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Posts: 468
Location: Not where I wanna be! | http://whitetail.outdoorsfirst.com/board/forums/thread-view.asp?tid...
watch this three part video series of a big Iowa buck working a community scrape!!!! |
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Posts: 468
Location: Not where I wanna be! | Shameless plug
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Posts: 2361
| Looks like a young deer. |
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Posts: 395
Location: NW WI | firstsixfeet - 11/3/2009 9:15 AM
Looks like a young deer.
Nubbin' buck... |
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Posts: 32934
Location: Rhinelander, Wisconsin | If that buck crossed my path in the back yard stand....
zing.
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Location: The desert | I prefer tender meat, where is his daughter? |
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Posts: 32934
Location: Rhinelander, Wisconsin | Some of the best venison I've ever prepared came from a 3.5 to 4.5 year old buck. Some of the worst came from a yearling doe.
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Location: The desert | sworrall - 11/3/2009 7:52 PM
Some of the best venison I've ever prepared came from a 3.5 to 4.5 year old buck. Some of the worst came from a yearling doe.
Perhaps it was the chef  The 70 pounder I shot was a tasty little one! |
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| Pointer I dont recall you ever shooting a deer?? |
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Location: The desert | Grant - 11/3/2009 8:33 PM
Pointer I dont recall you ever shooting a deer??
I believe you were in Iowa. Shot it with Sadler. |
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| It's all in how you cook it.
I love it when people marinade it for 2 days and then throw it in a slow-cooker for another day....To get the gamey taste out."
Give me a chunk of loin with everything trimmed off of it, then rub in some Seasoned Garlic Pepper and eat it when the middle is red. Now that's done. They don't have that much fat, so you don't need to cook the hell out of it. If you want to get the gamey taste out, shoot a cow.
Beaver
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Posts: 280
Location: McFarland | Just go shoot an elk if you want some good met!!
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Posts: 723
| tell you guys a nice little tip for venison.
I age it for about 5 days after shooting. not just hanging it outside to show it off
to the neighbors, but heres my process.
first day I skin and quarter, get all the scrap meat off the carcass,
take the quarters and put them in UNSCENTED bags. throw in the fridge.
throw scrap meat into large tupperware bowl. also in fridge.
next day, I de-bone the meat. throw it back in the bowls in the fridge.
next day, I trim whatever I can of sinew, silver skin, fat. and will start to cut
up my stew meat and seperate what Im going to grind up for sausage or burger.
the next day I will cut all my steaks, I usually leave the backstraps in about 8 inch portions, but the rest, slice up and leave in tupperware bowls. seal them with saran wrap to not dry out btw.
usually day 4-5 you will see the meat start to get a brownish irridescence to it when you turn it in the light. the meat is not bad! the blood is breaking down,
along with the enzymes tenderizing the meat.
when this happens, I will freezer wrap and vacuum seal everything. and whalla!
hands down the best venison ever.
like mr worral said, 4 yr old dear never tasted so good!
Ive had a yearling doe I shot on a warm day, had to rush the job, froze it as soon as I was done, all that fresh blood in there is what will give you that gamey taste, I dont mind it, but a lot of people do, not to mention, that meat was pretty tough.
Ever since I started aging my venison, as mentioned above, Ive had people who hate deer meat, love it!
oh yeah, helps not to turn it into shoe leather as well... |
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Posts: 468
Location: Not where I wanna be! | Great lookin ELk!!! |
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| Just playing with you pointer, good job by the way. About time you did something other than trout fish:) |
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Posts: 16632
Location: The desert | That's one hummdinger of an elk, holy smokes. I like all wild game. If it was socially acceptable to eat the meat off warm body of the dead animal I probably would. Anyone that cooks meat past med. rare is missing out. Just buy a pack of Jack Links at that point.
Grant I saw you got a decent one...at least I think that was from this season. |
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Location: Rhinelander, Wisconsin | Rare/Medium rare is perfect for venison. |
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Posts: 1530
| pressur cooker guys. i love our corn deer here in southern ontario. better then that bionic beef crap. |
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Posts: 999
| They wont butcher a cow until it has hung in the meat locker for at least 15 days. I had a neighbor who would not even think about cutting up his deer until exactly 9 days after he shot it. He would quarter it and refridgerate it first. Dogboy is right the enzymes break down in the meat which makes it tender. If you were to butcher a cow right away and cut out a nice big Ribeye you'd throw it away because it would be so tough you couldn't even chew it. Interesting stuff!
Mr Musky |
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Posts: 1887
Location: syracuse indiana | well i can say this , its all in how you deal with the meat and the prosessing procedure you do way before you even cut it up. thats what it is all about. my uncle owned 2 meat markets and showed me the right way. he was a meat cutter not a butcher. there is a difference. first as soon as possible get that baby hanging and put frozen water filled milkjugs in the cavity and tye it up. if you can hang her /him from a garage that you can get cold with a old air conditioner is best. if its warm outside. then skin the deer around day 2. then after you skin it take a propane torch and burn all the excess hair off the meat, inside the cavity and out. then you start to cut her/him up after 5 days of keeping ice in the cavity and all. Then as you are cutting and basicly disecting the meat. make sure you get all of the silver skin (meat membrane) off the meat. you do loose some this way. but believe me the taste is so worth it. do this for everything you cut off the carcass. and then prepair your meal as usual.. and for burger you dont add anything. it will be so lean and healthy than ground beef. less shrinkage too. the only thing you need to add the fat (pork) would be for ur dishes than call for a fat to be in it. then add the meat to 80% deer to 20% pork. there is so much you can do with great tasting venison. and if someone does not like venison i have prepaired it for non lovers of it and they didnt even know they were eating it....bill
Edited by archerynut36 11/7/2009 5:07 PM
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Posts: 1887
Location: syracuse indiana | oh i forgot the inside backstraps you can cook them when you get home from the field make them into butterfly cuts and fry them up with some bacon... and the heart is awsome too... "backstraps & bacon baby" |
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| the bucks were up and moving this afternoon i seen 3 with one being 140in class he came with in 10 yards of my stand but no shooting lanes on my right side all in all a great night to be in the stand |
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| I thought this site was for topics about Musky fishing only!  |
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Posts: 999
| Well it's time we BEND the rules on this site! Seen 7 tonite, 3 bucks, 2 where shooters but out of range, nothing responding to the grunt call. Im getting hungry for some Veni! |
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Posts: 32934
Location: Rhinelander, Wisconsin | We have dovetailed interests, us Muskie anglers. Some of us like to hunt as well, and it's been somewhat a tradition we talk deer hunting a little each deer season.
And:
http://www.whitetailsfirst.com |
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Posts: 264
| http://i588.photobucket.com/albums/ss322/t-rev_photos/IMG_0546.jpg
I shot this buck with my bow saturday evening. 9pointer, field dressed at 185 lbs.http://s588.photobucket.com/albums/ss322/t-rev_photos/?action=view¤t=IMG_0546.jpg
Edited by 619musky 11/8/2009 12:11 PM
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Posts: 731
Location: martinsburg wv | this is a big buck to bad he is allready at cabelas
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Posts: 4053
Location: Land of the Musky | Just walked out on my deck about 30 minutes ago and saw a nice low 150s in my yard with his "date" for the night. I love deer!
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Posts: 131
| the big bucks were going crazy in the siren area. Our party harvested 3 bucks 160 class 12 pointer low 140 class 11 pointer anouther very nice 12 pointer and a 150 class 10 pointer that we couldnt find, shoulder blade shot. I myself went o - fer thats the way it goes . Seen a bunch of 8 s and smaller bucks but didnt shoot. We try to hunt by the rule of 8 or better .I think its paying off |
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