Game Changer: How to make wild meat always taste good

I assume if you’re reading this, you’re a hunter, and my hope is that you have been a successful one. So, unless you’re a violator, you’ve had the opportunity to cook some wild game and probably not just for yourself, but for friends and family.

Now, I hold a few different thoughts in my head when it comes to "gamey" meat. One, is that this is how “wild” meat is supposed to taste, and that “gamey” flavor is supposed to be the norm. But we as a society have become accustomed to grain and grass-fed beef that don’t possess that flavor because they’re loafing in a pasture instead of being on edge about where the next predator is coming from.

The other is that the “gamey” flavor is off-putting, and if you serve a piece of meat to a friend or family member, they may carry the opinion that game meat is gross for the rest of their life, and they’ll no longer want to come to your house for dinner. They’ll tell all their friends that game meat is terrible and that people shouldn’t even be hunting. Now, of course, that’s an enormous stretch, but I do think it’s best to try to mitigate that “gamey” flavor if at all possible. Here are a few tips that can help with just that:

 Marinades

• Acid-based blends: Use vinegar, citrus juice, or wine to break down muscle fibers and mellow strong flavors.
• Milk or buttermilk soak: The lactic acid in milk neutralizes blood and metallic flavors. Soak 12–24 hours, rinse, then pat dry.
• Teriyaki or soy marinades: Great for dense cuts; the umami (and salt) covers any lingering "gamey" edge.
• Worcestershire and mustard: Both add depth and tang that mask gameiness without overpowering the meat’s character.

Spices & Ingredients While Cooking

• Smoked paprika, cumin, and chili powder add warmth and depth.
• Garlic, onion, and shallots neutralize strong aromas and add sweetness.
• Butter or bacon fat adds richness and drastically improves lean, iron-heavy meat.
• Fruit glazes (cherry, plum, or apple) introduce acidity and sweetness that smooth out bold flavors.

Low and Slow

• Long, gentle cooking breaks down connective tissue and keeps lean meat moist. For roasts, aim for two hours per pound on low in a crockpot, or in a Dutch oven at 200-225°F. In the oven, make sure your lid is on tight (I suggest a layer of foil under the lid) to ensure that you’re not losing too much moisture.
• Most wild game roasts should cook for at least eight hours, but can take as long as 10-12 hours.

Steak Tips

• Avoid overcooking: Wild meat dries fast! Medium-rare keeps flavor balanced and texture tender.
• Use a thermometer and pull venison steaks at around 130°F for best results.
• Rest your meat: Let it sit 5-10 minutes before slicing; this allows the juices to redistribute, evening out the flavor.
• For "low and slow" steaks, you can try the sous vide method in our last issue.