Icky Deer Bones?

H

hogdogs

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Any one able to explain the biologic differences in cervid bones versus bovine/porcine bones? It is strange that it is common acceptance that deer bone does not impart additional savory tasty flavor but these some folks nearly insist on having the bone in for a steak, ham or roast. Then we utilize pork and beef bone pieces in various recipes but I ain't never heard of adding deer neck bones to a bean soup.
Brent
 
I have omly had a couple steaks with the bone in, they were not the best. I think it has alot to do with the fats that cook out of the marrow, just taste alot stronger than domestic meats?
 
If I used them fer culinary devises I wouldn't have anything left to predict the stock market. Heaven ferbid I have to use entrails.
 
The steaks I was talkin about were deer steaks. I think the reson you dont hear about recipes using wild game bones is because of the strong taste out of the marrow. Just an educated guess.
 
OK......so this does deserve a serious answer.

I too vote for the fat as the culprit.

In the past we've a time or two gone through the trouble to actually cook up the ribs off a deer. Not a whole lot of meat on them but we had the space on the grill and it was going anyway so we cooked them.

Truth is that they were fairly good, even though skimpy. What was odd was that when we took the leftovers to work the next day for luncn, and I must say that we went at them cold, they had to be heated back up to be good. The fat that had seeped out of them, when cold, was not good at all.

Never had that problem with cold hog ribs...........
 
Try a taste test with your dog....

Place bones from beef, pork, deer, and whatever else in front of a dog....may not be a scientific explanation of "why" one is better than another, just have to trust the instincts of a dog in these matters. :) (they know!)
 
I don't know Brent.

I always de-bone my roasts and such when I process my own and when my commercial processor does it he does too.

My wife loves to watch those cooking shows like "Top Chef" and "Hell's Kitchen". A few nights ago there was an episode where one of the chefs prepared a "rack of venison" which looked to be nothing more than deer rib bones with the backstraps still attached. When they were done they looked GOOD. That chef won the competition with that recipe too.

Makes me want to try something like that for the first time. I've done the deer ribs thing before but never leaving the backstrap meat intact attached to the ribs.
 
Was it the backstrap or tenderloin that was left attached? I think typical "rack of x" uses the tenderloin. Heck, now I'm not so sure.
 
Whast's really nasty is when the butcher has taken a band-saw and made vertical cuts through the venison hams - you get toughness and the nasty taste from the bones. Then you over-cook it and i guarantee the dogs wont even touch it. BTW tried boiling deer leg bones and giving to the dogs for a treat - wasnt too popular, boy did i get dirty looks!!:D
 
My wife and I used to take all the venison ribs we could get at the club (we drew lots for the meat after a kill). Most people didn't want them so we got a lot. She'd cook them in a crock-pot with some Bar-b-que sauce and those things were good let me tell you.
 
I dont know what you all are talking about, deer bones are great. Back home in PA we would save every bone to make soup out of. Makes a nice rich broth. I never noticed any odd flavor from bandsawed steaks with the bone in.
 
We have been deboning all of our venison for the last couple years. I have noticed a difference in flavor vs bone in. It also takes up less space in the freezer. Brazed and slow cooked neck roast(pot roast style) was always a family favorite, but we just dont do that as much.
The concerns of CWD may be partly behind that. The virus that causes CWD(mad cow or in humans Crutchfeld-Jacobs disease) is usually founs in and around the brain and spinal cord. I'd prefer to keep away from that.

Boneless venison cut across the grain and done Asian stir fry style has gotten big smiles in this house!
 
Was it the backstrap or tenderloin that was left attached? I think typical "rack of x" uses the tenderloin. Heck, now I'm not so sure.
Click to expand...

I think there's some crossover in what's considered tenderloin and backstrap. I know for a fact that what I saw on that program was the backstrap as it connected an entire rack of ribs. No way was that the inner loin or what I typically refer and hear referred to as the tenderloin.

Whatever it was, it looked GOOD......
 
Hey Hogs

I always, ALWAYS, stew my whole neck roast in a stock pot. I fish out the tender meat and make barbeque sandwiches.........crock pot, liquid smoke(not too much), onions, quality barbeque sauce.....dang, now ya got me hungry.

Anyway, I use the stock to make venison veggie barley soup. I strain the bones and particles out, dump the stock back in the pot with a bit of cheap red wine. Then, I brown about 2 lbs. of venison stew meat that has been dusted in seasoned flour...in the pot that goes for about an hour. Next, the veggies....carrots, 15 minutes later, the onions, celery, and fresh mushrooms. Let that do its thing for another half an hour, Finally, add the barley and ten to fifteen minutes later soup's on.

Blasted man.......now I'm really hungry!!!!

Incidentally, the only strong taste in both of my recipes is the left over cheap red wine
 
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