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<blockquote data-quote="KDM" data-source="post: 390588" data-attributes="member: 314"><p>Most damage to good venison flavor is done BEFORE cooking the meat IMO. Shooting a deer that's been running scared makes the meat stronger flavored due to increased blood flow in to the muscles. Gut shooting a deer is self explanatory. Not cooling the meat as fast as possible or letting the carcass ride around in the truck bed doesn't lend itself to good flavored meat. Leaving lots of fat on the meat adds stronger flavor to the meat. Not cutting out blood shot tissue from the meat detracts from good flavor. Not so much a flavor issue, but cutting steaks and such the wrong way can really affect meat tenderness. Unfortunately, the devil is in the details when seeking good eating venison and most of the factors that taint venison are completely in the hunters control and happen way before the meat hits the plate.</p></blockquote><p></p>
[QUOTE="KDM, post: 390588, member: 314"] Most damage to good venison flavor is done BEFORE cooking the meat IMO. Shooting a deer that's been running scared makes the meat stronger flavored due to increased blood flow in to the muscles. Gut shooting a deer is self explanatory. Not cooling the meat as fast as possible or letting the carcass ride around in the truck bed doesn't lend itself to good flavored meat. Leaving lots of fat on the meat adds stronger flavor to the meat. Not cutting out blood shot tissue from the meat detracts from good flavor. Not so much a flavor issue, but cutting steaks and such the wrong way can really affect meat tenderness. Unfortunately, the devil is in the details when seeking good eating venison and most of the factors that taint venison are completely in the hunters control and happen way before the meat hits the plate. [/QUOTE]
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