Rutted out deer...
- Thread starter 1899
- Start date
Sask_Hunter
CGN frequent flyer
- Location
- Saskatchewan
Sausage/jerky comes to mind. Lots of spices to hide some of the strong flavor
Honestly there isn't much you can do. Mule bucks shot out of the rut are great table fair, but a big dominate rutting buck can be so strong in flavour (bad flavour) that even a hungry dog won't eat it. Had this happen once years ago...you couldn't cook it cuz it just stunk up the house. Whitetails also get stronger in taste each week in November and there is a definite difference in taste from Nov. 1 to Nov.30.
I chuckled about the dog comments. I gave my dog some scraps and she was licking it for some time before chowing down. "That's strange" I thought. 
Thanks for the vinegar tip, I thought about that because I am interested in making some biltong, and that requires soaking in salt and vinegar. I just didn't know what it would be like to cook it after the vinegar.
Thanks for the vinegar tip, I thought about that because I am interested in making some biltong, and that requires soaking in salt and vinegar. I just didn't know what it would be like to cook it after the vinegar.
Red Herring
CGN Ultra frequent flyer
- Location
- Victopia BC
I hear that soaking the meat in milk also takes the gamey flavour out.
Trick my wife sound was to pour a mixture of boiling water and vinegar over the meat in a bowl. Let it sit for 30 seconds to minute then pour the water and rinse off the meat with cold water then cook as per normal. Seems to remove the gamy flavor for most meat.
I agree 100%, nothing you can do to make any appreciable difference.
We have also had the well butchered and taken care of old buck that the dog wouldn't eat.
We have also had a late rutting bull woodland caribou that fit the same catagory, one couldn't stay in the kitchen when it was cooking.
WOW - I didn't know that it was REALLY that bad. I've been warned about shooting rutted out bucks, but I never really took it all that seriously. I'm a bird-hunting addict, so I have invariably shot the first legal deer that I've seen (within reason). The result is that I've shot my deer:
-early
-small
-does as often as not
Sounds like it's just as well!
On a more helpful note, I have bottled (pressure canned) some small game that I find gamey (eiders, rabbits) and the result was a very much milder-tasting meat. You might try canning some of your gamey buck to see if it helps (it's a lot of work though).
-Dave
-early
-small
-does as often as not
Sounds like it's just as well!
On a more helpful note, I have bottled (pressure canned) some small game that I find gamey (eiders, rabbits) and the result was a very much milder-tasting meat. You might try canning some of your gamey buck to see if it helps (it's a lot of work though).
-Dave
Yup sausage or other processed goodies. Grab yourself a Halford Hides catalog to get an idea what kind of spices and cures are out there.
For fresh grilling sausage I use the Halford Supreme line mix. It is good seasoning and the binder is already mixed in with the spices. Make sure you trim all the deer fat off the meat you will be using. I like to add about 30% of pork trim acquired from a local butcher shop. Of course you'll need a grinder and stuffer....have fun!
For fresh grilling sausage I use the Halford Supreme line mix. It is good seasoning and the binder is already mixed in with the spices. Make sure you trim all the deer fat off the meat you will be using. I like to add about 30% of pork trim acquired from a local butcher shop. Of course you'll need a grinder and stuffer....have fun!
I don't use deer meat for anything but sausage.
But I have simmered bear meat in water and baking soda for ten min and you could not tell the difference from beef.
While the meat was simmering the house stunk, but when the roast was done it was amazingly delicious.
You could try this with deer meat if you didn't want to make sausage.
But I have simmered bear meat in water and baking soda for ten min and you could not tell the difference from beef.
While the meat was simmering the house stunk, but when the roast was done it was amazingly delicious.
You could try this with deer meat if you didn't want to make sausage.
Just in case some of you haven't had a mature mulie buck from the rut, I have to tell you it is not "gamey", it is something stank like muttony hoobajoob. Whatever that means.
I had one once that was inedible, and this one isn't nearly that bad, but is still quite noticeable.
I had one once that was inedible, and this one isn't nearly that bad, but is still quite noticeable.
