though bucks

[tattooben 23]

took a lad this morn 4 a buck,we ended pu with 2 in the bag.He was keen to eat some venison so i cooked up the saddle (the bits along the spine)usally its tender as u like but this time it was really though and chewy,we had one from each beast and they were the same.Do u think it is due to the rut as i cooked it the same as usall,would like your thoughts lads cheers

[Paul.L 0]

Thats exactly the problem fella, all that testosterone flowing through the beast = nasty!!! :sick:

[tattooben 23]

its put the bloody mrs off it , took me long enough to get her to eat it in the first place.

[6pointer 1]

If you killed it and cooked it the same day i would say it was far to fresh, let it cool and mature for at least a few days........

[J Darcy 5,871]

its put the bloody mrs off it , took me long enough to get her to eat it in the first place.

 

Yes, i found that too...

[v-max 2]

Roe dont tend to taint there meat while rutting like red/sika & fallow do i would say it was too fresh as i hang mine for up to 10-15 days. Do you trim & take off the silver sinue/mussel as that can be like rubber if not trimed off.

[tattooben 23]

Roe dont tend to taint there meat while rutting like red/sika & fallow do i would say it was too fresh as i hang mine for up to 10-15 days. Do you trim & take off the silver sinue/mussel as that can be like rubber if not trimed off.

i have prepared my deer within 24 hours of death for years and never had a problem,but they were all killed by the dogs as i had alot of permission before the b*****d ban and this was always in the winter. I have never killed any this time of year before, but picked up alot of stalking last year so decided to get me rifle and give it a go and i must say i am definatly enjoying it, just a shame they dont taste as good, at least the dogs wont go hungry!!!and yes i do take silver strip off,Cheers ben.