Venison Vs. Beef

[blacklab]

From the U.S. Venison Council: The Controversy is Settled!!!!

     Controversy has long raged about the relative quality and taste of venison and beef as gourmet foods. Some people say venison is tough, with a strong "wild" taste. Others insist venison`s flavor is delicate.

     An independent food research group was retained by the Venison Council to conduct a taste test to determine the truth of these conflicting assertions once and for all.

     First, a Grade A Choice Angus Beef was chased into a swamp a mile and a half from a road and shot several times. Afetr some of the entrails were removed, the carcass was dragged back over rocks and logs, thru mud and dust to the road.

     It was then thrown in the back of a truck and driven through rain, mud and snow for 100 miles before being hung out in the sun for a day. It was then 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 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 years 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 away with a wire brush last used to clean out the grass stuck under he lawn mower.

     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, hammers and dull knives.

     The result was 375 pounds of soup bones, four bushel baskets of meat scraps and a couple of steaks that 1/8 inches thick on one edge and an inch and a half on the other edge.

     The steaks were then 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 3 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 intoxicated and blindfolded taste panel volunteers. Every member of the panel thought it was venison. One volunteer said it tasted like the venison he has eaten in hunting camp for the past 27 years.

     The results of this scientific test CONCLUSIVLEY shows that there is no difference between the taste of beef and venison!!!!

     So, there you have it!!!!!

[john keyes]

ha thats a good one   

I always wondered about the old days when people would tie the deer to the front end of the car and drive back home.....

[rockbilly]

Some folks "abuse" the heck out of their kill.  That's why I don't like to take a deer to a processing plant.  You never know if you got yours back or one that had been drug all over the country before getting there.

It's usuall very warm in the early days of deer season here in West Texas, Some people kill a deer early opening morning but don't get it to the processor until the next afternoon.  After setting out in the heat (90+ degrees) overnight and being exposed to the flyes, ect, it no wonder they complain about taste.

[james]

I process my own deer, antelope, and elk so I know its clean.  I don't make jerky out of anything I buy at the store and our meat entree is usually wild game.  Ducks, doves, geese and turkeys usually just get breasted and most never get freezer burned.  I still really enjoy a juicy medium beef steak but it may be because I don't get one very often. 

[Rex in OTZ]

I had attended a game meat siminar hosted by the Alaska extension agency and the local Health Assn and the Bourough, they hosted a series of these demonstrations, they had a guest presenter a Finnish raindeer meat packer and they coverd the process from the moment the deer hits the ground to when it landing in your fry pan.

in the end it took them 3years to get this $5 Dvd out on the market.

www.uaf.edu/ces/pubs/videocatalog

[Squib]

after recently getting a george foreman grill I've been appalled by low grade beef burger.  after making 4-6 patties I could make a candle from the waxy residue collected from the grill, to think I used to EAT THAT!  venison barely leaks out anything, and it cooks so much faster, easier clean up, and tastes slightly better.  it's also not raised in a high population density environment with antibiotic resistance disease, drugs, synthetic hormones, low quality feed, etcetera.  it's also fun (to a degree) to get dirty and primitive.  booyah beef. 

[BUGEYE]

the best venison I've had was from a large fawn I killed in Ill in 93.
every cut was as tender as the best beef and with a better flavor.

[Casull]

I process my own venison.  I like the tast of venison.  BUT, I love a good steak. 

[Ron 1]

the closest i get to beef is at wendys  i dont think mc donalds is even a beef by product
to me beef does not taste near as good as venison.
rw

[hillbill]

in the last few years ive become addicted to deer meat.i dont know why, we raise beef of the highest quality, i just like the flavor of deer better.now mind yu i save the big bucks for jerky and burger the little tender ones for steak and stew.we cut up the deer as soon as we get it to the house which can be anywhere from 30min to 2 hrs.or if its cold maybe hang it over night.regardless ive never had one that tasted strong or gamy yet.we even cut up a doe last year during a 80 degree day last year and i thought it would be kinda hard to eat but honestly i couldnt tell the diff from sum of the buttons we shot later when it was really cold.

[schoolmaster]

I think deer meat is the best meat there is.

[BBF]

I wouldn't sneer at elk or moose either. The wife still remembers the yummy ating size hog we got many years ago in northern CA and the 'lope from Wyoming.
 
Now the 'lope brings up memories. A couple of chops double wrapped in paper and plastic were found in the bottom of a large freezer probably 5 to 8 years old. Wife and I looked at each other surprised at the find. I opened the package and smelled the meat, had a close look, no burns and it looked fine. So we cooked it up and enjoyed it.

[powderman]

SCATTER. I believe that. We have cooked meat that had been frozen for several years. Some pork chops appeared a bit dried out so I sprinkled with water and they cooked up just fine. Frozen meat can be kept safely much longer than the xperts say. POWDERMAN. 

[blind ear]

SCATTER. I believe that. We have cooked meat that had been frozen for several years. Some pork chops appeared a bit dried out so I sprinkled with water and they cooked up just fine. Frozen meat can be kept safely much longer than the xperts say. POWDERMAN. 

To me, a little white in spots and edges just means "freeze dried" I trim or rehydrate it and proceed as usual. ear