“Wild game meat tastes ‘gamey’ ” is a frequent complaint with a simple cure: get the fat out.
Wild game animals eat things that would gag a buzzard, such as acorns. Ever tasted an acorn? I didn’t think so. Trust me, they are awful.
The things that make acorns, some types of browse, and some forbs taste like dirty socks contributes to the composition of stored fat.
Fats (oils, lipids) turn rancid very quickly. Sniff or taste old cooking oil and you will get the idea. That’s what game meat will smell and taste like if you leave on the fat.
Note that venison, hog, and bird meat is not “marbled” (veins and specks of fat in muscle tissue) like beef. All fat is stored around the muscles and internal organs, so getting rid of it is relatively easy.
When processing your kill–bird, buck, or boar–carefully trim away all fat as well as fascia, tendons, and other connective tissues. Your palate and dinner guests will thank you.