Random Thought Thread

[Hard Knocks]

Makes better chili too

For those who haven't tried it, venison is firm and fine grained which make beef seem coarse and mushy. It's lean red meat that gets tough if overcooked and it can taste funny if the deer was eating a lot of red oak acorn or pine nuts, but white oak, clover and corn fed deer tastes really good. It was never domesticated because who wants a 100 pound farm animal that can jump a 10 foot fence <--- cows are less effort for a pound of meat, but if you ever have the chance to try really good (well fed, head shot, aged, clean) deer meat you should try it.

Whoa whoa whoa, you're going to have everyone heading to the hills. Venison is terrible. Elk is even worse!

 

[UffDa]

RE: Zim currency. There are pictures of Zimbabweans with piles of money.

It's like the Germans after WWI.

 

[Casinostocks]

^ bottom pic before the last pic, very interesting... Would like to know the reason behind the photoshop!

As an aside, if you like to watch a very good drama show on Netflix about that era in Germany (post WWI and prior to the power grab of the Nazi, yet during their rise to power) I would again recommend Babylon Berlin a Netflix original series in German. Great show

 

[UffDa]

^ bottom pic before the last pic, very interesting... Would like to know the reason behind the photoshop!

As an aside, if you like to watch a very good drama show on Netflix about that era in German, again I would recommend Babylon Berlin a Netflix original series in German. Great show

Dang! I didn't notice the photoshop. I was just looking for a smaller picture. I went back to look for it, but I can't find it. Here's the original photo.

 

[UffDa]

I would buy one of these if it wasn't so expensive.

 

[TRfromMT]

I would buy one of these if it wasn't so expensive.

View attachment 1324501

Times like these can you really afford not to? Don't your loved ones deserve the best you can afford? Is their well being really too high a price?!


(You're welcome)

 

[SpyderPhreak]

Makes better chili too

For those who haven't tried it, venison is firm and fine grained which make beef seem coarse and mushy. It's lean red meat that gets tough if overcooked and it can taste funny if the deer was eating a lot of red oak acorn or pine nuts, but white oak, clover and corn fed deer tastes really good. It was never domesticated because who wants a 100 pound farm animal that can jump a 10 foot fence <--- cows are less effort for a pound of meat, but if you ever have the chance to try really good (well fed, head shot, aged, clean) deer meat you should try it.

Om nom nom nom...

Steve Rinella did a couple of Cuoes deer hunts in Sorona Mexico. Cuoes deers are indigenous to some parts of MX and as compared to the whitetail deers in the U.S, they are even smaller, leaner and harder to hunt. In one episode (Meateater on Netflix) they did the whole cook fest right after the hunt on a ranch in Soriona. IIRC, tacos, tamales, chillies, the whole nine yards...

Coues Deer in Sonora, Mexico... They can also be found in parts of far SE Arizona, I've hunted them there before (unsuccessfully unfortunately).

Whoa whoa whoa, you're going to have everyone heading to the hills. Venison is terrible. Elk is even worse!

lol, good point! Yeah, what he ^^^ said!

 

[Casinostocks]

Om nom nom nom...


Coues Deer in Sonora, Mexico... They can also be found in parts of far SE Arizona, I've hunted them there before (unsuccessfully unfortunately).


lol, good point! Yeah, what he ^^^ said!

When I post from my iPhone, I create new names and new places

Doesn't surprise me at all that the Coues deer also crosses over to AZ. What surprised me about them is as to how much smaller average coues can be as compared to average whitetails. So yeah, smaller, shiftier and niftier should make them harder to hunt in those kind of southern US / northern MX terrains. What’s up with those gnarly worms which lodge in their windpipes? I found that to be gross!

 

[SpyderPhreak]

When I post from my iPhone, I create new names and new places

Doesn't surprise me at all that the Coues deer also crosses over to AZ. What surprised me about them is as to how much smaller average coues can be as compared to average whitetails. So yeah, smaller, shiftier and niftier should make them harder to hunt in those kind of southern US / northern MX terrains. What’s up with those gnarly worms which lodge in their windpipes? I found that to be gross!

lol! I thought it was really funny because the misspellings weren't all the same.

The botfly larvae can be found in just about any deer, given the right circumstances.

 

[Casinostocks]

lol! I thought it was really funny because the misspellings weren't all the same.

The botfly larvae can be found in just about any deer, given the right circumstances.

I totally mixed up Sonora with Serrano (chili peppers) thus inventing Sorona!

Yuo, that larvae not worms! Still gross. In fact deers are just alien forrest rodents.

 

[UffDa]

In the '50s, we had a friend who went deer hunting in Utah every year. He would bring us some of the venison. It was terrible. We assumed that it was because of what the deer ate. I don't know, but when the guy left, my dad
would toss the meat in the trash.

Many years later I went to a BBQ. The host served elk and venison steaks. The elk was excellent. The venison, not so much. It was kind of gamy and had a undertone of juniper. I don't like lamb either for the same reason, gamy.

 

[tinfoil hat timmy]

Like spades? Or Chess? Spades tastes way better than Chess.

 

[Big DJ]

In the '50s, we had a friend who went deer hunting in Utah every year. He would bring us some of the venison. It was terrible. We assumed that it was because of what the deer ate. I don't know, but when the guy left, my dad
would toss the meat in the trash.

Many years later I went to a BBQ. The host served elk and venison steaks. The elk was excellent. The venison, not so much. It was kind of gamy and had a undertone of juniper. I don't like lamb either for the same reason, gamy.

It has been my experience that what the animal was feeding on recently does have an effect on what the meat tastes like.

It is also VERY important that the animal is processed quickly, the meat is kept clean and is cooled down asap.

The best meat I've ever eaten has been game properly cared for. It doesn't matter if it's Elk, Deer, Oryx or Antelope they're all WAY better than beef IMHO.

White tail deer feeding on apples prior to harvesting is something I miss every day.

 

[UffDa]

The family friend was a meat cutter (butcher), so he had a pretty good idea how to handle the meat. He used to complain about how much it cost to pack the meat in ice. He even bought dry ice
to keep the water ice from melting.

 

[Brian77]

. elk was excellent. The venison, not so much. It was kind of gamy and had a undertone of juniper. I don't like lamb either for the same reason, gamy.

We have a flock of hair sheep since 1999. Raised originally on a strictly forage diet. I have a philosophy of appreciation for what we raise and we partake of the bounties of the field. So we butchered our first lamb with uncertainty. Because the lamb I had tasted at some supposedly fine dining places was meat I could not enjoy at all.

Imagine our delight and surprise to smell and taste tender, juicy, succulent meat that had zero tint of game or mutton flavor! The whole family was excited. We have butchered many many lambs since. My preference is to butcher them when they are about a hundred to 110 lb. To feed a family with six children, we like the roasts and the leg of lamb, and the Prime hindquarter Cuts to be a nice large size. But a lot of our customers if it's just a single person, or a couple with one or two children prefer the lamps to be in the 70 pound range. Are highest price basis for Market Lambs here in the Midwest is for a Target 70 lb animal.

But then something changed as the years went on. As our numbers in the flock through higher, and we approached the 200 mark of mature ewes, and the lamb crop was so large, that in the interest of a uniform gain.... we then needed to start supplementing the Lambs with creep feed. A 17% protein grain mix ration.

And that year when we butchered Lambs we all the sudden found out what the rest of the world already knows. The United States is one of the only countries in the world that feed grain to their sheep. I had the privilege of working for a man that grew up on a sheep station in Australia, and he later moved here to this country and we visited. He told me that in Australia and New Zealand it was a foreign concept to give corn or grain to growing lamps. And that here in this country The Taste is ruined in our lamb crop because of what we Americans feed them in the name of getting them to fatten for Market quicker or sooner. Our experience bore that out, and that we no longer enjoyed or wanted to eat our own lamp because the diet had changed the taste and the flavor and the smell of the meat.

We now are reducing the flock back to about 50 and we again are raising forage fed lamb. It makes a different eating experience totally.

 

[UffDa]

⬆︎⬆︎⬆︎

Interesting.

I always thought that people ate mint jelly with lamb to hide the taste.

 

[Brian77]

⬆︎⬆︎⬆︎

Interesting.

I always thought that people ate mint jelly with lamb to hide the taste.

Hahaha. I know. That was my experience until we raised and cooked it our way. We eventually snuck it to church for a pot luck. Everyone enjoyed it. And no one guessed what it was. People were arguing if it was pork or maybe turkey? It has been compared to those 2 the most. Cooked only until about medium or medium rare. And most of the time wrapped in foil with an Italian dressing and Worchester Shire or premium soy sauce splashed in. Slow roasted on a grill or open fire. We prefer the entire front shoulder and leg cooked whole. When you unwrap after about 2 hours, the steam rolls up and the bones just fall out. And it's really delicious.

 

[Casinostocks]

Brian77 , I hope that your orthodontist friend is doing better and is on his way to recovery from COVID-19

Great to see you around and posting my friend

 

[Hard Knocks]

It was terrible. We assumed that it was because of what the deer ate.

I think more likely than not your assumption is accurate. I've eaten antelope from the short grass of Eastern Montana that were excellent, and sagebrush antelope from Central Idaho that I enjoyed not at all. Same goes for muledeer….they can range from mild to extremely gamey from area to area, and I've come to the decision it's the forage they're on. Growing up we ate nothing but wild game. There was no money for store-bought meat and hunger most definitely seasons the palate....it has to be really gamey for me to notice at all.

We have a flock of hair sheep since 1999. Raised originally on a strictly forage diet. I have a philosophy of appreciation for what we raise and we partake of the bounties of the field. So we butchered our first lamb with uncertainty. Because the lamb I had tasted at some supposedly fine dining places was meat I could not enjoy at all.

Imagine our delight and surprise to smell and taste tender, juicy, succulent meat that had zero tint of game or mutton flavor! The whole family was excited. We have butchered many many lambs since. My preference is to butcher them when they are about a hundred to 110 lb. To feed a family with six children, we like the roasts and the leg of lamb, and the Prime hindquarter Cuts to be a nice large size. But a lot of our customers if it's just a single person, or a couple with one or two children prefer the lamps to be in the 70 pound range. Are highest price basis for Market Lambs here in the Midwest is for a Target 70 lb animal.

But then something changed as the years went on. As our numbers in the flock through higher, and we approached the 200 mark of mature ewes, and the lamb crop was so large, that in the interest of a uniform gain.... we then needed to start supplementing the Lambs with creep feed. A 17% protein grain mix ration.

And that year when we butchered Lambs we all the sudden found out what the rest of the world already knows. The United States is one of the only countries in the world that feed grain to their sheep. I had the privilege of working for a man that grew up on a sheep station in Australia, and he later moved here to this country and we visited. He told me that in Australia and New Zealand it was a foreign concept to give corn or grain to growing lamps. And that here in this country The Taste is ruined in our lamb crop because of what we Americans feed them in the name of getting them to fatten for Market quicker or sooner. Our experience bore that out, and that we no longer enjoyed or wanted to eat our own lamp because the diet had changed the taste and the flavor and the smell of the meat.

We now are reducing the flock back to about 50 and we again are raising forage fed lamb. It makes a different eating experience totally.

Most excellent post Brian

 

[bluemax_1]

We have a flock of hair sheep since 1999. Raised originally on a strictly forage diet. I have a philosophy of appreciation for what we raise and we partake of the bounties of the field. So we butchered our first lamb with uncertainty. Because the lamb I had tasted at some supposedly fine dining places was meat I could not enjoy at all.

Imagine our delight and surprise to smell and taste tender, juicy, succulent meat that had zero tint of game or mutton flavor! The whole family was excited. We have butchered many many lambs since. My preference is to butcher them when they are about a hundred to 110 lb. To feed a family with six children, we like the roasts and the leg of lamb, and the Prime hindquarter Cuts to be a nice large size. But a lot of our customers if it's just a single person, or a couple with one or two children prefer the lamps to be in the 70 pound range. Are highest price basis for Market Lambs here in the Midwest is for a Target 70 lb animal.

But then something changed as the years went on. As our numbers in the flock through higher, and we approached the 200 mark of mature ewes, and the lamb crop was so large, that in the interest of a uniform gain.... we then needed to start supplementing the Lambs with creep feed. A 17% protein grain mix ration.

And that year when we butchered Lambs we all the sudden found out what the rest of the world already knows. The United States is one of the only countries in the world that feed grain to their sheep. I had the privilege of working for a man that grew up on a sheep station in Australia, and he later moved here to this country and we visited. He told me that in Australia and New Zealand it was a foreign concept to give corn or grain to growing lamps. And that here in this country The Taste is ruined in our lamb crop because of what we Americans feed them in the name of getting them to fatten for Market quicker or sooner. Our experience bore that out, and that we no longer enjoyed or wanted to eat our own lamp because the diet had changed the taste and the flavor and the smell of the meat.

We now are reducing the flock back to about 50 and we again are raising forage fed lamb. It makes a different eating experience totally.

Fascinating. Now my curiosity is piqued, and I'm wondering if I've ever had the 'good' kind? Haven't had lamb in years, so I can't really even recall what it tastes like TBH.