scpaul
Well-Known Member
Ok, I'm going to bite. What is a "toad whitetail"?
What is the best tasting deer species
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Bob Wright
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When you look at the deer and say to yourself "dam* that is a stud". Depending on where you hunt in SC your bucks are about the size of a yearling doe in Illinois. Food and climate make a huge difference. The deer where I hunt in southern Illinois have corn and soybeans to feed on and the temps drop causing them to fatten up.
90% Elk and 10% Wagyu beef fat is the BEST burger meat on the planet!!! And VERY little bad cholesterol due to the Wagyu fat!
Healthy Fat
Healthy Fat
I've been telling my wife I'm a healthy kinda fat for years, she just scoffs at me
1varmint
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Ha same thing with the pumpkins and winter squash
1varmint
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When all is said and done it depends on who was the chef… my grandma made an awesome muskrat meatloaf
. Low and slow
ELK!
levers4life
Well-Known Member
Axis back loins, salt & pepper, a little herb d' provence, thinly sliced fresh jalapeno, wrapped in bacon. About 15 minutes on hot grill, just a hint of pink in the center. Oh my!
Works great for wild hog too but no pink in center.
Works great for wild hog too but no pink in center.
Cow elk, coues deer and blacktail are all wonderful. Probably in that order for me.
The only thing that has ever come close to inedible was a rutty Nevada Mulie. It was terrible. I take pride in cleaning and processing my game. The same care was given to that Mulie. It was 30 degrees out with snow on the ground and the shot was a bang-flop dead right there. We made quick work dressing him out and hung him for a week. Must have been a diet/ rut issue with the meat. Needless to say I won't be shooting any meat bucks in Nevada.
The only thing that has ever come close to inedible was a rutty Nevada Mulie. It was terrible. I take pride in cleaning and processing my game. The same care was given to that Mulie. It was 30 degrees out with snow on the ground and the shot was a bang-flop dead right there. We made quick work dressing him out and hung him for a week. Must have been a diet/ rut issue with the meat. Needless to say I won't be shooting any meat bucks in Nevada.
I tell mine I'm an over-achiever, she wants me to have a six-pack, heck I've got the whole keg!!!
Stonyman88
Well-Known Member
Same here Axis is the best by far, tender and very lean but so darn good
Stonyman88
Well-Known Member
Axis, had a lot of it, along with white tail, Mule, elk, and lots others, but top of the tree for me in tenderness, flavor, juiciness is Axis, and it lean. Do it on the grill after I marinate it in olive and garlic, for just a minute or so on each side, pan fried is great also, but it's really top of the tree in wild game.
quandary
Well-Known Member
It depends of course. Deer type, location, age, time of the year shot, handling of the meat in the field etc. For example Elk and Mule Deer have access to basically the same food supply in the Colorado Rockies yet the Elk taste substantially better than Mulies. Another big factor is when is the animal taken. Before rut the muscle will be laden with fat and nicely red. After rut the fat will be gone and the muscles will have a bluish tint from all the latent lactic acid built up from all the girl chasing.
In any event all things being equal in order Moose, Elk, Caribou, Whitetail and Mule Deer. (I have not had the good fortune of drawing a Coues Deer or Black Tail tag)
In any event all things being equal in order Moose, Elk, Caribou, Whitetail and Mule Deer. (I have not had the good fortune of drawing a Coues Deer or Black Tail tag)
