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Old 01-06-2011, 07:40 PM   #31
B0whunt3r
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I've mixed Deer with beef, pork, goat, and lamb all with great success. I also did a deer and squirrel chilli, it was prety good. Most other wild meats I've only had on their own.

When people talk about deer tasting gamey, a lot of it has to do with how the deer was killed, how old it is, and how it was processed. You take young deer that was killed cleanly and cleaned and processed correctly there is no gamey taste what so ever. But you shoot an old doe that you have to track for 2 miles, drag it out without feild dressing it. and don't hang it up to drain the blood of course it's going to have an off-gamey flavor.

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Old 01-18-2011, 03:03 PM   #32
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just a little heads up for ol' seabee john....VENISON is NOT any wild red meat that is hunted venison ONLY applies to those animals such as deer *all species and sub-species* elk moose and caribou see i can go out and shoot a squirrel a rabbit or a bear and it is NOT venison im not trying to be a rabble rouser just stating a very well known fact *atleast i thought so being a mountain born country boy* that is on par with the multiple stuffed animals like.....yawn turducken which i must add CAN be cooked properly yet in america seems to only be cooked properly by those who have had hands on training in the safe preparation and proper cooking i have had many cooked by normal joeblokes and it never tasted right ie: too moist...too dry...over cooked on outside...under cooked inside...not stuffed in correct order...the list goes on and on those are like some of the harder to brew and distill liquors you just have to know what you are doing in a very safe way venison is one of those normal meats the "wild game" taste depends on many factors the age of the deer NOT being one of them as i have had very good meat taken from older animals that cooked up juicy tender and without the slightest hint of gamy taste the gamy taste comes mostly from how it was treated within the first 30 minutes to hour after the animal was dropped if the innards and blood were left in the animal it will increase odds on the gamy flavor being there i myself prefer to hang them up side down and "kosher" them by throat slitting after they have drained i then field dress them ASAP having done that my entire life as a hunter i have only had 1 animal turn out gamy.....a old rabbit that was more of a mercy kill than a real hunt lol follow those tips and you will have great meat also quartering your kill after field dressing an wrapping in it's own skin for the journey back will help out a lot also wtf is up with revv being so fricken hostile ? dude did one of your expensive brews bust a bung? or did you? lmao j/k

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Old 01-18-2011, 07:12 PM   #33
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Bender eh??

Aptly named.

Thanks for the education, and Cheers on most every point made.

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Old 01-19-2011, 01:53 PM   #34
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Bender, I do agree that how cleaning and process your wild game, esp. with in the first half hour, is the number one key to getting great meat. I appoligize if my post implied that you can't get great meat from older animal, because once again I agree with you, but age does play a factor into the overall quality of the meat. Just like you get better quality beef from a young steer compared to an old worn out milker, the same applies to deer. My grandpa shot a very old doe we aged between 8-10 years old and you could taste the differance in the meat compared to the yearling I shot that same year. I'm not saying the old doe was bad meat, it was really good, I'm saying the younger deer was better.

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Old 01-20-2011, 01:05 AM   #35
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Ever see the Southpark episode where veal was mandated to be labeled "dead baby cow"?

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Old 01-20-2011, 07:18 AM   #36
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haha yeah seen that episode eh well older animals do have a bit of a difference but in those cases the skill of the cook should be called on to turn some slightly tougher venison into a great meal marinades work wonders as do a small sand/rubber mallet lol but you do have a valid point my main statement was more to the turducken bore lol if ya want some odd meat dishes try this out

1pkg small scallops 1/2 stick REAL butter 20 jalapeño peppers 10 habenero peppers 4 large an well washed duck breasts 20 sets frog leg meat deboned 1pkg yourchoice cheese cut tops off peppers empty seeds mince scallops and mix with frogleg meat stuff peppers with half of a habenero slit open duck breast and remove some middle meat stuff peppers into breast top with yourchoice cheese and tie closed with chef's thread roast with basting or smoke


or ya could always send for some balut imagine having a few of those with a double black ira ....

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Old 01-21-2011, 12:08 AM   #37
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Pepper lover eh?

Me too. Crab and cheese stuffed habs is another pepper pleaser, but not quite so exotic as frog and scallop and pepper stuffed duck.

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