Lot of truth there. I treat my deer with a lot of respect from the shot all the way to cold storage. I am one of the lucky few that have proper cold storage(down to 34 degrees) and I let the deer hang for one week...skin on. After skinning, it's hanged for 3 more days before I take it to a reputable butcher. I never have "wild" tasting deer. I've even changed some opinions about venison. Aging matters,that AAA steak you have at the upscale steak house wasn't killed the day before you ate it. Probably aged 21 days.
they are both delicious meats when prepared and cared for properly. My vote is still for beef strictly because of the added flavor that properly fed/marbled beef has over venison. Venison in my opinion tends to not have such marbled characteristics. However, I've equally enjoyed meals of both with great pleasure. My opinion of beef is also slightly biased, because the beef we eat is hand picked from our spring black angus calves, fed full feed (50% corn, 30% corn gluten, and 20% soy bean meal) for 6 months and then sent to the processor. The beef we consume always grades high select, or in some cases prime. All of my venison goes straight from the field to a local meat processing plant where it is skinned, and hung at 34 degrees for 7 days to age, then it is butchered. I have yet to encounter any hints of gamey taste in my venison. Care after the kill is just as important as how you cook it in my opinion. What is "AAA" steak?
That is awesome! My wife refused to eat wild game due to 'past experiences'. Now she thinks beef is gamey and strong compared to the elk and deer she has gotten used to eating.
I am one of the few who does not like venison fried in a pan as listed in the article. I hunted for many years in a camp in northern WI where that was the only way they would prepare the backstraps and some select steaks. Instead, all of the backstraps in my house are cooked on a charcoal grill and rarely marinated (only happens is the wife does it). Roasts are either slow-cooked whole or sliced and cooked as Italian beef....oops I guess that would be Italian venison!! The remainder goes towards 85-90% ground and 10-15% sausage. Taking care of the animal/meat from the time you harvest it until the time it is on your plate is essential to having a product that tastes great. Everyone is different how they treat their deer after harvest (ie. hauling their big buck to every bar in the county to show it off while it is 65 degrees outside all day). Plus, we all are differenty in how we prepare or process our venison. I have one buddy who does nothing but make jerky out of the entire deer 'cause it is how he likes to eat it.
That's funny you mention you don't like pan fried venison Rizzo. I shot a 1 1/2 year old doe last season and googled "best way to pan fry venison", and tried it. In 2 weeks I had no more venison. Best I ever tasted. It was messy but delicious!
floured and pan fryed is the best may to eat venison IMO, especially if you cube it before hand, then make gravy out of the grease mmmmmmmmmmmmmmmmm! "Make your tongue slap your brains out"
Instead of cube; try this and you may never eat cube again. Grind your burger without adding any fat at all. Make thin hamburger size patties, dip in egg, then your spiced flour. Fry as before and serve with brown gravy, rice and steamed green beans. The steaks are so tender that you can cut them with your fork and will taste exactly like the cube did before. I started doing this and haven't eaten a cube steak since.
All the talk of pan frying is getting me hungry.... Certainly do agree that the better you take care of your game, the better it tastes.... On numerous occasions I have fed deer and elk to people that by their admission "don't eat wild game" and gotten numerous compliments on the meal....
When I was youth minister, we fed venison to the youth at church for years. Pastor offered me a budget to help off set my expenses. I told him it wasn't quite as expensive as he might think. Never had anyone even ask about the source of the hamburger in everything from spaghetti to tacos to plain ol' hamburgers.
