In my previous post, I made the argument that there is no taste difference between young bucks and old bucks. Predictably, some readers have argued the point. I stand by my statement that most "gamey" tasting venison comes from handling techniques and the amount of fat and silver skin remaining on the meat.
Regardless, I do not argue the fact that some venison needs a little help. For those of you who find yourselves in this situation, first remove every bit of non-muscle fiber from your cuts. Then try this:
I was recently turned on to this sauce by a co-worker. It really does have a unique flavor that lands somewhere between BBQ sauce, ketchup and chutney. And it is perfect for wild game. The secret ingredient seems to be currant juice. I still haven’t put a deer in the freezer this fall, but I have tried the sauce on goose and pork loin. It was excellent on both. I can’t wait to slather it on a venison roast.