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The meat itself From my experiencing working with venison, I have come to find out that venison meat is quite "soft" compared to other red meat like beef. You can find a similar kind of "softness" in veal, so it appears the age of the animal, or more specifically, how developed/tough their muscles is related to the texture (and flavor) of the meat. Here ...


Ground Venison has a very low fat content. This is the main culprit for its texture and lack of flavor. I always add ground pork to mine in roughly equal proportions. This raises the fat content and gives it a better over all flavor. I also recommend that you skip the processor and butcher the deer yourself if possible. Skin it as soon as possible and then ...


The short answer: No, the gamey taste of venison is not a euphemism for rotten. Factors that may contribute to strong or "gamey" flavor in venison include: the animal's diet (animals that forage a lot of grain from farm fields rather than grasses, wild plants, and nuts have a less gamey flavor) its age (older animals tend to be gamier) the inclusion of ...


As well to add on to the comment above and might be in relation to the cooling and aging of the meat, overcooking it (medium at most) causes it to become gamey and tough. I love the gamey flavor however. Try Colorado Lamb and compare it to New Zeleand Lamb big difference in flavor

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