I've been hunting goats for a while. I learned the hard way not to eat billy goat meat. It tastes like strong B.O. and even if you cook it in a curry to stomache it, it gets into your sweat. Does venison from stags with this some problem?
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I've been hunting goats for a while. I learned the hard way not to eat billy goat meat. It tastes like strong B.O. and even if you cook it in a curry to stomache it, it gets into your sweat. Does venison from stags with this some problem?
Depends what stage of the roar you get them at. Outside the rut they are as good as anything. Especially during Feb or early March.
If their paunch is red they have done a lot of running around and full of testosterone.
If I get one at that stage I get it done in sausages or salami or if I can't be bothered give it away to the more annoying people asking for free meat. [emoji16]
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Yeah what he said. Velvet stag is great eating.
billy goats stink as the head male will piss on itself to announce superiority to the rest of the pack. well left alone unless the pelt or head are worth keeping.
first step is wear gloves, surgical/ kitchen/ rubber etc. while skinning.
when you get home do not!! get in a hot shower. get in a cold one or have someone hose you down with the outside tap, you have that stink on you and a hot shower will open the poors of your skin and let it in. you will not get a bonk that night i assure you!
wash yourself in a decent soap not a oil based detergent, that also will let the small into your skin. so forget the wifes shower gel
you may have to do this twice !
back to subject: stag in velvet is fine, stag in full antler not so much to eat: but with the right prep all is possible.
Nah not quite, had plenty of tasty stag meat outside of the rut with a head full of bone.Quote:
Originally Posted by gonetropo
you have definitely done better than me!Quote:
Originally Posted by Gibo
most of mine were pretty awful and suitable for processed meat only
Had some steak from a spiker in velvet this arvo. No complaints.
All in the way it's looked after.
One of the best eating deer I've had was from a red stag so old he was missing teeth. Last year my brothers peak rut fallow was perfectly edible.
I've stuffed around with fallow yearling does and not cared for the meat properly and it's been inedible.
Over here people soak Stinky Stag meat in full fat milk overnight.
I have never tried it but thats what people do.
Iv also heard of soaking it in Coca Cola helps
I shot a stag during the roar this year and the meat tastes just fine. Got some done as sausages and mince and kids are getting into it.
That was an old acquaintance go-to bbq marinade.Quote:
Originally Posted by Bill999
Couple of big bottles of coke and chop up a couple of onions into it.
seemed to work-don't know about it being used to de-smell stag meat.
Worst venison I've had was from a not quite yearling.
Best was from stags in early roar.
Stags all good to eat haven't had a bad one let
Plate of stag steaks with kiwifruit sliced,laid on top,glad rapped and put in the frigde for a few days.The kiwi fruit juices soaked thru the steak.Quick pan fry, bit of mint sauce on top,tastes ok.I shot a few yearlings this year to make sure I had tasty venison in the freezer.
I'm eating stinky stag meat right now haha I got given a red stag that was shot during this years roar, stunk strong as anything while I skinned it.
Wear gloves while skinning and ditch the skin ASAP.
It went down a treat with myself, the Mrs and two two year olds on top of hot chips as loaded fries. I can post the recipe if anyone is interested?
P. S. It's gluten and dairy free (allergies)
Your stag would have been better before the rut. Any breeding age male animals are bad eating and esp during the breeding period, Rams even young ones are a disaster if they have been rooting unless you like 'Ram Taint'. Stags are a bit different to Boars, Billys, male rabbits etc because their testosterone level is low during velvet growth then increases from Feb on towards the Rut. So they are best Nov to early MarchQuote:
Originally Posted by Rated M for Magnum
We got a couple of animals done from the roar. Took them to the home kill butcher in Tuakau who processed them into steaks and sausages. Back steaks whole. Neither animal was in full roar.
I think, as well as the condition of the animal, the chilling and processing has a major part in it
Yeah this guy was early April, roaring up a storm. The guy who shot it roared once and the stag came barrelling out of the scrub onto a clearing and "blausch", done like dinner. He was incredibly lean, pretty much turned to a gel in the mincer, no fat on him at all and cooked up really well so far.Quote:
Originally Posted by Moa Hunter