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saskie's picture
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Location: West Carleton, Ottawa, Canada
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Venison vs Beef

Venison vs. Beef: The controversy ends

From the U.S. Venison Council

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 Holstein steer was chased into a swamp a mile and a half from a road and shot several times. After some of the entrails were removed, the carcass was dragged back over rocks and logs, and through mud and dust to the road. It was then thrown into the back of a pickup truck and driven through rain 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 the butchering environment. For instance, dogs and cats were allowed to sniff and lick the steer carcass, but most of the time were chased away when they attempted to bite chunks out of it.

Next, a sheet of plywood left from last year's 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 off with a wire brush last used to clean out the grass stuck under the 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 were an eighth of an inch thick on one edge and an inch and a half thick on the other edge.

The steaks were 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 three 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 even said it tasted exactly like the venison he has eaten in hunting camps for the past 27 years.

The results of this scientific test conclusively show that there is no difference between the taste of beef and venison...

WesternHunter's picture
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Venison vs Beef

That was a funny story. Makes me want to revamp the way I process my venison Laugh

Still, it makes a point though. Proper game care is essential. I can't believe how many hunters place so much emphisis on guns, calibers, accuracy, optics, range finders, etc, it's all about the toys. Just how much thought or discussion (even on this forum) is placed on what happens after the shot. I see a severe lack of this important topic and I see it a lot and hear it a lot. See it with nearly every single novice getting into hunting too. Sure I'd rather be dicussing guns and gear too rather than guts and blood, but field dressing and proper game care is essential and just as important as anything else leading up to the shot.

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Venison vs Beef

I agree and also believe that people do not understand how to properly prepare venison. I love to eat, and i love to cook. Having researched and cooked many different ethnic cuisines, i have found that other countries use venison, and wild game in general, more often and more eficintly that we Americans do. A look to some Spanish Cookbooks will show you. They not only prepare it differently, they also prep it a little different. Look for recipes like Paella and a Venison Stew with Saffron and Paprika. Eating game is not about crockpots and braising. You'd be surprised how good it can be.

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Location: Louisiana but hunting MS
Joined: 09/15/2009
Posts: 24
Venison vs Beef
WesternHunter wrote:
That was a funny story. Makes me want to revamp the way I process my venison Laugh

Still, it makes a point though. Proper game care is essential. I can't believe how many hunters place so much emphisis on guns, calibers, accuracy, optics, range finders, etc, it's all about the toys. Just how much thought or discussion (even on this forum) is placed on what happens after the shot. I see a severe lack of this important topic and I see it a lot and hear it a lot. See it with nearly every single novice getting into hunting too. Sure I'd rather be dicussing guns and gear too rather than guts and blood, but field dressing and proper game care is essential and just as important as anything else leading up to the shot.

good idea. after reading your post i started a new post on how to properly prepare and process a deer. check it out and offer your tactics.

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Joined: 11/17/2009
Posts: 8
Venison vs Beef

my deer are hung high enough to where cats and dogs are no problem then I skin the deer and quarter it letting the meat drop right into the cooler then it is takin to a professional meat locker where they have a clean working space and all the proper tools,I have done the butchering myself before wont go that route again.

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