Poverty

[addjunkie]

I have to say I find venison overrated. I think it's a bit of an acquired taste and even if it was sold cheaply in Tesco I don't think people would eat it like they eat chicken or pork.

What folk eat in the main is driven by fashion a bit these days……rather than whats in season or cheap. If celeb influencers were eating bambis pals, it would gradually be more popular. Look at Tofu for example, it was unheard of twenty years ago

 

[marlinspike]

I did wonder if it was the cooking. Bit like tuna in that respect, easy to overcook. The fact that the taste can be so variable and it's not easy to cook right might also be a contributor to why it hasn't caught on. If it's cheap enough I suppose people will buy it.

 

[cardiffrob]

If anyone near north Brighton has any unwanted Venison then I have a room in the freezer. Not seen any Vension for sale round these parts and I don't drive fast enough to hit one.

 

[minimutly]

It does seem we often underestimate the ability of animals to procreate.

Humans especially....

 

[Onoff]

Look at Tofu for example, it was unheard of twenty years ago

And so it should have remained!

 

[sako243]

I did wonder if it was the cooking. Bit like tuna in that respect, easy to overcook. The fact that the taste can be so variable and it's not easy to cook right might also be a contributor to why it hasn't caught on. If it's cheap enough I suppose people will buy it.

Almost certainly. Medium rare in the absolute most you want to cook it. We've not found a way we're happy with roasting it (way too lean) but stews, steaks, curries etc. are great. Sausages and burgers are good too but need a healthy portion of pork added.

Steaks I tend to cover in flour, season with salt, pepper, mixed herbs and a pinch of garlic. Fry in olive oil or butter with onions. Usually no longer than a few minutes on the Aga.

A bit portion of our diet is venison as we usually get three or four hinds for the freezer each year.

What @Migmac says about handling is important. We tend to have get red hinds because we prefer stalking in the winter. My father hated reds until he had one I'd butchered myself. He'd only had it from his parents before and the chap who stalked their land didn't do a very good job gralloching I think so the meat was always tainted. Personally I prefer head shots (let's not get into a discussion over that controversial topic) and one large benefit of that is no risk of damaging the meat as had happened with my grandparents venison.

 

[Migmac]

Almost certainly. Medium rare in the absolute most you want to cook it. We've not found a way we're happy with roasting it (way too lean) but stews, steaks, curries etc. are great. Sausages and burgers are good too but need a healthy portion of pork added.

Steaks I tend to cover in flour, season with salt, pepper, mixed herbs and a pinch of garlic. Fry in olive oil or butter with onions. Usually no longer than a few minutes on the Aga.

A bit portion of our diet is venison as we usually get three or four hinds for the freezer each year.

What @Migmac says about handling is important. We tend to have get red hinds because we prefer stalking in the winter. My father hated reds until he had one I'd butchered myself. He'd only had it from his parents before and the chap who stalked their land didn't do a very good job gralloching I think so the meat was always tainted. Personally I prefer head shots (let's not get into a discussion over that controversial topic) and one large benefit of that is no risk of damaging the meat as had happened with my grandparents venison.

Head shooting for the pot is my preferred method. Nice clean carcass but apparently it’s not good for the meat.

 

[mtt.tr]

Humans especially....

This view is akin to "there are to many people" very few people voluntarily decide to depart from living.

 

[Erie Fred]

I am told less stress leads to better taste.
Also getting the hide off ASAP.

 

[Migmac]

I am told less stress leads to better taste.
Also getting the hide off ASAP.

Yes less stress
Skin off ASAP , no.

 

[Guineafowl]

As it happens, a young Roe doe clattered into a fence post during a pheasant drive, and one of the Guns dispatched it:

Hung for just 4 days, skin on:


Primal cuts:


For some reason, I always have an audience when butchering:


Diced in the bowl, two rumps in front, then saddle chops, loin strips, knuckle/topside/s-side below, and a deboned-reboned haunch (so you can roast it bone-in, then pull the bone out to carve):

 

[lchris21]

...my mate came across a couple of deer stuck in a fence in the local woodland, took him ages to free them.............but he'll do anything for a buck or two

 

[Blobber]

As it happens, a young Roe doe clattered into a fence post during a pheasant drive, and one of the Guns dispatched it:

Hung for just 4 days, skin on:
View attachment 425226

Primal cuts:
View attachment 425227

For some reason, I always have an audience when butchering:
View attachment 425228

Diced in the bowl, two rumps in front, then saddle chops, loin strips, knuckle/topside/s-side below, and a deboned-reboned haunch (so you can roast it bone-in, then pull the bone out to carve):
View attachment 425229

Nice tidy job

 

[Cobbler]

Someone I used to work with had a deer shoot & brought in some livers, my wife made faggots with them & they were superb. She also made a meat loaf with them that was good as well.

 

[Onoff]

we often get roe

Our chippie do it, SWMBO likes it. I usually have a chicken & mushroom pie, sausage and chips.

 

[cheb]

Friend of mine hit a sheep at high speed back in the early 80's, literally cut it in half, wrote his bike off, him and his pillion in hospital etc. Of course, no compensation system back in those days.

Was the beast ear tagged? He could have traced the owner that way and paid them for it directly.

 

[Guineafowl]

Nice tidy job

I was on my own this time.

Often, a naval mate and his tame butcher come round and we cut up several beasts together. Homebrew is involved. The job gets less tidy, and the comments ruder, as the morning progresses:

”Richard, can you trim your untidy flaps?”

”Help me hold the legs apart so I can spilt the pelvis”

”Why do I always have to do the mincing?”
”Well, you WERE in the Navy.”

 

[sako243]

Head shooting for the pot is my preferred method. Nice clean carcass but apparently it’s not good for the meat.

Guess it depends on how quickly you gralloch it. My method is shoot it, reload and keep an eye on it for a minute or two. Walk down and gralloch it there and then and the blood is drained out just as quickly as if it was a chest shot.

Only chest shot I've done I had the bullet nick a rib on the way in, punch through the edge of the heart and lungs, one piece of the round exited the other side the other ricochet off a rib the other side and exited towards the ****. The mess inside was unreal.

I am told less stress leads to better taste.
Also getting the hide off ASAP.

Gralloch it straight away then leave it hang ideally for at least a day then skin it afterwards and it's far easier and dries out the surface of the meat which was damp from blood etc.,

 

[Erie Fred]

Was the beast ear tagged? He could have traced the owner that way and paid them for it directly.

Whom is paying whom here ?
If a sheep got out and wandered onto the roadway and caused the accident, payment
should be to the injured party, not the farmer.

 

[Migmac]

Guess it depends on how quickly you gralloch it. My method is shoot it, reload and keep an eye on it for a minute or two. Walk down and gralloch it there and then and the blood is drained out just as quickly as if it was a chest shot.

Only chest shot I've done I had the bullet nick a rib on the way in, punch through the edge of the heart and lungs, one piece of the round exited the other side the other ricochet off a rib the other side and exited towards the ****. The mess inside was unreal.

Gralloch it straight away then leave it hang ideally for at least a day then skin it afterwards and it's far easier and dries out the surface of the meat which was damp from blood etc.,

It’s not the blood I don’t think that affects the meat when it’s head shot. I’ll try find the article