One of my uncles was adept at skinning deer. Every season all of my uncles took their catch to him to ensure it tasted right later.



>>>Elk is wonderful. It tastes like a sweet beef. As for the deer, a lot of that depends on the preparation and who cooks it!
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>>I guess I haven't had it prepared right yet. Believe it or not, I grew up among hunters in Maine, including a grandfather who got about four deer a season (three over the limit).
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>I believee it. Where I grew up we didn't have ANY deer. Today deer are everywhere. All those taxes on the ammo and guns, plus the game management techniques of hunting to keep the herds manageable, have allowed them to flourish.
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>There are a few things that make meat gamey. If the deer is shot and it runs a lot, it can cause the meat to get saturated with adrenalyn, which isn't a meat flavoring. When the deer is skinned, care must be taken not to get puncture the bladder. Urine isn't a flavor enhancer either. Then there's the part about marinating the meat. Some use milk, some wine, some vinegar, etc. We usually use wine mixed with other sauces and spices.