A Complete Waste of Space

I notice that in the roasts. I think it's the fat that gives it that taste. They ain't got a lot of fat, but what they do have is stout.

But NOT in the backstrap.

I gut the bastards as soon as I walk up to 'em. They're usually skinned about 15 minutes after I gut 'em.

I can jerk the dress off one in 5 minutes, IF there's a stout tree limb close by and I can get the truck close enough. other wise I haul 'em to one.

Wullie wrote:I notice that in the roasts. I think it's the fat that gives it that taste. They ain't got a lot of fat, but what they do have is stout.

I think it depends(heavily) on what the deer has been eating. I've had venison from bucks that have been feeding over cornfields that was marbled like beef, and no gamey taste.
On the other hand, save those swamp bucks for sausages and jerky.

ruggbutt wrote: I might just be hypersensitive.

Thats interesting.

You know what makes me hypersensitive?





YOU DO!

callmeslick wrote:

Wullie wrote:I notice that in the roasts. I think it's the fat that gives it that taste. They ain't got a lot of fat, but what they do have is stout.

I think it depends(heavily) on what the deer has been eating. I've had venison from bucks that have been feeding over cornfields that was marbled like beef, and no gamey taste.
On the other hand, save those swamp bucks for sausages and jerky.

WHAT??!! marbled like beef?? I had to call bullshit on this. I've killed a couple of dozen deer, that eaten everything from acorns and crops to tree bark...lol...marbled...good lord slick....I've never seen one "marbled like beef"!

bucks taste like shit from adrenaline- fighting, NOT eating chasing does folks, slick you should know that. does are better eating- and if they get pregnant (late season) they taste not as good as early season.
That said, I've served "wild" game to God knows how many, the immediate comment "I didn't know it could taste normal"...preparation.

Rugg, "liver" taste is blood- they didn't prep it right.
Hang that animal for a few days helps tremendously- the tissue begin to decompose and soften up, allowing easier separation (roasts, from the bone, grizzle, cartilage, that nasty fat on them etc)
The only things I've eaten that was just horrid WAS pronghorn that was obviously eating nothing but sage for weeks...my kitchen still smells..

marbled...OH my, a must forward
The fat that is in venison is chemically different than fat in pigs and cows..or bears for that matter, you must remove ALL that white fat from venison, all of it- period. Then use olive oil or pork fat in prepping and it rocks. NO steroids, chems, no additives...my son grew up eating tons of it and now, he thinks regular hamburgers etc "smell funny"
Leave the fat in, and it tastes "gamey" for good reason!

Dropping them on the spot helps to so adrenaline doesn't flow through them.

Dawg.....Have you ever tried the no gut method? I've been using it for years and it's works great. I find it much neater and faster. No mess with gutting.

I find it really good for Elk, because I hunt alone. An Elk is a big animal. I quarter one side without gutting. Roll it over and quarter that side. Cut out the backstrap, and ten cut a few ribs to get the the tenderloins. Real simple and I don't have the move the Elk at all except to roll it over one time. I skin the quarters before I cut them out and then bag them. I have big coolers in the back of my Jeep and if I can get my Jeep close to the kill I have it all cooled off in 45 min. Makes the meat taste sweet. Same thing with deer only it's even quicker.

Guys who throw the animal in their truck and drive around showing off are the ones who have shity tasting meat.

Buzz wrote:Dropping them on the spot helps to so adrenaline doesn't flow through them.

Dawg.....Have you ever tried the no gut method? I've been using it for years and it's works great. I find it much neater and faster. No mess with gutting.



Guys who throw the animal in their truck and drive around showing off are the ones who have shity tasting meat.

no gut? links? never heard of it
oy, seeing ungutted deer dropped off at the meat house is precisely why I do my own from arrow to plate.
I do leave the hide on so I can drag it, usually a fair distance.

Check this.

http://www.youtube.com/watch?v=ZhAqaXuPR4M

off to read

Dawg wrote:WHAT??!! marbled like beef?? I had to call bullshit on this. I've killed a couple of dozen deer, that eaten everything from acorns and crops to tree bark...lol...marbled...good lord slick....I've never seen one "marbled like beef"!

This one friend of mine in CT had a bunch of us over for a 'roast beef' dinner one evening. Wasn't until we were done that he revealed that it wasn't beef, but the buck that had been eating his corn for the past month(agricultural harvest permit). So, it may have been time of year that affected fat content and distribution on that one, although I've seen a few more from the same general region like that. Maybe 'marbled' carries it a bit far, but far more well-distributed fat than one is used to seeing on a buck.

As for the prep tips, you explained the 'liver' taste, thanks. I was sort of puzzled, as I've tasted 'gamey' venison, but didn't equate it with liver. Might relate to the prep skillz of my friends who hunt.

callmeslick wrote:

Wullie wrote:I notice that in the roasts. I think it's the fat that gives it that taste. They ain't got a lot of fat, but what they do have is stout.

I think it depends(heavily) on what the deer has been eating. I've had venison from bucks that have been feeding over cornfields that was marbled like beef, and no gamey taste.
On the other hand, save those swamp bucks for sausages and jerky.

Hmmmmmmmm Gonna have to agree with Dawg. In the couple of hundred that I've shot in the last 30 years, I ain't ever seen any marbled meat. No swamps any where around here for deer.

Before you call BULLSHIT about that count. I lived in deer country and times were tough. Deer and bunnies was the meat I could afford at the time and I shot most of 'em with a .22LR. I don't care if I ever shoot another one. I will just because the boy likes to hunt and the wife loves venison.

Buzz, we shot the shit out of "goats" (antelope) when I was working on a ranch up in Wyoming. The stinking sumbitches!! About all we could ever do was bury the meat in BBQ sauce and be drunk when it was cooked and served.

Had a nice young buck goat in the pickup one afternoon when we drove up on a couple of muley's. I dropped one of them and the ranch foreman threw the goat in the Little Laramie river because he didn't want it stinkin up the venison..

Don't think I'll be doing any "no gutpile" tricks though.