I have had a theory for a long time that it is the blood in the deer which causes the gamey flavor. Hunters gut the deer soon after a kill, but they don't bleed it or chill it for hours or days. It ...
I had some dear ragout and let it marinade one day in wine, brandy and with spices. Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours. The result ...
Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of ...