How in the world can you do it? The ones we killed in Scotland smelled like rotten goat (apologies to the goat).

The game keeper said they sold the meat of stags killed this time of year in Germany, where it is used in wursts. They said they only ate the hinds and stags killed before the rut.

What do you do with your rutting stag meat?

GA-H,

Actually a great question.

The few "Trophy" quality Stags that I've shot had a relatively spendy price tag attached to them, so I've always foregone the pleasure of purchasing the carcas, too. So, I don't have any experience with pretty exotic smelling meat. Outside the rut everything gets gobbled up, Stags, Cows & Calves - very tasty.

The one Chamois I shot during the rut was so nasty smelling and the meat an almost purple color. The Professional Hunter told me I didn't want any part of it when I asked about it's quality.

Wild Boar during the rut are similar - you can smell the beast at a good distance. Never consumed one and I've seen a few actually get "buried" for lack of a better word. Most Drive Hunt organizers today qualify the shooting of large Keilers during the rut on said Hunts; simply, if you shoot one in prime "stinking" condition - you purchase the carcas.

Roe Buck on the other hand don't appear to me to have anything untowards with their meat during their rut; tastes fine to me.

Not being a fan of red deer venison anyway, I can't really comment on the meat specifically.

I have found with Fallow bucks though that if skinned immediately they stop the carcass from takingon the taint of the aftershave they seem to douse themselves in during the rut. I don't thin you can get rid of t entirely but it goes a log way to a better tasting carcass.

Lot's of Garlic and curry sauce also helps!!

FB

Hmmm, I have tried to eat one fallow buck that was rutting well. He was so bad even the dogs took a second look. I'll try Kiris tip next time I shoot a rutting one though. Makes sense.

Never tried to eat rutting red stag. I seem to remember that one gamedealer (in Scotland) told me they mostly went for pet food. That would make sense too.

Regards

Gareth

Every deer (whitetail, mule, fallow, red) that I have ever eaten that was mature and far into the rut taste exactly like they smell (piss). And that goes for everything, meat, heart, liver, kidneys, etc. Just my experience.

While I've never cooked any stag meat, I have some experience with boars; of course big keilers are somewhat smelly and their meat has a strong taste, but I think that much depends on the cook's ability.

In my experience with many Red an Fallow deers around here, Patagonia, I allways keep the meat of the animals killed in the ruting season. And it is very good (don´t forget we have some very good beef, so I am comparing...). From my point of view the problem can be also with the hinds any time of the year. And that problem is: the person who handle the skinning with his hands touching the meat contaminate it ! As all we know, the deers have many glands all over. The worst, for me, are the ones on the legs. If the meat is touched without cleaning the hands and the knife, after maneuvering with the legs and arms, the smell and odors will go into that meat! And after the kill of a rutting male, one must cut the black and dyed part and handle the meat after. But the idea is that the meat itself does not have the bad smell and or taste. One put it into!
That´s my experience. And I like very much the loins, tenderloins, quarters and liver of Red deer any time of the season. Goulash, stews and "milanesas". Mmmmm....

Regards!

PH

At times I think that we are well of in Sweden having no hunting taking place

during the rut, well at least for most game, boar are allowed though,

I have had a good wiff of an old keiler being shot while in heat and yes, that one was heading for the sausage factory.

Best regards Chris

Chris,

I tend to approach the fallow rut with your sentiments in mind. I now prefer to use it as a way of getting a few of the younger animals into the larder, that are hanging about on the periphery, although this year has been almost non existent. We had fallow gruntnig in the corner where we saw that big bunch one morning for about 2-3 days and that was it. Nothing since then.

I think Patagon hit the nail on the head too, as the smell of the wallows will containate meat very quickly, the same way as a clumsy gralloch will do the same.

Either way focus will be mving firmly to the does this weekend, with large herds moving about all over it is time to roll some over.

K