I shot a bison recently a very old bull. It seems to have a bit of a gamey taste. Anyone got any ideas on how to get rid of this taste. Thanks
AR

Arjun,

For roasts, braising with wine added to the liquid works nicely.

For other cuts, soak them in buttermilk for an hour or so to remove the gaminess.

George

My wife uses a yogurt marinade when she wants to tenderize, and suppress flavors.

I had some really gamey tasting venison smoked sausage and made some sausage and potatoes in the crock pot. Couldn't eat it. A couple of teaspoons of Blackberry preserves made it quite tasty.

Marinate in Cola for a about 2 hrs. before cooking. It will improve the taste & tenderness.

I've found that marinades help but not a huge amount .Acids like yoghurt , vinegar, lemon are what does it .Alcohol will also help. At the same time pick flavors that you like.
I have ground up a whole deer that was tough including the liver ! Liver went to delicious pate. The rest went to great pasta sauce . A nice mix for pasta sauce is a 75% venison, 25% pork.

Have you tried ageing the meat? I'm guessing you meat is frozen. If so, thaw out some, then leave it in the frige a few days before cooking. I always age meat before freezing it, but have aged it after thawing also. Ageing red meat of any kind helps a lot.

The freezing and thawing process is said to be the same as five days aging !The process ruptures the meat cells.

Take the raw meat and place in a 48 qt cooler. Cover with ice and add enough water to cover. Add 2 cups of salt and 1 cup of sugar. Stir to mix and let sit 24 hrs. Change water and repeat. That should suck out the bad flavors.

Good luck; gamey meat is hard to disguise. Might make some strong sausage out of it but roasting? I have never been able to completely kill the road kill taste, but some don't notice; those with destroyed taste buds. Then you have the toughness to deal with.
All of which is why I prefer to eat does/cows or heifers.

For crockpot roast, nothing makes red meat better than a bottle of Argentine Malbec.

Yes a whole bottle.

Marinate then braise works great.

Look up a recipe called Chilindron from Hank Shaw. Follow to the letter and be prepared to eat the whole damn thing at a sitting - it's that good. I use a Lodge dutch oven on my gas stove and just let it simmer away.

Every one soaks it in this and that, but the idea in the real world is get the blood out..Take a frozen package put it under hot water in a bowl for 30 minutes, squeeze it firmly, do this twice then chicken fry it or whatever..Its the blood that's gamey..Funny how we want prime calf to eat, but think a 14 year old bull is etable, sometimes in fact most of the time old animals are gamey to inetable..

I shot a mean 9 year old Herford/Brahma cross at the ranch, even the hamburger was not chewable..fed it to the dogs, they wouldn't eat it, tossed it in the dump and the coyotes wouldn't eat it, and the buzzards never touched it, it turned to jerky!! It can be bad for sure. Ive seen rutting deer that were not fit to eat, same with a few elk..Lots of reason why I suppose..

These days I shoot young bucks and cow elk..I did my stint at trophy hunting and eating some pretty bad stuff as a result..Today I pass on the big bucks and bulls and let the young bucks get the big ones, that's fair for both.

I eat primarily deer and elk, my heart doc sez Im a good patient.