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#3071486 - 12/09/12 07:45 PM Taste Test: Wisconsin vs Tennessee Venison
Redfred16
8 Point


Registered: 01/22/12
Posts: 1410
Loc: Hartland, WI

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Tonight we made 2 steaks from a 2 1/2 year old Wisconsin buck and a 1 1/2 year old Tennessee doe, both killed this year.

We seasoned them with a bit of garlic powder, onion powder, seasoning salt, pepper and Texjoy steak seasoning. Mine were grilled to medium rare and my wife's to well done(yeah she's a freak, likes them so done they are crispy).

Both were excellent, but the Wisconsin meat was surprisingly more tender with the Tennessee meat had a hint of sweetness to it. I know they had much different diets and that's probably what factored the difference. I knew there would be slight differences but I didn't think we'd be able to pick them up so easily.

The Wisconsin deer was killed in Sept on archery opener. From a high agriculture area with wooded wet lands in between. His belly was fully of alfalfa and corn. The Tennessee deer was killed the Saturday after Thanksgiving in Macon Co, in a very hilly area with limited agriculture but plenty of woods. I didn't cut her belly open, I normally do and don't have a reason I didn't do it this time. First time I was hunting alone and just was tired after my first Tennessee hill drag and wanted to get her in the bed of the truck.

We're going to make some bacon wrapped jalapeno's with some ground Wisconsin venison to take to a party when the Packers play the Titans.

GO PACKERS!!!!!!!
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Packer Fan back in Packer Country

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#3072050 - 12/10/12 07:45 AM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: Redfred16]
BuckWild
TnDeer Old Timer
12 Point


Registered: 09/27/99
Posts: 5659
Loc: Memphis or Birdsong Creek

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Pretty cool...I've killed deer from Ky and IL but haven't noticed any major difference between the those and TN deer.

When I lived in Washington state I had mule deer from the east side of the state and absolutely inedible to me due to eating so much desert weeds. Only venison I could not stomach...
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#3072154 - 12/10/12 09:01 AM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: BuckWild]
Hawk
TnDeer Old Timer
12 Point


Registered: 09/03/99
Posts: 6618
Loc: west tenn.

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If tenn deer tatsted as good as the venison I had in South Dakota I'll hunt these Tenn. a lot harder.

Not a oak tree to be found there. Only corn, sunflowers, soybeans, winter and summer wheat and weeds. The doe my cousin killed had a fat layer over an inch thick. With the weather/snow they have the deer would need that to survive.

Today the temp at Gettysburg, SD is ZERO!!!! with gusting winds up to 30.
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#3072413 - 12/10/12 11:31 AM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: Hawk]
richmanbarbeque
16 Point


Registered: 07/17/03
Posts: 12774
Loc: Middle, Tn

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I have noticed a difference from my property and our lease. It sounds crazy but it is true. Obviously different diets.
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#3073650 - 12/10/12 11:12 PM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: BuckWild]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9514
Loc: Memphis

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 Originally Posted By: BuckWild
Pretty cool...I've killed deer from Ky and IL but haven't noticed any major difference between the those and TN deer.

When I lived in Washington state I had mule deer from the east side of the state and absolutely inedible to me due to eating so much desert weeds. Only venison I could not stomach...


My old neighbor recently moved out to the highland plateau area just southeast of Denver. They're covered up in mule deer, and he says nobody eats them there for the exact same reason.
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#3073737 - 12/11/12 05:43 AM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: TAFKAP]
Carlos Viagra
16 Point


Registered: 11/20/04
Posts: 13733
Loc: Cumberland Plateau

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If it tastes great WHY on Earth would you want to wrap it in bacon?

I totally don't understand....its your venison, do whatever you want with it but I'd never think about gumming up my deer meat with pork.
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#3073892 - 12/11/12 08:00 AM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: Carlos Viagra]
Redfred16
8 Point


Registered: 01/22/12
Posts: 1410
Loc: Hartland, WI

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 Originally Posted By: Carlos Viagra
If it tastes great WHY on Earth would you want to wrap it in bacon?

I totally don't understand....its your venison, do whatever you want with it but I'd never think about gumming up my deer meat with pork.


It's just for flavor and a bit of fat for moisture for the recipe. I'm using the Wisconsin ground just so I can tease the Titan fans at the party, since I'm pretty sure we'll be the only people wearing green and gold there.

I have no trouble making pure burgers from either Wisconsin or Tennessee venison. You just have to be careful since there is so little fat content that they don't dry out
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Packer Fan back in Packer Country

"Recon Ready"
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#3073902 - 12/11/12 08:08 AM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: Redfred16]
Carlos Viagra
16 Point


Registered: 11/20/04
Posts: 13733
Loc: Cumberland Plateau

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Oh- I overlooked the 'ground'. It does tend to dry out.
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Do not be slothful- for yesterday and tomorrow are thieves of today.

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#3073906 - 12/11/12 08:09 AM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: Redfred16]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 12724
Loc: Tennessee

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I prefer the taste of deer that have forage diets over those that consistently hit agriculture, though they both eat just fine. One thing that I enjoy about game meat is that there is variance in tastes between individual animals. As there should be.
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#3075754 - 12/12/12 11:58 AM Re: Taste Test: Wisconsin vs Tennessee Venison [Re: Carlos Viagra]
Crosshairy
10 Point


Registered: 08/22/06
Posts: 2658
Loc: Bartlett, TN

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 Originally Posted By: Carlos Viagra
If it tastes great WHY on Earth would you want to wrap it in bacon?

I totally don't understand....its your venison, do whatever you want with it but I'd never think about gumming up my deer meat with pork.


I do it for variety. I have a freezer 3/4 full of ground venison and steaks of various types. After I've cooked deer steak 3 times with garlic, salt, and pepper as a "purist", I'll start looking for something different. Not that I routinely use bacon, but if I did, it would be for that reason - it's something different.

Now cooking every venison meal with a coating of bacon (like some people I know) is another matter altogether. But if you don't buy ANY red meat to speak of during the year, every once and a while you might want to change things up. Plus, the bacon wrapping does give you some forgiveness on over-cooking the meat, which I still have problems with on the grill due to the generally thinner cuts.
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