Best Tasting Venison
- Thread starter cf2fan
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Another comment that is spot on!
nun_hunter
Well-Known Member
I've had fallow, muntjac and roe that I've shot myself, hung for a couple of weeks at 2 degrees. Fallow is the nicest then muntjac, roe I'm really not fussed with, definitely more gamey but less overall flavour. If I'm shooting fallow for my consumption its always a young animal and usually a headshot as I know I will be hanging it for 2 weeks and I want all the shoulder meat too.
I've tried red deer venison but it's been either farmed and packed locally or shop bought when with friends and it's the worst out of the four, too strong with a iron taste and more chewy than I'm used too.
When I butcher deer I can be very fussy with what I keep, all the other trimmings go to the dog. I expect the red deer I tried was a compromise of cost and time so not the best cuts and also probably not hung for long (if at all).
I've tried red deer venison but it's been either farmed and packed locally or shop bought when with friends and it's the worst out of the four, too strong with a iron taste and more chewy than I'm used too.
When I butcher deer I can be very fussy with what I keep, all the other trimmings go to the dog. I expect the red deer I tried was a compromise of cost and time so not the best cuts and also probably not hung for long (if at all).
I like that type of thinking!free !! not had whitetail send some over the pond for me to try
Agreed. Roe are very variable in taste. Never been able to put my finger on it. Some are delicious, others not so.
I love a bit of roe tartare made with the trimmings from the leanest bits as I go. Rough chopped, lots of salt and pepper, maybe some raw garlic, washed down with a good espresso. That's livin'
Cheviot
Well-Known Member
I'm a born n' bred Yorkshireman and owt free or cheap is alreetI like that type of thinking!
Bavarianbrit
Well-Known Member
In 2007 I did a trip to South Carolina with my pal the German vet, early morning he shot a young whitetail, we were camping so had very basic cooking facilities. We trimmed it up then went into the nearest town to a Chinese restaurant, the deal was to wok cook some for us and the rest they could keep. Turned out very tasty.
A 1-2 year old Red of either sex.
Of all the whitetails I’ve taken, the younger ones (especially the does) were the best. Interestingly, whitetails are middle-of-the-pack on all the taste rating charts I’ve seen when compared to all other huntable deer in the UK.
RescueMe0007
Well-Known Member
I suspect that a great deal in the variance of opinions on this topic are influenced by what the animals themselves have been eating in the days/weeks prior to being shot, along with whether they're pumped with adrenaline, which will influence the flavour of the meat (though not it's texture).
Heartily agree. A calm, undisturbed whitetail that was feeding on corn and clover all summer is noticeably more palatable than an adrenalin-crazed one that was eating cedar twigs and bark.
jthyttin
Well-Known Member
Whitetail, moose and roe here in Finland(/Estonia). All of the species are quite different, and suitable for different kind of cooking/preparing.
Trying to do a fair comparison, I'd say best is roe, then whitetail, moose. And remind that there are some dishes where any of the species will be best. The texture is very different, of course also affected by age and so on.
Comparison based on meat that I've personally been involved in getting from hoof to kitchen. I've also had red in smaller quantities, would put it on par with moose. The texture is more like between whitetail and moose, and I suspect I haven't yet got the knack for preparing it to full potential. Some fallow are also around, but not in huntable quantities.
Trying to do a fair comparison, I'd say best is roe, then whitetail, moose. And remind that there are some dishes where any of the species will be best. The texture is very different, of course also affected by age and so on.
Comparison based on meat that I've personally been involved in getting from hoof to kitchen. I've also had red in smaller quantities, would put it on par with moose. The texture is more like between whitetail and moose, and I suspect I haven't yet got the knack for preparing it to full potential. Some fallow are also around, but not in huntable quantities.
Dhindes
Well-Known Member
Have shot, butchered and eaten them all.
Obviously a lot depends on age and condition but talking about young ones ( max 1 year) of each species I would say.
Fallow, Roe,CWD, muntjac, white tail, red, sika.
Not sure what problem some people have with CWD or roe. Love them both. Only Sike was a bit of a disappointment for me and even then it was pretty good and better than shop bought meat
Obviously a lot depends on age and condition but talking about young ones ( max 1 year) of each species I would say.
Fallow, Roe,CWD, muntjac, white tail, red, sika.
Not sure what problem some people have with CWD or roe. Love them both. Only Sike was a bit of a disappointment for me and even then it was pretty good and better than shop bought meat
Stalker62
Well-Known Member
I can trace my 'distrust' of all things 'tartare', back to my teenage years.
As a young lad, I travelled down to Nice to visit my German pen-friend (remember those?).
She was working as a Nanny and I was in love with her - utterly unrequited obviously.
I took her out to a local restaurant and ordered steak tartare (I had no idea what that was).
Eventually, this slab of raw meat was produced.
I was 16 years old. I was in love. I was out to impress. What's a lad to do?
Somehow, through the dry heaving and retching, I managed to make it look like I had eaten most of it...the fact that I did not hurl all over the table was a win.
I think she went on to marry someone much more sophisticated...
Nimrod1960
Well-Known Member
Boned rolled haunch pan fried in butter and olive oil then covered with foil and into oven until core temp 45c . Out to rest then carve across grain. Or let cool, chill and slice extra thin with the leccy disc slicer.
Sometimes butterfly the haunch and vac pack marinade in olive oil herbs garlic lemon zest salt and pepper . Then bbq.
Loins always plain pan fried v rare then served on toast with the pan juice.
Can I live in your house?
Your haunch preparation sounds absolutely delightful!
Treating loins as you do is the best example of “Simple is often the best”. Some complex and complicated recipes do the loins (and tenderloins) no justice.
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