I disagree on several levels with what is pointed out in the OP. It seems to me that there are a few people (in the world at least, if not on this board) who do not know much about how to cook. The Complete Guide to Game care and Cookery and The Joy of Cooking should be in everyones library. period.
http://www.amazon.com/Complete-Guid...=sr_1_2?ie=UTF8&s=books&qid=1222963685&sr=8-2
http://www.amazon.com/Joy-Cooking-I...bs_sr_2?ie=UTF8&s=books&qid=1222963707&sr=1-2
Cooking:
Soaking the "steaks" in milk and eggs or buttermilk and eggs and a modest mixture of spices (a dash of paprika, garlic powder and oregano) for a few hours is a perfectly acceptable way to prepare the steaks for frying... From there you go into flour or seasoned flour or cracker crumbs and fry. Don't use the soaking mixture for gravy or anything else once finished. If using cracker crumbs, or not, pay attention to the salt level, as crackers have salt already, so none need be added, but if using flour alone, make sure you use some salt. Best to use cracker crumbs and seasoned flour until you work the kinks out of your system.
If you tried to use milk as a marinade for the barbq, I would predict the results would be ungood. But it depends on how you are deciding to cook.
The most important thing is to give the venison a familar flavor. Of course venison doesn't taste like beef, so you would chicken fry it or you would marinade it with something that has a familar flavor or cook it in a sauce that will lend it a familar flavor. Grilling the venison is the same story. BTW, as with most things, you do not barbq with the sauce on it. You wait until the last 10 min of cooking and baste with the sauce or just serve the barbq sauce with the meat....
The best way to ruin venison, any game or any food it all is to cook it poorely. By that I mean have someone who the extent of their cooking experience is taking pre-packaged foods (hamburger helper) and preparing them.
Learn how to cook. If you do, then you can't fail.
Spoilage:
The "bacteria" that you are talking about isn't bad per se, it is part of what breaks down the meat and leaves steaks (beef or venison) tender if properly done. That is the purpose of aging.
The reason why you dress and section / quarter the game quickly is so that you can get at the organ meats (liver, heart, kidney's and brain), which spoil quickly, but if harvested soon after the kill are a true delicacy. That is what we eat in the deer camp after we take a deer or elk or moose or whathaveya. I am not a big brain fan myself, because I do not cook it well, but when cooked by an experienced party it is very good.
http://www.amazon.com/Complete-Guid...=sr_1_2?ie=UTF8&s=books&qid=1222963685&sr=8-2
http://www.amazon.com/Joy-Cooking-I...bs_sr_2?ie=UTF8&s=books&qid=1222963707&sr=1-2
Cooking:
Soaking the "steaks" in milk and eggs or buttermilk and eggs and a modest mixture of spices (a dash of paprika, garlic powder and oregano) for a few hours is a perfectly acceptable way to prepare the steaks for frying... From there you go into flour or seasoned flour or cracker crumbs and fry. Don't use the soaking mixture for gravy or anything else once finished. If using cracker crumbs, or not, pay attention to the salt level, as crackers have salt already, so none need be added, but if using flour alone, make sure you use some salt. Best to use cracker crumbs and seasoned flour until you work the kinks out of your system.
If you tried to use milk as a marinade for the barbq, I would predict the results would be ungood. But it depends on how you are deciding to cook.
The most important thing is to give the venison a familar flavor. Of course venison doesn't taste like beef, so you would chicken fry it or you would marinade it with something that has a familar flavor or cook it in a sauce that will lend it a familar flavor. Grilling the venison is the same story. BTW, as with most things, you do not barbq with the sauce on it. You wait until the last 10 min of cooking and baste with the sauce or just serve the barbq sauce with the meat....
The best way to ruin venison, any game or any food it all is to cook it poorely. By that I mean have someone who the extent of their cooking experience is taking pre-packaged foods (hamburger helper) and preparing them.
Learn how to cook. If you do, then you can't fail.
Spoilage:
The "bacteria" that you are talking about isn't bad per se, it is part of what breaks down the meat and leaves steaks (beef or venison) tender if properly done. That is the purpose of aging.
The reason why you dress and section / quarter the game quickly is so that you can get at the organ meats (liver, heart, kidney's and brain), which spoil quickly, but if harvested soon after the kill are a true delicacy. That is what we eat in the deer camp after we take a deer or elk or moose or whathaveya. I am not a big brain fan myself, because I do not cook it well, but when cooked by an experienced party it is very good.