by TassieTiger » 19 Nov 2018, 8:27 pm
A friend, who has been hunting 30 years, won’t shoot them for consumption - he gets tags for forester Roos and swears they taste 10 x better.
I’ve now had venison cooked many different ways - but my first time, was with an old bushy who cooked an old buck deer leg, in a slow heat oven for 3 hours, with a can of coke for base and omfg - I didn’t know meat could taste as good as that...
Naturally, I thought all venison tasted like that and when I next got some backstrap steaks I cooked it like beef and...hmmm....was not what I expected. Not bad bad...just not good and certainly not like old slow baked leg with coke.
Tikka .260 (Z5 5x25/52)
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