ya well i work everyday. Can the subject go back to my deer please!!!

 

What do southern boys do with your venison? I like venison but, It sure isnt the best tasting stuff. I usually make sausage, and I like to do whats called cold pack. Load up raw venison in a ball jar with whatever else you want and cook it in boiling water for four hours. Man its really good cooked up that way. lasts for about two years, but never makes it near that.

 

Let's see your arms then..... since you are so great.

 

How good or bad a deer tastes depends on how it was killed, how old it was when it was killed, how it was treated afterwards, how it was stored and how it was cooked. If the right processes are followed it tastes great, steaks and all. If it is done wrong the stuff is rancid. Personally I won't eat a deer that was killed by someone running dogs. The meat is full of hormones from the adrenaline. When it is shot the meat is still full of this junk and the meat is bad. However, if Bambi is just walking through the forest and KaBLAM!!! One shot and a quick kill the meat is not tainted. As a rule does taste better than bucks. Young bucks might not be bad but between state laws and my ethics I don't know. Once it is down, field dress it pronto. The warmer it is the faster it needs to be done. The longer it sits the more likely the meat is to go sour. I personally like to take a deer to a meat processor because I am lazy and they do a much better job than I would. The important thing is to wrap it up in quality butcher paper so that it does not get freezer burned. The cooking part can be done thousands of ways. However, they all require the meat to be marinated to draw the blood (and "wild taste") out and to be cooked thoroughly but not overdone.

 

It really has everything to do with who cooks it and how. Marinades are great for venison. All in all the steaks are not bad. Chops and tenders are really good. The ground meat is kinda hard to make burgers out of because it is so lean it doesnt stick together, but you can add a whole lot of stuff to it to make it stick. some things ive used or hesrd of , Pork fat(not deer fat its nasty) bread, or eggs. Then again you can make sausage and stuff. It would be worth it to try your hand at hunting.

 

nice buck!

 

I think pretty much the same wherever you go. I am actually from up north.

Great advice Wookie and i agree completely with what you said

I guess i'm gonna have him mounted. I'm gonna cape him tonight and bring him in. I'm curious to see how old he is.

 

Hey killer , it took you long enough - I guess you caught that one laughing at yuh on your way out . You must have did something like this when you eyeballed that rack ..

Nice Buck !! I use to live next to a polish guy who processed his own (he stilled his own beer too - great neighbor!! ) - But mannn, could that guy make up some pretty tasty sausage - I'm not sure what he used , duh fricken ch^t was spiced up tasty .. Damn , I should give him a call


Congrats Kev

 

Pic your post I think it applies to about 10 so far.

 

GREAT BUCK!

Man I am so jealous, with the recent move down here I didnt get to hunt at all this year. A real trophy, and with a slug gun no less, congrats!

 

Nice Buck!! When we butcher our deer we just debone them and put them in a cooler with ICE and SALT for a day or so. Be sure to change out the icelt and sa water evrey so often, because the salt draws out alot of blood out of the meat. Really takes away the gamy taste many of you are talking about. We usually put away the tenderloins and backstraps and cook the rest. To cook we cut the meat up into small chunks and batter in Moe's Mix from wal-mart. (Cajun flavored) Then just throw in the deep fryer for a few minutes and enjoy. You all need to try it. It's the only way I'll eat deer!!

jrbhc8

 

Nice buck Kevin, could be a twin to the one I got this year! I've always processed my own deer, it can be rather expensive to have it all done at a processor, plus, you never know whose deer your meat came from? It's not that hard, really. The backstraps are the "filet mignon" of steaks, and are excellent. Depending on the shot and how much meat was either destroyed or tainted by blood and/or bone, I usually get a couple roasts, a bunch of jerky meat, as well as hamburger or stew meat. Just had some venison stew the other night that was marvelous. I've got two jerky recipes, one sweet, the other hot & spicy, that are a big hit wherever I take it.
It has been my experience that during the rut, when the bucks are running around alot, fighting, etc., their meat is more "gamey" tasting as mentioned before from adrenaline/hormones. One way to get rid of some of that gamey taste is to soak the meat, steaks, whatever, in milk for an hour or two before cooking, or marinating it to one's liking. It is a VERY lean meat, with no fat "marbled" through it like beef. It will shrink while cooking by about 50% due to that fact.
Enjoy your mount and the memories it will bring back every time!!!

 

How do you make venison jerky...or jerky for anything...

 

you need to cut it into thin strips, marinate it, then either bake it in the oven or use a dehydrator, I prefer the oven for mine

 

good lookin deer man!! nice mass and good height. He does, did, carry it well. Any plans to have the head mounted?