taffygun Posted January 27, 2010 Report Share Posted January 27, 2010 Beginning of last week I had some venison delieverd in the form of a medium joint of Roe(doe) and a hind leg of Fallow(doe). They were both promtly put in the freezer to be used whenever. Now last Saturday I decided that I would make a nice venison stew, after all it is still cold out I went to the freezer and the Roe came to hand first so I used that, completely defrosted it over night and then roasted it 200C for approx 3hrs - it came out stunning, same texture as beef almost. Last night I decided to do the same with the Fallow, roughly the same size, if not slightly bigger than the Roe joint I took it out of the freezer, defrosted and roughly the same cooking time but this time the texture is almost like liver and the taste, well its a lot like the taste of Hare Is this right ? Have I done something wrong ? How can the two cuts of venison be totally different. I had venison years ago when I was a kid as my late uncle used to stalk deer up towards the Malverns somewhere and from what I remember of it was like the Roe i'd cooked previously. Are the different species of Deer that far apart taste and texture wise ? Quote Link to comment Share on other sites More sharing options...
scolopax Posted January 27, 2010 Report Share Posted January 27, 2010 A bit of a guess but I would suggest the Fallow had not been bled properly when killed. A high blood content in the meat can give a liver like flavour. Quote Link to comment Share on other sites More sharing options...
verminer Posted January 27, 2010 Report Share Posted January 27, 2010 i totally agree with above Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.