Certain types of meat like goat, venison, rabbit, lamb, and even pork can have a strong odor (and thus a strong flavor) to them that our palates may not be accustomed to. Here is our tip for removing the gaminess from a variety of meat.

This technique is primarily for cuts of meat that will be braised or slow roasted (i.e. shanks, ribs, stew meat or a whole rabbit cut into pieces). We do not recommend this method for cuts like steaks, tenderloins or cutlets that are intended to be seared and cooked quickly at very high temperatures.

To begin the process, rinse the meat thoroughly under cold water and place it in a large pot. Fill the pot with water so that it covers the meat by 1.5 to 2 inches. Place the pot on the stove over high heat and bring the water to a boil. While waiting for the water to boil, add 1 – 2 bay leaves, 3 medium cloves of garlic, the peel of ½ of a lemon and 1 – 2 teaspoons of apple cider vinegar (1 teaspoon is sufficient for 2 - 3 pounds of meat). You could substitute ½ cup of white or red wine for the vinegar. As the water comes to a rolling boil, begin to remove and discard the foam that rises to the surface. Lower the heat to medium and continue removing any foam for another 8 - 10 minutes or until very little foam rises to the surface. At this point, remove the pot from the stove and place it in the sink. Into the pot, run cold water for about 2 – 3 minutes. Then begin rinsing the boiled meat. Place the rinsed pieces into a colander to drain any excess water. Once the meat has been rinsed, you are ready to prepare your favorite recipe. The garlic, lemon and bay leaves should be discarded.

Try our Goat Stew recipe with this method. The results yield a flavorful stew that is perfect for cold winter days.