venison...

[Stella_Omega]

makes a spectacularly tasty Shepard's pie.

Thank you, Bear!

 

[mynameisben]

makes a spectacularly tasty Shepard's pie.

Thank you, Bear!

Bambi eater!

 

[Stella_Omega]

Bambi eater!

Yessir, and grateful for it!

 

[TxRad]

Bambi eater!

When Bambi had spots he was illegal to eat, much like being under 18 on this site.

Now, once he got his horns, well, he had to take his chances just like the rest of us horny pervs.

 

[TxRad]

Yessir, and grateful for it!

If the bear slipped you a neck roast, try it in the crock-pot with new potatoes, carrots, and baby onions.

 

[3113]

makes a spectacularly tasty Shepard's pie.

Thank you, Bear!

Did he bring down the deer himself?

 

[TxRad]

Did he bring down the deer himself?

Yes and a Texas deer at that.

 

[Stella_Omega]

If the bear slipped you a neck roast, try it in the crock-pot with new potatoes, carrots, and baby onions.

He gave us about five pounds of haunch. We smokered it with bacon, red wine, onions garlic... It was almost too flavorful.


A very generous and kind Bear!

There's a thigh bone out of the middle of it. It's going to become the handle for a dagger...

 

[TxRad]

He gave us about five pounds of haunch. We smokered it with bacon, red wine, onions garlic... It was almost too flavorful.


A very generous and kind Bear!

There's a thigh bone out of the middle of it. It's going to become the handle for a dagger...

Good choice on how to cook it and yes, he is a most generous Bear.

If you have both joint ends, you could have a matching pair of daggers.

Got any ideas for deer horns? I have a big box of them out in the shop I don't hang anymore.

 

[JAMESBJOHNSON]

Oh! Deer!

 

[Lady_Fiona]

My favourite venison thing...

Take a large portobello mushroom and grill/griddle/bbq it

Take a bambi burger and do the same,

Fry some onions,

Pile onions ontop of bambi, on top of mushroom. Add piles of monterey jack cheese.

Grill till it bubbles.

Eat.


Nomnomnom

 

[CharleyH]

makes a spectacularly tasty Shepard's pie.

Too gamey for me, but I have been toying with going to Greenland for a vacation. Other than fish, I hear there are some interesting meats I've never tried. I bet they are also too gamey.

 

[Stella_Omega]

Good choice on how to cook it and yes, he is a most generous Bear.

If you have both joint ends, you could have a matching pair of daggers.

Got any ideas for deer horns? I have a big box of them out in the shop I don't hang anymore.

Antlers are frustrating, because the blood matrix leaves the inside so soft. I've tried slicing them for buttons but the holes sometimes pull right through.

I've made small ones-- two prongs-- into wearable headdresses for the Renfair crowd. If they are big enough you can cut scales for pistol grips and full-tang handles. And there's your classic steak knife!

The stuff STINKS when you work it with power tools. Like burning teeth.

Charely, yeah-- if you don't like gamey meats you mostly won't like venison or anything beyond cow and the daintiest of lambikins...

 

[TxRad]

Too gamey for me, but I have been toying with going to Greenland for a vacation. Other than fish, I hear there are some interesting meats I've never tried. I bet they are also too gamey.

If you are cooking it yourself, soak it over night in a strong salt water solution and the wring it out and rinse well before cooking. Cook it slow and watch the salt as the iodine in it adds to the gamey taste. Sea salt works much better.

 

[TxRad]

Antlers are frustrating, because the blood matrix leaves the inside so soft. I've tried slicing them for buttons but the holes sometimes pull right through.

I've made small ones-- two prongs-- into wearable headdresses for the Renfair crowd. If they are big enough you can cut scales for pistol grips and full-tang handles. And there's your classic steak knife!

The stuff STINKS when you work it with power tools. Like burning teeth.

Charely, yeah-- if you don't like gamey meats you mostly won't like venison or anything beyond cow and the daintiest of lambikins...

If I use an antler as a hilt, I always scrap out the soft inner tissue, mix it with a good epoxy and use that to refill the horn. Then it works better and doesn't break out. the same might apply to buttons.

Slow the speed down on the power tools, you are burning the horn.

they work good for coat and hat racks if you use the epoxy.

 

[voluptuary_manque]

What folks refer to as "gaminess" can be attributed to a couple of causes. If the animal is not gutted and cooled quickly it begins to spoil. That's not gamey, that's rotten. Ewww . . .

Alternatively, if someone has spent their lives eating nothing but grain-fed, underage animals, meat from a mature animal that is fed up on grass and browse will be much more full-flavored and quite a surprise if you're not expecting it. In our cave we are prosperous and eat small enough quantities of beef to insist on grass-fed, direct-from-the-ranch critter flesh. It's expensive but to our taste well worth the cost and trouble. Yet some might find it gamey.

But if you like hearty cheese and strong red wine, game meat is right up your palate!

 

[voluptuary_manque]

Too gamey for me, but I have been toying with going to Greenland for a vacation. Other than fish, I hear there are some interesting meats I've never tried. I bet they are also too gamey.

If you find it on the menu, I strongly recommend young cow muskox. Possibly the finest meat that walks in N. America. Only bison compares though I have heard good things about moose.

Planet-wide, there is no finer eating mammal than an eland.

http://i264.photobucket.com/albums/ii177/1volupturary_manque/edible%20critters/eland_rctb-1155.jpg

 

[R. Richard]

If you find it on the menu, I strongly recommend young cow muskox. Possibly the finest meat that walks in N. America. Only bison compares though I have heard good things about moose.

Planet-wide, there is no finer eating mammal than an eland.

The bushmen of the Kalahari agree with you as far as Eland meat goes. However, the bushmen of the Kalahari have no opinion as to muskox of any sex or age.

 

[Handley_Page]

I've had Venison once in my life (it's quite limited in the UK, what with special Game Licences and so on). But this slice was in Germany.
Why really put me off was the Horseradish sauce. Nearly burned my lips off!

 

[voluptuary_manque]

I've had Venison once in my life (it's quite limited in the UK, what with special Game Licences and so on). But this slice was in Germany.
Why really put me off was the Horseradish sauce. Nearly burned my lips off!

That's surprising since you have no natural predators on your six species deer and they need to be culled extensively every year to protect the foliage. I have read about butcher shops that specialize in game of various sorts. Haven't you one nearby? How about 'far-by'?

 

[Handley_Page]

That's surprising since you have no natural predators on your six species deer and they need to be culled extensively every year to protect the foliage. I have read about butcher shops that specialize in game of various sorts. Haven't you one nearby? How about 'far-by'?

I think my local one gets some cuts occasionally (being on the edge of a Royal Hunting Forest does have some advantages!). I'll remind him to set aside a slice for em next time.

 

[voluptuary_manque]

Don't over cook it. Venison really is best blood rare.

 

[blade_rocknut]

Probably the two most serious offenses made in dealing with venison are improper processing ( it's typically amateur done) and overcooking. Venison MUST be aged to eat well- not only for taste but tenderness. I typically kill / process 4 or 5 deer per year, and since learning to WAIT before cutting & freezing; our venison meals now are wonderful. At least 3 days is necessary, 5-10 is much better ( proper conditions maintained, of course) . If the beef we're accustomed to were not aged a bit, it would also seem tough & gamey.

If my first taste had shaped my opinion forever...I wouldn't be a hunter today. Luckily, I learned a few things

 

[cloudy]

Soaking venison in either saltwater or milk (which I prefer) overnight takes out most of the gamey taste people tend to object to. It makes wonderful chili or spaghetti, or even better stew.

And, yep....moose is really, really good.

 

[SlickTony]

Ground venison makes wonderful meat loaf. You might never go back to beef.