bone in or out

Covey Ridge said:
One of the reasons I don't leave bone in, other than the extra work and extra freezer space is that venison steak or chop bones are as sharpe as razor blades! I trim all outside fat off because I think I think that it does nothing to enhance the taste of the meat and in some cases taints the whole cut. I alway leave small amounts of fat that is often wedged between muscle sections. I think that this is a different type of fat and does enhance the flavor of the cut, especially in well fed whitetail.
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Thanking you for the response.. I'm basically a newbie with the game meat... you would think it would all be the same. From the reponses so far.. not so!

Very interesting
 
im surprized at the amount of people that dont like the wild taste in game..i must be an odd ball here:eek: i think if i wanted something to taste like beef..i,d just get some beef..
 
I prefer to debone all wild game for two reasons:

1. I find leaving the bone in tends to lead to a gamy taste. Bone out results in a milder flavoured meat. It still tastes like venison, just not as gamey. This is a personal preference.

2. It this day of CWD concern, it is recommended that brain and nervous system parts not be consumed. This is accomplished by totally removing all bones from the meat. Especially to be avoided is running a saw through bones and spreading bone dust and marrow through the meat.
 
Well Fogducker, I guess the older you get the more 'boneless' you become. :)

There is supposed to be a difference in meat that is boned out, versus meat done on a bandsaw. I can't say that I can tell the difference myself. It's all good.
 
Temperature permitting (I don't do this in minus 30), I try to do the butchering and deboning where the animal has been taken. All I leave are the guts and bones. This makes for a LOT less work to do at home in my small kitchen space.
 
bone in or out? I thought this was gonna be a discussion on Anna Nicole Smith......:confused:
I have found that agriculture venison does not have any gamey taste and leaving the bone in, sans dust of course, has no detrimental effect on the taste. Quite the opposite is true with the bones left in the butterfly chops... yummy!:)
 
I used to make my living cutting meat, so I did a lot of deer in the evenings for extra cash. All venison was done boneless and I got a lot of "I can't beleive its so good". I always trim off the fat and remove the silverskin, and never leave bones in or bone dust on the meat. To each his own, I have seen stew cooking in the hunt camp that was being raved over, that just stunk. I do mine my way, you do yours how you like.
 
My uncle runs a butcher shop and we cut a lot of domestic and game meat. I find some cuts are better with no bone, we cut everything on a bandsaw, but scrape each cut to remove the sawdust/bone marrow before it's packaged.
 
fogducker said:
im surprized at the amount of people that dont like the wild taste in game..i must be an odd ball here:eek: i think if i wanted something to taste like beef..i,d just get some beef..
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fogducker, you amy very well be an odd ball, but not here:dancingbanana:

Hey me too! I love beef, especially beef that tastes like beef. I also like the taste of game. What surprises me are those who don’t like the taste of deer, especially mule deer. I am surprised with those who say that prairie mule deer taste too gamey or too wild and are only fit to be jerkied or ground into some type of spicy sausage to make them palatable? I am convinced that some of what some think is game or wild taste is not that but, contaminated or spoiled taste that come from not handling the meat properly somewhere between shot and freezer and usually closer to the shot side of things? The day after my kill, when the game is cooled and hanging I give it the sniff test. I sniff the body cavity, the quarters and especially around wounds. At that time I detect any mistakes that I may have made the day before and may decide that a little more trimming and a little more sausage may be in order. I sniff as I cut, but I don’t do much cutting without tasting. Now I know there is a place for marinades and spice, but not in my test. I use a cast iron fry pan, medium to high heat. Quick cook, with meat left slightly rare and only spiced with salt and pepper. I enjoy my taste test so much that my dogs very seldom get much more than a sample and I repeat my taste test later in the day with addition or veggies and some other so called healthy stuff as my supper meal:)
I have had some really nice steak from deer that some have labeled sausage buck or stinky mule deer, fit only to be ground.
 
Boneless, but only because I butcher all my own and don't own a band saw (and am lazy, so hand saw is out). Save all the long bones for stock though and get about 5 gallons of CONCENTRATED game stock each year.

Take a yogurt container of stock, some fresh veg, leftover deer roast, and some pearl barley, and water to thin it. Mix, boil and cook till barley is tender, season. Super easy, super quick, super good soup.
 
I always de-bone my animals. My dogs would disown me if I didn't:p

A fellow I know always wants the bone in when he cuts up his moose.

I've had it both ways and they are both just fine.

I suppose it doesn't much matter with a nice marinade:cool:
 
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