Go Back   Professional Soldiers ® > Hunting & Fishing > Fur

Reply
 
Thread Tools Display Modes
Old 01-29-2018, 17:28   #16
Badger52
Area Commander
 
Badger52's Avatar
 
Join Date: Jan 2011
Location: Western WI
Posts: 6,817
Quote:
Originally Posted by Guymullins View Post
As a matter of interest, where would it sit in the Rowland Ward book?
I found a Rowland Ward PDF on the net with a "maximum" measurement for the North American Wapiti of 70 1/4. Their formula is obviously pretty simplistic, might want to know what that measurement is & compare to identical measurement portion that makes up SCI.

Whatever it is, 520 is a gorgeous animal.
Although, like TS, I'll happily put that big mature cow in my freezer any day.
__________________
"Civil Wars don't start when a few guys hunt down a specific bastard. Civil Wars start when many guys hunt down the nearest bastards."

The coin paid to enforce words on parchment is blood; tyrants will not be stopped with anything less dear. - QP Peregrino
Badger52 is offline   Reply With Quote
Old 01-29-2018, 17:41   #17
twistedsquid
Guerrilla
 
twistedsquid's Avatar
 
Join Date: Dec 2010
Location: Northern Colorado
Posts: 473
Elk meat

I'm just curious as I've never eaten elk other than jerky. Is old elk meat tastier than that from a younger animal? I would think it would be tougher, more grizzled and gamier but the yield must be higher. I guess one can stew just about anything.
__________________
"Unrewarded genius is common. Persistence alone is omnipotent". Calvin Coolidge

"The wicked flee even when none pursueth". Proverbs 28:1
twistedsquid is offline   Reply With Quote
Old 01-29-2018, 19:37   #18
sfshooter
Quiet Professional
 
sfshooter's Avatar
 
Join Date: Aug 2016
Location: Big Sky
Posts: 426
I really think that depends on the person. I myself have never eaten a bad elk and that is from old bull to cows. But, I don't mind eating mule deer either yet there are a lot of hunters around here who do not like the meat at all. Run into the same with antelope. Some people won't eat them yet I think they are the most succulent meat for my area (ok tough go between them and elk).
The antelope complaint is people say they taste too much like sage. Lots of farms in my area so they have better choices than sage as a sole diet. Mule deer complaint is they are too gamey.
__________________
Exceptions are so inevitable that no rule is without them - except the one just stated. - Paso Por Aqui, by Eugene Manlove Rhodes

"I ask you sir, who are the militia? They consist now of the whole people........" George Mason
sfshooter is offline   Reply With Quote
Old 01-29-2018, 20:19   #19
Badger52
Area Commander
 
Badger52's Avatar
 
Join Date: Jan 2011
Location: Western WI
Posts: 6,817
Quote:
Originally Posted by sfshooter View Post
I really think that depends on the person. I myself have never eaten a bad elk and that is from old bull to cows.
Ditto. Last bull I had was not an old monster but fully mature - wonderful. I've heard the same about other animals you mentioned & often wonder how well it was taken care of right after the shot. You can make a farm-fed whitetail taste like crap if you don't do your part.
__________________
"Civil Wars don't start when a few guys hunt down a specific bastard. Civil Wars start when many guys hunt down the nearest bastards."

The coin paid to enforce words on parchment is blood; tyrants will not be stopped with anything less dear. - QP Peregrino
Badger52 is offline   Reply With Quote
Old 03-06-2018, 06:39   #20
Penn
Area Commander
 
Penn's Avatar
 
Join Date: Oct 2007
Posts: 3,461
A few thoughts on cooking game

We cook a lot of game meat, if fact a few members on this board have even delivered every animal mentioned.

That said, and with regard to taste, gameness, texture, and preference. We would argue it is a matter of cooking technique and experience. For example, you can and we have, broken down thighs of Goat, Elk, and all Deer, into individual muscle groups. Removed the facia/silver skin, and further sectioned them, by cutting the meat into loin shaped portions. The purpose of the this process, was to cook the meat as we cooked the loins. Edge to edge sear, rare/medium rare. The meat sliced crossed grain and thin, 3/8" at most, is incredibly tender for the cut.

Taste is approached by pairing the meat with those vegetables and sauces that counter balance or enhance the taste. A very gamy bird/Elk/Deer, is best address through a sauce reduction that includes alkaline/sugar. A great poor mans port wine reduction is easily made by adding wine to a cooked mirepoix and then sugar to the wine and reducing, before adding your stock. It does wonders for strong game flavors.

The additional use of tarragon, fennel, and other aromatic herbs and fruits, like figs, dates, apple, plums, peaches, when combined with roasted root vegetables, create compotes that will compliment any game.
Penn is offline   Reply With Quote
Reply


Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
 
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump



All times are GMT -6. The time now is 05:14.



Copyright 2004-2022 by Professional Soldiers ®
Site Designed, Maintained, & Hosted by Hilliker Technologies