This just in............
From the "U.S. Venison Council"
Controversy has long raged about the relative quality and taste of venison
and beef as gourmet foods. Some people say venison is tough, with a strong
"wild" taste, others insist venison's flavor is delicate. An independent
food research group was retained by the Venison Council to conduct a taste
test to determine the truth of these conflicting assertions once and for
all.
First, a Grade A Choice Holstein steer was chased into a swamp a mile and a
half from a road and shot several times. After some of the entrails were
removed, the carcass was dragged back over rocks and logs and through mud
and dust to the road. It was then thrown into the back of a pickup truck and
driven through rain and snow for 100 miles before being hung out in the sun
for a day.
It was then lugged into a garage where it was skinned and rolled around on
the floor for a while. Strict sanitary precautions were observed throughout
the test, within the limitations of the butchering environment. For
instance, dogs and cats were allowed to sniff and lick the steer carcass,
but most of the time they were chased away when they attempted to bite
chunks out of it.
Next, a sheet of plywood left from last year's butchering was set up in the
basement on two saw horses. The pieces of dried blood, hair and fat left
from last year were scraped off with a wire brush last used to clean out the
grass stuck under the lawn mower.
The skinned carcass was then dragged down the steps into the basement where
a half dozen inexperienced but enthusiastic and intoxicated men worked on it
with meat saws, cleavers, hammers and dull knives. The result was 375 pounds
of soup bones, four bushel baskets of meat scraps, and a couple of steaks
that were an eighth of an inch thick on one edge and an inch and a half
thick on the other edge.
The steaks were seared on a glowing red hot cast iron skillet to lock in the
flavor. When the smoke cleared, rancid bacon grease was added, along with
three pounds of onions, and the whole conglomeration was fried for two
hours.
The meat was gently teased from the frying pan and served to three
intoxicated and blindfolded taste panel volunteers. Every member of the
panel thought it was venison. One volunteer even said it tasted exactly like
the venison he has eaten in hunting camps for the past 27 years.
The results of this scientific test conclusively show that there is no
difference between the taste of beef and venison...
From the "U.S. Venison Council"
Controversy has long raged about the relative quality and taste of venison
and beef as gourmet foods. Some people say venison is tough, with a strong
"wild" taste, others insist venison's flavor is delicate. An independent
food research group was retained by the Venison Council to conduct a taste
test to determine the truth of these conflicting assertions once and for
all.
First, a Grade A Choice Holstein steer was chased into a swamp a mile and a
half from a road and shot several times. After some of the entrails were
removed, the carcass was dragged back over rocks and logs and through mud
and dust to the road. It was then thrown into the back of a pickup truck and
driven through rain and snow for 100 miles before being hung out in the sun
for a day.
It was then lugged into a garage where it was skinned and rolled around on
the floor for a while. Strict sanitary precautions were observed throughout
the test, within the limitations of the butchering environment. For
instance, dogs and cats were allowed to sniff and lick the steer carcass,
but most of the time they were chased away when they attempted to bite
chunks out of it.
Next, a sheet of plywood left from last year's butchering was set up in the
basement on two saw horses. The pieces of dried blood, hair and fat left
from last year were scraped off with a wire brush last used to clean out the
grass stuck under the lawn mower.
The skinned carcass was then dragged down the steps into the basement where
a half dozen inexperienced but enthusiastic and intoxicated men worked on it
with meat saws, cleavers, hammers and dull knives. The result was 375 pounds
of soup bones, four bushel baskets of meat scraps, and a couple of steaks
that were an eighth of an inch thick on one edge and an inch and a half
thick on the other edge.
The steaks were seared on a glowing red hot cast iron skillet to lock in the
flavor. When the smoke cleared, rancid bacon grease was added, along with
three pounds of onions, and the whole conglomeration was fried for two
hours.
The meat was gently teased from the frying pan and served to three
intoxicated and blindfolded taste panel volunteers. Every member of the
panel thought it was venison. One volunteer even said it tasted exactly like
the venison he has eaten in hunting camps for the past 27 years.
The results of this scientific test conclusively show that there is no
difference between the taste of beef and venison...
