I get great satisfaction from harvesting and consuming my own venison.Luckily,my wife also likes it.I am very slow and careful with the field dressing,especially draining the bladder before proceeding.We have only detected a little gaminess in 2 old bucks out of 60 deer.Its just skinned and aged in a cold room before cutting.These deer are mostly corn,soybean,and acorn fed.
The Game Taste?
- Thread starter theboyscout
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MCgunner
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If I only hunted during a snow storm, I'd hunt maybe one day every 30 years. ROFL!
A couple of things that I would say again...first..I don't really go through all of the tricks stated here and don't really have a problem with game taste. I would say that I have heard this too....quick kills help...if the deer runs...it adds lactic acid and other hormones to the meat. So if a buck has been running and running...he may have some of that. Best to get him sniffing around for food and fall over dead as quick as possible. The other thing that was stated a few times...deer fat taste bad. So have none of it...get every last piece out. We tend to get the silver off as much as possible too.
ironworkerwill
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We hang deer in a cooler for 3-5 days hide intact. Butcher the animal and cook the prime cuts medium not well done.
We roast the quarters bone in with Coca-cola(not too much), cajun spice, squash, onions, celery, potatos, peppers, balsamic vinegar(really not too much!), and Lea and Perrins covered in foil on the bbq grill till the bone falls out.
We roast the quarters bone in with Coca-cola(not too much), cajun spice, squash, onions, celery, potatos, peppers, balsamic vinegar(really not too much!), and Lea and Perrins covered in foil on the bbq grill till the bone falls out.
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