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Post by Jamie Brooks 1John5:13 on Jul 21, 2013 10:49:48 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. Thanks onhopr12! This is exactly what I wanted, personal experience! It sure makes sense. You sound like a deer connoisseur. I was always amazed at wine connoisseurs tasting different flavors. To me it was dry or not. Thanks again!
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Post by lawrencecountyhunter on Jul 22, 2013 9:35:38 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? I smoke backstraps quite a bit... Same with frying though, just don't overcook. I have an electric smoker, one of my favorite ways to cook venison. I experiment quite a bit with different seasonings and marinades, but a bottle of bbq sauce or A1 spread on a smoked backstrap is mighty tasty by itself. The wood chips help cover the gamey taste as well.
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Post by Jamie Brooks 1John5:13 on Jul 22, 2013 10:10:21 GMT -5
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? I smoke backstraps quite a bit... Same with frying though, just don't overcook. I have an electric smoker, one of my favorite ways to cook venison. I experiment quite a bit with different seasonings and marinades, but a bottle of bbq sauce or A1 spread on a smoked backstrap is mighty tasty by itself. The wood chips help cover the gamey taste as well. Thank you sir! I appreciate the information.
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Post by Russ Koon on Jul 22, 2013 10:55:54 GMT -5
My favorite way to fix venison now is to thaw the backstrap roast overnight in the fridge, then slice several "medallions" from it about 3/4" thick and grill them. Sometimes I rub the roast with salt and fresh ground black pepper before slicing, have also rubbed it with McCormick's meat flavoring, but for my tastes, I like it every bit as well without any additional flavoring.
The most important factor is the avoidance of excessive heat and overcooking. I like the George Foreman grille preheated to about 400 degrees and just toss the medallions on there for a brief stay. The time depends on the thickness. I use a meat thermometer and pull them off when they reach about 140 degrees internal temp, which only takes a very few minutes, usually about three, IIRC. I let them sit a couple more while I fix the rest of the plate, and they are juicy and tender and taste very much the way venison should, IMO. They are barely medium rare at that point...not pink or bloody, but not even starting to get dry. Can't get the wife to cook them briefly enough, so I always do these myself 8^).
I usually get two to three meals from one smallish backstrap, depending on my hunger at the time. These are good enough that I look forward to having the same thing another day or two, and the leftover unsliced portion keeps very nicely in the fridge covered with clear plastic wrap or foil.
Great for breakfast with a couple of eggs, too.
Admittedly, most of my deer have been sort of young and tender to start with, and those medallions aren't real big, but the guys I've talked with who have used the same method on much larger and older deer seem to have reached the same conclusion, with the exception that some of them prefer to add various seasonings as a matter of personal tastes.
And it's hard to beat for convenience and quick cleanup as well. If the George Foreman grille and the microwave had been around fifty years ago I might still be a bachelor....
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