Bloody Venison

[WinMag]

Please help me with the best methods of removing excess blood from ground venison and venison steaks. My mother-in-law recommends soaking the meat in a bowl of milk. Another person recommended soaking in apple cider vinegar. Before I try anything, I thought I should consult the experts here. I have been just cooking the blood out in a cast iron pan but my wife is turned off by the excess blood and she won't cook any more of my venison unless we find a way to remove more blood. Thanks for the feedback.

[duxdog]

The best thing to do is let your deer hand for 5-7 days if you can. This lets the meat age and the moisture content reduce. Since that is not an option for you, you can wrap in a paper towel and pat the moisture out a bit or let sit for a while.

[Rancid Crabtree]

Not sure about ground meat but whole meat could be soaked in slightly salted water.

[ridgewalker]

soaking the meat before grinding it will take care of that; also cut out blood clots and any area around wounds; recommend rinsing with cold water when done soaking to make sure salt is out and the water is clear thus no more blood, then pat dry as you can and vacuum seal or use other method to preserve.

[chef daddy]

well if its ground meat, i would be pissed at the butcher because u shouldnt be seeing that! as for whole mussle meat! soaking a big chunk of meat is gona help a bit! but not throughly, its too dence and it cant penetrate it!i would say take your steaks and soak it in milk!! milk has lactic acid which adds a bit of sweetness and helps draw blood out, as for vinegar, its acidic level is far to high to soak for extended periods of time but for a short quick time will draw out blood it actually is coagulateing it, and with to long a soak will make it tuff, as it chemically cooks the meat! u could add sugar to cider vinegar which raises the ph level of vinegar and that helps a bit but -stick with milk,, its a sure bet! just rince it off with water after the soak! milk will work the best , several days isnt to long either(if u have time to prepare ahead) ! whole milk is better than 2% because of the fat content in it, but 2% does work!:)

[WinMag]

well if its ground meat, i would be pissed at the butcher because u shouldnt be seeing that! ...
Thanks to all for the replies. I guess my meat processor didn't rinse the meat? What did he do wrong??

[Lurker]

how long did you let the deer hang, at 36-39 degrees, before you had it butchered?

[WinMag]

It was cold in the U.P. - about 15 degrees and the deer was frozen shortly after I hung it. Maybe that was part of the problem. Maybe the blood didn't get a chance to drip out.