Trix4me
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Come on elk....
Deer or elk heart, liver and onions is a meal fit for a king!
If it ain’t got no bones it’s guts! And I don’t eat no guts
Come on elk....
Deer or elk heart, liver and onions is a meal fit for a king!
If it ain’t got no bones it’s guts! And I don’t eat no guts
Wow, that interesting to me. I have aged deer before and it has always turned horrible. The quicker I can cut it up and get it in the freezer has always proved better for my taste. I know aged beef is the way to go so I tried it with wild game and had terrible luck. I heard it was something in the fat that changes it in wild game vs beef, don't know for sure though. Not saying your wrong just thought it was interesting on different styles and taste.My daughter loves deer meat over any other.
All my deer seem to be pretty mild. I believe it's because of how long I age it. Usually 3 to 4 weeks before it's cut up.
Very true but only if you wet age it. Soaking it in ice water for several days is basically aging and removing blood at the same time.
Dry ageing in the other hand will retain the blood and make it more gamey. Just my personal experience...
Fresh elk liver at camp with onions and fried potatoes is a great meal. Elk liver is pretty mild. Good stuff. mtmuleyActually I do like heart and liver with onions?
Yup. You have to control the temperature to allow the enzymes to break down the muscle like you said.
Soaking meat on ice is similar to putting meat in the fridge or cold storage assuming you can manage the temperature. So saying it doesn't age it isn't totally correct.
It will break down the muscle but it might not have the same taste as dry aging.
As for blood not draining, I have no idea what you are talking about. If you put a steak on a table, you will see blood come out. If you leave 100lbs of meat in a cooler you will see blood at the bottom of the cooler. Not sure what you are saying.
The point is you want the least amount of blood in the meat. How ever you want to do it.
What is the trick to make Antelope good. I’ve cared for their meat the best. Meat on ice after the kill. Etc...They still taste like eating sagebrush!I like it, my wife likes it better than elk, she like antelope the best, I think that antelope is a bit too mild, almost no flavor. We don't buy red meat, and haven't for 30 years, unless we have a freezer mishap
Medium rare on the grill, hot and fast to get a good crust on the outside while keeping it medium rare inside. This really goes with any wild game, but i feel if you over cook it, you can bring out odd flavors. I’ve noticed the same with duck, if you take it past rare it starts to taste like the swamp it came out of.What is the trick to make Antelope good. I’ve cared for their meat the best. Meat on ice after the kill. Etc...They still taste like eating sagebrush!
BS is all I get out of these hate deer meat whines. Shoot them before the rut, Skin them and get them cooled off fast. Hang them in camp whole a couple days in the shade in cool daytime temperatures. Wrapped in a cotton deer bag. Debone cut grind wrap all the cuts and grind. Place it in a non frost free freezer set at -10deg or lower for 1 month. Then cook some up. Process it yourself. Good meat takes work. Lazy guys seem to be the most avid whiners. Pull your pants up and do the job.That's the problem for some of us. The natural taste of mule deer is what we don't like. It's probably wrong to call a gamey taste. It has nothing to do with whether the meat was taken care of, or aged. It's just how they taste. Add in some sage flavor and it's not something I want to eat.
BS is all I get out of these hate deer meat whines. Shoot them before the rut, Skin them and get them cooled off fast. Hang them in camp whole a couple days in the shade in cool daytime temperatures. Wrapped in a cotton deer bag. Debone cut grind wrap all the cuts and grind. Place it in a non frost free freezer set at -10deg or lower for 1 month. Then cook some up. Process it yourself. Good meat takes work. Lazy guys seem to be the most avid whiners. Pull your pants up and do the job.
Yes it is.Quite certain this post is not the case across the board...
Yes it is.
BS is all I get out of these hate deer meat whines. Shoot them before the rut, Skin them and get them cooled off fast. Hang them in camp whole a couple days in the shade in cool daytime temperatures. Wrapped in a cotton deer bag. Debone cut grind wrap all the cuts and grind. Place it in a non frost free freezer set at -10deg or lower for 1 month. Then cook some up. Process it yourself. Good meat takes work. Lazy guys seem to be the most avid whiners. Pull your pants up and do the job.
Talks with meat scientist, pretty interesting discussion on how’s and whys of meat care
Ep. 227: Red Cutter | MeatEater Podcasts
Steven Rinella talks with meat scientist Dr. Chris Calkins, Spencer Neuharth, Corinne Schneider, and Phil Taylor.Topics discussed: debunking meat myths; how stress affects the flavor of meat; myoglobin and hemoglobin; why you shouldn't cut into an animal before rigor mortis is complete; muscle is...www.themeateater.com
You can be non educated for many decades. Feel free to be so.Argue all you want, but it's not.
You can be non educated for many decades. Feel free to be so.
Yes replace the sage taste with tar taste!I prefer deer that has been tenderized and been laying on the side of the highway for 3 days dry aging with the guts in, that seems to get rid of that nasty sage taste
Scott has those special corn fields! Congratulations and good luck on your next adventure with CWO............Surprisingly the biggest old 220" mule deer I shot in Dec in Co was one of the most mild good tasting deer I have ever eaten. In the top few of any wild game I have ever eaten
This is the key, no silver skin and definitely not cut bone. Every muley except one that I have shot have been excellent, that one that was off was processed like a cow.The only deer that I have not liked was commercially processed and had fat and bone and silver skin (basically cut like a beef) and was terrible. I process my own. I actually prefer mule deer, my wife likes elk. My kids and their families like both also
Do you dislike the sage flavor of a mule deer? I personally think it adds to the taste rather than detracting from itEveryone’s taste buds are different. I process my own and treat them all the same. Both my wife and I can taste the difference of a mule deer taken that was eating sage. You and your wife obviously can’t taste that. I believe you. Some people can and some can’t. But it has happened too many times with us to be coincidence.
I love it. Can't develop a taste for elk even after trying many times.Do you all really like the taste of muley venison? I find it hard to take after eating so much elk. I use deer as a fill in when I don't get an elk tag but i'm at the point of not having a fill-in. Elk or nothing.
I've eaten muley for many decades and have tolerated it. It sure took me a long time to say I really don't like it.
I know some of you love it but some love liver and it gags me.
I ate my antelope last year right after I ran out of elk. I thought it gave elk a run for it's money. I put in for a doe this year strictly for meat.I have taken mule deer in Washington, Colorado, Wyoming, nevada, and idaho. They all taste great to me. I like elk better though, and I cant convince myself to eat antelope. I took my first antelope in Wyoming and cant figure out a way to make it taste good.
Maybe we should have a contest with Judges to see who makes the best Jerky, mine is the best you will ever have.
Last 2 mature bucks I shot were mid to late November, both definitely rutting hard and they were both cooled down quickly and butchered within 2 days and taste awesome, no strong wild or sage taste in either. I think quality might have more to do with adrenaline/stress and what the animal is eating.Rutting bucks have a stronger wild taste so you have to age them properly
yes it is! Got to watch it in person while out hiking, the rattler was just about as long as the King, and a bit thicker, he got it almost all the way down and just stopped looked pretty uncomfortable, HA, I left after that so not sure what the end result was.Nothing to do with this post, but Devob, is that a king snake choking down a rattler in your ID pic?