I am curious as to how different the various roe I have shot have tasted. I go stalking mainly in Cornwall and west Devon, and have the carcases prepared for me by a local butcher
Of the last 2, the first was, we guessed a 2/3 yr old buck, shot at the end of May 2010 near North Lewe in Devon. As we had the loins for dinner, (Venison"Wellington), which I had managed not to overcook for a change!,I thought the meat tasted very "iron-y". A similar experience was v had with the boned and rolled roast haunch. A slow cooked casserole from the shoulder, cooked in cider and white wine was, by contrast delicious.
The 2nd was a young doe, culled in the Glynn Valley in early Feb 2011. The pan fried loins ( relatively pale in colour in their raw state)were as soft as butter,absolutely delicious, with none of that metallic taste.
Curiously, my youngest daughter, after the 1st buck, said she didnt like venison, but enjoyed it when we had the casserole, even more when we ate the young doe.
P.S. Made a good coarse "pate maison" with some of the roe liver, trimmings and pork belly.