what is your favourite tasting (wild) deer?
Mine is below from Stewart Island in N.Zealand.
Yearling whitetail, Yum!!

Elk.

Richard

Fallow

Stolen one's, they always taste better when they've been pinched.

Fallow is good, but the best I have ever tasted was rusa in New Calidonia this year.

Fergus

Have had Sambar, Fellow and Hog deer and hog deer wins hands down. Fine textured meat no gamey flavour. In fact hard to tell the difference between it and veal.

Eland, Elk, Red Deer, axix.

Worst is gemsbok, aoudad, steinbok, zebra, dog.

Fat fallow buck in March feeding on spilt grain or a turnip crop...hog deer veni is bloody good too

Without a doubt it has to be well cared for Sika venison.

Warm barrels,
The Kiwi.

quote:

Originally posted by D99:
Eland, Elk, Red Deer, axix.

Worst is gemsbok, aoudad, steinbok, zebra, dog.

HMMM DOG VENISON...YUM

I'm with Kiwi! Sika all the way.

Most are good when they are turned into Biltong!

I recon fallow is better than hoggie but also has to do with how they are cooked.

I've only tasted Rusa so I can't comment on the best tasting. It was pretty good but.

best tasting in order of prefrence:Whitetail, moose, sambar, fallow,rusa, Did not like reds!!!

Eland in africa (although not a deer) was by far the best meat (wild or otherwise) that i have ever tried. bushbuck and kudu not bad either.

Whitetail- hands down.

Where can you hunt Hog deer?

in the very south eastern corner of Victoria, Australia. During the month of April only.

Roe, Fallow and Sika can be good.
Red can be terrible

Best for me is fallow, worst= red stag in the roar

mimmalayan ibex,chinkara deer,barbecue.

I have only eaten Fallow and Red, to be honest some of the worst venison I have tasted has been fallow and some of the best has been red.

It all comes down to the animal you shoot and the time of year you shoot it.

A Red spiker will always beat a rutting fallow for example

quote:

Originally posted by steve_s:
I have only eaten Fallow and Red, to be honest some of the worst venison I have tasted has been fallow and some of the best has been red.

It all comes down to the animal you shoot and the time of year you shoot it.

A Red spiker will always beat a rutting fallow for example

Any one that says that about fallow meat i suspect has only tried them in the rut...the meat is pure shit worse than a stinking billy...but just rubbed out and fat its the best meat i reckon i have ever eaten

quote:

Originally posted by gryphon1:
Any one that says that about fallow meat i suspect has only tried them in the rut...the meat is pure shit worse than a stinking billy...but just rubbed out and fat its the best meat i reckon i have ever eaten

The worst Fallow I ate was actually a hind in early spring, it had been a hard winter and she had no fat on her.
The worst Red I ate was a rutting stag- I only kept the backsteaks as it smelt so bad and I ended up giving them to my ex wife (now do you beleive me how bad it was!)

A fallow is not automatically going to be yummier than a Red- that is a fact.

Geez mate i reckon there could be a debate about that ..a two slabs of lion red debate actually

The fallow meat is more akin to sheep meat whereas the reds are more akin to beef...i like both types and its bloody important to get either at an optimum time in the year,the mate brought a F doe over from Tassy one year for our 10 day hunting camp base meat supply and she was a stringy little greyhound just like the one you mentioned,we ate the bastard of course but winter hadnt been kind to her.
I must say that sambar veni although at times it can be bloody good it does take some hanging and preparation to optimise its value....one stag we nailed was not touched by us.... the dogs got the lot.Sambar being sambar are a tough task to take most times hunting them ethically and a fat hind is often very welcome for the hanging tree but i just cant pass up fat fallow buck mid loin chops grilled over yellow box coals on a wire grill and then smothered in a home made green peppercorn sauce..(with the obligatory cold bottle of ale )

I killed 3 whiketailed deer this year, my stepson killed a nice 8x8 mule deer this year. we eat a lot of deer meat, 3 to 4 deer a year.
If it's good cold weather I hang them for 5 days, if not I cut them up the day after they where killed. I take the front shoulders and all the neck meat a have smoked link sausage made from it. I take the back straps cut them each in half and freeze them for later. I take the the hind quarters and seam it all out to get the bigger roasts out, the rest of the hind quarter goes into the grinder along with all the side meat and is mixed with 20% beef suet. I also have my butcher make salami with the meat. Last year 3 deer lasted until july, 8 months worth of meat. All I've got to say is don't pull the trigger if you aint gonna eat it.