Bob Wright
Well-Known Member
Our Kaibab deer herd in Northern AZ is the best that I've had for mulies.
The variety that resides in my freezer at the timeWhat is the best tasting deer species? I eat mostly whitetail because that is what I am able to hunt the most frequently. But I have had buddies that calm mulies are more gamey. I'm not sure if it is their prep or the deer have a gamey taste. What is y'all's opinions.
What is the best tasting deer species? I eat mostly whitetail because that is what I am able to hunt the most frequently. But I have had buddies that calm mulies are more gamey. I'm not sure if it is their prep or the deer have a gamey taste. What is y'all's opinions.
I may find myself there in the next few months. I will be making a big circle through the western states and then back to Florida over the next few monthsIf you find yourself in Dallas the Y.O. Ranch Steakhouse had a sampler plate at one time with several species…
I have been told by someone the best meat they have ever had was hippo. The water cow of AfricaIn deer the best I have tasted is axis. The sika we got was also very good but not as mild. This was a big old bull so might make a diff.
Not deer but the African plains game all seem to be excellent. Very mild. Some more tender than others.
I hunt Illinois so I understand and agree. The deer I hunt in Georgia don't get the corn and soy beans like those in Illinois doWhitetail but mostly depends on their diet. Preferably from Midwest on a solid grain diet. Hard to beat
Thanks
Buck
only did that once...Road kill whitetail deer from the Midwest. They are grain fed, already tenderized and salted. Lol.
I do my deer as ground, cubed steak, and roast. We prefer not to add any fat to the meat while processing it, but add it when cooking it if needed. My wife and I will finish processing our deer tomorrow. I started processing my own when it crossed my mind that I didn't know if I got my deer back from the processor, and how the meat was taken care of. After a few seasons my grinder and cuber had paid for themselves. Now if the meat hasn't been treated correctly then it is my fault.One of the guys I reload for killed a high fence buck this year and asked if I wanted the meat. Which I did. He had already had it processing just the way I like it. Cube steak, back strap and tenderloin whole. The rest in burger with a little beef fat. This was some of the best white tail I've eaten in some time. I expect I'll have to reload for him for free next time.