The reason to soak venison in salt water is to tenderize it.
Soaking does remove some of the "wild taste" as well. The gamey flavor is due mainly to fat. Both buck and doe meat are prone to it with buck being the stronger as Twitch mentioned. Trim any excess off but don't trim it COMPLETELY lean or you will wind up with a very dry cut of meat.
I also recommend treating the meat with a seasoned tenderizer. My favorite is actually a rather cheap one. Spice Classics. They are the low priced line from McCormick.
It's available online here as well as their other spice products. I use many Spice Classics spices and find the quality to be very acceptable.
http://shop.netgrocer.com/shop.aspx?&sid...soned&ns=1
The other hint for venison is to slow cook it over low heat. Only turn it up in the final cooking phase to bring the core temperature up. This will help you get a more tender and juicy result.
Soaking does remove some of the "wild taste" as well. The gamey flavor is due mainly to fat. Both buck and doe meat are prone to it with buck being the stronger as Twitch mentioned. Trim any excess off but don't trim it COMPLETELY lean or you will wind up with a very dry cut of meat.
I also recommend treating the meat with a seasoned tenderizer. My favorite is actually a rather cheap one. Spice Classics. They are the low priced line from McCormick.
It's available online here as well as their other spice products. I use many Spice Classics spices and find the quality to be very acceptable.
http://shop.netgrocer.com/shop.aspx?&sid...soned&ns=1
The other hint for venison is to slow cook it over low heat. Only turn it up in the final cooking phase to bring the core temperature up. This will help you get a more tender and juicy result.
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