How Long To Soak Venison In Salt Water?

Due to its gamey flavor, venison has typically not been used by many people. As a result, it’s crucial to wash venison, also known as deer meat, in a certain way before cooking it. We must select the venison meat slices with the least amount of fat in order to make it look appealing on a platter and smell well.

There are specific procedures that every butcher shop must follow while washing venison meat:

  • To wash venison, use large ice cubes rather than little crystal ice in a dish.
  • In a basin, mix around 14 cup of water with 1/4 cup of raw salt.
  • Apply the venison with the saltwater. To remove the blood from the smaller inside pieces of the meat, prepare another batch of the same saltwater as previously.
  • After soaking in saltwater, immerse the venison in vinegar for an hour.

opinions on “Should I Soak My Venison Overnight? Yet Another Excellent Chili Recipe”

I never soak my venison because it frequently has hair on to it in addition to blood. Though I’m a purist and prefer to taste the meat, I occasionally marinate. In addition, I frequently rinse beef, pig, fish, and poultry. really no reason. Just an oddity.

It is right that you should soak the meat in ice water and change it as frequently as you can. It does improve the taste of the venison and aid in getting rid of the foul blood. Prior to making chili, hamburgs, pastaleos, etc., I even soak the hamburg. Nobody has ever complained that my venison tasted gamey. Over the years, my cutlets have tricked hundreds of guests into believing they are eating veal. Soak the flesh, remove the tendon, and then savor the fresh, organic meat. I’m an Italian, p.s. preparing delicious food is therefore in my blood.

I recently tried soaking my venison in salt water overnight in a chiller. I’ve never done that, but my friend does it with all of his deer meat. Since he also had a tenderizer, we turned it into cube steaks. My wife and I found that this changed the flavor of the meat and made it less enticing, even though I don’t like strong or gamey flavors. Because the food was so tasteless, we found it difficult to finish the steaks and had to throw some of it away. My wife wasn’t biased because she didn’t know the beef had been soaking in a cooler all night. Simply put, neither she nor I liked the meat. All of this batch will be ground into burger to be used for ground jerky and summer sausage so we can flavor it to make it appetizing.

Fair enough, we did this at my friend’s place, where he also cleaned the cooler and washed the meat with water from his yard hose. There might have been some standing water in the hose, which could have altered the flavor. In either case, we won’t ever soak meat again! Yes, marinate. Spill no!


Other than rabbits, I’ve never heard of soaking anything in salt water. I like to store mine in the cooler for 7–10 days. Two years ago, I attended to a session on game processing with a man who runs a deer farm. He claimed he hangs his own deer for a minimum of two weeks. Another worry is rigamortis; I think it takes the muscles three days to relax. If handled properly, I’ve never heard of blood producing an unpleasant flavor; the majority of that potent flavor comes from the fat.


A brine is simply salt and water. The meat will absorb the salt, which will flavor it. I would mix about a third to a half cup of kosher salt with one to two quarts of warm water, then add ice to make around two quarts. You can look up brine recipes on Google if you want to add more taste. In my opinion, brining the shoulder for 24 hours would be excessive unless it was a very large deer.

Normally, the most of the blood is gone when the deer is shot, therefore I don’t believe brining would remove much blood. There is a lot of connective tissue in the shoulder, so it will probably take some patience for it to simmer down.


good information What kind of salt do you use from Morten—iodized salt, rock salt, sea salt, or something else? Before I put them in the crock pot with the rest of the nice stuff, I want to try it out on some roasts.

I just employ iodized salt. Place the roasts in cold, salt water to soak for one to three days. I rinse everything off with normal water before putting it in the crock pot, which doesn’t make it taste at all salty.

How much time should venison spend in salt water?

  • Ice should be poured into a sizable bowl or bucket halfway.
  • One quart of water and between 1/4 cup and 1/2 cup of kosher salt should be added to a pitcher.
  • Place venison cuts on the ice.
  • Over the venison, pour the saltwater concoction.
  • Give the venison 24 hours to soak.

Do you salt-water-soak your venison?

Fresh deer meat may include blood, but much of the blood can be removed by soaking the meat for several hours or overnight in salt water or vinegar and water. After soaking, remove the meat from the pan, rinse it, and then continue.

In what should venison be soaked to make it tender?

Buttermilk, saltwater, white milk, vinegar, lemon juice, and lime juice are the most popular soaking liquids. While some hunters swear by certain soaking techniques to remove the “gamey” flavor from the meat or to bleed it after processing, others don’t think it’s all that effective. The Backyard Pioneer has instructions for soaking meat in buttermilk if you want to give it a try.

Spices and marinades: A variety of marinades and spices can be used to tenderize and enhance the flavor of venison as well as to mask “gamey” qualities. To soften muscle fibers, the University of Minnesota Extension advises drinking a high-acid liquid like lemon juice, tomato juice, vinegar, or wine.

Raw: Using a tenderizing tool to pound your venison or cutting multiple tiny slices in it can also be beneficial if you want to skip marinades and soaks but still want to tenderize your meat.

Additional trimming: Before soaking or marinating, trim away any extra fat your processor could have left behind, regardless of the type of preparation you select. The fat from wild game spoils quickly, giving food a “gamey taste.”

How long can venison be wet aged?

Wet aging is a recent development. All you have to do is vacuum seal the meat and store it in the refrigerator for 7 to 28 days. While the tissue is still being broken down by the enzymes, the bag keeps out air to prevent contamination. Frozen meat may be processed in this way considerably more easily.

Does venison need to be marinated?

Many will claim that venison steak does not require marinating and instead has a fantastic natural flavor that just requires a little salt and pepper and a hot cooking surface.

Those people have a point, however some venison slices might actually benefit from adding flavoring and tenderizing. But that doesn’t mean you can’t marinate a steak made of deer meat; it truly depends on the chef.

Here are some fantastic wild game marinades that won’t ruin your venison but will instead improve its natural flavor if you’re that cook and you’re stuck on what to do after hunting for venison.

How can venison be made as tender as possible?

The ideal method is to hang your meat for about two weeks with the skin still on. The flavor of the meat is mellowed by aging while the connective tissues are broken down by the animal’s natural enzymes. This, according to Cihelka, is the cause of his venison’s tenderness.

How may venison be prepared without becoming dry?

Because of the beef’s delicate fat marbling, it nearly stays moist and succulent no matter what you do to it. Venison, on the other hand, lacks the same marbling and loses moisture in a different way. While cooking beef, melted fat and moisture drip out into the pan or onto the grill, but while cooking venison, the moisture rises like intangible meat smoke.

One method to keep the moisture in the venison steak is to sear it in a cast iron pan with some olive oil. Another method is to marinate the meat, which not only gives it moisture but also makes it more soft. Usually, harder pieces of meat require marinades, but a backstrap or tenderloin only requires a little salt and pepper.

You can try some of our favorite marinades for wild game or these everyday items when it comes to marinades:

  • Italian sauce
  • Teriyaki
  • a red wine
  • Barbecue

Give it at least six hours to soak before cooking it. You’ll get fantastically flavorful beef that is not simply wonderfully juicy.

How can venison be made to taste like beef?

You may also soak and season venison steaks to taste like beef by soaking the steaks in buttermilk for two days covered in the refrigerator, though this does not have as big of an impact on the flavor. Add the oil after combining the same quantity of seasonings with 1/2 cup of water.

How can venison be cooked to make it tender?

I’ve discovered that cooking a venison roast (bone-in or out) in a slow cooker or crockpot on low for 8 to 9 hours or until it is falling apart is the best way to ensure that it is tender. You won’t dry it out if you cook it slowly.

Please be aware that I do not advise cooking this for 4-6 hours on high. There won’t be as much juiciness and tenderness. Planning extra day to make this if you need to make it quickly will allow you to set it up so that it cooks all day or overnight while you relax.

Does cooking venison longer make it more tender?

Use any beef pot roast recipe if you have access to a crock pot; you’ll be pleasantly surprised. However, venison may require significantly more cooking time than two to four hours in order for the meat to become soft.

Why do you saltwater bath wild game?

When food is cooked, the collagen in connective tissue starts to deteriorate and breakdown into gelatin, which helps the food maintain moisture. Brining is a time-honored method for enhancing the moisture and flavor of meat or poultry by soaking it in a flavored saltwater solution.

How long can deer meat be submerged in liquid?

Food safety when hunting starts in the field. To have meat that is secure for you and your family to consume. Here are some strategies for keeping your food secure:

  • Yes, shot location is important. Starting with a precise shot, ensure food safety. Preventing the digestive tract’s contents from coming in contact with the meat should be your first concern. A stomach shot can easily spoil meat and make animal cleaning more difficult.
  • The meat should be refrigerated as quickly as possible. The worst enemy of meat is an improper temperature. 35 to 40 degrees Fahrenheit is the suggested storage temperature to stop bacterial growth.
  • Use one hand to hold the knife and the other to hold the carcass. There should be caution used to avoid contaminating the meat because the hide might hold dirt and germs.
  • Have access to both vinegar and chlorine water. Where hair or hide touches the meat, vinegar water (50/50) can be sprinkled on the region. Periodically rinse your hands and instruments in a pail of water with 1 tbsp of chlorine to disinfect them.
  • Consider food safety at every step of the process. Avoid touching the meat with anything that hasn’t been disinfected to avoid cross contamination. Maintain the digestive tract’s integrity and keep its contents away from the meat. The meat should be chilled as soon as you can. Use sterilized surfaces and instruments for any further processing.

Deer meat is often aged by hunters to make it more delicate and flavorful. If done correctly, this is safe. Meat can be safely aged in one of two methods. The optimal method of dry maturing is in a refrigerator or walk-in cooler, although this is not always possible for hunters. The refrigerator or walk-in cooler needs to be spotless, have sufficient airflow, and have the right temperature control (34-38degF). Depending on the humidity in the cooler, the meat might mature for 7 to 21 days. The meat should be trimmed away from any microbial growth that has developed since too much moisture can accelerate the process. Additionally, a coating of dried meat will be present and will need to be removed.

Meat can be safely aged in an ice chest as well. First, add ice and water to the empty ice chest. Right away put the meat in the ice water to soak for 12 to 24 hours. By doing this, the meat will cool down fast to the right temperature. After that, empty the cooler of water and add more ice. Keep cooler filled with ice and empty of water for 5-7 days. Prior to further processing, “freezer burn” that may have formed on the meat’s outside can be removed.

When preparing and storing food further, keep food safety in mind. Food safety for wild game starts in the field and ends when it is consumed.