Post by: HoofsandWings on April 19, 2013, 05:38:22 PM
I have not tried it, but he was taken during peak whitetail rut.
I read that one way is to put it into a crock pot with several cans of Cambell's chicken and celery soup.
Then cook it for 12 hours.
Post by: MLBowhunting on April 19, 2013, 05:40:06 PM
Post by: buglebuster on April 19, 2013, 05:41:22 PM
Post by: fishngamereaper on April 19, 2013, 05:42:06 PM
I killed my buck in peak whitetail rut and the meat was excellent. Treat it normal!:yeah:
Post by: Southpole on April 19, 2013, 06:06:34 PM
Post by: buckfvr on April 19, 2013, 06:23:27 PM
WHere would " gammie taste " go if you can the meat ?????? We can our meat and what you put in you get out. Many people just plain cant get past anything that doesnt taste like grocery store beef, hence everything but store bought is " gammie ".
What tastes gammie to you, tastes like venison to me. :twocents:
A clean kill and the way you handle the carcass has more to do with the finished product than anything else....however, in some cases, an old buck may be a tad strong or musty, but alot of that can be contributed to handling. Get the hide off and clean that critter good , and dont be afraid to use plenty of water to get excess blood off the meat, trim off anything you dont want to eat, and clean the cavity well.....you are putting this in your mouth after all.......
Post by: The scout on April 19, 2013, 09:20:34 PM
Post by: jackelope on April 19, 2013, 09:29:47 PM
Post by: jstone on April 19, 2013, 09:35:27 PM
Post by: Wilderness Addict on April 19, 2013, 09:37:27 PM
If your deer was handled properly, it should be tasty.
Post by: JLS on April 19, 2013, 10:07:02 PM
Trim the connective tissue and fat from the meat and you should have no issue with gamey flavor.
Post by: lokidog on April 19, 2013, 10:13:43 PM
Quote from: buglebuster link=topic=123640.msg1633062#
I killed my buck in peak whitetail rut and the meat was excellent. Treat it normal!
You were lucky. I agree that you should cook the same way as there will be no difference in toughness of the meat for the same cut as a non-rut buck. However, often times a rutting buck will have a bit stronger taste. My buck from two years ago was just such an animal, he was treated no differently than my wife's buck or the doe I shot the week before, but he was deffinitely stronger tasting.
Maybe some stronger sauces? :chuckle:
Post by: HoofsandWings on April 19, 2013, 10:22:55 PM
The heart and liver and pancreas were in pieces.
It was warm out. I did not have a chance to skin it until I got home. I used the garden hose to wash it out and then cut the carcus in half as I was unable to lift it. I cut it up and put it into the freezer.
Post by: bobcat on April 19, 2013, 10:29:04 PM
It sounds like it's not the fact that it was in the rut that is the issue.
Post by: B.G.hunter on April 19, 2013, 10:46:20 PM
Thanks. I was thinking that since I hit it in the front and the bullet caused all the inerds to turn to jelly, I may have had a problem with it. It was a day before I could clean out the cavity. The bladder and intestines all exploded.:puke:
The heart and liver and pancreas were in pieces.
It was warm out. I did not have a chance to skin it until I got home. I used the garden hose to wash it out and then cut the carcus in half as I was unable to lift it. I cut it up and put it into the freezer.
Are you kidding?:yeah:
It sounds like it's not the fact that it was in the rut that is the issue.
Post by: HoofsandWings on April 20, 2013, 07:04:50 AM
Are you kidding?Bobcat, so you recommend making sausage? I do not think the meat is spoiled.
It sounds like it's not the fact that it was in the rut that is the issue.
Do I boil the meat before grinding it up? If so, how long should I boil it? I have one of those turkey cookers that hold 5 gallons of water.
Post by: BOWHUNTER45 on April 20, 2013, 07:23:19 AM
Post by: Hangfire on April 20, 2013, 07:25:15 AM
Post by: Southpole on April 20, 2013, 07:33:59 AM
Quote
WHere would " gammie taste " go if you can the meat ??? ??? We can our meat and what you put in you get out. Many people just plain cant get past anything that doesnt taste like grocery store beef, hence everything but store bought is " gammie ".Quote
When I can my properly butchered and cleaned deer, it goes in smelling like normal deer and it comes out like canned beef pot roast. :dunno:
Post by: lokidog on April 20, 2013, 07:54:18 AM
Are you kidding?Bobcat, so you recommend making sausage? I do not think the meat is spoiled.
It sounds like it's not the fact that it was in the rut that is the issue.
Do I boil the meat before grinding it up? If so, how long should I boil it? I have one of those turkey cookers that hold 5 gallons of water.
Do not precook for sausage/brats/pepperoni. Sounds like you just need to eat some more seasoned venison for a bit. I would try the milk thing as suggested. And, I agree with Southpole, what goes in, comes out.
Post by: Jingles on April 20, 2013, 08:21:23 AM
Post by: buckfvr on April 20, 2013, 08:30:23 AM
QuoteWHere would " gammie taste " go if you can the meat ??? ??? We can our meat and what you put in you get out. Many people just plain cant get past anything that doesnt taste like grocery store beef, hence everything but store bought is " gammie ".Quote
When I can my properly butchered and cleaned deer, it goes in smelling like normal deer and it comes out like canned beef pot roast. :dunno:
We do the same.....goes in venison, comes out venison, and tastes better than the best pot roast.
Post by: Southpole on April 20, 2013, 08:34:22 AM
I zaz my deer up more than most people, and I like it and that's all that matters. 8)QuoteWHere would " gammie taste " go if you can the meat ??? ??? We can our meat and what you put in you get out. Many people just plain cant get past anything that doesnt taste like grocery store beef, hence everything but store bought is " gammie ".Quote
When I can my properly butchered and cleaned deer, it goes in smelling like normal deer and it comes out like canned beef pot roast. :dunno:
We do the same.....goes in venison, comes out venison, and tastes better than the best pot roast.
Post by: buckfvr on April 20, 2013, 08:37:47 AM
Post by: Mike450r on April 20, 2013, 09:20:54 AM
I have had young cow elk taste quite a bit off after a bow kill that took awhile to die, get that adrenalyne pumping and the meat goes south. Kill em dead right on the spot and keep the meat clean and the oldest rutting buck will taste just fine.
Post by: HoofsandWings on April 20, 2013, 02:16:44 PM
After untold number of year hunting, killing and eating deer from all portions of the season and all across the country I can without a doubt say the only time I have ever had meat that was inedible was when the hunter gut shot it. Even though he dressed it right away and even washed it out with plenty of water when he got it back to camp he didn't get it cooled other than hanging it in a camp for 4 days. Was the most vile venison wasn't even fit for dog food IMO. I firmly believe that shot placement has a lot to do with the taste of the venison as much as the care of the downed animalI shot the deer as it was facing me and hit it just above the brisket. The muzzleloader bullet traveled the deer lengh-wise.
In at base of neck and traveled from front to rear. I have shot deer with modern rifles, but I have never experienced this much damage. I placed him on top of a sand dune, cut him open and everything just ran down the hill. There was nothing left that required any cutting or processing. The cavity was empty.
Post by: HoofsandWings on April 20, 2013, 02:21:28 PM
FEED IT TO THE DOGS .... :chuckle: :chuckle: Ground meat ...Usually :tup:Would you recommend adding the moose meat to the deer meat when I feed it to the dogs? Same with elk and big horn sheep?
Post by: deadwoodbuck on April 22, 2013, 02:25:20 PM
Post by: h20hunter on April 22, 2013, 02:32:57 PM
I'm curious...why couldn't you take care of it until a day later?
Post by: cbond3318 on April 22, 2013, 03:02:51 PM
FYI
Venison vs. Beef: The controversy ends From the U.S. Venison Council
Controversy has long raged about the relative quality and taste of venison and beef as gourmet foods. Some people say venison is tough, with a strong "wild" taste. Others insist venison's flavor is delicate. An independent food research group was retained by the Venison Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.
First, a Grade A Choice Holstein steer was chased into a swamp a mile and a half from a road and shot several times. After some of the entrails were removed, the carcass was dragged back over rocks and logs, and through mud and dust to the road. It was then thrown into the back of a pickup truck and driven through rain and snow for 100 miles before being hung out in the sun for a day.
It was then lugged into a garage where it was skinned and rolled around on the floor for a while. Strict sanitary precautions were observed throughout the test, within the limitations of the butchering environment. For instance, dogs and cats were allowed to sniff and lick the steer carcass, but most of the time, were chased away when they attempted to bite chunks out of it.
Next, a sheet of plywood left from last year's butchering was set up in the basement on two sawhorses. The pieces of dried blood, hair and fat left from last year were scraped off with a wire brush last used to clean out the grass stuck under the lawn mower.
The skinned carcass was then dragged down the steps into the basement where a half dozen inexperienced but enthusiastic and intoxicated men worked on it with meat saws, cleavers, hammers, and dull knives. The result was 375 pounds of soup bones, four bushel baskets of meat scraps, and a couple of steaks that were an eighth of an inch thick on one edge and an inch and a half thick on the other edge.
The steaks were seared on a glowing red hot cast iron skillet to lock in the flavor. When the smoke cleared, rancid bacon grease was added, along with three pounds of onions, and the whole conglomeration was fried for two hours.
The meat was gently teased from the frying pan and served to three intoxicated and blindfolded taste panel volunteers. Every member of the panel thought it was venison. One volunteer even said it tasted exactly like the venison he has eaten in hunting camps for the past 27 years.
The results of this scientific test conclusively show that there is no difference between the taste of beef and venison
Post by: deadwoodbuck on April 22, 2013, 03:12:50 PM
Post by: HoofsandWings on April 22, 2013, 04:13:01 PM
I'm very surprised that you were unable to get it cleaned out. For me, when I've got or a buddy has an animal down, it's time to stop hunting and get the meat cared for. Everything stops until then. I'm amazed you can even feed it to your dog.I did clean out the cavity, but I could not skin until the next day. The skinning was hard because the animal was on the ground. The butcher did a good job in cutting up and packaging the meat.
I'm curious...why couldn't you take care of it until a day later?
Post by: Hangfire on April 22, 2013, 08:48:14 PM
Post by: castor gitter on April 27, 2013, 02:24:36 PM
I personally despise the term "gamey" and hate it when even veteran hunters say they don't like meat because it's gamey. Like others have said I agree that proper care of the meat is how you maintain its quality. When you mishandle meat you can end up with lesser quality in the end. And this doesn't just apply to deer and other wild game.... Fish, birds, farm raised meats, etc.....
I've probably eaten more pounds of deer and elk in my life than beef. That said, I've never had one of these gamey animals.... Animals from the coast, mtns, desert, farmland, I've eaten them. Rut and non rut. Take care of it properly and wild game is the best meat there is. When a whole animal is made into sausage or jerky just cause its too "gamey" I would think mishandled meat is to blame. And then maybe someone just doesn't like wild meat.
Post by: lucky33 on May 01, 2013, 08:54:04 AM
If the carcass was handled properly, cleaned and trimmed, it will be as normal deer meat. The perceived gammie taste is venison. Take a beef thats been turned out in these hills and he tastes more like whitetail deer then Safeway beef.Well said. Improper handling is usually the culprit when meat is ''gammie''. Taking care to trim all the fat and silverskin helps alot too.
WHere would " gammie taste " go if you can the meat ?????? We can our meat and what you put in you get out. Many people just plain cant get past anything that doesnt taste like grocery store beef, hence everything but store bought is " gammie ".
What tastes gammie to you, tastes like venison to me. :twocents:
A clean kill and the way you handle the carcass has more to do with the finished product than anything else....however, in some cases, an old buck may be a tad strong or musty, but alot of that can be contributed to handling. Get the hide off and clean that critter good , and dont be afraid to use plenty of water to get excess blood off the meat, trim off anything you dont want to eat, and clean the cavity well.....you are putting this in your mouth after all.......
Post by: 1bugman on May 01, 2013, 08:56:27 AM
:yeah:I killed my buck in peak whitetail rut and the meat was excellent. Treat it normal!:yeah:
Post by: Southpole on May 01, 2013, 11:17:02 AM
Quote
I personally despise the term "gamey" and hate it when even veteran hunters say they don't like meat because it's gamey. Like others have said I agree that proper care of the meat is how you maintain its quality. When you mishandle meat you can end up with lesser quality in the end. And this doesn't just apply to deer and other wild game.... Fish, birds, farm raised meats, etc.....
I've probably eaten more pounds of deer and elk in my life than beef. That said, I've never had one of these gamey animals.... Animals from the coast, mtns, desert, farmland, I've eaten them. Rut and non rut. Take care of it properly and wild game is the best meat there is. When a whole animal is made into sausage or jerky just cause its too "gamey" I would think mishandled meat is to blame. And then maybe someone just doesn't like wild meat.QuoteOkay, how about "strong" flavored instead of gamey?
Post by: castor gitter on May 01, 2013, 05:27:40 PM
QuoteI personally despise the term "gamey" and hate it when even veteran hunters say they don't like meat because it's gamey. Like others have said I agree that proper care of the meat is how you maintain its quality. When you mishandle meat you can end up with lesser quality in the end. And this doesn't just apply to deer and other wild game.... Fish, birds, farm raised meats, etc.....
I've probably eaten more pounds of deer and elk in my life than beef. That said, I've never had one of these gamey animals.... Animals from the coast, mtns, desert, farmland, I've eaten them. Rut and non rut. Take care of it properly and wild game is the best meat there is. When a whole animal is made into sausage or jerky just cause its too "gamey" I would think mishandled meat is to blame. And then maybe someone just doesn't like wild meat.QuoteOkay, how about "strong" flavored instead of gamey?
I like strong flavored, but still believe it's more in how you handle it than any other factors for the final flavor. If still after doing everything right it's strong flavored, live with it or cook it different. I like the natural flavor of my meat, so I skimp on seasoning usually.
Post by: Johnb317 on May 01, 2013, 05:53:55 PM
The most recent Bugle (RMEF) magazine has chuck Adams suggesting leaving the hide on until you can get the meat out! He's crazy!
Last two elk I cleaned using the "gutless" method.
Always carry game bags, get the hide off, animal quartered and hung!
(Don't forget the backstrap, tenderloin and neck meat)