It’s a darned good thing....

MT_Pokt

MT_Pokt

Gold Member
Joined
Jul 21, 2014
Messages
2,490
... the whole deer isn’t this tasty!

If it were, there’s be none walking around! I mean if the whole deer was tenderloin; I’d eat it 3 times a day and 4 times on Sunday!

ECE85182-C763-444A-B359-0BC1595AA1F0.jpeg

Sorry... back to your regularly scheduled programming!
 
MT_Pokt said:
I mean if the whole deer was tenderloin; I’d eat it 3 times a day and 4 times on Sunday!
Click to expand...

I agree and the same goes for pronghorns and elk. Not quite all, but a lot of the rest can go to sausage, at least for pronghorns.
 
Pronghorn will taste bad if they are shot after running or while running. Their system rapidly converts energy into lactic acid that stays in the meat a spell till cleaned out while resting. Chasing does will do this also. So now you know why you feel bad the next morning.300
 
Last edited:
Sure does look tasty - I can almost taste it from here!
I haven't had any deer or elk in quite a while, ever since the hills started getting steeper!
Enjoy, I know you will.
OG
 
MT_Pokt said:
... the whole deer isn’t this tasty!

If it were, there’s be none walking around! I mean if the whole deer was tenderloin; I’d eat it 3 times a day and 4 times on Sunday!

View attachment 951941

Sorry... back to your regularly scheduled programming!
Click to expand...

Everything looks great except those little round green things...:confused::confused: I guess I had to shuck to many when I was kid....:eek::eek:
 
300Bucks said:
Pronghorn will taste bad if they are shot after running or while running.
Click to expand...

I agree, but I think a big problem is that the pronghorn season tends to be fairly early (warm) and people don't get the meat cooled soon enough.
Also, there really isn't much meat on them so the tenderloins really are the best selection.

Bert
 
Deer will get gamey also if they're running or in full rut....When I'm done butchering a deer there isn't much left except for the bones and the dogs get most of those...
 
I usually shoot just one a year. Between that, fish, and if I can get a turkey or two, that makes up the majority of our animal protein every year. We do get chicken throughout the year, but we haven't bought red meat for the freezer in nearly 2 decades.

Our season is in the peak of the rut. I shoot buck and doe alike, whichever shows up first. The only deer I had that tasted gamey was a big buck that I didn't butcher myself. I blame the butcher for not taking the care that I do when I butcher. It was a 70 degree opening day and we had two deer to butcher. We iced them down and dropped them off at a usually, very good processer (and friend). The big buck was 230# on the hoof and the backstraps I got back looked like they were from a yearling. That was the first deer I paid to have processed in about 15 years, and the last I will pay anyone to do.

Unless its below freezing and I can hang it and continue hunting; a shot deer is dressed, butchered and in the freezer in a couple of hours. I'll hang it, skin it, bone it, cut it and package it (including grinding) non-stop until its in the freezer. And I'm not talking primal cuts either, we pack it in 1# packages except roasts and loins. I trim virtually 100% of the fat and sinew and put nothing but meat in the freezer. I don't have the nasty fat/goo/glue stuff stuck to my cookware and rarely have to drain any ground meat that's browned for chili.

So... I probably put more into processing than anyone I know. Cow tastes better than deer; they're supposed to! But I do everything I can to make sure the deer is the best it can be.
 
My father in law ,born in Kentucky raised in West Virginia, has killed literally hundreds of deer. His two words of wisdom were "You can't eat horns" and "Shootem in the head and they don't run" ..It was a matter of pride with him to kill one in it's bed or even sleeping. He's 85 this year and still hikes up the Mountain..
 
Perfect cooking there MT. The secret to good venison is not over cooking it.
 
I do not like deer meat that is gamey. It has to be cooled properly as soon as possible. That helps a lot. Also, like 300 said, a running deer, or a deer chasing does will not taste so good, either. Grazing, sleeping, or standing are the best times to shoot, I think. I once shot a young buck in the snow. I was sitting under a tree over looking a funnel area and got up to pee. There was snow coming down and a deer and walked up and was laying down within a few feet of me, neither one of us aware of each other. When I stood up that deer jumped up and ran about 15 yards and stopped to look back. By then I had recovered my rifle and I planted him right there. I opened him up with my 110 and hiked out of that mountain with that deer. He sure was tasty.
 
I like deer sausage. When I was in college, and knowing more about guns and ammo than most, I was working at a sporting goods store (hunting and fishing). One day, a woman came in and told me her husband wanted her to "buy some bullets for his gun so he could go hunting." The problem? She had forgotten what caliber to buy. So, I took her through the various types of rifles and it turned out he used a lever action. Then, I asked her about the cartridges. I asked her if they were the size of this or that object and I finally somehow decided he used a .45-70. She bought a box of cartridges and on her way out the door I told her, "Tell him I like sausage." She laughed and left. A month later, I was standing at the counter and a couple walked in. The man said, "Do you remember a woman coming in here who could not remember what caliber her husband's rifle was and you helped her? Then, as she was leaving you said to tell her husband that you like sausage?" I said, yes, I remember that. He slapped a brown package down on the counter and said, "There you go. And thanks."
 
My father in law used a 257 Weatherby a very early one from the 60's that was his favorite rifle and had a buddy make hot handoads for it since factory ammo was expensive. When the throat finally eroded from the hot handloads he didn't trust the mail and delivered it himself to be rebarreled and stayed in his truck camper till it was done and brought it home. He told me back in the 50's and early 60's he kept most of his extended family back in the hollar in Kentucky from going hungry when the coal was mined out.But he never gave away the tenderloin lol!
 
You must log in or register to reply here.
Back
Top