Posted on 08/13/2019 5:15:24 AM PDT by w1n1
People who enjoy eating venison need to bone up on bullets, if they haven’t already done so. The bullet makes the connection. The projectile launched from a rifle or handgun is the critical element, the one thing that separates wild-meat eaters from people who buy it at the market. And there are five things one should understand about bullets.
1. Boattails are best. With but a few exceptions that apply to taking large, dangerous game primarily on the African continent, the spire-pointed boattail bullet is the best choice for Western hunters, especially those hunting open country. This projectile is superbly aerodynamic; that is, the bullet shape with the tapered base has the highest ballistic coefficient – the ability to cut through the air and hit the target – and is favored especially by long-range shooters who, like myself, reload their own ammunition.
2. Check your factory loads online. Nonreloaders can find out plenty about factory ammunition on the internet. Every manufacturer has a website. Look up the cartridge, check the ballistics and match them up with your anticipated needs.
3. Always zero your rifle using the same ammunition with which you plan to hunt. Doing target work with 165-grain bullets and then hunting with 200-grainers wouldn’t be my first choice. The trajectory will change – and with it, the point of impact. At longer ranges, this could become critical. Know your bullet’s ballistics. Read the complete article on ammo information.
Well that lets me out. Last time I had some it was as tender as a steel belted radial.
It was wasn’t done right.
I have had venison you could cut with a fork.
Of course, it marinated for a long time in a family’s secret sauce. It probably included papain.
I personally believe it is the perfect meat for chili, though. Texture holds up, adds good flavor, etc.. I usually omit the beans completely, use ground pork as sort of a base to add body, and then use very coarsely ground venison for the primary meat.
Maybe was shot and ran? Too much adrenaline permeated the meat?
Thanks for the post, Bruce Campbells Chin.
Like you, I don’t put beans in chili, either.
I’ll try the venison add with the next batch.
The killing f the critter is key. A poorly placed round or improper bullet that does not kill effectively caused the animal to become an adrenalin pumped junkie whose muscle tissue is saturated with hormones related to fight or flight and survival, producing meat that is as you say.
An arrow which passes through the heart/lungs and causes massive bleeding and little or now flight response, even though the critter runs off... or a bullet s described, produces meat as tender and succulent as any store bought factory killed fare, without the antibiotics and fat of the process.
I routinely kill chickens for the freezer. A cleanly killed bird is tender and it dies peacefully if you will, while a poorly killed bird struggles and tries to flee and is rather unpleasant to experience as the butcher. The one bird is excellent fare, the other, labelled as such is stew pot fodder.
Hi Ammo,
Call Me Badger!
I like a good jalapeño chili and use ground deer for the meat. Seems to be a good fit.
bump
How the hell did I ever kill anything without advice from this ninja?
How the hell did I ever kill anything without advice from this ninja?
How the hell did I ever kill anything without advice from this ninja?
I always hear “this Venison is:
*Tough: Some Cuts of meat are just that way, just like a Cut of Beef or Lamb. There’s only 2 Tenderloins per critter so I will start there. The Finest Cut you’ll ever get so treat it with RESPECT !!! If its frozen let it thaw ovenight in the fridge ALL RAW MEATS ALWAYS GO ON THE BOTTOM SHELF ! DO NOT speed thaw it ruins the texture. Now the Preparation is SIMPLE. Rinse and pat dry the Loin and put in a heavy duty zip bag that already has a Marinade composed of Soy Sauce/Teriyaki Sauce/water in equal parts. Put the meat in for at least 1 Hour and up to 24 hours. Remove and pat dry then sprinkle lightly with Salt, a bit heavier Pepper and be sure to coat all the way around. Now if cooking in a Pan on surface heat be it coals from a fire or stove top preheat a Heavy Bottom pan with just enough oil to cover the pan bottom and with Tongs place the Loin in pan and DO NOT MOVE IT YET !!! Wait about 1-3 minutes and with Tongs roll it to one side to check browning, it should be medium to dark brown. Now turn over to brown other side the same way. Add a bit more oil if needed. At 1-2 mins per side finish browning all sides. Now pickup with Tongs at one end and place opposite end to brown then swap to finish the Searing. At this point it’s probably RARE check with Meat Thermometer per Link below use the Beef part.
https://www.grillingcompanion.com/meat-temperature-chart/
If you like it Rare let rest for 10 minutes covered in foil tent. Resting IS VERY IMPORTANT as it lets the juices settle back in the cells instead of all over the platter. Stopping the meat from being “dry” If your a more well done type then wrap in foil loosely and seal the top and ends. Place in 350°F oven for about 5 minutes at a time checking TEMP in the CENTER of Loin. Again let it REST a few minutes before cutting.
If Anybody wants My other Recipes I’m here on a Thread somewhere or VIA FRMail.
*Tastes Gamey: Well Duh, HELLO, IT’S A FREAKING WILD ANIMAL !!! Of course it will its not a Commercially raise meat. Do you think a Peacock is gonna taste like a Chicken ? I’ll save you the trouble- it tastes like PEACOCK.
I’ve fed the biggest “sceptics” of Venison and THEY LOVED IT & SOME ASKED FOR 2nd’s. Some of My Recipes are Enchiladas, Lasagna, Chili, CFS (Chicken Fried Steak) and of course Burgers, Steaks, Roasts and the ever popular Tenderloin aka Backstrap.
So the way to somewhat negate the WILD taste involves Preparation, Marinades or Rubs. My CFS will Slap the Dentures right out of Aunt Mables mouth.
*Adrenaline Shock: Not really. Bad Shot Placement more likely. If Bambi (the Target Buck or Doe) doesn’t take the 1st Round and drop like a sack-o-taters then you need to shoot better (that could be more practice, shorter shot distance, check Windage, Wrong Firearm or Ammo.) I was taught to AIM for the “Soccerball” that would be in the center of the chest, between the shoulders and below the neck/back union is a very effective location. The center of the Soccerball is the Heart. If the pump can’t pump then no flow to circulate blood much less adrenalin. AND don’t take a shot longer than has a clear lane or you’re comfortable with the distance. It’s not worth wounding and tracking to maybe locate Boombey (shot with a Firearm) if you are lucky.
I’ve eaten many a Fresh Bumpbey (hit by a vehicle) over the decades and the undamaged meat was just fine.
And for those that are interested a Swishbey is shot with Archery.
Enjoy
GG2-?LEFTOVERS!? from Venison Roast😱
Yep, exactly. We used to have it happen with steers. pigs, and goat once in awhile if the kill was not very fast. And hanging meat is also important for making it tender and relaxed.
Very good reality post concerning game. But I got to say, there isn’t a whole lot in my book you can fix about wild boar or antelope. lol
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