Thread: What to do with this sika

I worked on a Estate in Britain that the Chef Marco Pierre White was a regular hunter on & good friend of the owner,he would cook a after hunt meal on his final hunt of the season ,he runs restaurants that specialize in game & venison in particular ,he would simply soak overnight in plain milk to reduce gaminess . In Africa the good Old School camp cooks did the same.

I guided in the US for years where they used Butter Milk to tenderize not reduce gaminess & it actually leaves a acidic taste to the meat ,they then try to hide by drowning in marinade.

Since seeing first hand Marco use milk after that l have always done the same with my Stag meat & l use a simple Old School 4 tbl spoons of salt to quart of water mix for soaking/brining all other game & offal.There was a very good article years ago where the author used every old wives tale method he had seen hunters use in the US & just plain milk came out way in front ,a camp cook at one of our Elk Camps showed it to me after l stuck up for them on using just milk & it was raised around the camp fire by the usual arm chair ex-spurts .