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Post by Catscratch on Sept 13, 2018 5:33:50 GMT -6
Who is the 2nd bitch that likes chewy deer? I can say with authority that the reason we don't have more cervids in the freezer is because my family prefers beef/chicken/pork. Likely my fault because they have had too many piss poor wild game servings. Maybe momma would eat more deer if she never had to chew a tough one? I'll be the 3rd bitch! For yrs I had access to a walk-in cooler with controlled temps and humidity. We usually hung deer for 14 days but did try different time frames. When it was time to cook it still turned out the same; overcooked = tough, rare = good. Now I get deer in the fridge as soon as possible! Most of the time I can shoot a deer and have it packaged and in the fridge in less than a couple of hours. Where it's changed is I now dry age it in a fridge before cooking. I might age it on a rack for several weeks so planning is important but man it's good!
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Post by MoBuckChaser on Sept 13, 2018 6:27:03 GMT -6
Bitch number 4!
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Post by MN Slick on Sept 13, 2018 7:05:02 GMT -6
#5. I shoot does for the table and they've always been tender and delicious on my Green Egg. Rutty bucks on the other hand are no bueno so I give them to an Amish family.
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Post by benmnwi on Sept 13, 2018 7:52:22 GMT -6
Maybe I've been eating chewy venison all along and never knew it. We almost always butcher the deer the day after they're shot. It seems like it's always too damn hot in the early season to let them hang and during the gun season sometimes you have to worry about them freezing solid.
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Post by wiscwhip on Sept 13, 2018 7:54:49 GMT -6
None of it is tough if you just throw it in the crockpot with some cream of mushroom soup for about 10 hours, so there is that?
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Post by sd51555 on Sept 13, 2018 8:17:16 GMT -6
I've had it all those ways; rare, crock potted, grilled etc. Never like any of it. I'm telling ya, this is the way...
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Post by wiscwhip on Sept 13, 2018 8:28:33 GMT -6
Oh, I completely agree SD, canned is THE way to go in almost all instances. You think canned whitetail is good, try elk!
1 jar of canned venison 1 can of Campbell's Beefy Mushroom soup Serve over a bed of mashed taters or egg noodles
= Mmmmm!!!!
Best "shit on a shingle" you will ever eat! Only takes about 10 minutes as well(not counting prepping the mashed taters, of course)!
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Post by mnfish on Sept 13, 2018 13:31:24 GMT -6
I've had it all those ways; rare, crock potted, grilled etc. Never like any of it. I'm telling ya, this is the way... Do you add Gypsum into the jar? Just curious
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Post by sd51555 on Sept 13, 2018 14:33:15 GMT -6
I've had it all those ways; rare, crock potted, grilled etc. Never like any of it. I'm telling ya, this is the way... Do you add Gypsum into the jar? Just curious You put the gypsum in the soil, soil into the plant, plant into the deer, pickle into the beer, deer into the jar. So yes.
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Post by batman on Sept 13, 2018 16:25:01 GMT -6
Dinty Moore crowd.
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Post by kooch on Sept 13, 2018 17:28:19 GMT -6
I have no horse in this race. I just have to say I did take perverse pleasure voting "kiss my ass I like it chewy". This should be a t-shirt.
Edit - No horse, but yes, one tough elk in my freezer.
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Post by Sandbur on Sept 14, 2018 5:24:59 GMT -6
My family likes to eat yearling bucks. Crucify me if you wish, but those older bucks in the rut just don’t taste right and are tough. A yearling does not seem to require aging. This might be the year we can shoot a doe instead as numbers are better.
Fawns are a delicacy.
I wouldn’t drive more than 10 miles to get a deer hung for aging.
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