Thread: What species is this deer?

Nobody has really stated what it is.

It's a dead deer.

Originally Posted by Happy Jack

Nobody has really stated what it is.

It's a dead deer.

It's venison now !!!

Would a hind this age be any good as steak or roasted? Or is she strictly mince or diced for stew? I'm not expecting her to be tender, what do you reckon?

steak the steak cuts(back steak and biggest muscle groups from rear end) and mince the rest......weve just about forgone stews in favour of butcher made cumberland flavoured venison sausages or savalouys..between $8-10 per kilo for processing...we more than happy with that as know what we are getting is glueten free (as must have for celiac wife) and contains just what we give butcher plus flavour bits.

I reckon the key to being tender is ageing. If you can keep it cool hang it for a week with the skin on. Any less than 4 or 5 days is asking for a chewy piece of meat. I’m also a fan of a good marinade, so giving it another few days to soak in the fridge will soften near any creature up. One of the benefits of living along way south is it takes a long time for venison to go of as long as you keep the flys away.

Yeah was just going to say that - a fridge converted to hang sections of meat for 10 days also works if you don't have a chiller that will take a whole animal.

Two big plastic buckets one with lots of holes drilled in its base inside the other work well in the fridge.the meat can leak into cavity between them.

@Maraora good advice, thanks.
Shot it on Thursday and got it into a chiller, skin on, within a couple of hours.
We were planning on doing the business tomorrow, but might leave it another day to Thursday.
Thanks all for advice. This is definitely the oldest deer I've shot so getting it tender is going to be important.

the best red deer I have ever had was an old dry hind when gutting her did not look like she had ever had a fawn aged in the garage for 4 days and cut up absolutely the best venison steak

I shot one of these earlier in the year. When my daughter saw her, she called her Hindzilla.

Ate the first slow cook venison casserole tonight, tender as, moist and delicious. Thanks for the advice Team!