Ok, so you have some really nasty, gamey venison to cook. It's not inedible, just strong. Do you toss it, feed it to the dogs, or make a valiant effort to at least cook it and hope for the best?
I've been in that situation many many times. My efforts at taming the strong venison were mediocre, at best. Then, when my son Dan and I brought home a couple of Muley bucks that were in the peak of the rut and smelled to high heaven, along with the meat, we were given a recipe that was supposed to really work. I was skeptical, but it indeed worked. I was amazed.
Since then, that recipe has been fine tuned and has been my ALL TIME favorite for gamey venison, no close second.
Here it is:
Venison And Ginger
This recipe works so well with very gamey venison because of the pungent ingredients, including fresh ginger root, onions, garlic, and soy sauce.
2 lbs venison steak or roast
3 tablespoons cooking oil
6 slices of ginger root cut 1/4 inch thick
1/3 cup ginger root, minced
2 medium-sized onions, sliced
2 cloves garlic, minced
1 teaspoon sugar
3/4 cup soy sauce
2 tablespoons cornstarch
Cut meat, across the grain, into 1/4 inch thick slices. Mix meat, minced ginger root, onions, garlic, sugar and soy sauce in a bowl. Put in the refrigerator for one hour.
Heat oil and cook the 6 slices of ginger root until browned and flavor is released into oil. Discard browned slices Of ginger root. Add meat and other ingredients and stir frequently. Sauté until the meat is cooked, adding more soy sauce if necessary. Sprinkle cornstarch over meat and cook until cornstarch is blended in.
Voilà, the BEST VENISON RECIPE EVER!