Over the last 10 years I have went from some who made steaks and roasts out of a lot of wild game to someone who makes, jerky, sausage, burger (mixed with other fat), or has some meat commercially processed.
After eating dinner at a friendís house last weekend I had some wonderful moose which had near zero typical game taste. Unless you really thought about it you would have thought it was a cut of veal. His secret he told me was that first he purchased a nice cubed and second he drains all the blood he can from meat by soaking it in cold, real cold water, then draining overnight in the fridge. I have always shied away from doing this as the meat looses some of it's color. He later rolled in bread crumbs, then 3 minutes in olive oil, then made parmesan moose dish with ragu sauce and plenty of cheese. To say the least it was really good. Made me think I need to make more steaks and roasts with my meat instead of jerky, but the boys sure like the jerky...
Any thoughts on draining or removing the blood from the meat? I have some draining after a decent rinse and tenderization of the meat last night, so Iím giving it a try.
I put a lot of time into the proper care of meat in the field and proper vaccum packing, freezing, but it seems Iíve neglected the kitchen preparation portion especially with the busy summers and longer winters in Alaska where I donít use the grill like I did when living in the lower 48.