Post by: Crazy8 on October 01, 2016, 11:11:53 PM
Post by: lokidog on October 01, 2016, 11:18:39 PM
Post by: Lucky1 on October 01, 2016, 11:21:32 PM
Post by: heronblu on October 01, 2016, 11:22:25 PM
Post by: carpsniperg2 on October 02, 2016, 12:00:23 AM
Post by: 257 Wby Mag on October 02, 2016, 12:42:42 AM
Post by: 7mag. on October 02, 2016, 12:53:27 AM
Post by: rasbo on October 02, 2016, 04:26:08 AM
Post by: ctwiggs1 on October 02, 2016, 06:44:10 AM
Post by: luckyman on October 02, 2016, 06:57:46 AM
I bone em out and put it on ice right away.
Post by: pianoman9701 on October 02, 2016, 07:30:01 AM
Post by: h20hunter on October 02, 2016, 07:32:46 AM
Post by: bobcat on October 02, 2016, 07:58:13 AM
I can't tell the difference between the Blacktail,Whitetail or Muley I've shot. They've all tasted great.
:yeah:
Post by: HunterofWA on October 02, 2016, 08:34:52 AM
Post by: bb76 on October 02, 2016, 09:55:44 AM
Sent from my SM-G920V using Tapatalk
Post by: HvyHorn338 on October 02, 2016, 11:08:06 AM
Post by: go4itlab on October 02, 2016, 11:21:09 AM
Post by: 257wbymagkiller on October 02, 2016, 11:36:24 AM
Post by: Humptulips on October 02, 2016, 11:42:00 AM
I've always loved the flavor of Blacktail. A lot of it has to do with field care and cooking skills, too. I like to have four roasts made from the quarters and normally marinate those with a good quality olive oil red wine and lots of seasonings. Then, don't overcook it. Internal temperature should only come to 125°.Generally agree but I'll differ on the overcook part at least pertaining to tough cuts.
I use to view cuts like the front shoulder as suitable only for burger. I like burger but you can get too much.
In more recent years I have been making shoulder roasts and cooking them in a dutch oven or covered pan in the oven with something like a swiss steak sauce or barbecue, even something like your thansksgiving stuffing only with a lot more liquid in it. Cook it a long time 'till the meat is falling apart and the sauce is cooked down to a gravy.
Maybe that is overcooked but it is good!
Post by: blackveltbowhunter on October 02, 2016, 11:45:50 AM
Post by: Bantams on October 02, 2016, 12:57:58 PM
The meat is extremely mild in flavor, even on the big rutting bucks. Actually, there is little difference between the does and bucks, flavor-wise. Young animals are certainly more tender, though. I would say it tastes like young beef - but sweeter.
It is very important to gut quickly and cleanly, and to do a neat job skinning (don't touch the scent glands). Debone or handsaw only - no mechanical sawing through bones! (That makes for a "gamey" flavor in any meat, even beef, because the paste from the sawed bones taints the meat).
I have found the loins/tenderloins, top round, eye of round, and sirloin (and sometimes bottom round) to all be tender enough for quick cooking (medium rare, seared whole or in strips) while the remainder is best ground or used as stew meat or other slow cooked dishes (curry is a favorite here as venison given the Indian curry treatment tastes just like lamb). I prefer to grind the shoulders and save the shanks for stew, since it has a lot of tendons. The neck can go either way. In fact, one of my favorites is a whole boned out neck, seasoned, smoked, then slow cooked as BBQ!
Post by: lokidog on October 02, 2016, 10:44:47 PM
I guess I will offer the differing opinion. While I agree that proper in field care and preparation of the meat are the most important elements to quality venison. I have had very different experiences when it comes to "quality" of venison from deer from different areas and season timing. Blacktail being the least favored, especially from mature bucks in rut.
I agree. Our island is not as food friendly as Bantam's, apparently. While we do have some apples and lawns, the bulk of the food, especially later in the season is Salal which does not offer much for enhancing the epicurian experience, especially in an old rutty buck. However, it's still good but a September buck usually tastes better than a late October one.
It is hard to beat a corn-fed Whitetail though.
Post by: Skyvalhunter on October 03, 2016, 04:57:54 AM
Post by: craigapphunt on October 03, 2016, 05:59:53 AM
Post by: pianoman9701 on October 03, 2016, 06:08:57 AM
I've always loved the flavor of Blacktail. A lot of it has to do with field care and cooking skills, too. I like to have four roasts made from the quarters and normally marinate those with a good quality olive oil red wine and lots of seasonings. Then, don't overcook it. Internal temperature should only come to 125°.Generally agree but I'll differ on the overcook part at least pertaining to tough cuts.
I use to view cuts like the front shoulder as suitable only for burger. I like burger but you can get too much.
In more recent years I have been making shoulder roasts and cooking them in a dutch oven or covered pan in the oven with something like a swiss steak sauce or barbecue, even something like your thansksgiving stuffing only with a lot more liquid in it. Cook it a long time 'till the meat is falling apart and the sauce is cooked down to a gravy.
Maybe that is overcooked but it is good!
I like to braise it, too. That's very good.
Post by: SeatoSummit88 on October 03, 2016, 07:39:13 AM
It's also definitely about how you trim and then then wrap the meat for storage. (like mentioned above ^)
Post by: Jpmiller on October 03, 2016, 08:10:37 AM
I do as many steaks as I can and cook them up with flour salt and pepper. I love black tail but they are smaller bodied which was a factor in switching to the Eastside (and having private land access lol).
Post by: 7mmfan on October 03, 2016, 08:28:27 AM
Post by: Shooting Stix on October 03, 2016, 08:31:06 AM
Post by: Crazy8 on October 03, 2016, 10:04:47 PM
Post by: hollymaster on October 03, 2016, 10:15:56 PM
Post by: Buzz2401 on October 04, 2016, 07:56:54 AM
Post by: Natas5150 on October 04, 2016, 12:32:57 PM
Post by: losdaddy7 on October 04, 2016, 01:37:05 PM
Local blackie, one of the, if not the best, piece of venison ive ever cooked.
I'm drooling.............
Post by: JDHasty on October 04, 2016, 02:03:43 PM
Post by: JimmyHoffa on October 04, 2016, 02:08:19 PM
I was talking to a guy in Scottsdale who had hunted all over the world and he said Roosevelt elk and blacktail deer were at the very top of the list when it came to game meat. I don't have his range of experiences traveling the world, but I find both to be pretty darn good eats.I've heard a few times that Roosevelts taste better because they browse more than graze compared to other elk that will munch on grass for most of their diet.
I can't really tell any difference between blacktail and whitetail, both pretty good.
Post by: AKBowman on October 05, 2016, 08:56:27 AM
I was talking to a guy in Scottsdale who had hunted all over the world and he said Roosevelt elk and blacktail deer were at the very top of the list when it came to game meat. I don't have his range of experiences traveling the world, but I find both to be pretty darn good eats.
I've had the liberty of eating a lot of different types of big game meat in my life; Black Bear, Muskox, Caribou, Moose, Rocky Mtn Elk, lots of Dall Sheep, big horn sheep, Mtn Goat, MD, WT, Columbian BT, Roosevelt Elk and Sitka BT and Antelope.
I only say that b/c I have had good and not as good of all species so care of meat is eberything. That being said if I was FORCED to pick a favorite it would probably be Roosevelt Elk. Very similar to Dall Sheep except a hell of a lot more of it! Second would be Dall Sheep and a VERY close third would be Sitka BT. Colombian BT are great too but I've had one rutted old buck that I had to grind. Including the backstraps!
Post by: kball4 on October 05, 2016, 09:00:20 AM
Post by: trophyhunt on October 05, 2016, 09:30:02 AM
Post by: Griiz on October 05, 2016, 01:41:24 PM
Post by: fireweed on October 05, 2016, 02:07:37 PM
Post by: Gentrys on October 08, 2016, 07:05:47 PM
Post by: WapitiTalk1 on October 08, 2016, 07:31:21 PM
Post by: PolarBear on October 08, 2016, 07:36:22 PM
Post by: JDHasty on October 08, 2016, 07:41:26 PM
It was a small doe and crap was blown all the way out the entrance wound and was all through the body cavity. I tried to wash it in a 160 qt cooler and probably should have just ground it into sausage I guess. We use ground meat mostly and it was not good and the half of it I gave to a guy that uses cuts was all but inedible.
I am very particular about getting the hide off and the meat hung to cool and dry and this experience i.e. letting that meat sit in ice and water over night after rinsing and changing the water in the cooler many times was maybe not the right move.
But mostly our BT meat is as good as elk.
Post by: JDHasty on October 08, 2016, 07:42:44 PM
Not a huge deer cuisine fan but BTs ate by far the worst IMO. I also think RM elk are much better table fare than rooseys. The browse I guess.
Really? My experience has been just the opposite.
Post by: brew on October 08, 2016, 08:39:23 PM
Post by: cbond3318 on October 08, 2016, 09:00:56 PM
Post by: blackveltbowhunter on October 08, 2016, 09:20:42 PM
I have shot several mule deer off alfalfa in early season that were awesome. And have had several orchard blacktails in september that were great as well. But rutting bucks are hit and miss toughness wise for me and some have a more "gamey" flavor, this is between muley and bt. Whitetails i have little personal experience with other than the stuff i have had was awesome.
I notice little difference between elk personally. From sagebrush, to alpine, to clearcut, to coast, rutting or not they all seem to taste pretty darn good.
Post by: sled on October 08, 2016, 09:59:12 PM
Post by: Damnimissed on October 10, 2016, 10:49:10 PM
Not a huge deer cuisine fan but BTs ate by far the worst IMO. I also think RM elk are much better table fare than rooseys. The browse I guess.
Really? My experience has been just the opposite.
Me too. I won't even hunt the Eastside.
Post by: Eric M on October 11, 2016, 12:27:00 AM
Post by: 180-GRAIN on October 11, 2016, 10:09:38 AM
Post by: lokidog on October 13, 2016, 06:27:05 PM
The only blacktail I have had worth a crap was a spike. All the others have been late bucks that were rutting and they were pretty gamie! I have not found any blacktail burger I could eat yet!
You need to switch up to archery or ML, much tastier then. :) I've had some modern bucks that were rutty tasting but have had others that were good.
Post by: Okanagan on October 13, 2016, 07:06:31 PM
The only really gamey deer I've eaten have been a few really old really big old mule deer. The toughest deer I've eaten was a fat spike year whitetail, (though he had a mini 3x4 rack on his head) and the flavor was good, just tough. Likely was some cold shortening influencing that one but it was EXTREMELY tough, like an old Mountain goat billy.
Most deer are good, a few not so good, but overall I'd give the edge for flavor to a youngish blacktail from the Olympic Peninsula. Our mileage re taste does vary!
As mentioned by others, much of flavor depends on where the deer lives and what he has been eating, plus unknown factors of his health, and the factors of the shot, temps, time, and individual methods of meat care which we cannot equate via internet. But deer are good and I like 'em!
Post by: 7mmfan on December 15, 2016, 08:34:09 AM
Post by: KP-Skagit on December 15, 2016, 09:15:04 AM
The single worst deer I have ever eaten was a 3x2 taken a couple miles from where the spike was 8 years earlier. Identical shot but from 10 yards but in late season and he was rutty.
How cool is it that when you are eating wild game you have such knowledge of an animal you can theorize why it tastes the way it did? Not like beef from the grocery store.
Post by: huntingbaldguy on December 15, 2016, 09:28:30 AM
Post by: hollymaster on December 15, 2016, 09:46:01 AM
Post by: 7mmfan on December 15, 2016, 09:46:43 AM
Post by: huntingbaldguy on December 15, 2016, 09:55:54 AM
Post by: Big6bull on December 15, 2016, 10:02:06 AM
Post by: Eric M on December 15, 2016, 12:54:19 PM
We actually had some New York steaks the other night for the first time in years and we both agreed they did not taste as good as the blacktail we've been eating the last couple years.
[/quote
Reminds me of the last time we ran out of venison (blacktail) my wife bought a couple beautiful (expensive) ribeyes. We both took a bite and looked at each other and she said "it's just not as good is it?" She never complains when I disappear to go hunt since then.