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Marinating meat, including wild game, can enhance its flavor and mask any gamey taste or aroma. There are various methods of marinating, such as using acid-based liquids, milk, citric juices, Italian salad dressing, tomato juice, pineapple, stone fruits, and berries. Wine can also be used as a meat tenderizer or seasoning in wild game recipes. It is important to fully cover the meat with the marinade, refrigerate it for the recommended time, and follow instructions when using commercial marinades. The article provides several marinade recipes for venison and bear meat. Additionally, it includes a recipe for Venison Gimbap, a Korean dish made with cooked rice, vegetables, and venison rolled in dried seaweed. [Extracted from the article]

Step 13 â Begin removal of the scotch tenderloin (the smaller, less tender meat at the bottom of and behind the shoulder blade) by cutting along the opposite side of the blade bone ridge and following the bone curvature as tightly as possible to remove the muscle. Step 12 ã Remove flat shoulder blade roast by angling your knife flat against the blade bone and peeling the meat off the bone keeping as tight to the bone as possible up to the blade bone ridge. This method of boning a fresh deer carcass is simple when you know what to do, and easy because the deer carcass hangs right in front of you at the best cutting level. [Extracted from the article]

This article from Deer & Deer Hunting discusses the appeal and flavor of venison and other wild game. It emphasizes the importance of visual appeal and flavor in a meal, as well as the doneness of the meat and vegetables. The article also mentions the significance of presentation and plate color in enhancing the dining experience. It provides a recipe for a venison French dip sandwich and offers tips for using spices. The article encourages readers to experiment with different flavors and spices to discover new taste sensations. [Extracted from the article]

This article from Deer & Deer Hunting provides a detailed guide on how to properly fry venison liver. The author emphasizes the importance of field dressing the deer quickly and cooling the liver as soon as possible. They also provide tips on cutting and packaging the liver for freezing. The article includes step-by-step instructions on flouring and frying the liver, as well as suggestions for serving it with fried onions. The author's perspective is focused on the culinary aspects of preparing venison liver, without discussing the ethics or cultural significance of hunting. [Extracted from the article]

If water splashes on open meat, wipe the meat dry immediately. Salt dries meat swiftly, so don't salt meat before it is cooked. • Place the meat in the center of the paper (longest dimension of meat on longest dimension of paper). Flash-freezing is at 0 degree F; it creates smaller ice crystals than when meat is frozen more slowly; smaller ice crystals break fewer meat cells, which means less water loss during cooking. [Extracted from the article]