Thread: Confession time

Well for a change try something else.
A relative of mine that generally got deer often was running out of ideas and said so to his local butcher after getting a fallow
He suggested corning it and that's what he did with one leg. Came out very well

yes it does and so does wild mutton but young wild pig pickled is a real treat and so is a young pig done as bacon

Tahr's point about sacking the cook may be on point as well.

We took some fallow back steaks that had been marinated to a fishing comp one year and ask the chef at the local pub to fry it up for the organisers as a way of saying thanks.

Lets just say we should have cooked it ourselves, we didn't want to eat it and we LOVE venison.

yes I gave some great aged fallow steak to an old boss here he marinated it in balsamic vinegar and had the bloody cheek to say the steak was not good well go figure duh

I think venison is over-rated and goat is under-rated. In my limited experience, venison backstraps are great, the rest of it is OK. Not saying it's bad, but as per a recent thread, I'd rather have a juicy, fatty steak or domestic pork chops. In normal times (i.e. when we don't have a whole cattle beast in the freezer), we'll happily live on what I shoot and catch.

What if I’m the cook haha

Had venison stew with mushrooms n onions last nice,buitifull.Red steaks and roasts at least 4 times aweek.

If your hunting is like mine you wont need to worry about venison. Mind you had something different last night that might be worth a try, venison kofters fuk they were nice...

On the farm we used to keep a good vege garden. A damned pig I had kept getting through the electric fence and into it.
Wife demanded that it be got rid of, so instead of bacon as intended it was turned into pork.
Later, when we were having a roast pork meal with an array of veg from the garden wife said "everything is out of the garden".
"Yes" said 3 year old Blair "including the pig".

Virtually all of my venison is either backsteak or mince. Makes it very easy in the field to just hack the buggery out of the animal quickly, no bones to cart out, everything is going into the mincer once home.

Mince is just so versatile.

It all depends where your deer are living, for the last ten years i had access to grass feed reds. They were very good eating and no gamey taste to them and the odd fallow i managed to shoot were excellent,
2 YRS back got invited down to Wanganui in a forestry block the fallow were average chewing, Same if i go get a red from the motu area, even if they are living on the farm edge they can be very gamey. Its all about there diet

To be fair we have a half cattle beast we killed this time last year a couple of mutton but mainly eat venison either steak and stir fry, curry, mince dishes.
Always have a heap of backsteaks in the freezer and live on those!
To be fair if you don't enjoy venison change your chef!

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Its worth trying a few different preparation and cooking methods- I get sick of venison steak if I eat too much so here my go too's

Schnitzel. Fantastic! make your own crumbs and add in finely cut onion and mixed herbs, seasoning etc. Once cooked serve with worcestershire sauce.

Burger patties- when you mince it add in about 10% by weight Bacon. Plus once again the mixed herbs and onion. Or something similar.

Roast- Bone out a leg- stuff it with bread and herb stuffing or finely chopped garden veggies. Roll with string or skewer, season outside and sear in a frypan, then wrap in tinfoil and finish in oven.

If you have a slow cooker, try an Osso Bucco style recipe.

Originally Posted by Delphus

What if I’m the cook haha

Ah well that's easier to deal with than if it's your other half.

I'm the opposite end of the spectrum.
I very rarely get to eat venison, so whenever there is venison steaks on the menu I go for it, and I'm always disappointed if it isn't gamey enough.
I would have ordered beef if I wanted a farm rasied venison flavour profile.