venison...

[slave_]

... lambikins...

You are adorable!!! Happy New Year Beautiful Woman!!!

Beautiful Renaissance Woman of many talents... *sigh*

 

[Stella_Omega]

You are adorable!!! Happy New Year Beautiful Woman!!!

Beautiful Renaissance Woman of many talents... *sigh*

Whoah. Well, thank you then! And happy New year to you and yours.

 

[SeaCat]

Nothing wrong with wild game, Venison included. I've eaten plenty of it.

As was mentioned above the preperation of it is important. Field dress it as soon as possible.

If it's venison, and depending on the type of deer you might want to marinate it, but only if you aren't used to it.

My two favorites for wild game after Venison are Boar and Rattle Snake.

Cat

 

[SlickTony]

My two favorites for wild game after Venison are Boar and Rattle Snake.

How did you prepare the rattlesnake? I had the opportunity to cook rattlesnake once, and came to the conclusion that for all the legendry and superstition surrounding the serpent, its meat is really rather bland and needs some kind of help.

 

[SeaCat]

How did you prepare the rattlesnake? I had the opportunity to cook rattlesnake once, and came to the conclusion that for all the legendry and superstition surrounding the serpent, its meat is really rather bland and needs some kind of help.

I like to season it with a bit of Salt, Garlic and some ground Little Bird Pepper then pan fry it.

Another good way is to cut it into slices and grill it. Again though I season it at least with a it of Salt and Garlic.

Cat

 

[voluptuary_manque]

In my experience reptiles and amphibians are very delicately flavored. I love frog legs but alligator? Meh! Though perhaps it was over cooked.

 

[Loring2]

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

That makes for one fine meal.

 

[ishtat]

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!

Spot on Bear. Where I used to live in the west of England we managed to get one or two fallow and red deer every season. I like 'em aged but not too much and in cool conditions. Sometimes we would cull old and younger injured deer for the deer park owner and if you ever get a youngish animal try the liver, even if you are not fond of offal you will find it is a uniquely flavoured yet delicate morsel.Yum.

In OZ we have a property in the north west of NSW which is normally arid to semi arid (currently 95% flooded). On that a few beef cattle forage for themselves. Last fall we butchered a 34 month old Angus heifer for our own use. Her main diet was native grasses and saltbush. Cooked rare, she is close to perfection.

Eating corn fed beef is like chewing straw.

Tip. Never cook red meat steaks straight from the fridge. Get 'em up to room temperature first.

 

[blade_rocknut]

In my experience reptiles and amphibians are very delicately flavored. I love frog legs but alligator? Meh! Though perhaps it was over cooked.

I have had some kinda tough gator tail before...but on the whole, it's very, very good. Of course I am in the land of the beast; so........It can be had relatively fresh at many local establishments. While we're on the " less than ususal fare"...Softshell turtle is darn good And I agree on the frog legs..although they're usually the most "fishy" of the bunch.

 

[voluptuary_manque]

if you ever get a youngish animal try the liver,

Oh, yeah! After our first couple of trips to the deer ranch in Texas we got to wondering what happens to the livers. We were never served them. So Jim and I recommended that they make up a batch of rumaki (liver wrapped in bacon with a water chestnut on the skewer, broiled) and one of the women hunters agreed. She and I made up a batch and let me tell you, they disappeared! Yup, venison liver is the bomb!

 

[MagicaPractica]

I grew up on venison and have a venison sausage lasagna in the oven as I type. Two things that have the potential to put me off my venison are improper butchering (we prefer to de-bone rather than cut through the bone) and tallow being left on the meat (some people just don't know enough to clean it fully.) We always field dress the deer as soon as possible. (Yes, I do mean we. I have brought down the deer, dressed it out, skinned and butchered it myself.) I love making a crockpot paprikash and the beef speidie marinade makes for the ultimate in grilled venison, imho. Christmas dinner every year is roasted venison loin.

 

[FallingToFly]

Every hunter I know field dresses out a deer in the woods, as soon as it is dropped. Gutted, bled out, the whole nine yards. The dogs usually get the offal, and they love it. As soon as it's within range of a hose, it is washed out throughly with cold, fresh water, butchered down to large portions and thrown on ice. Then it either goes to the processor to hang and age, or if the family has their own cold starage or smokehouse, it is hung at home.

And cloudy, I use milk too. Not only does it draw out any gamey flavor, it leaves the meat so tender and moist, you can usually cut my roasts with a spoon.

 

[carsonshepherd]

I want to like venison. I really do. My boyfriend hunts, I know the meat is humanely killed, locally raised on good land, and free. But I just don't like the taste. I can eat it in chili and brats, but on its own I just can't do it. But I really try.
I grew up on grass-fed angus beef and I don't like it either. It's ironic to me what people will pay for it. No, I don't think factory-farmed meat is any better.

 

[voluptuary_manque]

I want to like venison. I really do. My boyfriend hunts, I know the meat is humanely killed, locally raised on good land, and free. But I just don't like the taste. I can eat it in chili and brats, but on its own I just can't do it. But I really try.
I grew up on grass-fed angus beef and I don't like it either. It's ironic to me what people will pay for it. No, I don't think factory-farmed meat is any better.

There is absolutely nothing wrong with chili or brats. However, you might get a copy of the Venison Cookbook by Elizabeth Grey. There are a lot of good recipes in it that might help.