HOW TO REMOVE THE "WILD TASTE" FROM MEAT | Page 2 | The Woodsman Hut | Forums

ask different people, you'll get different answers. These are the reasons from what I have been told.

Lactic acid build up and hormone dump in a scared animal that has been run hard when hunting them, i.e. deer that wasn't a clean shot and had to be tracked down for the kill.

Animal not bled properly, deer was clean shot and heart stops so it doesn't have time to bleed out more, gets field dressed thrown in the back of the truck and gets dropped off at the meat cutters and gets processed in a few days.

Meat allowed to hang to long, I know of people who will let a deer hang anywhere from a week to two weeks which can give a "off flavor".

Dark meat comparison. Think of thanksgiving and carving a turkey, the question is always "who wants the dark meat?' The dark meat has a stronger flavor which people refer as "gamey" Most wild game is "dark meat"

Not being castrated, it's part of the reasons piglets get cut is because it can give the pig a gamey taste, all the natural hormones running through a wild animal affects the taste.

Not being cleaned or processed correctly, alot of animals have gland pockets that aren't handled correctly and it affects the flavor.

Those are pretty much all the reasons I have been told explains the "gamey taste"