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Main Boards => PowWow => Topic started by: lpcjon2 on August 30, 2010, 08:10:00 PM
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So throw this around a bit which taste better a buck that has fed on farm crops or a buck that has fed on wood's food Acorn's ect.
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A buck on farm crops, hands down.
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Both extremely good----simply different.
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buck on crop lands here taste simaler to beef kinda and the stuff that ive shot where where the have a lot of sage taste like sage i like the farm raised better
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deer from the woods, for sure
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I think the bucks mama tastes better!! :goldtooth:
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I never met a deer I didnt like, strir fryed, stew, summer sausage, bratwurst, chili, sloppy joes, meatloaf, drrroool, slooobbber. UH, sorry got go get a snack, be right back.
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Arwin...I AGREE!!!!!
But, a farm fed buck, no doubt has a bit less funk than a buck that sleeps where there is no traffic noise.
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Arwin is right,
The doe..leave the horns in the woods.
I'll pass on an old stinky rut infested buck the same way I'll pass on a boar hog.
I'll take the doe or gilt anytime, any day! I don't need to brag on the horns, everything else is going in the freezer anyway.
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It is more important how it is taken care of and processed than where it came from or what it was eating. I can cook backstrap from a UP buck and a mid-Michigan buck side by side and you could not tell the difference. If the deer is quartered and in the refrigerator or on ice in a cooler hours or less from when it was shot it wont matter. Take good care of your deer and get it cooled quickly, you will find it tastes better when cooked. JMO
Bob Urban
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To me:
A farm fed deer would be good for having friends over that are venison timid
For those of us that love venison - either would be a meal made in heaven.
Butch L
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Farm field
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I have had both and shot both, but like farm land deer best. Maybe because I was raised in farm land and ate a whole lot more of them. I will say that aging helps with northern deer as does attention to fat removal and such. I still like does and yearling bucks for eating. I ate about a 4-5 year old 9-pt this year that was shot in the late season after being all rutted out and having a foot injury form what looks like a slug. I am glad he went mostly into jerky and grind for burger, snack sticks and sausage. He was farm land, but not what I like for table meat.
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I'll take a plump 1.5 yo (buck or doe) over anything (don't care what it's eating).
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I'm not much concerned with what they eat .. but that I'm eating them... Yummmmmmm ! Never had a bad one yet here in Ohio
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Love killin deer that are hittin the corn They just taste way better to me. But they are all good if you handle em right.
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Well, I reckon it is not that easy. First off, red or white oaks? Ceadar and brows or mast crops? I like hay, beans and corn fed better, but it also depends on how soon the animal was skinned and how long it aged, as well as how quick or slow it died ( amount of adrenaline in the meat ). I have found ageing about 10 days in a cool garage out of the sun ( 40 degress-ish ) to be ideal. Age of the deer matters as well. I guess if I had to choose one over the other it would be the deer near me that have a good dose of farm and mass crops.
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hmm I never liked fat farm fed deer meat?!?!? I think I must be missing something!?
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Listen to what Bobby Urban is saying, the meat that is taken care of the best will taste superior every time.
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This is where proper handling, aging and butchering are paramount, followed by an intuitive understanding of how to spice it, pair it and cook it. Anything goes wrong and you run the gamut between "tough" and "gamy". Done right, and hands down, wild woods fed venison is superior in every regard. My $.02
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I have to vote for the crop fed deer.
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I love the special taste wild game has, stronger is better for me, so ill have to vote for the buck that doesnt know what a farm is.
If id like something that astes like beef, i`d shoot a cow ;) :p
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I vote for the woods version. Grew up eating the farm country version and other than being more lean, it isn't much different than beef. While living in Pa I harvested a deer that spent the summer under the oaks and it was just strong enough to let you know it wasn't beef and I truely enjoyed every steak.
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In my humble opinion, proper care and aging of game makes the difference.
My brother took a large, rutting buck a few years back from a lease we belong to. The deer smelled very rank as we dressed him and I told my brother he wouldn't be very good eating and I would grind him and make jerky out of him.
I was visiting my brother the following summer and we had a very good beef roast for dinner. After we had eaten he informed me that the roast had come from the old buck.
He's a master at aging deer and uses an old refridgerator. He quarters the deer with the hide on and hangs them in the fridge for a couple weeks.
I now have an old fridge in my basement!
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It all depends on how far you have to drag them. The farther you drag them the better they taste.
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I prefer cheese fed deer!
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I am with the doe killers here. I think that a doe eats better than a buck anyday. That being said, I still like to eat deer meat, buck or doe.
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When I go to the midwest hunting those deer are destined for my freezer, the deer I shoot around here in the south go to needy families or friends in need. There is definitely a difference in corn/soybean fed deer meat and acorn/twig/leave browsers down here for sure.
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Here in arkansas I keep 4 or 5 bags in the deep freeze to cool my warm weather bucks down...I rinse deer our real good then stuff body cavity with baged ice...they hold up over night so i can get them to butcher shop...
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There definately is a difference in the meets taste depending on what an animal fed on. Just as any cattle farmer. I beleive with propper butchering to food prepoeration you can make the best of any venison.
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The organic grass feed beef that I have is the best tasting I have ever had. I have had antelope from crop regions and one from the far outback and I found the highland antelope was better. I think that a younger deer from the northwoods would taste better than the monster that I was after last year. I think even in the heart of corn country, one will find variations in taste. Frankly, I am a little nervous about the GMO crops and the chemicals that deer can be subjected to. When a farmer sprays for pests or weeds, does it affect the deer's nose enough for them to get away? When they sprayed for aphids my bowhunting farmer friend or his dog could not go into the fields for days after. He is concerned about what it does to his wildlife, but he does not know what else to do.
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Corn fed!
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Doesnt matter, after I shoot em and let them lay for several hours then drag the hastily and sloppily gutted deer through a muddy swamp or river bottom filling the chest cavity full of muck and then they are tossed in the bed of the truck next to the old lawn mower leaking oil and that tipped over gas can, after which they are tossed on the garage floor for several more days in varying weather conditions, followed by cooking on high heat in some rank oil with salt and pepper till the steaks resemble charcoal briquettes they all taste the same to me.
Seriously, I dont mind either so long as they are properly cared for from shot to freezer and prepared correctly. Ive had some rank old swamp bucks from Michigan that were great table fare but since moving to Iowa the corn fed bucks here certianly are milder and easier to prepare IMO. I like venison though so I dont turn my nose up at either.
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All our farms are surrounded by woods or vice versa. Last year I killed a 200#, 4 year old buck; a 130#, 3 year old doe and a 70#, fawn doe. I didn't mark which one was which in the freezer. They all taste great to me. I sure know I got a heck of a lot more meat from the buck than the fawn.
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A corn/crop fed doe is most delicious....Randy