American Gamefowl

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OhZark Biddies said:
I was resting my weary bones on the couch last night about 9:30 when I spotted a prowler out back tilling the grass up... so I poked a hole in it from the porch and then just went to bed...

I forgot all about it till this morning around 9 when the clean up crew showed up...

... I’m kind of amazed it found it that quick particularly on a 35 degree morning under the trees...

They’re out there “wrestling” still... I think the buzzard is winning though ;)

View attachment 1951593
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:lau
That should save some wear and tear on your ice cream scoop.
 
SOHC-FTW said:
I've never noticed a taste change with ages or size maybe a tad more tender at best. Most deer in any area eat and forage for the same that's probably a factor but not a huge one.
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shawluvsbirds said:
I suppose it is more the tenderness than the taste. Big bucks around here aren't good for much but grinding into burger.
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Generally I’ve not noticed a great deal of difference... the exception being the ones less than a year old that are so tender ...

... most of the gamey/off flavor has more to do with proper handling of the meat and I think this true for tenderness too in that the meat needs to relax before freezing it ...

I “wet age” the meat by leaving it in an ice chest for a week, and just changing out the water and adding ice... this gives the muscle fiber time to relax and makes a huge difference...

This one was 6.5 years old ( which is a mature buck any where) ... I had pictures of him every summer all those years but then he would disappear before fall... until Halloween 2009 when I just happened to be dressed up as an archer ;)

He was huge bodied and weighed aver 300 lbs on the hoof ... and oddly enough was one of the best eating deer I’ve ever taken...

3EA6516F-3714-4157-939C-DC69AFEEAEB8.jpeg

... I did take a really old doe a few years later that weighed 220 or more ... I don’t know how old she was but her meat was more coarsely fibered than others, but it wasn’t all that bad either.
 
OhZark Biddies said:
Generally I’ve not noticed a great deal of difference... the exception being the ones less than a year old that are so tender ...

... most of the gamey/off flavor has more to do with proper handling of the meat and I think this true for tenderness too in that the meat needs to relax before freezing it ...

I “wet age” the meat by leaving it in an ice chest for a week, and just changing out the water and adding ice... this gives the muscle fiber time to relax and makes a huge difference...

This one was 6.5 years old ( which is a mature buck any where) ... I had pictures of him every summer all those years but then he would disappear before fall... until Halloween 2009 when I just happened to be dressed up as an archer ;)

He was huge bodied and weighed aver 300 lbs on the hoof ... and oddly enough was one of the best eating deer I’ve ever taken...

View attachment 1951611

... I did take a really old doe a few years later that weighed 220 or more ... I don’t know how old she was but her meat was more coarsely fibered than others, but it wasn’t all that bad either.
Click to expand...
Perhaps the larger deer require more ageing than what we typically do. Point to ponder.
We do the ice chest thing also. The resting/ageing process is usually determined by how much time we have to work with to get it taken care of.
 

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