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This is a discussion on Buck Fever within the Hunting forums, part of the Firearm Forum category; I have seen at least 6 bucks this week with more than 8 points just driving to work and there is a 6-7 point tearing ...


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Old September 18th, 2016, 04:54 AM   #1
 
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Buck Fever

I have seen at least 6 bucks this week with more than 8 points just driving to work and there is a 6-7 point tearing up my Leland cypress trees. I only hunt for meat mostly does or young bucks and let big racks walk figure they are good for breeding if they have made it this long and the meat tends to be more gamey when they are in rut from my experience my friends argue they can't tell the diff., but my finger still gets antsy when they are in range
Is it just me or can you tell a diff in the meat ? I have tried all diff ways to cook the gaminess out, with some success.



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Old September 18th, 2016, 04:59 AM   #2
 
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I can't tell a difference in taste but definetly a difference in tenderness. I will eat an older buck with relative ease though . Better tasting and better for you than beef. Good luck this season and keep safe.
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Old September 18th, 2016, 06:36 AM   #3
 
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I hear you and there is that almost empty freezer.
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Old September 18th, 2016, 02:24 PM   #4
 
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Try soaking the venison in the fridge with milk or buttermilk, overnight. I have done this and it works quite well. Another option I have read about, but not tried, is to marinate it overnight in a mixture of orange juice and diet coke.
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Old September 18th, 2016, 02:39 PM   #5
 
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Have used those methods b4 and they help. 1/2 milk 1/2 Dales soak 10-15 mins is another.
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Old September 18th, 2016, 02:41 PM   #6
 
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Aging the meat makes a big difference in taste and tenderness. Good beef is aged for 5 to 7 days at around 38 degrees before being shipped to stores and butchers. I have aged mine for 5 days in a cold storage room and even in a cooler. If you do it in a cooler, be sure the meat stays out of the melted water or you'll get bone sour. Archery season starts here in NC the second week of Sept. It's still in the mid to upper 90's so great care should be taken to keep the cooler in a shady place and pour the water off several times daily. My other option is to grind the older deer or make jerky.
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Old September 18th, 2016, 04:37 PM   #7
 
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go to the woods looking to hunt not to kill.
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Old September 18th, 2016, 05:57 PM   #8
 
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I could always tell the difference, too. Don't hunt now as I have two artificial hips and just do not trust them enough to go stalking through the woods or climbing up to and down from a tree stand. I am 69 and had thirty plus good years hunting in Oklahoma, Colorado and Wyoming. Still like to bust a few caps every now and then.
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Old September 19th, 2016, 11:51 AM   #9
 
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Quote:
Originally Posted by kscharlie View Post
Try soaking the venison in the fridge with milk or buttermilk, overnight. I have done this and it works quite well. Another option I have read about, but not tried, is to marinate it overnight in a mixture of orange juice and diet coke.
Soak in venegar overnight... them older deer are more "gamey"...

I fix 'em on the grill... you'd think they was black angus top cuts.... really. Tender, too.

When they appear too "gamey"... we make sausage out of 'em. Deer sausage is great!
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Old December 10th, 2016, 09:37 PM   #10
 
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My mother used to soak dear meat in butter milk. It seemed to work as growing up despite my grandfather raising "white faced" cattle we rarely ate beef but rather grew up on wild game from our land. Birds like quail, deer, wild hogs, fish from the river and ponds, frog legs (make sure you cut the leaders in their legs before you fry them), and squirrels were a staple.
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Old December 11th, 2016, 05:04 AM   #11
 
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We had tenderloin from a button buck I had killed a few weeks ago last night.
Marinated a whole loin in half "Dales" liquid steak seasoning and half milk for about 1/2 hour then grilled rare first on hot then turned down to med. and had home made mashed potatoes and mixed vegetables, The tenderloin was so tender and tasty, am salivating now thinking about how delicious it was. I lot of people overcook their venison I have noticed over the years just a waste of good flavor and losing the tenderness in the process. Of course it helps being a wonderful cook like my wife, I give her all of my sage advice and she says "yes dear" then does it her way
Cant wait to see what she cooks up next.
Mike
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Old December 11th, 2016, 08:32 AM   #12
 
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Really haven't been able to tell the difference between a young buck and an older buck. To give an example, a few years ago, I went hunting with a buddy up in the area of Seligman, AZ. That hunt produced for me a really nice 5 point older buck (10 point eastern or 12 point if you count the eye hooks), and a little fork horn mule deer. Both were field dressed immediately after the kill. Once transported home after the skinning process, were hung up in a cold storage shed at 40 degrees for right at a week. After words we butchered the deer and split the meat up, with half going in my freezer, and the other half going in my buddies freezer. (mostly stew, chops, steaks and roasts). With both cooked after marinating in whole milk over night I really could not tell the difference. Same with eastern whitetail deer, the secret is to field dress the deer right after the killing, skin as soon as possible, and then hang in a cold storage locker for at least a week before butchering. JMHO
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Old December 11th, 2016, 11:23 AM   #13
 
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Crock pot with seasoning and some red wine will take the game out of those old buck rump roast.
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Old December 11th, 2016, 01:49 PM   #14
 
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I agree with Loose Noose. I typically field dress immediately then skin within an hour. The deer is then hung in cold storage for about 10 days,this produces meat milder than lamb which I just grill with olive oil garlic and either rosemary or thyme. The tougher cuts become sausage which I also grill. Lest I forget, I'm talking about our blacktail,a type of mule deer.
Age of the deer doesn't seem to matter,sometimes what they have been feeding on will change the flavor some.
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Old December 13th, 2016, 03:19 AM   #15
 
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We marinate the meet in a bowl filled with milk and Italian dressing for a day or so. Then wrap it in bacon and grill it. No gamey taste at all.
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