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The wild game taste is actually a lot easier to get rid of than most people realize. With proper preparation wild game can be almost indistinguishable from domestic meats bought at the grocery store.
If you are cleaning the wild game yourself take the time to soak it properly before freezing. For wild game that is darker meat like deer or duck soak the meat in water for 24 to 48 hours. Change the water every 12 to 24 hours and after a few days the meat will turn almost completely white as the blood and adrenaline have been soaked out. Make sure and keep the soaking meat in the refrigerator or outside during the winter, so that the water and meat stay below a temperature of 45 degrees while soaking. I like to add salt to the water for the last four to eight hours of soaking to help tenderize the meat. Wild turkey isn’t as gamey tasting as most other wild game and doesn’t require quite as much soaking, so eight hours in salt water is plenty. Here are a few of my favorite recipes for cooking wild game that will surprise even the most skeptical of eaters.
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