Never posted here before but I figured you guys would have some bro science for me
I shot 2 deer on a hunting trip. So Friday and Saturday they've been sitting on ice. Apparently there's a bunch of ways to fuck up deer meat and you have to purge it or some shit.
Anyone have any game recipes or something easy for first timers ?
hang it upside down after gutting in a cold environment for 2-3 days, cut it at the neck which you should have done already when you hung it, cut the skin down each leg, starting at its back ankles grab the skin with pliers or some really good non slip gloves and pull. Pull all the skin off while cutting as much silver skin as you can. Once the skin/hide is off, continue to remove silver skin. Silver skin is bad. Then use a flexible knife and cut close to bone and remove each muscle and you will need a serrated knife for some of it to cut joints and this and that and the ribs if you want them whole to make a rack and not just take the meat. DO NOT LET ANY SCENT GLANDS TOUCH ANY MEAT EVER. When you gut it after you find it, do not puncture the stomach or intestines or any organs, remove its entire asshole. None of this can touch the meat because all of it plus the silver skin adds to the "gaminess" people complain about. Cut the meat the way you want it and use the fattier cheap parts for jerky or ground meat for sausage or ground meat and mix in some beef. Once all this is done, you should soak what you're about to cook in buttermilk. It's not a joke. It takes a lot of the blood flavor out and something else I can't remember. Don't eat the part the bullet or arrow went through where it's bright red on the meat compared to the rest because it's basically a large bruise/clot in the meat. Also, don't eat it raw because wild game can have some weird shit in it like parasites and worms and it doesn't make you manly to spend a week in a hospital or on the toilet almost dead.
I recently tried using this stuff as a marinaide and it came out great.
>like flour coat
>fry that shit up
10/10 jelly would eat
yeah go buy some ice in bags and empty them over the deer meat in your cooler. Close the top and open the release valve on the bottom on a slope and let the ice melt. one or two times doing this should take a lot of the blood out of the meat and 'purge' it of a lot of the unpleasant gamey flavor. Then you could see about a brine or buttermilk marinade.