Antlers And The Meat That Accompanies Them.

                   An unusually wide whitetail rack that I just acquired at a family auction of a  10pt buck( photo does not show all the tines) via my great Uncle Otto or his son Clifford from Gowan, MN, about 7 mi towards Duluth from Floodwood,  shot likely  pre 1960's back to the 30's.
                   I never ate a piece of venison in that rural backwoods home that was either tough or wild tasting. 40 plus years later, I may have finally unlocked the secret . It is a buttermilk and salt marinade, a hydroponic solution that removes the wild taste, tenderizes and adds juiciness to the meat.
                                                                 Buttermilk Marinade

1 qt buttermilk- or 1 quart whole milk plus 2 tblsp vinegar
1/4 cup salt
 4 tablespoons sugar or molasses

Marinate venison for 30 minutes to 24 hrs according to the size of the cut of meat, the largest requiring the longest.

               After you have marinated it appropriately, cook your cut of venison in your favorite recipe. I think you and yours' will notice a large difference. Venison does not need to be an acquired taste.
Or try some recipes that I will be posting during this hunting season.