Is Deer Meat Worth Adding to a Regular Diet?

[irontmphrke]

Hello everyone.

I’ve recently been hearing more people talk about deer meat, also known as venison, and I’m curious about trying it. Some say it’s healthier and leaner than beef, while others mention the strong flavor and different cooking methods.

I’d like to know how it compares in taste, nutrition, and cost. Is it something you would recommend for someone who has never tried wild game before? Also, what are the best ways to cook deer meat so it stays tender and flavorful?

I’m especially interested in easy recipes or beginner-friendly meals. Any advice, personal experiences, or cooking tips would be appreciated.

 

[irontmphrke]

Hello everyone.

I’ve recently been hearing more people talk about deer meat, also known as venison, and I’m curious about trying it. Some say it’s healthier and leaner than beef, while others mention the strong flavor and different cooking methods.

I’d like to know how it compares in taste, nutrition, and cost. Is it something you would recommend for someone who has never tried wild game before? Also, what are the best ways to cook deer meat so it stays tender and flavorful?

I’m especially interested in easy recipes or beginner-friendly meals from herdbutchery.ie. Any advice, personal experiences, or cooking tips would be appreciated.

thanks in advance for any help

 

[JimP]

As I try to describe about any different meat to people who have never tried it is that it is all different.

How do you describe mild or strong? I have had some mule deer meat that has a very mild taste compared to some, if it is taken at a different time of the season it's flavor can vary quite a bit from a very heavy taste to a slight flavoring. I shot a coues deer in Arizona which is a very small whitetail who's meat was very strong for the species, I have also shot mule deer that have a very heavy taste almost to the point of not being able to eat it. But that was usually a buck that was all worked up during the rut looking for females.

As for cooking, quite a bit of it I will just fry it up in a pan with onions and perhaps some peppers. You have to add grease to it since it is a very lean meat without the fat in the meat. Just about all the fat will be just under the skin on the ribs and the top of the back, so it can be trimmed of very easily. Also if you cook it with the fat on you will find that it will stick to the top of your mouth much like mutton if you have ever ate mutton. For this reason I usually trim all the fat off while butchering. But a nice venison stew and even a roast is fantastic. When you cook it a medium rare is best, at least for me. I know some who won't eat any meat without it being burnt to a crisp but then they are loosing all the flavor of the meat and making it tougher than shoe leather, and strange as it may sound they say that they don't like deer meat for that very reason.

 

[Colorado Cowboy]

What Jim said.
I was raised on venison and love it. I butcher my own meat plus grind my burger and make brats and breakfast sausage. With my first serving I can usually tell if is going to have a strong flavor. If I suspect it is going to be strong, I soak the meat overnight in buttermilk in the fridge. I eat deer, antelope and elk meat and prefer it to most cuts of beef. It is lower in fat, higher in protein and contains no additives like beef. DO NOT overcook it because it will end up like leather. med to med rare is where I like mine.

Taking care of the animal after it is killed is one of the most important things that influences the flavor. I gut it as fast as I can after shooting it. I like to skin and quarter it as fast I can too to cool the meat down. Keep the hair off of the meat and remove all the bloodshot or damaged tissue. Remove the scent glands from the lower back legs.

I have seen animals that have been shot laying in the mud & dirt, and in the hot sun with flies all over the meat. I am not surprised people say they don't like game meat, even a prime angus steer would taste like crap if it were treated that way!

 

[ScottR]

My kids don't even notice a tase difference...but most of what they get is venison of some type or elk.

Health wise, well it's like anything, it's only as healthy as all of the other parts of your diet. If you change to leaner venison but up the liquid alcohol calories its wash.

Cost...well that is a whole other consideration.....

If you live in a state where doe harvests for whitetails are very liberal I would say that it can be effective. In Wyoming the cow elk tags are certainly worth it. However, if you aren't butchering yourself and start chasing antlers go ahead and lump in into the hobby expenses category in the budget...

 

[Lou (Louis)]

How it compares in cost?

 

[JimP]

How it compares in cost?

If you think that you are going to save much money hunting and eating venison, then forget it.

For most it is all in the negative cash flow area. Unless you can drive out and shoot a animal and then have it home to butcher yourself it is going to cost you money. But a person needs a hobby.

 

[Ikeepitcold]

It’s the most expensive protein you could probably eat lb for lb.
Elk in my favorite but I make a lot of jerky and grind out of Mule Deer.

 

[ScottR]

Where you live will also dictate a lot of the cost. If you process yourself then there is a savings, especially if you are in a Rocky Mountain state with multiple cow elk tags.

 

[6mm Remington]

My tips and just my opinion.

1. Cook deer, antelope, elk to medium rare. No more.

2. Steaks (1) roll in flour and fry in butter and a bit of oil such as Virgin Olive Oil. Salt & Pepper to taste. Medium Rare!

(2) Mix about 4-5 eggs in a glass or plastic bowl stirring them up. Add a bit of milk and stir some more. Add your steak pieces into the bowl and mix by hand making sure the meat is covered with the egg/milk mix. Set in the fridge for a couple hours. Not critical, but the milk enzimes help break down the meat. Crush up in the tube a whole roll of Ritz Crackers from a package, or you can use other types of breading crumbs such as seasoned crumbs. Put the crumbs on a large plate. Once crushed nicely, put the pan on the stove and have the heat at a medium, medium high temp. Take a egg/milk covered steak out of the bowl and roll it on both sides in the crumbs. Put the steak in the pan. Quickly do the remaining steaks. Cook to medium rare.

Both ways are great for cooking wild game steaks. If the meat is a bit gamey, the egg/milk Ritz Cracker way really helps remove that gamey taste.

3. Roasts. Cook to medium rare. Lightly oil the inside of a large pan/pot for the roast. Season the roast with whatever you might like. Salt & Pepper is never wrong. Put it in the pan with about 1/4 cup of water. Add potatoes halves or thirds sliced with baby carrots, mushrooms, peppers and anything else that sounds good. Cook until medium rare at about 350. If you have a pellet smoker you can do this in the smoker as well. To get some of that smokey goodness, leave the pot lid about 1/3 of the way off so the smoke can circulate up into the meat and the other items in the pot. This is always a great way to cook a roast. Remember Medium Rare is your friend.