Corpusfishing.com

[flatstalker]

You need to know this concerning venison vs beef

VENISON VERSUS BEEF - THE TASTE CONTROVERSY ENDS



Controversy has long raged about the relative quality and taste of venison and beef as gourmet foods. Some people say that venison is tough, with a strong "wild" taste. Others insist that venison's flavor is delicate. An independent food research group was retained by the Smith County Extension Program Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.



First a Grade A Choice steer was chased into a swamp a mile and a half from a road and shot several times. After some of the entrails were removed, the carcass was dragged back over rocks and logs, and through mud and dust to the road. It was then thrown into the back of a pickup truck and driven through 97 degree heat for 200 miles before being hung out in the sun for a day.



After that it was lugged into a garage, where it was skinned and rolled around on the floor for a while. Strict sanitary precautions were observed throughout the test, within the limitations of the butchering environment. For instance, dogs and cats were allowed to sniff and lick the steer carcass, but were chased away when they attempted to bite chunks out of it.



Next a sheet of plywood left from last year's butchering was set up in the basement on two saw horses. The pieces of dried blood, hair and fat left from last year were scraped off with a wire brush last used to clean out the grass stuck under the lawn mower. However, no attempts were made to remove the diesel and motor oil that had accumulated, for fear of contaminating the plywood with foreign tastes.


The skinned carcass was then dragged down the steps into the basement where a half dozen inexperienced, but enthusiastic and intoxicated, men worked on it with meat saws, cleavers and dull knives. The result was 375 pounds of soup bones, four bushel baskets of meat scraps, and a couple of steaks that were an eighth of an inch thick on one edge and an inch and a half thick on the other.

The steaks were seared on a glowing red hot cast iron skillet to lock in the flavor. When the smoke cleared, rancid bacon grease was added along with three pounds of onions, and the whole conglomeration was fried for two hours.

The meat was gently teased from the frying pan and served to three blindfolded taste panel volunteers. Every one of the members of the panel thought it was venison. One of the volunteers even said it tasted exactly like the venison he had eaten in hunting camps for the past 27 years. The results of this scientific test show conclusively that there is no difference between the taste of beef and venison.
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'When I read about the evils of drinking, I gave up reading.'

[ccbobber]

the saying goes something like this: it's all in the preparation, or is it presentation. good or bad, blame it on the cook.
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ccbobber

[crab_n_fisher]

Excellent post! I had to forward it on to another message board here in Alaska.

Strange, I always thought deer tasted a bit like pork. I guess that all depends on how ya prepare the sausage links and patties.

I've had moose backstrap, assorted steaks, hot dogs, breakfast sausage, links, jerky and pepperoni sticks. I've loved it all except for the breakfast sausage...It was too dry and bland in flavor.

I talked to my mom yesterday (N. Texas) and she said that a neighbor donated deer shoulders to our family, along with a couple neighborhood friends. Mixed with pork roast, they made tons of links and breakfast sausages out of it. And the best part? Momma used the vacuum sealer I left at the house. Darn thing was nearly brand spanking new, having only used it once to process a wild hog. Glad she and friends are enjoying it!

Again, thanks for that great article. It has brightened my day and made me laugh. (We've had over fifteen inches of snow the past two days, and expect up to another eight to twelve inches today. Glad to see something beside darkness and endless snow!)

[Javelina Russ]

And Nilgai meat is the Chuck Norris of all red meats... It would of went in there and roundhouse kicked those morons for ruining good meat
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What's good for me ain't necessarily good for the weak minded....

[snakecan2]

Nalgai is great..
been into Red Stage.. boy if I can avoid white tail.. would never eat white tail again and keep to red stage..

but hang the cook if it is not great.. and if not tended to properly it will never be worth cooking or even turning into sausage.


crab man.. let me know might beable to get you some great seasoning for sausage or pan sausage.. we have Dzuiks in Castroville and the Rust in new braunfels that have great pan sausage seasoning.. pretty simple actually.. but tasty stuff.
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Fish and Hunt Baby.... so tight lines and clear scopes.

[cbroutfitters]

That was good......
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V/R,
Capt. Cody
The Producers Guide Services
www.theproducerstexas.com

[crab_n_fisher]

[crab_n_fisher]

Flatstalker,

Another reason why I loved your funnier-than-heck post. One thinks of crystal-clear trout streams all over Alaska, of which are not only abundant but few tourists know of what happens when it comes into contact with the muddy Cook Inlet, and 30 plus feet high tides of mud, mud, and more mud -- with a bit of water thrown in!

Try this mud recipe I posted about here in Alaska. (1) Catch Salmon, (2) have children stomp it to death, grinding as much mud into the meat as possible. (3) Take home. (4) Grill and enjoy the sandpaper-like gritty texture!

http://forums.outdoorsdirectory.com/showthread.php?t=60615&highlight=mudpalooza

In that link, I did mention that we wouldn't treat deer that way...or did I?

(That post was in response to Fishpalooza, the come-all, be-all get-together to fish the Russian/Kenai river during the off-season.)

[John]

Great post.