On Tue, 09 Nov 2004 18:34:02 GMT, "Leon"
wrote:


"Larry Jaques" wrote in message
.. .
On Tue, 9 Nov 2004 08:36:35 -0500, "George" calmly
ranted:

Any cook who serves up a greasy goose needs to go back to school.
That is like complaining that deer isn't fit to eat because it doesn't
taste
like beef and is too dry.

I can't understand what people expect when they try venison
or wild game birds. They say "Ooh, it's gamey." Well, DUH!
That's the point! Bambi Flambé c'est magnifique!

Wellll maybe. I was almost raised on deer meat. I hated it and it had a
strong taste. After years of not eating it I was reintroduced to it and I
got no gamey flavor at all. I think it has a lot to do with when the deer
was shot, how it was processed, and how it was cooked.

Hang them upside down and let them bleed out right away, then get the
butchering done as soon as possible. The longer it sits, the gameier
it is, especially if you hang it by the neck and don't bleed it out.
It's also a good idea to hunt near cornfields if you don't like the
gamey taste.

We shot all season
long and the later in the season, the tougher the meat, We process the meat
ourselves. Apparently there is a much better way than the way we did it.
;~)


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