Venison is a lean cut of meat that's high in protein and low in fat.

Image Credit: LauriPatterson/E+/GettyImages Venison can be off-putting to some because of the “gamey” taste of the meat. But, soaking venison in water before cooking it can help remove some of that flavor.

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 Plus, venison makes for a nutritious meal. This type of meat has very little fat, as deer store their fat underneath their skins, making venison a very lean cut of meat.

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  Here's exactly how to soak venison before preparing it for a meal.

Things You'll Need

Large bowl or bucket Ice Pitcher Kosher salt White vinegar

  1. Fill a Bowl With Ice Fill a large bowl or bucket halfway full with ice. Use large cubes versus small slivers to keep the ice from melting for as long as possible.

    Advertisement 2. Add Salt to the Water Pour between ¼ cup and ½ cup kosher salt into a pitcher and add 1 quart of water. Stir until the salt dissolves into the water.

  2. Place the Venison in the Bowl of Water Place the cuts of venison onto the ice. Smaller cuts are better because the salt water will draw blood from smaller cuts of venison easier than large cuts.

    Advertisement 4. Mix the Salt Water and Ice Pour the salt water mixture over the venison. Make another batch of saltwater if your first batch does not completely cover the venison.

    Advertisement 5. Let It Soak Allow the venison to soak for 24 hours. After 8 hours, remove the venison and set it into a new batch of brine.

    Advertisement Warning Never reuse brine as it is full of deer blood.

  3. Soak the Venison in Vinegar Soak the venison in white vinegar for one hour after you’ve finished soaking it in the salt water (you don’t have to dilute the vinegar with water). This will help tenderize the deer meat and remove any leftover “gamey” flavor. Now, you can cook the venison however you’d like. Tip Consider soaking the meat in buttermilk instead of vinegar for extra tenderness.

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    resources

       Virtual Weber Bullet: All About Brining

    resources

       Virtual Weber Bullet: All About Brining

    Venison is a lean cut of meat that’s high in protein and low in fat. Image Credit: LauriPatterson/E+/GettyImages

Image Credit: LauriPatterson/E+/GettyImages

  • Large bowl or bucket
  • Ice
  • Pitcher
  • Kosher salt
  • White vinegar

Never reuse brine as it is full of deer blood.

Consider soaking the meat in buttermilk instead of vinegar for extra tenderness.

      Virtual Weber Bullet: All About Brining