Do mule deer and white tail taste the same?

Do mule deer and white tail taste the same?

A mountain whitetail tastes a lot different than a field fed deer. The same is true about mule deer except mulies tend to end up eating sage brush and that definitely makes their meat taste quiet strong.

What does whitetail deer taste like?

When people describe venison taste and texture, they often use words like rich or earthy; this is a festive-tasting meat, often imbued with hints of the acorns, sage and herbs that the deer enjoyed during its life. It’s also considered to be less juicy and succulent than beef, but also smoother and firmer.

Does all venison taste the same?

The ‘wild’ flavor of venison is directly related to what the animal eats. Corn fed deer will have a milder flavor than those that eat acorns or sage. The ‘gamey’ flavor is more noticeable in the fat. Removing the fat, connective tissue, silver skin, bone and hair during processing lessens the ‘gamey’ taste.

Does whitetail deer taste good?

Also, the time of year, age, sex and field care of the animal affects how the meat tastes. Pros: Whitetail venison is very lean, making it much healthier than beef. Make no mistake – venison is delicious no matter how it’s prepared, but a few close relatives to the whitetail have more tender, appetizing meat.

How do you make a mule deer less gamey?

Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Simple as that.

How much meat do you get from a mule deer?

A medium mule deer buck produces 75 to 90 pounds, and a medium doe will produce about 60 pounds of boneless meat. Most average bull elk will yield 190 to 225 pounds of boneless meat, while an average cow produces about 160 pounds of meat.

How do you get the gamey taste out of deer meat?

In The Kitchen. Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton.

How do you get the wild taste out of ground deer meat?

I use red wine all the time in slow cooking venison – I will probably stick to using it for those recipes. It also made the steak tough – so it’s probably not worth it to try again even for a shorter soak time. Salt Water: Salt water was very effective at removing gaminess, and also made a very tender steak.