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RE: Annual Kill'em and Grill'em Forum

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ORIGINAL: livbucks

Heck, I've eaten a ton of venison this year from that onebig 10 point from last season.

A ton? That's a big deer.:DDidn't I read you take yours in to be butchered? And you still got back that much? Must be the only honest butcher around or that deer was even bigger.:D

RE: Annual Kill'em and Grill'em Thread

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ORIGINAL: Campo

Remember that any animal you take is a trophy. The act of getting out into the woods is holy and wonderful enough, but the ability to actually get a shot at any animal and harvest it legally is the most wonderful feeling any hunter can have. Whether a spike, Pope and Young class buck, or doe, the harvest is due the respect of us all, regardless of our personal philosophies on management or trophy ethics.
Enjoy...and Happy Hunting Season All:)

Very very nicely put Campo!!!!

RE: Annual Kill'em and Grill'em Forum

No way, anything over med-rare and it gets tough. I cook mine to be pinkish red in the middle. Use a thermometer and I get it to 135F. Overcooking is a disaster. Cook it just the way you like your steaks!

RE: Annual Kill'em and Grill'em Forum

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ORIGINAL: BuellMan

How Rare is to rare for deer meat I was always taught to cook it well done???

If your meat has been frozen at 0 degrees for thirty days or more, there can be no parasites living in it, I'm told. Also, deer don't get Trichina like pork does. So if it was cared for properly after the kill and frozen like I said, cooking it rare should be no problem at all. When I make breaded deer steak it is still red inside. If you cook it well done you better have some good teeth and some free time.

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A ton? That's a big deer.:DDidn't I read you take yours in to be butchered? And you still got back that much? Must be the only honest butcher around or that deer was even bigger.:D

Yea, my new butcher is very honest. I actually get backstraps and inner tenderloins back now!
He was big, very big. Still eating him, big.

RE: Annual Kill'em and Grill'em Forum

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ORIGINAL: BuellMan

How Rare is to rare for deer meat I was always taught to cook it well done???

Med rare or med at most is good for me ifI'm cooking.If you cookdeer meat to well done your meal will be much tougher due to the fact that deer meat is so lean. It is not like beef/steak thathas lots of fat marbled throughout. Steak will still seem moist at med well and well due to the amount of fat.

RE: Annual Kill'em and Grill'em Forum

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ORIGINAL: livbucks

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A ton? That's a big deer.:DDidn't I read you take yours in to be butchered? And you still got back that much? Must be the only honest butcher around or that deer was even bigger.:D

Yea, my new butcher is very honest. I actually get backstraps and inner tenderloins back now!
He was big, very big. Still eating him, big.

I butcher my own, that's just one of the reasons. I personally prefer smaller deer to butcher, just easier. Big deer are just a lot of work all at once. That thought believe it or not is in the back of my mind when sizing a deer up.:D I'm still feeding our seven mouths with last years harvest. We don't buy any beef and to tell the truth I really don't care for the taste of it anymore. Seems like it has a chemical after taste to it. Kind of like when I'm working on a vehicle and I get some fluid in my mouth accidentally. Last piece I had was at some place in some Podunk town where I was hunting. Worst piece of grizzle I've had.

Big buck out of Pa? Sounds like a tall tale to me.:D

RE: Annual Kill'em and Grill'em Forum

There area few now.:D

RE: Annual Kill'em and Grill'em Forum

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I butcher my own,

I'm in awe! I barely have time to hunt them.

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I'm still feeding our seven mouths with last years harvest.

I'm really in awe! God bless you man!

RE: Annual Kill'em and Grill'em Forum

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ORIGINAL: livbucks

He was big, very big. Still eating him, big.

We ate over 400lbs of venison this past year..........I can't even imagine still having meat from 1 deer left in Sept.

RE: Annual Kill'em and Grill'em Forum

I'm with you Atlas, I killed 5 last year and finished my venison mid-summer!