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Venison is damn tasty(is Elk technically venison though?)
And after looking it up Elk Wellington sounds delicious.
Most big game is venison. Caribou, all deer varieties, pronghorn, moose, elk. Their meat is all similar, lean and red. Bear might not be, I'm not sure, because it's kind of fatty.
It is not for all people. I'm not a fan of the McDonalds kids meal either so....
Depends on if it's commercially raised or wild. Taste depends mostly on what the animal eats. If it's wild, a lot depends on how it's handled. If you cut the stomach, intestine or bladder and the fluids go all over, the meat will be tainted and taste "gamey". It also won't taste good if it is not skinned and cooled ASAP. Elk are somewhat different than deer, they have a big voicebox and it's why they are able to bugle so loudly. You have to cut it out first or you chance having the bacteria infect the muscle. You also have to trim as much fat as possible. Excess game fat tastes like ****, unlike beef or pork fat. I butcher the game myself, so I know exactly how it was taken care of. When I make sausage or just grind burger, I use beef suet or salt pork to give it a little more flavor and moisture since you don't want to use the animals natural fat. Also, if you are cooking steaks, don't go over medium because it's so lean with little marble it will be tough. I don't ever go over medium rare.
Depends on if it's commercially raised or wild. Taste depends mostly on what the animal eats. If it's wild, a lot depends on how it's handled. If you cut the stomach, intestine or bladder and the fluids go all over, the meat will be tainted and taste "gamey". It also won't taste good if it is not skinned and cooled ASAP. Elk are somewhat different than deer, they have a big voicebox and it's why they are able to bugle so loudly. You have to cut it out first or you chance having the bacteria infect the muscle. You also have to trim as much fat as possible. Excess game fat tastes like ****, unlike beef or pork fat. I butcher the game myself, so I know exactly how it was taken care of. When I make sausage or just grind burger, I use beef suet or salt pork to give it a little more flavor and moisture since you don't want to use the animals natural fat. Also, if you are cooking steaks, don't go over medium because it's so lean with little marble it will be tough. I don't ever go over medium rare.
It's been several years since i've eaten elk and I loved it. Then again, my buddies old lady was a dynamite cook so she knew how to prepare it.
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Depends on if it's commercially raised or wild. Taste depends mostly on what the animal eats.
If it's wild, a lot depends on how it's handled. If you cut the stomach, intestine or bladder and the fluids go all over, the meat will be tainted and taste "gamey". It also won't taste good if it is not skinned and cooled ASAP. Elk are somewhat different than deer, they have a big voicebox and it's why they are able to bugle so loudly. You have to cut it out first or you chance having the bacteria infect the muscle. You also have to trim as much fat as possible. Excess game fat tastes like ****, unlike beef or pork fat. I butcher the game myself, so I know exactly how it was taken care of. When I make sausage or just grind burger, I use beef suet or salt pork to give it a little more flavor and moisture since you don't want to use the animals natural fat. Also, if you are cooking steaks, don't go over medium because it's so lean with little marble it will be tough. I don't ever go over medium rare.
Soak overnight in milk, preferably buttermilk, to take the "gameyness" out of it. Both work very well.
But...when I was researching how to prepare venison, I agree with what one person said. It isn't beef..if you want beef, buy beef. If it is something prepared in a slow cooker and it was soaked overnight, the difference is negligible.
Cooking a venison steak on the grill, to me, is like cooking round steak on the grill.. not enough there to keep it from drying out.
We have friends whose children won't eat hamburger, because they have basically been raised on ground venison as a substitute. They say hamburgers taste greasy.
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