They sell farmed, ground venison in one of the grocery stores I go to. It's imported from New Zealand, IIRC. I got a couple packs of it once. The stuff I got, at least, had a more iron-forward flavor than what I'm used to from beef and was very lean -- which made it less satisfying than ground beef or lamb for most of the dishes I use ground meat for. It tasted like beef that, if I paid attention, was kind of off, but otherwise wasn't very notable. Edible, but not something I've felt much inclination to seek out again. I'd be willing to get it again if it was cheaper or if I need to change my diet to be lower in fat, but otherwise I'd rather just have beef or lamb. I have not tried it as a steak though, and I haven't had wild caught as far as I can recall.
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The comparison to goat isn't entirely off. Kinda in between goat and cattle, imo. Obviously, taste is partially relative, as how the brain interprets signals from the nose and mouth isn't perfectly 1:1 between people. But the kind of gaminess in goat and deer is close enough for for government work. Hell, sometimes goat is less gamy what with feed being a big factor.
I think that's the real thing about venison in all its forms; it varies so much. Deer taken just a few miles from each other can taste different, whereas two cows from different states will taste almost the same. Goats are usually less variable than deer, but they get into a lot of shit lol. They'll eat almost anything, and it shows in their meat.
Have you had wild game before? As an analogy wild game is like the difference between iceburg lettuce (farmed beef) or fresh Arugala (Moose). It has actual flavour and people aren't used to it.
I only had it a few times when I was in elementary school, but I remember it was like beef but better.
Just remember that with any wild game, you have the disease risk. And wild venison of any type is going to taste much stronger than farmed venison.
For wild venison, cook it well and understand that there’s still the risk of worms etc.
It's most similar to beef. I would recommend adding it to chili, stew, or curry. In dishes that are cooked forever and heavily seasoned, you may not be able to tell much difference.
I've never tried it grilled like a steak, I would suspect that'd be quite different to beef.
I’ve never tried it grilled like a steak, I would suspect that’d be quite different to beef.
With game meat, you usually need tenderloin or at least sirloin cut to parts, to make something fried like a steak, to really work. I eat wild moose meat quite regularly, and that is like thicker, leaner, stronger, beef. As ground meat it works like beef, just tastes different and requires more cooking oil, but for actual pieces being slowly oven-cooked in some way works the best. Letting the leaner meat simmer until it becomes softer, makes it a lot tastier.
I’ve had it pounded and pan fried. It was like a somewhat tougher, gamier chicken-fried steak or wienerschnitzel.
It was… okay. Wouldn’t turn it down, but also wouldn’t seek it out.
you should try it so you can quickly decide it tastes like rancid garbage for yourself.
ive had people make it so many different ways and its always the same: gross.
It depends on what the deer eat. Around here it's pretty good but just just two counties north it tastes awful.