Venison versus beef

love the post... is does have some truth about the way game is taken... most people dont like game meat because they have tasted it after it has been improperly harvested...

my personal rule is "if its on the run, the flavor is done"...

as the adrenaline rush takes over the nervous system on any animal the lactic acid buildup in the muscle and gives it a "bad" or "off" taste...

the best way to harvest is to drop it right there, on the spot, and unspooked...
 
Good venison is a delighfully rich and tasty meat.

Personally, I also like buffalo too. A 6oz buffalo steak will fill you up and put a satisfied grin on your face.

Never tried Elk, yet. Looking forward to it as long as someone doesn't say "It tastes like chicken".
 
I'll take elk over venison, pronghorn over elk, and moose over them all, but then my deer were out west eating bitterbrush, not corn......:D
 
I'll take beef over venison any time.

Given what I've tried, I would rate them best to worst:

Moose
Elk
Caribou
Deer

The moose was excellent, like very fine beef with just a hint wildness to it.
 
I like both equally. Deer must be killed as cleanly an quickly as possible. I field hunt mostly with a gun. I head or neck shot does, DRT. Drive the truck right up to them and go directly to the skinning rack.
 
I hear ya, publius. Back when I was culling, I did a lot of barbecue cookouts for my crowd. Boned out venison ham. I had a standing offer that if anybody didn't like the deer meat, I'd cook 'em a ribeye.

Never had to cook a ribeye. :D

FWIW, ground up deer meat that's not the neat part like hams and backstraps, hey, it's the world's best for spaghetti sauce. There's some sort of synergistic magic between deer meat and tomatoes. Scrumptious!!!
 
The corn and sugar beet winter "midnight" deer my family "cooned" for lack of money were hard to tell apart from good steak. They were "on the bed" when shot and were hanging gutted less then 10 minutes since shot. Prep time and quality must be 100% high. Diet must play a part but no where near that of the clean kill, fast quality butcher work (cold climes can hang deer but I ain't there no more). I guess that is what the OP was leaning towards.
Brent
 
OP had a very funny story..

Meat all depends on how it starts right from the field..

I enjoy all wild meats,but it does' take someone awful to mess up a good piece of beef..;)
 
I see some place Pronghorn over Deer and even Elk:eek:,
Question, are those Pronghorn taken in areas without sage?
From what I have heard pronghorn is the worst, that is why I have never hunted them:(

I have never liked venison hamburger, but eat it.
And do not like venison roasts.
The last roast I did was in a roasting bag so it was moister than any other, but still didn't care for it.

One way I love is to make a meat & Veggie roll with a roasting net(like for a porketta).

I enjoy all wild meats,but it does' take someone awful to mess up a good piece of beef..
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Its called a US Army mess hall!
 
I see some place Pronghorn over Deer and even Elk,
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Everyday, and twice on Sunday.

Antelope is the best wild game meat I have ever had. Almost sweet tasting to me, and mild...oh man!!!!

I'd take it over beef and/or venison ANYDAY.

--Duck911
 
That was pretty funny, but true what people will do. Marty is correct I always take care of my venison right away, making sure nothing gets dirty, even when it is getting taken out of the woods great care is taken to protect it. You need to just keep thinking someday you are going to be eating it. Anybody can gut a deer, but a good gut job leaves the insides clean unless you done major bullet damage. Just my 2 cents.
 
If it wasn't for beef eaters, who would I sell my cattle to? I like beef - but - what do I have in my own freezer? Elk and deer! There isn't so much as an ounce of beef in my fridge and hasn't been since I can't remember when.

... it's the world's best for spaghetti sauce. There's some sort of synergistic magic between deer meat and tomatoes.
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Amen! Add a generous amount of ground venison to any sauce and people go nuts for it. You can't make enough!
 
Art Eatman said:
FWIW, ground up deer meat that's not the neat part like hams and backstraps, hey, it's the world's best for spaghetti sauce. There's some sort of synergistic magic between deer meat and tomatoes. Scrumptious!!!
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MMMmmm, best chili I ever had was made with hot venison sausage, dang, makes my mouth water just thinking about it....
 
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