Thread: fallow vs red, what tastes better...

Ive had both and to be honest, fallow is just a tiny bit better on my tongue.
I find Red stewed to be really strong compared to when we stew the Fallow.

Ill never turn any down, lets put it that way

The best hunk of deer I ever ate was I great big piece of red stag steak. It was from the tuhoi country, and we pigged out on it while hunting the sika at east creek hut. That was one nice fat chunk of stag that's for sure. But hey nothing wrong with fallow.

my uncle leaves his sambar in the chiller for a month, he says its as nice as any red or fallow after that long, i think hes crazy haha

If you can wait the time and are brave enough to let the meat go black on the outside then the enzymes that break down the structure of the meat (which is what I believe ageing is about) will have done a lot of work and it will be extremely tender. I can't wait that long but have eaten meat aged that way (beef) and it is fantastic.

Red, I like my steaks BIG

Originally Posted by silentscope

my uncle leaves his sambar in the chiller for a month, he says its as nice as any red or fallow after that long, i think hes crazy haha

On a farm where I got my first deer and pig the manager there went out and got a samber somewhere out of town. In the chiller 3 weeks with the skin on 2 weeks with it off he reckons but it was really good eating when we had it.

Originally Posted by Toby

On a farm where I got my first deer and pig the manager there went out and got a samber somewhere out of town. In the chiller 3 weeks with the skin on 2 weeks with it off he reckons but it was really good eating when we had it.

my first sambar was a nice fat hind, i skinned it and butchered it up had some fillet steaks the next day, tasted like pine needles and sand. iv never eaten it since haha. mind you i havent shot any since then prefer the local fallow and reds.

Red any day. Have eaten that much fallow I find it tasteless and boring. Good for giving to people who don't like game though

Originally Posted by silentscope

my first sambar was a nice fat hind, i skinned it and butchered it up had some fillet steaks the next day, tasted like pine needles and sand. iv never eaten it since haha. mind you i havent shot any since then prefer the local fallow and reds.

Haha yep, I've had a few sambar that taste and smell like lupins!

A two years hold hind is how I like my red. And that would be the second best meat I have eaten in this world. The number one meet is american buffalo for me.( a friend of mine run this business : Grass fed buffalo meat - Wild Idea Buffalo Company)
Muntjac come in number 3.
Fallow in number 4 with whitetail.
Roe deer in number6.

Friwi

Fallow yearling for me, although red yearling comes not too far down the list.. (they're always better young..)

We had late-roar red stag knuckle roast Sunday - nice flavour, but trimming the silverskin off it, you could both see & feel how seriously grainy the meat was, and it just didn't get any tenderer no matter what i did to it.... Even the backsteaks were tough

Originally Posted by Pointer

Red any day. Have eaten that much fallow I find it tasteless and boring. Good for giving to people who don't like game though



Haha yep, I've had a few sambar that taste and smell like lupins!

The ones I have had a meal from tasted slightly of swamp...

84.44% fallow to 15.56% red...yay, more for those in the red department

Fallow hands down. Hang a leg of Red as mentioned by Rushy.when the out side turns black and crusty cut it off,the interior lol is like slicing butter. Trapped in it's own juice this way it is awesome eating.

Hard to beat Fallow when its cooked by Gibo on his BBQ. Not fused on Red ,Sika would come in very close 2nd.
Preferably cooked slowly in a camp oven with some native timber to add that little bit extra flavor .

Originally Posted by Chris

Hard to beat Fallow when its cooked by Gibo on his BBQ. Not fused on Red ,Sika would come in very close 2nd.
Preferably cooked slowly in a camp oven with some native timber to add that little bit extra flavor .

Must've been those cockroaches that gave it the extra flavour haha

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