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Old 01-29-2018, 17:28   #16
Badger52
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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.
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Elk meat
Old 01-29-2018, 17:41   #17
twistedsquid
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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.
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Old 01-29-2018, 19:37   #18
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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.
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Old 01-29-2018, 20:19   #19
Badger52
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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.
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A few thoughts on cooking game
Old 03-06-2018, 06:39   #20
Penn
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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.
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