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bad hunters, wounded deer, and a woodsman's mercy

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sleek:
Jojo id sure like to meet these guys. Id take all the meat they dont want.

JoJoDapyro:

--- Quote from: sleek on November 25, 2015, 03:54:14 pm ---Jojo id sure like to meet these guys. Id take all the meat they dont want.

--- End quote ---

I am not a big fan of Deer. Now if it were Elk I would be first in line. When I do shoot deer, I do something with them that I enjoy. Summer sausage, Jerky, and Ground.

riverrat:
JoJo i could live on nothing but deer, rabbit, and squirrel meat. lol that and the wild plants that grow here that i like. i could eat good. matter of fact i do do that quite a bit. lol but i mix it up with more common grocery items the rest of my family likes. but i even got them to eat deer burgers, nachos, squirrel { like chicken} soup, fried rabbit, ect.Tony

Dakota Kid:
I find that when people claim they don't like the taste of deer it's usually because of one of the following reasons.

1. They had the deer butchered at a processing facility. This has a negative effect on the taste because the meat isn't aged. A carcass should be hung in a dry ,cool place for at least 3 days(I prefer 5). It takes this long for the rigor to leave the muscle tissue. Also a butcher isn't going to be eating the meat he's preparing so he has little concern about the final taste. Meat taken from the body cavity can taint batches of burger if not properly rinsed and cleaned. I thoroughly rinse the cavity after field dressing even if I have to go out of my way to find a water source. often times there are still pieces of meat that are discarded because they failed the sniff test. Most of the "gamey" taste associated with venison comes from improperly rinsed meat. Venison does taste different that beef but that "gamey" taste isn't supposed to be there. Simply adding a little cumin to cooking venison helps to make that slightly "not quite beef" taste harder to notice.   

2. The meat was cooked like it was beef. I don't like a 100% venison burger. It's dry and tastes different than the 1000's of burgers that formed the expectation of what a burger tastes like. I typically take a portion of my ground venison and mix it with ground chuck prior to freezing. I'll use this for burgers and other dishes that aren't heavily seasoned. I still use straight venison for chili, tacos, and meat sauces.

3. It's because they know it's venison before they eat it. This one is all psychological and easy to overcome. Just don't tell them until their plate is clean.

When I hear someone say they don't like deer, I invite them to dinner. If they eat my offering and their opinion doesn't change I'll accept that they don't like deer. This hasn't happened yet. Once I had to resort to venison jerky, but you can't not like jerky. You just can't. If you don't like jerky you're not human.   

riverrat:
ive found a few things on taste myself. a buck in rutt tastes gamey.any deer not processed quickly and cleaned properly isnt going to taste good. i soak mine after butchering it myself in a sink full of ice cold water ,salt, and a 1 part vinegar to 10 part water solution. let it soak a little while before further processing or freezing. i like adding beef fat to deer for burger. not pork fat. a lot of processing shops do that. its nasty.but i also like it 100 percent just deer.hence, tacos and nachos. it falls apart. i like the fact theres no grease i have to drain out.after i process all the meat, make my burger and sausage out of the tidbits.{if im not making jerkey} , i then boil up the bones and whatevers left on them in the pressure cookers. i save the broth to cook down and save the ity bity pieces for soup.can that all up.i like deer soup.i save the fat. makes great candles, soap with wood ash, and works well with burnishing as a finish on my bows and arrows.also once in a great while i take a little out camping. find a clam shell and some cordage and presto got a candle lamp/oil lamp. lol  i dont leave much to waste. Tony

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