You are what you eat

[Buc Cyberslayer]

Hello All,

I've often heard of recipes from various people over the years on how they prepare venison. What I have come to realize is that most are trying to mask the natural flavor.

We have all heard the metaphor you are what you eat. Well it's true! I've hunted deer that spend there whole life in the woods and quite frankly they don't taste nearly as good as those as the live bordering farms where the have access to better food sources. I generally make jerky and sausage from the deer I shoot in the woods, after taking out the back straps. Or just give it away

I just season my steaks a bit and throw them on the grill with my farm fed deer, and it tastes better than any beef I've ever had.

I recently had a similar experience. I live on the Great Lakes and another favorite pastime of mine is Salmon fishing I usually never eat Lakers because there greasy and strong tasting, in my opinion. I fished and area off the east side of the Upper Peninsula called Drummond Island. The main food source for the Salmon and Lake Trout, Browns, Steelies etc. are Smelt in the early summer. We caught a 14 decent( what we call) eater size Lakers from the 6 to 10 pound range and they were some of the best fish I can remember eating.

So I believe, theirs alot of truth to that old saying Merry Christmas All

[direwolf]

At University my old proffessor in animal ecology always told us that we had to eat what we were studying. I was lucky at that time to study roe deer, but there were some people studying butterflies too i wonder if they tried .

Grtz Jan

[MonacoSteve]

At University my old proffessor in animal ecology always told us that we had to eat what we were studying. I was lucky at that time to study roe deer, but there were some people studying butterflies too i wonder if they tried .

Grtz Jan

lol!

[doublej]

I hunt woods and swamp and I find the deer taste really good. I don't even season it much when I cook it. You just have to process it right!I leave my deer on ice for at least a week to bleed it out.One time I cooked a roast that was only on ice for 2 days and it wasn't too good it tasted bloody, so it's very important to either leave it in ice or a big walk in fridge like some people have at their camps. You also have to get as much fat and fascia off the meat as you can. You also have to get the glands out. Then I do all the processing my self. Cut everything into roast and use the left over meat for sausage or burgers. I also use the shoulders as sausage meat to if they are really messed up from the shot. I double layer it in freezer paper. It taste way better then beef, and its woods/swamp deer.