Quote:
Originally Posted by squirell nutkin
I've eaten plenty of deer, prepared by all manner of chefs, and I have come to the conclusion that if it were any good there'd be feedlots stretching across Iowa filled with deer waiting to be slaughtered.
Or, they'd have been hunted to extinction a century ago.
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They very nearly were. There are many, many times more deer today than there were a century ago. (BTW, the reason you don't see deer in huge feedlots like cattle is because they're 'cute'.)
Quote:
Originally Posted by xoxoxoBruce
Lancaster County, PA... corn fed and tasty, even marbled in some cases. The rest of the state, not so much.
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I've never seen 'marbled' venison (even from "farm-raised" deer). I think deer do not make 'fat' like beef. It's called tallow (like they make candles from, sorta) and makes ANY venison taste like absolute shit. Even the tiniest bit will make a good-sized steak taste off. Venison cooked w/tallow still on the cut of meat has turned off more people from venison than anything else. (That, and over-cooking.)
