Clownpuncher
Active Member
- Messages
- 224
So I need some help. I shot a doe this weekend in Utah's San Rafeal North area and immediately cleaned and skinned her as soon as i could, maybe 5-10 minutes after she took her last breath. After I skinned her, I immediately put her in a truck box with ice blocks below her, above her, and stuffed in her chest cavity. I then wrapped her in an insulated blanket to keep the ice on her intact. I got home and sent her to the processor but not before I cut the tenderloins out to cook that night.
I cooked up the tenderloins on the grill with a nice bacon, onions, garlic, and thyme conconction to help with the dryness of the game meat. I cooked it to about medium/medium rare. As I bit into it, it was horrible. Horrible as in inedible. I have eaten antelope in the past it was always fantastic but for some reason, this one is awful. My question is, since it didn't get a chance for rigor, could this of made the meat so gamey and nasty? Obviously the rest of it is hanging at the processor and should have full rigor and release but I really don't know why the tenderloins were so bad, and I mean bad!
I shot her with a double lung shot, but one weird thing was, I shot her with a 7mm-08 120 grain at about 200 yards. Bullet went in, no exit wound. I could see the double lung holes but it also looked like the bullet bounced around or fragmented around and went down into the guts and intestines because there was alot of "food" everywhere, like when you accidentally nipped the guts with your gutting knife. It was immediately skinned and drained and then I even rinsed it off a little before I put it in the cooler but I just can't, for the life of me, figure out why the tenderloins were that bad.
Anyone have any input or help on this. It almost makes me cringe thinking I might have to get rid of all this meat.
I cooked up the tenderloins on the grill with a nice bacon, onions, garlic, and thyme conconction to help with the dryness of the game meat. I cooked it to about medium/medium rare. As I bit into it, it was horrible. Horrible as in inedible. I have eaten antelope in the past it was always fantastic but for some reason, this one is awful. My question is, since it didn't get a chance for rigor, could this of made the meat so gamey and nasty? Obviously the rest of it is hanging at the processor and should have full rigor and release but I really don't know why the tenderloins were so bad, and I mean bad!
I shot her with a double lung shot, but one weird thing was, I shot her with a 7mm-08 120 grain at about 200 yards. Bullet went in, no exit wound. I could see the double lung holes but it also looked like the bullet bounced around or fragmented around and went down into the guts and intestines because there was alot of "food" everywhere, like when you accidentally nipped the guts with your gutting knife. It was immediately skinned and drained and then I even rinsed it off a little before I put it in the cooler but I just can't, for the life of me, figure out why the tenderloins were that bad.
Anyone have any input or help on this. It almost makes me cringe thinking I might have to get rid of all this meat.