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Post by Jamie Brooks 1John5:13 on Jul 15, 2013 7:56:41 GMT -5
I was watching "Alaska, the last frontier". One young family decided to kill their turkey as it was big enough and didn't want to feed it anymore. They mentioned that they did not want to tramatize the turkey for both humane and taste reasons. They cut the head off with a surprise attack from behind while the bird was feeding. This was the first that I'd heard about the chemicals released during stress impacting the flavor; however, it make sense.
I was wondering if the hydrostatic shock from the kill shot impacts the taste of a deer. Has anyone ever eaten a deer that dropped in it's tracks from the kill shot compared to one that died slowly? I understand that other factors can impact flavor such as food supply, etc.. so comparing the flavor of 2 random deer without a controlled environment isn't scientific, but still interesting.
Any thoughts?
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Post by goosepondmonster on Jul 15, 2013 8:10:44 GMT -5
I can't remember exactly, but I think the idea is that a deer gets its adrenalin pumping and that creates lactic acid. The quicker is goes down the less it builds up.
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Post by squirrelhunter on Jul 15, 2013 8:57:17 GMT -5
I've heard of other people believing it alters the flavor but I've never noticed anything myself.To me an older deer tastes gamier and tougher than a young 1 though,might just be me.
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Post by Jamie Brooks 1John5:13 on Jul 15, 2013 9:42:20 GMT -5
I can't remember exactly, but I think the idea is that a deer gets its adrenalin pumping and that creates lactic acid. The quicker is goes down the less it builds up. Yes gpm, you are correct. Here's how it works: As our bodies perform strenuous exercise, we begin to breathe faster as we attempt to shuttle more oxygen to our working muscles. The body prefers to generate most of its energy using aerobic methods, meaning with oxygen Some circumstances, hoever, such as evading the historical saber tooth tiger or lifting weights require energy production faster than our bodies can adequately deliver oxygen. In those cases, the working muscles generate energy anaerrobically. This energy comes from glucose through a process called glycolysis, in which glucose is broken down into a substance called pyruvate through a series of steps. This happens when oxygen is limited. I just wondered if anyone had noticed the taste difference. Thanks!
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Post by goosepondmonster on Jul 15, 2013 10:29:35 GMT -5
A rutting buck/older buck will taste a little rough no matter what, but I doubt you'd notice much of a difference on an anterless deer unless it is the old deer of the woods.
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Post by Jamie Brooks 1John5:13 on Jul 15, 2013 11:12:17 GMT -5
A rutting buck/older buck will taste a little rough no matter what, but I doubt you'd notice much of a difference on an anterless deer unless it is the old deer of the woods. Thanks gpm! I've heard the old deer are tough, but that makes sense too. I was wondering how testosterone impacted the taste of the bucks. Hey, I've always said, if enough butter and sugar is on it, I'll eat it. :-) ...fried in pork lard! I was actually thinking about applying a rub and smoking it; the right amount of salt, pepper and garlic power goes a long way. Last year, my nephew shot an old buck; he mounted it, but didn't take the old meat. I'm thinking that I'll be happy with whatever I get, and figure out a way to eat it. How do you like to prepare venison to eat?
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Post by goosepondmonster on Jul 15, 2013 12:27:41 GMT -5
I get the backstraps and have the rest of it ground. I cook the backstraps like a steak.
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Post by elmo on Jul 16, 2013 5:49:50 GMT -5
I like my steaks/backstraps flowered with seasoning salt and pepper. One thing to remember is to not over cook them. If they get dry they get tough. I like to soak mine in salt water over night in the fridge. This takes a lot of the gamey taste out. I do kknow people that soak them in milk and say it does the same thing and helps to tenderize before cooking.
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Post by goosepondmonster on Jul 16, 2013 7:48:34 GMT -5
I was told to use buttermilk as opposed to regular milk.
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Post by Jamie Brooks 1John5:13 on Jul 16, 2013 7:51:06 GMT -5
I like my steaks/backstraps flowered with seasoning salt and pepper. One thing to remember is to not over cook them. If they get dry they get tough. I like to soak mine in salt water over night in the fridge. This takes a lot of the gamey taste out. I do kknow people that soak them in milk and say it does the same thing and helps to tenderize before cooking. Hey, this sounds like a good idea. It sure won't hurt. When I was in my early 30's, I worked for a scientist who lived in Wyoming most of his life, so he was a big outdoorsman. He brought me a venison steak to cook. I didn't know anything about cooking, and my wife knew less than I did. I baked that steak without any seasoning. It was difficult to eat. I told him about it and he said, "Well, what do you expect? You gotta spice them up." I'm a little better cook now. I'm guessing that no one smokes deer meat? How is jerky made?
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Post by goosepondmonster on Jul 16, 2013 9:30:51 GMT -5
Typically in a dehydrator or the oven.
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Post by squirrelhunter on Jul 16, 2013 10:03:37 GMT -5
I've got a recipe for venison steaks made with seasoned salt,corn meal,beef broth and onion soup mix that are baked for awhile and delish,(sorry I can't remember it off the top of my head ).
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Post by Jamie Brooks 1John5:13 on Jul 16, 2013 11:00:10 GMT -5
I've got a recipe for venison steaks made with seasoned salt,corn meal,beef broth and onion soup mix that are baked for awhile and delish,(sorry I can't remember it off the top of my head ). You're making me hungry! Have you ever put onion soup mix in hamberger? It's good. I may be the only one in my family who eats it, but hey, they can fend for themselves if they want something different. I was wondering about shelters that take deer meat. Do they take the whole deer? I'm sure this is on line somewhere.
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Post by squirrelhunter on Jul 16, 2013 12:03:24 GMT -5
You're making me hungry! Have you ever put onion soup mix in hamberger? It's good. I was wondering about shelters that take deer meat. Do they take the whole deer? I'm sure this is on line somewhere. I don't believe I've ever had that,it does sound good though.Don't know about the shelters,I've never taken any there but I believe you have to bring it already processed.
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Post by 36fan on Jul 17, 2013 11:01:04 GMT -5
When I cook the loins and tenderloins, I marinade it with worcester sauce, and season with seasoning salt, basil, and black pepper, sometimes I will add oregano. It is T A S T Y!!!! The worcester sauce breaks down the fibers and helps tenderize the meat.
The round steaks and roast (hind leg) I use for roasts and stews, I have grilled the round steaks before and they are OK, but do not compare to the loin and tenderloin. The rest of the deer I grind up into hamburger.
Sometimes I will use hamburger and sometimes I will slice up round steaks to make jerky. The whole meat typically has a sweeter flavor to it. I typically use Hi Mountain Jerky seasoning and cook it in the oven; however, I may try doing a few racks in the smokehouse this year.
As for shelters, you can donate meat to certain butchers who will butcher it for the Farmers/Hunters Feeding the Hungry program (there is a forum here where you can get more info). Most shelters do not have the ability/knowledge/resources to butcher a deer; however, they will accept butchered donations.
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Post by Jamie Brooks 1John5:13 on Jul 17, 2013 11:17:48 GMT -5
When I cook the loins and tenderloins, I marinade it with worcester sauce, and season with seasoning salt, basil, and black pepper, sometimes I will add oregano. It is T A S T Y!!!! The worcester sauce breaks down the fibers and helps tenderize the meat. The round steaks and roast (hind leg) I use for roasts and stews, I have grilled the round steaks before and they are OK, but do not compare to the loin and tenderloin. The rest of the deer I grind up into hamburger. Sometimes I will use hamburger and sometimes I will slice up round steaks to make jerky. The whole meat typically has a sweeter flavor to it. I typically use Hi Mountain Jerky seasoning and cook it in the oven; however, I may try doing a few racks in the smokehouse this year. As for shelters, you can donate meat to certain butchers who will butcher it for the Farmers/Hunters Feeding the Hungry program (there is a forum here where you can get more info). Most shelters do not have the ability/knowledge/resources to butcher a deer; however, they will accept butchered donations. This is good information! Smokehouse, that's what I'm talkin' about. Where have you been fan36? ...been missing you. All you guys have shared so much information with me and patiently. I just can't say thank you enough.
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Post by 36fan on Jul 17, 2013 15:04:55 GMT -5
I've been busy and not had any time to get online. I was at Cub Scout camp all last week. I was only planning on being there on mon, tues, and fri, but due to some unforeseen circumstances in other people's families, I had to go all week to make sure we had the adult coverage required.
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Post by Jamie Brooks 1John5:13 on Jul 17, 2013 15:58:19 GMT -5
I've been busy and not had any time to get online. I was at Cub Scout camp all last week. I was only planning on being there on mon, tues, and fri, but due to some unforeseen circumstances in other people's families, I had to go all week to make sure we had the adult coverage required. Good job! If a fella doesn't have time to talk hunting, he's just too darn busy!
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Post by 36fan on Jul 17, 2013 21:00:32 GMT -5
I've been busy and not had any time to get online. I was at Cub Scout camp all last week. I was only planning on being there on mon, tues, and fri, but due to some unforeseen circumstances in other people's families, I had to go all week to make sure we had the adult coverage required. Good job! If a fella doesn't have time to talk hunting, he's just too darn busy! Indeed! ...and a wife and kids will do that to you.
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Post by onhopr12 on Jul 20, 2013 23:54:30 GMT -5
Yes, IMO they do taste different if they are basically dead before they hit the ground. I have read that it is the pancreas that produces adrenaline. Though Jon Snow had another good reason/theory. I can tell the difference between alfalfa, corn, pine, and hardwoods deer also. To subside some of the different distinct flavors of different regional shot deer and how they were shot, longer aging to break down the amino acids and enzymes in the meat also help with the flavor and tenderness.
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