Post by dannoboone on Jul 15, 2018 14:58:41 GMT -5
In your experience, does it make venison tough or taste awful/strong?
On another board, a couple of the guys say it makes no difference at all.
I've had venison in which the deer were run a mile or more by those who
hunt them like rabbits. Several of them chase them from one section to
"posters" at the other end. To me, their venison had a very strong, gamey
taste. To be fair, I have no idea how soon the deer had been butchered
after being put down, where they were hit, or how they were processed.
But I do know that many shotgun hunters around here do not care for their
own venison unless it has been made into sausage, including the backstraps!
I've found that I do not care for their venison, either!
My deer get gutted prior to ever being moved. As soon as possible, they
get flushed out with a garden hose until all blood is gone from the body
cavity. Then the ribs and hind quarters are opened up for cooling and
the carcass is hung overnight. Next day it gets completely boned out,
cut up, vacuum packed and frozen (except for a backstrap and a tender
roast which get marinated and go into the smoker a day later). The
toughest of the meat does get ground and mixed with pork burger. Not
braggin', but those who have told me (including my wife) they hate
venison really do enjoy the burger and love the smoked roasts.
So is it the adrenalin, the process, or both?? As with most/if not all here,
I attempt DRT every time, and none have made it past 25yds since
going smokeless and the newer bullets...little to no adrenalin pumped
throughout their body.
On another board, a couple of the guys say it makes no difference at all.
I've had venison in which the deer were run a mile or more by those who
hunt them like rabbits. Several of them chase them from one section to
"posters" at the other end. To me, their venison had a very strong, gamey
taste. To be fair, I have no idea how soon the deer had been butchered
after being put down, where they were hit, or how they were processed.
But I do know that many shotgun hunters around here do not care for their
own venison unless it has been made into sausage, including the backstraps!
I've found that I do not care for their venison, either!
My deer get gutted prior to ever being moved. As soon as possible, they
get flushed out with a garden hose until all blood is gone from the body
cavity. Then the ribs and hind quarters are opened up for cooling and
the carcass is hung overnight. Next day it gets completely boned out,
cut up, vacuum packed and frozen (except for a backstrap and a tender
roast which get marinated and go into the smoker a day later). The
toughest of the meat does get ground and mixed with pork burger. Not
braggin', but those who have told me (including my wife) they hate
venison really do enjoy the burger and love the smoked roasts.
So is it the adrenalin, the process, or both?? As with most/if not all here,
I attempt DRT every time, and none have made it past 25yds since
going smokeless and the newer bullets...little to no adrenalin pumped
throughout their body.
