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Thread: "metallic/irony flavours in venison

  1. #1

    "metallic/irony flavours in venison

    Hi All.
    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.

    Any comments.

    P.S. Made a good coarse "pate maison" with some of the roe liver, trimmings and pork belly.

  2. #2
    2 friends of mine are butchers. I would suggest that the metallic taste you describe could be down to the deer not being bled properly after being shot.

    Regardless of where I shoot the animal on the body, I will always try and ensure that as much blood as possible is expelled from it.

  3. #3
    +1 on that, get the thing bled and gralloched quickly, then cooled soon after.
    have seem this with the use of roe sacks, the beast is actually getting warmer in the sack if not left to cool before transporting.

  4. #4
    Where were the two deer shot...ie shoulder head/neck?

  5. #5
    Even with carcasses that have been well bled as part of an immediate post-cull suspended gralloch, I find that Roe in particular can develop a distinctly liverish ferrous taste when hung for longer periods - I tend to only hang Roe carcasses now for a couple of days at 3-4 degrees before butchering.

    Edit: I also meant to add that some people seem more sensitive to this metallic taste than others - my wife can't taste it, whereas I find the taste really noticeable and unpleasant.

    A.
    Last edited by Adamant; 01-11-2011 at 16:42.

  6. #6
    Quote Originally Posted by Adamant View Post
    Even with carcasses that have been well bled as part of an immediate post-cull suspended gralloch, I find that Roe in particular can develop a distinctly liverish ferrous taste when hung for longer periods - I tend to only hang Roe carcasses now for a couple of days at 3-4 degrees before butchering.

    Edit: I also meant to add that some people seem more sensitive to this metallic taste than others - my wife can't taste it, whereas I find the taste really noticeable and unpleasant.

    A.
    I'll be honest with you, I find that roe taste quite liver like all the time but that is perhaps just down to my taste buds. I would eat sika every time given the choice.

  7. #7
    Thanks for your interesting comments one and all.
    I lost my password for some time, so my infrequent visits to S.D. were even less frequent!!
    The buck in question was neck shot, but gralloched straight away, and in the chiller within 2 hours. It was quite a warm May morning.
    The young doe was heart and lung, and gralloched 40 minutes later, on a cold winter morning.
    Thankyou all.

  8. #8
    I forgot to add that both Roe were shot at the weekend, and hung until the following Thursday, when thsy were butchered.

  9. #9
    I think 40 minutes is a very long time to leave until gralloch in any case - not judging you, just commenting. I like to butcher my deer the next day, no more than 48hrs at most. any deer over 3 years old gets sold.

  10. #10
    40 minutes is really too long to leave before gralloching 30 minutes absolute maximum and preferably much sooner
    metallic taste is usually down to not being bled properly, though Roe as others have said can sometimes have a strange after taste when eaten hot though I would not exactly describe it as metallic.

    Will eat the fillets hot, but haunches I normally roast slice and eat cold, just like roast beef when eaten cold and no after taste.

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