Totally agree!
Best Tasting Venison
- Thread starter cf2fan
- Start date
I really walked into that one!I’ve eaten white tail but not sure what that’s got to do with venison
All species welcome in my oven, pot or bbq.
Fallow fawn while it still has 'teddy bear' fur is top of the list for me 
Then fallow, followed by Muntjac skinned while warm & hung in a chiller for a week to dry out nicely.
You can keep your roe.
Not eaten the other three.
If considering non U.K. species then Moose is high on my list too.
Did try Reindeer once but I'd guess the meat had been tainted either by gut shot or poor carcass prep - either that or it just tastes rank!!!
Then fallow, followed by Muntjac skinned while warm & hung in a chiller for a week to dry out nicely.
You can keep your roe.
Not eaten the other three.
If considering non U.K. species then Moose is high on my list too.
Did try Reindeer once but I'd guess the meat had been tainted either by gut shot or poor carcass prep - either that or it just tastes rank!!!
Cootmeurer
Well-Known Member
I have eaten a ton of whitetail over the years, and have been blessed to eat venison from all 6 of the UK species, as well as several other American species. This is my rating.
Best to worst.
Fallow and Sika - different from each other but both are a bit like grass fed beef.
Red and Elk - about the same and both good. Hinds/cows much tastier than stags/bulls
Roe, whitetail, mule deer, caribou - all are very acceptable but perhaps a bit gamier than any of the above.
Pronghorn - when well shot and dressed quickly it’s on par with whitetail. However, very prone to developing. Off taste if mishandled or shot at the wrong time (kill them early in the morning before chasing hard, good. Kill in the afternoon after a full day of chasing, then dealing with heat and such - pretty poor)
Muntjac/CWD - many people say these are delicious, but I found the texture to be off putting and also they seem to completely lack any wild flavor. Probably quite good to someone who doesn’t want any game flavor whatsoever.
Best to worst.
Fallow and Sika - different from each other but both are a bit like grass fed beef.
Red and Elk - about the same and both good. Hinds/cows much tastier than stags/bulls
Roe, whitetail, mule deer, caribou - all are very acceptable but perhaps a bit gamier than any of the above.
Pronghorn - when well shot and dressed quickly it’s on par with whitetail. However, very prone to developing. Off taste if mishandled or shot at the wrong time (kill them early in the morning before chasing hard, good. Kill in the afternoon after a full day of chasing, then dealing with heat and such - pretty poor)
Muntjac/CWD - many people say these are delicious, but I found the texture to be off putting and also they seem to completely lack any wild flavor. Probably quite good to someone who doesn’t want any game flavor whatsoever.
I guess the flavour of fallow might also depend upon the temperature at which it was hung.......
Interestingly I consistently get asked for muntjac when it comes to repeat orders. Far more so than roe, and I would certainly put it top of the list, though I’ve not eaten CWD.
Fallow was the first venison I ate, and I’d have quite happily never eaten it again. Nasty, tallow-riddled stuff! I’ve eaten red and moose, and both can have a tendency to be similar.
At the end of the day a lot depends on how it is stored and cooked.
Fallow was the first venison I ate, and I’d have quite happily never eaten it again. Nasty, tallow-riddled stuff! I’ve eaten red and moose, and both can have a tendency to be similar.
At the end of the day a lot depends on how it is stored and cooked.
I'm always asked for loin of muntjac
Roe Carpaccio ?
Absolutely fantastic !
Attachments
Stalker62
Well-Known Member
OK.
I am (I hope) not a bigot.
Very happy to try that, and it does look delicious.
I think what caused my trauma, was my mate 'cooking' the Roe (but not cooking it).
Raw, and presented as Carpaccio should be, sounds delicious.
Half-cooked Roe is just, what's the word...shite.
Of those that i have tried.
CWD
Moose
Roe
Muntjak
Caribou
Red
Fallow.
I have tried White tail but not in a way that i could pass comment
I have never tried Sika but quite expect it to be fabulous, all the others i love except Fallow, great mince and loin but can be a bit livery and I haven’t worked out any way of telling which ones before i have butchered them.
CWD
Moose
Roe
Muntjak
Caribou
Red
Fallow.
I have tried White tail but not in a way that i could pass comment
I have never tried Sika but quite expect it to be fabulous, all the others i love except Fallow, great mince and loin but can be a bit livery and I haven’t worked out any way of telling which ones before i have butchered them.
Muntjac back strap. Absolutely wonderful. Frying pan for six minutes in olive oil, turning now and then. Out of this world. I have been privileged (millionaire brother) to eat in some very expensive and prestigious places ( The Savoy , the Ritz, Rules, Gordon Ramsey, Orient Express, Cafe Royal, etc) and my muntjac was the equal to them all.
Similar threads
