Second-guessing the taste of Deer meat will be a challenge for many, this is because we prefer other meats like chicken, pork, and beef. The taste of Deer is often out of the blue for many!
If you are looking forward to giving Deer meats a try and you are wondering what the taste will be, and other questions as it affects the meat. This article is put together for you, as it will answer your salient questions on this matter.
Beef is not running out of the market anytime soon, at least not now. Pork meat is abundant and if you are not a fan here, the popular chicken meats wait. So why Deer meat?
This is the question on the mind of a first-timer who will want to try out Deer meat but have no understanding of what it entails, let’s take it from what Deer eat when it is alive.
They are consumers of healthy herbs, grasses, acorns, and berries. They have a long list of other things they eat aside from this, and they don’t come close to taking harmful antibiotics.
Deer meat is often chosen for its low fat if you seek to keep in shape by eating a low-fat diet. The cholesterol levels in Deer are also at the minimum, while the meat is high in vitamin B6, B12, and Omega 3 fatty acids.
This and other reasons make Deer meat a fine meat choice if you are in the market for something that hits the soul right, and keeps you rooted on your fitness goals.
You already have an understanding of the truth that Deer are herbivores, with a diet consisting of grass, green plants, fruits, and acorns. The foods they eat add to the things that make up the taste.
Deer meat is delicious meat that you will always love, the tasty venison is regarded as one of the healthiest and most sustainable foods in the world. It sits comfortably well on the menu of most restaurants in the world.
You enjoy a healthy taste of the meat, in addition to the nutritional content that it offers, all of this adds to the balance you get. A fine nutritional content, and a taste that gets you loving every bite.
Venison as it has been discussed is one of the healthiest meals in the world, but if by chance your meat doesn’t taste great and brilliant. Something is missing and here we will look at 5 of such missing dots.
How Deer will taste is defined to a large extent by the care and attention that goes into the preparation of the meat. The adage that “the eyes eat first before the mouth “ is perfectly defined with Deer meats.
The preparation has to be great, do it right here and you will have a slice of fine meat to go with at all times. The fact remains that, the longer it takes Deer to die, the farther it will run.
This attempt to save its life, will not do you good. This is because adrenaline and acetic acids will build up in the Deer system and muscles. The adrenaline here and acids will define the taste of the meat, a headshot is often advised for hunters.
The faster the Deer dies and can be dressed up, the better for the taste. Away from the circumstances with the Deer and when it dies. Ensure the meat is not contaminated with blood from the chest cavity.
Proper field care is important to have an enjoyable taste with Deer meat, ensure you take good care of the meat and it will tell in your taste.
This point best applies to hunters, the type and size of Deer define to a large extent the taste that you will enjoy. While it is usual that hunters will always go with a large buck with big antlers, younger Deer taste best.
While the older Deer’s are edible like the young ones, young Deer’s provide the best experience at all times. The reason for this is not far-fetched, the muscles get tough with use and age.
Apart from tough muscles, young Deer spend the majority of their autumn doing no other thing than just getting fat. You will enjoy a rich meal with the young Deer’s as compared to the older ones.
If there is one area where your hygiene should come first, it is in the preparation of your Deer meat. Ensure the knives you will be using for this process are clean and kept in fine positions.
You should have more than one knife for this occasion, this way you will be using particular knives for each function. One for field dressing, and others. Keep the knives separate, so you can avoid contamination with blood and others.
The ingredients that make up the taste of your meat will depend largely on how it is processed and packaged. How do you package the meat? This is the question that will always ring the bells, your meat should have the finest packaging available.
In addition to the packaging demand, much premium is placed on the freezing. If the meat is not packaged well the freezing results will be below par, add these variables together and get a complete fix on this.
Wrap the meats carefully in clear plastic and label them, add some heavy freezer paper to the wraps and keep them away. It is also important that the meat is properly aged, get them to freeze as soon as possible if you are not using them soon.
You don’t need every part of the meat, this is a point to note if you want to have the finest results with your Deer meat. Ensure you take out parts like sinew, skin, and other parts that are not red-rich meat in this regard.
If it is not red-rich meat, then you are in for some little trouble. Little trouble as it will only affect the taste of the meat and nothing else, however, the taste of the meat is most important to us. So trim and take out parts you don’t need.
The number one mistake most people often make when it comes to Deer meat, is the often irresistible mistake of cooking the meat as if it is beef. Maybe the rich red color makes it a mistake one cannot avoid.
So here are three ways you can prepare your Deer meat that will make it appear great at all times, let’s dive in.
Before harvesting Deer meat, there should be a plan for the preparation of the meat. Remove the intestines and other inedible parts of the meat as soon as possible, this will remove and reduce the chances of tainting the meat.
After doing this, ensure the meat is iced as soon as possible. In addition to taking off the intestines, remove also the sinew, skin, and other areas that don’t count much. The goal is to get the meat tender as possible!
This is an essential point that must be noted with a fine level of seriousness and attention, don’t overcook the meat, it is no beef meat. Overcooking Deer meat can get the meat strong as rubber, and pose difficulties when you want to eat it.
Deer meat cooks faster than beef, you don’t place it on the cooker and go to sleep, it will hamper your efforts at arriving at a fine balance and you surely don’t want this.
You will be fine, cooking your beef under a temperature of 130°, once the meat reaches 150° it will automatically begin to soften and this is a challenge that you should avoid at all costs.
Deer meat is easy to prepare, so avoid the temptation of beef cooking deer meat.
This is the thing with cooking, be free to experiment with things, once you are limited in the kitchen, then you have lost the fun of it all. Cooking is an art, so call your creative genius, cool your meals, and experiment.
Don’t be limitless, go all in, or don’t go at all. Be proud to experiment in the kitchen and the results will be massive, also spice things up and you will be glad you did.
Deer meats taste a fortune of delicious and mouthwatering offerings, it is one of the healthiest meats to eat at any time and the options are always there to try. A couple of factors are responsible for your gammy and tough Deer meat.
We have highlighted these reasons, and proffer solutions in this article, the goal is to have you enjoy your meat with ease and peace of mind. Applying the mentioned options in this article will allow you to enjoy your Deer meat.