Originally Posted by Killcreek
If you guys have to soak your venison, it makes me want to ask, how in the world do you dress it?
I have a rule, that I have the guts on the ground within 10 minutes of the time I pull the trigger. Then I hang the critter and get it cool. The length of hang depends upon the temperature. I pull the skin the day before I process to allow some moisture to evaporate, then we cut and package the meat. My meat has no gamey odor, nor does it when it is cooked. The only seasoning that I use, other than when making jerky, is salt and pepper, because the meat is that tender and mild. I have never soaked my venison, because it is not gamey. The gamey flavor comes from one of two things, the diet of the deer, or how the deer is field dressed and processed.
ditto, except I do skin mine the day of the kill. Guts are out ASAP (heart and liver goes in my gallon ziplocks I carry) and then it's hung, skinned and generally try to let it hang for about 2 weeks in halves before processing, temperature dependent.
Never soaked my venison, especially tenderloin but wouldn't hurt; if it's over a year old and/or an old deer like mentioned, might be a worth a shot.
Are you wanting to soak because of the age of the meat or to marinate for flavor?