Best Venison - Breed and cut?

Mauser 308

Guys just throwing this out there. I know everyone has different tastes, and I definatley know that venison only tastes as good as the handeling process. ie a good deer can be easily ruined by bad cleaning out and hanging etc. But in your experience what is your favourite cut ie fillet, leg steak, leg roast, shoulder etc, etc. Also do you rate any deer above the others for taste, ie red v fallow v sika. Lastly boy or girl:D

doyle61

Only shoot fallow myself; at the moment!!! But I prefer female deer; I think it's more tender. I also prefer the loin and fillet. Fry medium rare and it's heaven

clivej

Reading about the different deer the Sika is said to taste the best. But having tried both Fallow and Sika I couldn't taste any difference.

There's been a lot of threads here about how long to leave them hang. Ask 10 people and you'll get 15 different answers. Skin them right away or leave until after hanging at the butchering stage?? Again many different answers. Me I'd hang for 10 - 14 days @<5C then skin, helps to keep the meat moist. Calfs, the good cuts, can be eaten right off without any hanging.

The best cuts have to be the fillets, the stakes cut from inside the backbone and as with all vension stakes and joints it must be cooked rear/pink. The tender loin/saddle/backstraps stakes, those on the outside of the backbone are next best. Cut as medalions and cook for a couple of minutes each side at most, keep pink inside or they'll taste like anything but vension.

Roasts come next, the hind joints. High heat for the first 1/4 or 1/3 of cooking time then turn way down.

Stews and the shanks will take 3 hours of simmering with the veg for a tasty meal.

Or instead of cutting the meat for stews I get 1/4lb'er burgers made with some chilli powder and hearbs mixed in for a good taste. Kids love 'em


Here are some chops I had last season. Cut across the backbone so your eating both the fillet and loin/saddle stake on the bone. The longer chops are from the rid cage part of the backbone

poulo6.5

back strap. or saddle what ever you want to call it. cook it like steak.


i prefer red then fallow then sika, but i love them all

fallowbuck

Only ever eatin fallow but I love the tender lions, I like to go for a pricket in the region of a year old. Sure aint nothing wrong with the old burgers either tho ummy ummy.

tfox

Nicest meat I ever had was an 18 mth old red stag that I hung for 4 weeks, tenderest meat ever

Hibrion

I've only dealt with Sika really, but I like a young enough hind for tenderness and flavor.

A nice loin steak is hard to beat, grilled rare. Add to that a nice red currant and cranberry sauce and you're good to go.

I also like a nice stew from the shoulder or the chump. I always make pasties with the left over stew too, delicious.

All the poor quality cuts are best minced for sausages/ burgers. My favorite is a cranberry, pork, black pepper and venison mix.

Now I need to do a bit of stalking!!!

steyrprohunter

Hi Mauser!!! You need to get ur ass to the lease and shoot a nice yearling to appreciate the best flavour in venision!!! lol!!! seriously though I ve eaten them all and id have to say red venison is the nicest, Sika can be a little gamey but not bad if hung right, heart shot deer will never taste the best as the adrenaline is up in the animal which leads to spoilage. best part?- the backstraps!!!!! yum!!!:D