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Rita_Poon said:
Would you be a darling and (please pardon the pun) flesh out these aspects.
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I went bow hunting and successfully killed two white tailed deer this past season Nov/Dec. I then butchered the animal myself instead of taking it to a meat locker to do it. I have lots of steak, ground venison, and even made some smoked snack sticks. It's quite a bit of work to do it yourself, but it's also pretty rewarding.
 
Tylard said:
I went bow hunting and successfully killed two white tailed deer this past season Nov/Dec. I then butchered the animal myself instead of taking it to a meat locker to do it. I have lots of steak, ground venison, and even made some smoked snack sticks. It's quite a bit of work to do it yourself, but it's also pretty rewarding.
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Many thanks, firstly may I say I appreciate your honesty, second before C-soldier rocks up... 'pics of your bow please mate', and lastly how did you get into this lifestyle and what you most closely associate the taste of bow killed deer to meat-wise?
 
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Rita_Poon said:
Many thanks, firstly may I say I appreciate your honesty, second before C-soldier rocks up... 'pics of your bow please mate', and lastly how did you get into this lifestyle and what you most closely associate the taste of bow killed dear to meat-wise?
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The bows away for the season so no pics sorry. A buddy got me into it, I've gone the last 3 years so I'm still a novice. The butchering/processing myself is not something a lot of people around me in the Midwest United States, but I've found it to be kind of fun. Which sounds gory, but I kind of view liking gardening. Their is pride when you harvest something and can eat it, whether it's vegetables from the garden or deer from the field. Venison is most similar to beef, but it does taste different. Some people don't like it, but you can't expect venison to taste like beef just like you can't expect pork to taste like beef.
 

Tylard said:
The bows away for the season so no pics sorry. A buddy got me into it, I've gone the last 3 years so I'm still a novice. The butchering/processing myself is not something a lot of people around me in the Midwest United States, but I've found it to be kind of fun. Which sounds gory, but I kind of view liking gardening. Their is pride when you harvest something and can eat it, whether it's vegetables from the garden or deer from the field. Venison is most similar to beef, but it does taste different. Some people don't like it, but you can't expect venison to taste like beef just like you can't expect pork to taste like beef.
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There's much less fat, so sadly that bit less flavour I believe. Tangent for a moment - Greg Lemond had a buddy that got him into shooting. The processing is something I'm mildly familiar with, there's a chap on tv here (Eton type at that) that does a series called 'river cottage' anywho, theres a special called 'pig in a day' and that explains a lot.
So, Venison burgers, applewood smoked cheddar and some spicy relish on after bbq? or is it cutlets and a bourguignon red wine style? pork tastes nothing like beef, but pork 1/3 and beef 2/3 minced with fat from both makes the bestest bolognese etc...
lamb with mint
beef and onion
pork and apple
chicken and stuffing
venison with ?
 
Rita_Poon said:
There's much less fat, so sadly that bit less flavour I believe. Tangent for a moment - Greg Lemond had a buddy that got him into shooting. The processing is something I'm mildly familiar with, there's a chap on tv here (Eton type at that) that does a series called 'river cottage' anywho, theres a special called 'pig in a day' and that explains a lot.
So, Venison burgers, applewood smoked cheddar and some spicy relish on after bbq? or is it cutlets and a bourguignon red wine style? pork tastes nothing like beef, but pork 1/3 and beef 2/3 minced with fat from both makes the bestest bolognese etc...
lamb with mint
beef and onion
pork and apple
chicken and stuffing
venison with ?
Click to expand...
In the states it's super easy to hunt. $30 to buy a license and you can go, I think it's damn near impossible to hunt in the UK unless you own tons of your own land which means you probably have to be super rich. We have public land that anyone can hunt. If you hunt with a firearm you have to do some safety training. My favorite is a nice steak on the grill with salt and pepper. When I grind up the venison I use zero venison fat because it taste bitter, but mix in 30% really fatty pork shoulder. That makes really nice ground. I use that for hamburgers, spaghetti, anything I would make from ground beef. Grilled venison and some veggies from the garden is my go to.
 
Fat means flavour.
Cos I'm not a millionaire I can't get my favourite anymore but 3 skewers of lamb and the full works kebab style was and is my favourite. Whats the Venison like done skewered on the coal grill, couple of lettuce, tomato, (cucumber can f right off!!!) spring onion, maybe some cilantro (haha catch me!) garlic mayo and some hot hot hot sauce.
 
Rita_Poon said:
Fat means flavour.
Cos I'm not a millionaire I can't get my favourite anymore but 3 skewers of lamb and the full works kebab style was and is my favourite. Whats the Venison like done skewered on the coal grill, couple of lettuce, tomato, (cucumber can f right off!!!) spring onion, maybe some cilantro (haha catch me!) garlic mayo and some hot hot hot sauce.
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Yeah, the pork provides the sweetness of the fat. Skewers with onion and tomato are real nice. You have to keep the venison on the rarer side, it dries out pretty quick.
 

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