What type of deer do you enjoy eating the most?

[sausage man]

Everybody has different ideas and tastes.
After decades of stalking, cooking and eating venison I have noticed the same breed of deer can taste slightly differently across the country.
I believe depending on what food they eat changes the taste.

These are my findings.
The female of any species is more tender and tastier than a male of the same age, due to testosterone levels.
Park deer taste differently to wild animals due to their diet.

1. Fallow.
Never had a poor tasting beast no matter what age.
In my personal opinion I would take an (Elwy Valley) Fallow yearling doe over any other panimal.
There are incredible crops of acorns in the valley and a great mix of flora too. Limestone rock makes them rich in nutients.

2. CWD.
Brilliant taste, a joy to extract and easier to skin than Muntjac.
(Although the fur shatters).
My wife thinks it's lamb when slowly roasted with mint so very versatile.
3. Muntjac, fattier the better. Harder to skin than CWD.
Not tried slow roasting with mint sauce yet. Still incredibly tasty.
4. Sika.
Could make second if a young doe. Prickets are great. Never shot a female.

Big drop off.

5. Red.
Firstly the extraction and then the unmistable aroma of red deer is my killer to the taste.
After dragging them generally in wet weather, struggling to get them into the chiller, butchering them, it really makes shooting anything else seem more pleasurable and tastier.

6 . Roe.
I've enerally eaten and shot upland Roe. Not lowland animals.
They've always tasted of liver or a slightly metalic taste (not from the bullet). A joy to extract compared to a red.
The majority of Roe I shoot are on the same ground as the Reds. They eat the same flora but taste totally different.

Although Welsh mountain Goat is not venison they eat the same food as a Welsh mountain sheep.
They taste very similar. Again younger the better.

Great to hear what other SD members views are on the subject.

 

[sausage man]

Everybody has different ideas and tastes.
After decades of stalking, cooking and eating venison I have noticed the same breed of deer can taste slightly differently across the country.
I believe depending on what food they eat changes the taste.

These are my findings.
The female of any species is more tender and tastier than a male of the same age, due to testosterone levels.
Park deer taste differently to wild animals due to their diet.

1. Fallow.
Never had a poor tasting beast no matter what age.
In my personal opinion I would take an (Elwy Valley) Fallow yearling doe over any other panimal.
There are incredible crops of acorns in the valley and a great mix of flora too. Limestone rock makes them rich in nutients.

2. CWD.
Brilliant taste, a joy to extract and easier to skin than Muntjac.
(Although the fur shatters).
My wife thinks it's lamb when slowly roasted with mint so very versatile.
3. Muntjac, fattier the better. Harder to skin than CWD.
Not tried slow roasting with mint sauce yet. Still incredibly tasty.
4. Sika.
Could make second if a young doe. Prickets are great. Never shot a female.

Big drop off.

5. Red.
Firstly the extraction and then the unmistable aroma of red deer is my killer to the taste.
After dragging them generally in wet weather, struggling to get them into the chiller, butchering them, it really makes shooting anything else seem more pleasurable and tastier.

6 . Roe.
I've enerally eaten and shot upland Roe. Not lowland animals.
They've always tasted of liver or a slightly metalic taste (not from the bullet). A joy to extract compared to a red.
The majority of Roe I shoot are on the same ground as the Reds. They eat the same flora but taste totally different.

Although Welsh mountain Goat is not venison they eat the same food as a Welsh mountain sheep.
They taste very similar. Again younger the better.

Great to hear what other SD members views are on the subject.

Everybody has different ideas and tastes.
After decades of stalking, cooking and eating venison I have noticed the same breed of deer can taste slightly differently across the country.
I believe depending on what food they eat changes the taste.

These are my findings.
The female of any species is more tender and tastier than a male of the same age, due to testosterone levels.
Park deer taste differently to wild animals due to their diet.

1. Fallow.
Never had a poor tasting beast no matter what age.
In my personal opinion I would take an (Elwy Valley) Fallow yearling doe over any other panimal.
There are incredible crops of acorns in the valley and a great mix of flora too. Limestone rock makes them rich in nutients.

2. CWD.
Brilliant taste, a joy to extract and easier to skin than Muntjac.
(Although the fur shatters).
My wife thinks it's lamb when slowly roasted with mint so very versatile.
3. Muntjac, fattier the better. Harder to skin than CWD.
Not tried slow roasting with mint sauce yet. Still incredibly tasty.
4. Sika.
Could make second if a young doe. Prickets are great. Never shot a female.

Big drop off.

5. Red.
Firstly the extraction and then the unmistable aroma of red deer is my killer to the taste.
After dragging them generally in wet weather, struggling to get them into the chiller, butchering them, it really makes shooting anything else seem more pleasurable and tastier.

6 . Roe.
I've enerally eaten and shot upland Roe. Not lowland animals.
They've always tasted of liver or a slightly metalic taste (not from the bullet). A joy to extract compared to a red.
The majority of Roe I shoot are on the same ground as the Reds. They eat the same flora but taste totally different.

Although Welsh mountain Goat is not venison they eat the same food as a Welsh mountain sheep.
They taste very similar. Again younger the better.

Great to hear what other SD members views are on the subject.

Does anybody know do you edit a title on a thread please?

 

[TringSaint]

I really like cwd, which is a good job cos I shoot over 30 a year! I know some on here think they taste of mud, but the ones I get feed in seed grass, maize and other crops and are cracking. Not overly strong flavour - a bit like wild boar I have eaten in France.
Munty is lovely also, just a pain to skin, as are any roe that I get. Nice rich flavour and what I consider to be venison.
Fallow is ok, but the iron is starting to come through. Priciest and young does are my choice of eating so not too mature.

As for red and sika, I have eaten red and find the taste very metallic but never tried sika, so keen to drop one and give it a try.

 

[Bowland blades]

I like a good winter roe doe the most personally. Fallow are great if you have guests who are not really used to game meat and i like a winter Doe cooked in marmalade . muntjac are good and i like CWD but the rest of the family dont like the CWD taste
A fat young roe doe though , thats my personal choice
Getting fed up with Reds but still like a bit of sika

 

[TringSaint]

I like a good winter roe doe the most personally. Fallow are great if you have guests who are not really used to game meat and i like a winter Doe cooked in marmalade . muntjac are good and i like CWD but the rest of the family dont like the CWD taste
A fat young roe doe though , thats my personal choice
Getting fed up with Reds but still like a bit of sika

Roe cooked in marmalade - interesting! What’s the recipe?

 

[Bowland blades]

Roe cooked in marmalade - interesting! What’s the recipe?

cover it in the stuff, wrap it in foil and pop it in a hot oven . Eats well hot and also eats well (maybe better) sliced and cooled in the fridge. I haven't unfortunately had access to fallow for many years now
oh , people unused to game do like the fallow cooked like that

 

[Fowler1990]

Winter slow cooker

1.Sika
2.Muntjack
3.Roe
4 .Fallow
5.CWD - TEXTURE ISSUES.....homogenous lump.. like tofu.. always struggled with it whatever way its been cooked. Roast, slow, smoked, flash... just does nothing for me at all.

Summer BBQ

1.Sika steaks/whole joints/ rib roast/kebab
2.Fallow steaks/kebab/smoked/pulled
3.Roe joints
4.MJ joints
5.CWD meh

As a massive irellevant shift i would love a good Hare over any of the above
Or a farmed floppy eared rabbit in Spain

Final meal would probbaly be my nans sweet and sour pork or roast pork belly. Just love a .

Close second would be a really nicely marbled bit of sirloin cooked medium rare over coals.

Going to go put the oven on.

 

[TringSaint]

cover it in the stuff, wrap it in foil and pop it in a hot oven . Eats well hot and also eats well (maybe better) sliced and cooled in the fridge. I haven't unfortunately had access to fallow for many years now
oh , people unused to game do like the fallow cooked like that

Ah, ok. so just marmalade or anything else? But of chilli? A smidge of all spice or cinnamon?
Tbh that’s what I smear in the outside of a boiled ham, so thinking along the same lines.
Assuming it’s a slow cook?

 

[TringSaint]

Winter slow cooker

1.Sika
2.Muntjack
3.Roe
4 .Fallow
5.CWD - TEXTURE ISSUES.....homogenous lump.. like tofu.. always struggled with it whatever way its been cooked. Roast, slow, smoked, flash... just does nothing for me at all.

Summer BBQ

1.Sika steaks/whole joints/ rib roast/kebab
2.Fallow steaks/kebab/smoked/pulled
3.Roe joints
4.MJ joints
5.CWD meh

As a massive irellevant shift i would love a good Hare over any of the above
Or a farmed floppy eared rabbit in Spain

Final meal would probbaly be my nans sweet and sour pork or roast pork belly. Just love a .

Close second would be a really nicely marbled bit of sirloin cooked medium rare over coals.

Going to go put the oven on.

Can I ask where you have shot your cwd?

 

[Fowler1990]

Can I ask where you have shot your cwd?

Not me personally never shot one, but from both Bedford and Norfolk..

Have you had a similar experience? Or polar opposite? (I did read the original postings)

I think it's almost too tender for my liking. Sounds bizarre probbaly, but I have occasionaly come across lambs taken too early to have the same issue.

 

[TringSaint]

Not me personally never shot one, but from both Bedford and Norfolk..

Have you had a similar experience? Or polar opposite?

Total polar opposite.
The ones I shoot taste amazing.
Flavour is subtle yet gamey. Great texture - bit like fillet steak but with more depth.

I hear many on here saying that they taste awful, and it makes me wonder if there are different strains of cwd or if their meat is very susceptible to tainting by what they eat, as I have never eaten a bad one.

 

[Fowler1990]

Total polar opposite.
The ones I shoot taste amazing.
Flavour is subtle yet gamey. Great texture - bit like fillet steak but with more depth.

I hear many on here saying that they taste awful, and it makes me wonder if there are different strains of cwd or if their meat is very susceptible to tainting by what they eat, as I have never eaten a bad one.

In all fairness, I would not say the taste or flavour has ever been offensive or strong.

I have always found it to be very mild, but the texture to be too soft.

Admittedly I like a bit of Chew to my meat, probbaly why i am a sirloin/pork man

The same goes for fish for me. Over the years of catching and eating fish I will eat beram around the 1.5-2lb area bigger or smaller go back, Bass, 2-3lb is optimum, cod
I wouldn't eat anything over 4lb..
They absolutely have an optimum size/flavour/texture ratio.

Always think we are very fortunate to be in a position to be picky!

 

[TringSaint]

In all fairness, I would not say the taste or flavour has ever been offensive or strong.

I have always found it to be very mild, but the texture to be too soft.

Admittedly I like a bit of Chew to my meat, probbaly why i am a sirloin/pork man

The same goes for fish for me. Over the years of catching and eating fish I will eat beram around the 1.5-2lb area bigger or smaller go back, Bass, 2-3lb is optimum, cod
I wouldn't eat anything over 4lb..
They absolutely have an optimum size/flavour/texture ratio.

Always think we are very fortunate to be in a position to be picky!

Next time try a boned cwd haunch marinated in olive oil, Dijon mustard, finely chopped rosemary and thyme, salt, pepper and a few dashes of balsamic. Let it sin in this over night and then cook on a griddle / bbq for 5 mins each side and finish in a hot oven until as rare as you like it (bit like how you cook a cote de boeuf)

Take out, rest for 5 and then slice and serve with mini (crispy) roasties and a green salad.
This is my fave way to serve cwd and, apart from the wife who won’t touch it, it’s a family favourite!

 

[Fowler1990]

Tis now in my notes, Thanks! Will try it with a muntjack haunch as it sounds good!

 

[Skinny78]

1 Fallow 2 Whitetail 3 Sika.

 

[Mickeydredd]

Contrary to what many have said on this and similar threads in the past, I thoroughly enjoy the venison from the Reds I have shot over the last couple of years. Whether cooked as a steak, Wellington, stalkers pie, casserole or fajitas i always have found it to be delicious.

I haven't shot a rutting stag and the deer I shoot only hang for a day or two at most.

 

[Ratel]

Sika but not mature stags.
Muntjac
Fallow/Roe.

 

[Bowland blades]

Ah, ok. so just marmalade or anything else? But of chilli? A smidge of all spice or cinnamon?
Tbh that’s what I smear in the outside of a boiled ham, so thinking along the same lines.
Assuming it’s a slow cook?

no take it out while your still getting some blood and cover in tinfoil etc to relax and cook itself off a little more . serve hot or cold

 

[RescueMe0007]

Everybody has different ideas and tastes.
After decades of stalking, cooking and eating venison I have noticed the same breed of deer can taste slightly differently across the country.
I believe depending on what food they eat changes the taste.

These are my findings.
The female of any species is more tender and tastier than a male of the same age, due to testosterone levels.
Park deer taste differently to wild animals due to their diet.

1. Fallow.
Never had a poor tasting beast no matter what age.
In my personal opinion I would take an (Elwy Valley) Fallow yearling doe over any other panimal.
There are incredible crops of acorns in the valley and a great mix of flora too. Limestone rock makes them rich in nutients.

2. CWD.
Brilliant taste, a joy to extract and easier to skin than Muntjac.
(Although the fur shatters).
My wife thinks it's lamb when slowly roasted with mint so very versatile.
3. Muntjac, fattier the better. Harder to skin than CWD.
Not tried slow roasting with mint sauce yet. Still incredibly tasty.
4. Sika.
Could make second if a young doe. Prickets are great. Never shot a female.

Big drop off.

5. Red.
Firstly the extraction and then the unmistable aroma of red deer is my killer to the taste.
After dragging them generally in wet weather, struggling to get them into the chiller, butchering them, it really makes shooting anything else seem more pleasurable and tastier.

6 . Roe.
I've enerally eaten and shot upland Roe. Not lowland animals.
They've always tasted of liver or a slightly metalic taste (not from the bullet). A joy to extract compared to a red.
The majority of Roe I shoot are on the same ground as the Reds. They eat the same flora but taste totally different.

Although Welsh mountain Goat is not venison they eat the same food as a Welsh mountain sheep.
They taste very similar. Again younger the better.

Great to hear what other SD members views are on the subject.

I've had quite an amount of venison from restaurants ((but never knew which variety of deer) always enjoyed it. Since commencing stalking it has all been Sika (spikers & hinds, no mature stags) which I enjoy greatly. I've been fortunate to pick up two permissions in the last week, where all the deer are fallow, so hopefully I'll have a more informed opinion come September or so. Thus far I've yet to try any venison that I did not like. Down where I am its not permitted to take Red deer and we do not have Roe, Muntjac or CWD.

 

[doric_prince]

Rare deer (sorry) but I generally i can’t eat well cooked vision unless falling apart in a stew. Mainly we eat red due to availability through the stalking I undertake. But roe is better than red IMO. Not tried other stuff, apart from a lovely bit of Spanish fallow deer (I was told) at a 2* Michelin restaurant In Madrid last month- which was excellent (as you would expect) . but told sika is the best tasting of species Found in Scotland.