or I will have to give the meat to some one else who will enjoy in more and not let it go to waiste . thanks in advnace Joe Lafortune CD Pm o Email would be great .
muley taste
- Thread starter blackball
- Start date
- Location
- Cold Lake, Alberta
i allways marinate mulies...garlic is you friend!
try something simple like italian dressing, crushed or diced garlic, and a little white wine. put them in a ziploc bag and leave in the fridge over night.
shoud work for ya.
add spices at will
try something simple like italian dressing, crushed or diced garlic, and a little white wine. put them in a ziploc bag and leave in the fridge over night.
shoud work for ya.
add spices at will
one of the easiest and cheapest marinades..is plain old mushroom soup..
just bake whatever cut you want in the soup..
it will tender out the toughest of cuts of meat ..
also have a look in the recipe pages at the very top of the hunting forum..lots of good ideas there also..
just bake whatever cut you want in the soup..
it will tender out the toughest of cuts of meat ..
also have a look in the recipe pages at the very top of the hunting forum..lots of good ideas there also..
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Gamey???
I have found justthe opposite, that wt are more gamey than mulies, but I will admit that my mulies have had a stronger smell when the meat is raw, but are awesome when cooked.
A member on this board gave me this one it is damnable good and really suits wild game:garlic, chilis or hot sauce, choped parlsey, paprkia, oil, someting acidic like lemon...soy sauce...
I have found justthe opposite, that wt are more gamey than mulies, but I will admit that my mulies have had a stronger smell when the meat is raw, but are awesome when cooked.
A member on this board gave me this one it is damnable good and really suits wild game:garlic, chilis or hot sauce, choped parlsey, paprkia, oil, someting acidic like lemon...soy sauce...
I had same problem wiht moose meat(and the family not likeing the tast)
thanks to my brothers advice we all get to share the dinners now
all it takes is half a shot of vinegar, after you thaw the meat, place it in a bowl of water, add vinegar and leave it for a night, than marinade it, you could also add vinegar to the marinade or use one that already has some in it, the best advice for marinades I got was to use salad dressing, but you have to thin it out a bit, sometimes it kills the flavor too much
thanks to my brothers advice we all get to share the dinners now
all it takes is half a shot of vinegar, after you thaw the meat, place it in a bowl of water, add vinegar and leave it for a night, than marinade it, you could also add vinegar to the marinade or use one that already has some in it, the best advice for marinades I got was to use salad dressing, but you have to thin it out a bit, sometimes it kills the flavor too much
Really? wow.
I prefer to hunt whitetails over mulie but I would trade a mule meat for whitetail in a heart beat.
I can't remember the last time I ate a mulie (buck or doe) that had a gamey taste to it.
Are theses cull animals bush deer or are they grazing in fields?
I prefer to hunt whitetails over mulie but I would trade a mule meat for whitetail in a heart beat.
I can't remember the last time I ate a mulie (buck or doe) that had a gamey taste to it.
Are theses cull animals bush deer or are they grazing in fields?
I find that with both species the final taste depends on what the critter has been eating.
A mule deer that has been eating sagebrush has a totally different flavour than one that has been fattening up on alfalfa.
The same holds true with whitetails. A farm country flagtail has a different taste than a "bush-buck".
One year I shot a whitetail and a mulie both of whom had been feeding in the same alfalfa field. The meat was indistinguishable when cooked.
A mule deer that has been eating sagebrush has a totally different flavour than one that has been fattening up on alfalfa.
The same holds true with whitetails. A farm country flagtail has a different taste than a "bush-buck".
One year I shot a whitetail and a mulie both of whom had been feeding in the same alfalfa field. The meat was indistinguishable when cooked.
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Or you can try salted water which is what I used and LOTSA GARLIC.
I even bought some Wild Game Spice for Venison at Wholesale Sports which gives a nice flavour too. I was also on the Wainwright cull with another CF member, I got the landowners blackpowder draw. We took 4 muley's and one 10 point whitetail buck which I took, t'was a good hunt
I've taken muley from Stettler and it tasted almost sweet, my wife loved it and she normally turns her nose up on venison. I turn everything into sausage, pepperoni and burger with the odd steak for bbq'ing.
Hope everything works out for ya!
Good points here.
Try this out.....will eliminate gamey taste:
http://www.canadiangunnutz.com/forum/showthread.php?t=111445
http://www.canadiangunnutz.com/forum/showthread.php?t=111445
thanks guy`s all your tips are great . I have heard a few of them , But I will give them all a try once more . I shot a muley last year at my place near Roundhill and it was great , no wild taste at all . But on the other hand don`t eat peanut butter and not want it to taste like peanuts . thanks in advance Joe Lafortune CD
droid1963
CGN Ultra frequent flyer
Hi to all, posted this earlier in a different thread, but don't want to retype so paste here:
Some suggestions if any one wants to try it out.
We Chinese use a lot of fresh ginger root, to counter the wild taste in meat, ginger juice or just ginger suppose to work better than lemon juice on fish.
peel or cut the skin off the fresh ginger root, and then slice into thin toothpick size the best
my brother who prefers venison to beef has a recipe he showed me once for stir fry, and it actually was quite tasty
take a deer steak, (get rid of all fat, sinew, bone, etc) still semi frozen and slice into thin strips, "against the grain", semi thawed or frozen helps in cutting real thin
meat into a mixing bowl, usual salt and pepper, oyster sauce, fresh smashed garlic, the ginger root, a pinch of baking soda (nature's meat tenderizer if it is a tough cut), enough corn starch to coat the meat pieces so when you stir fry the juices don't all run out, AND a small shot of hard alcohol (with flavour like cognac or dark rum), and whatever else seasonings extra you might like, such as a bit of chopped green onion
you will eventually figure out what proportions of the ingredients fit your taste
the trick is to put your clean hand into the bowl, and kind of mesh everything together, let sit for not more than 10 minutes, any longer and i understand the alcohol turns vinegar tasting
dump into a well oiled wok or pan already hot on high heat, stir fry for a few minutes, do not over cook, and put over bed of rice or crisp chow mien noodles, and serve
suppose to work on those not liking the gamey taste
Some suggestions if any one wants to try it out.
We Chinese use a lot of fresh ginger root, to counter the wild taste in meat, ginger juice or just ginger suppose to work better than lemon juice on fish.
peel or cut the skin off the fresh ginger root, and then slice into thin toothpick size the best
my brother who prefers venison to beef has a recipe he showed me once for stir fry, and it actually was quite tasty
take a deer steak, (get rid of all fat, sinew, bone, etc) still semi frozen and slice into thin strips, "against the grain", semi thawed or frozen helps in cutting real thin
meat into a mixing bowl, usual salt and pepper, oyster sauce, fresh smashed garlic, the ginger root, a pinch of baking soda (nature's meat tenderizer if it is a tough cut), enough corn starch to coat the meat pieces so when you stir fry the juices don't all run out, AND a small shot of hard alcohol (with flavour like cognac or dark rum), and whatever else seasonings extra you might like, such as a bit of chopped green onion
you will eventually figure out what proportions of the ingredients fit your taste
the trick is to put your clean hand into the bowl, and kind of mesh everything together, let sit for not more than 10 minutes, any longer and i understand the alcohol turns vinegar tasting
dump into a well oiled wok or pan already hot on high heat, stir fry for a few minutes, do not over cook, and put over bed of rice or crisp chow mien noodles, and serve
suppose to work on those not liking the gamey taste
open-sights
Regular
- Location
- Aldergrove BC
I prefer Mulie to w/t for eating, but prefer the w/t for a more technical hunt.
Gotta agree with this
This may help also, hang them for 2 x weeks with fur on. Makes a world of difference.
Chocolate will get rid of 'gamey' taste if you use it to cook the meat in, a little trick my (then) sensitive wife read up on. Coffee marinade also is good for tough meat but I can't recall if it also helps for gamey taste.
Cheers
Cheers
death-junky
CGN Ultra frequent flyer
- Location
- Moose Jaw SK
They dont have a bad flavor it is a little diffrent then other deer but still good.
