Heck, they build 'em for turtles!
Arkansas
Florida
Michigan
Posted on 12/18/2007 12:32:46 AM PST by neverdem
EVERY year, 15 million licensed hunters head into America’s forests and fields in search of wild game. In New York State alone, roughly half a million hunters harvest around 190,000 deer in the fall deer hunting season — that’s close to eight million pounds of venison. In the traditional vernacular, we’d call that “game meat.” But, in keeping with the times, it might be better to relabel it as free-range, grass-fed, organic, locally produced, locally harvested, sustainable, native, low-stress, low-impact, humanely slaughtered meat.
That string of adjectives has been popularized in recent years by the...
--snip--
Nowadays, however, with Vice President Dick Cheney blasting a donor in the face while shooting pen-raised quail, and the former rock star Ted Nugent extolling his “whack ’em and stack ’em” hunting ethos, American hunters do not have a very lofty pedestal from which to defend their interests. We could gain a great deal by refocusing the debate onto our relationship with a sustainable, healthful food supply.
There’s an obvious place to start: Even most nonhunters are aware of the deer overabundance in suburban areas. Annually, whitetail deer cause $250 million in residential landscaping damage; deer-vehicle collisions injure 29,000 people and kill 1.5 million deer; and 13,000 Americans contract Lyme disease.
State and federal wildlife management agencies contend that public hunting is the only cost-effective long-term management strategy. Yet they are forced to experiment with costly deer-control measures like high-wire fencing (it can cost $10,000 to $15,000 per mile), infertility drugs ($550 per deer), police sharpshooters ($100 to $250 per deer)and trap-and-euthanize operations ($150 to $500 per deer).
Why? Invariably, the answer comes down to a handful of factors: landowner aesthetics, liability concerns, social attitudes about guns, firearm-discharge restrictions and states’ public-relations concerns. Or, in short, because of tensions between hunters and the public...
(Excerpt) Read more at nytimes.com ...
I didn’t read the whole article. Do they mention deer tastes like dirt and is tough as nails?
Who did the cooking? I didn't have a problem.
Once you get past the backstrap, deer is only good for sausage. Moose on the other hand, was one of God’s tastiest creations. I would rather hit a deer than a moose though...
So they will build a fence for deer but won’t put a fence on our southern border.... wonder what costs more?
Bambi or Illegals?
Deer meat is not that great but with the right cook it makes good jerky or roast. Moose is really good eating!
We have all gotten spoiled with the quality of meat we enjoy today. I wonder how many pounds of pure fat and gristle the settlers ate in a year?
I was at a Christmas party a week ago and the subject of who got a deer this year. I said I didn’t go because I believe that if you kill something you should eat it.
A guy’s wife said, “Eric (her husband)has a great recipe for deer steaks”. When I bumped into Eric later, I asked about his recipe because I still had half a doe from the previous year. Eric first marinates the steaks in a spicy cajun sauce for a couple of hours, then adds a spice rub before cooking it in a skillet with a pile of mushrooms and onions for as long as it takes to get tender. Then he puts a piece of cheese on it. True story.
I have had wonderful farm-raised venison, but the wild stuff isn’t as good as rabit or squirrel. I think it is complicated by how processors butcher the deer. Steaks too thin. Ground meat too lean. The sausage is good, but its half pork fat and loaded with spices.
Yup. Move to the suburbs and plant deer food.
You?
I have had wonderful farm-raised venison, but the wild stuff isn’t as good as rabit or squirrel.
These are crazy statements. The taste of venison varies based on so many factors, from diet to proper dressing to temperature at which it hung.
I think it is complicated by how processors butcher the deer. Steaks too thin. Ground meat too lean. The sausage is good, but its half pork fat and loaded with spices.
So what you're saying is that a particular processor's procedures are the problem, not venison, per se?
“I would rather hit a deer than a moose though...”
I’ talking food and you’re talking sex. ;-)
Heck, they build 'em for turtles!
Arkansas
Florida
Michigan
I live in pennsylvania. Our deer live on some of the best corn in the country. I have eaten deer from dozens of processors. my father-in-laws deer camp gets 8 to 12 deer a year. I am flooded with free deer. Man, give me a way to cook the stuff if you are offended.
“Do they mention deer tastes like dirt and is tough as nails?”
Obviously what you had was not butchered, bled or cooked properly.
lol, didn’t see that comment coming. I like it.
How many vehicles do you go through every season?
lol, I’ve never hit either, but the size difference between them is immense. You can at least stick s brush guard on you truck to protect it from deer, hitting a moose at 30mph will pretty much destroy your rig, if not kill you.
How do you know what dirt taste like?
come over for a charcoal grilled Bambi steak sometime...it will turn your head around.
PS you cant cook it like beef...it is way too lean and will dry and be puck-like. the other caveat is you MUST cut out anything that looks like fat..it is not...it is tallow and taste like wax in your mouth.
the pre-preparation and the preparation itself is critical to tasty/tender venison.....
but it can be done and it is GREAT to eat when properly prepared.
Unwrap, thinly slice and enjoy on the bread of your choice - while drinking a cold brew of course.
Don’t get no better than that.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.