Venison Vs Beef Controversy Ended

[Iplayfarmer]

I had some great game meat in college. I never had the motivation or the opportunity to hunt much, but by neighboor up the street was an avid sportsman. He had more meat than he could use and was always willing to part with some. He must have known the right way to shoot, dress, and butcher game because it always tasted excellent. I had deer, elk, antelope, and bear. Everything was tender and tasty.

 

[charlz]

I haven't hunted in years but go with the, bleed it out and gut it as soon as possible. Take it home, skin it, quarter it and hang it for a few days. Bone it out and double wrap the meat.

The scrap parts get turned into ground venison which is good to make jerky in the dehydrator similar to the 'formed' jerky you get in stores. The rest gets turned into steaks, stew meat and jerky.

I love the steaks for breakfast, also love the 'stew meat' rolled in flour and fried in oil :thumbsup:

 

[kidr]

Hilarious. This profile sounds like it could describe many similar things done by many.

I had four roommates years ago who fielded a call from a girlfriend who worked at local bar. Around 8pm, a man had come in and saying he had some venison that he didn't plan to use and wanted to know if anyone could use it. My roommates jumped in a truck and drove up for some free meat.

Long story short, it was road kill. They brought it home, butchered it in one of the showers, made a stew, and by 6am they were eating. By 4pm, all were sick as dogs, and by the end of the week, all had lost 20-30 pounds from being ill. They were lucky that it wasn't fatal or they didn't get sicker.

Punchline ... they didn't clean the shower for 4 months even though one of them used the shower daily. :shocked:

I see a new fad diet in the making " The Road Kill Diet ". Sounds almost as good as the tape worm trick.

 

[dmccarty]

Regarding Road Kill....

The wifey got an Eight Point Bucket almost two years ago.

Unfortunately it was with the car.

Not a scratch on the exterior body panels on the car.:thumbsup:

But the antlers went up under the car and took out the radiator to the tune of $900.

The deer was not dead before people stopped to ask for the deer. This happened a mile from the house. I was home and the wifey called me to come get her and the kids. When I got there the deer was still alive but died right after I got there. No more than five or ten minutes max.

Eventually a guy did take the deer after I got there. The wifey said several people had already stopped and asked for the deer. It was fresh though.

Later,
Dan

 

[tungularafishcamp]

Ditto to your post /pine. Only thing to add is on the scraps heck with cleaning up the fascha(sp?) I just put them in quart jars and can them. Cooks down to tender and delicious and doesn't take up any freezer space. When I had all four kids at home it took us 8 deer to get thru the year. We could always go to the next island south and get a free beef but hardly ever did as we all prefered the venision. Ours are all harvested long before the rut which helps.

 

[czechsonofagun]

Recently I cooked Beef Bourguignon - twice in last month. First I used 4 pounds of venison, rump roast I guess and this week I used beef - round roast.

It was both times excellent dinner, lot of flavor, nice smell, meat was tender and blended together with everything - but the venison was just a touch better tasting.

The receipt looks quite scary but it is doable for an average engineer - give it a shot

Other than that I cook venison several ways:

- Svickova

- Stew - just regular meat and vegetables stew simmered for hours

- steak slices tenderized, spiced and fried in oil

I used to soak venison in milk or butter milk to get the game taste out, but not any more, family is well trained now to eat it:thumbsup:

 

[Rocksprings]

Chicken fried back strap is my favorite.

 

[955er]

I have 2 kids, 13 and 15 who have never had chili, tacos, pasta sauce, sloppy joes, etc at home that contained ground beef. When we have guests, nobody knows because we don't think to tell them. It is the way it is.

We gut within an hour of kill, take it to the processor same day, have it mixed with beef suet, keep backstraps. $55 to process and tube the ground venison. We eat 2 deer/year. Pretty good deal.

At least I know what is in it. Seems every time there is a school lunch issue it is with bad ground beef.

 

[/pine]

Something that many novice hunters don't realize is about the (inside) tenderloins....these are far and away the tenderest meat on a deer (or about any hoofed game)...

These tenderloins are not very large on an average deer but are many times more tender than a "backstrap"

They are removed from the inside of the carcass (usually after field dressing) this meat does not need to be aged to be very tender great tasting...most of the hunters I know have them for breakfast after a successful morning hunt...

Also...unless you ask a processor for them...they (the processors) keep them for themselves

 

[brin]

/Pine -"
Also...unless you ask a processor for them...they (the processors) keep them for themselves > You are exactly right ..years ago ..1987 the first Buck I shot was a nice one 8 pts. but he was big and the processor kept the backstrap and the inside tenderloins...I am mad about it to this day..A buddy of mine asked me where they were when I brought the packaged meat home and I called the butcher and he told me he had ground them into the package deer burger....Sure he did ! You and I both know he ate well that night. I never took a deer anywhere after that ..I did my own processing and got every bit and even tanned some hides...LOL