Identifying My Favorite Cut of Deer Meat: Can You Guess?

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22 Comments
62 Upvotes
  • Brad's avatar

    @Brandon Mitchell

  • Wade's avatar

    Heart?

  • Alex's avatar

    I think it’s the heart

  • John's avatar

    Rump roast

  • Jackson's avatar

    Definitely the heart. Right? Lol

  • Brad's avatar

    @Jackson

  • Brad's avatar

    @Alex had no clue how much this could resemble a heart to folks. I kinda see it now but no, it’s not. Sirloin roast or football roast as some call it.

  • Brad's avatar

    @John a sirloin roast from the rump itself!

  • Brad's avatar

    @Wade it does kinda look like that now that I look at it. It’s a sirloin roast.

  • Wade's avatar

    @Brad well I’ve been wrong before and will be again 😂

  • John's avatar

    @Brad 🤙

  • Wes's avatar

    Time for deer anatomy for some of these folks. Nice job on that roast though!

  • Jt's avatar

    It’s a rump roast

  • Mike's avatar

    Cooked to perfection but I didn’t get my invite! Funny how deer taste so much different depending on where they were killed. I’ve eaten deer from all over the country and I vote Illinois deer as the best tasting by far. My property in Georgia is surrounded with peanuts, soybeans and corn so that’s not the answer. Any idea what the difference is?? Colder weather, different minerals in the ground? What’s everyone’s thoughts?

  • Brad's avatar

    @Mike it’s mostly diet. Deer eating soy beans (nice grassy flavor) and corn (sugar) in Illinois are gonna taste great for sure! @From has a good story about his first time killing an antelope that was eating sage. He talks about how horrible it was because he wasn’t cooking recipes that worked with the sage taste, but once he started cooking Chinese food with it, it was amazing.

  • Mike's avatar

    I agree about the antelopes. My dad loved to go hunt them in Wyoming. He killed some really good ones although I think they are the most unimpressive animals out there. ( just my opinion) . But I am still curious about the different ways they taste. My property in Georgia resembles Illinois in the sense of available food for deer. White oaks, and agriculture. I have the same crops. Still taste much different when cooked the same way. Good idea on using meat to cook different dishes. I get stuck cooking the same thing every time. I love fried backstrap and tenderloin! I’ll try something different instead of turning up my nose! That hasn’t helped yet

  • Brad's avatar

    @Mike check out @From ‘s blog and this book for some ideas.

  • Mike's avatar

    Thank you

  • John's avatar

    @Brad and @Mike, I also believe that the way an animal is butchered have alot to do with the way it tastes, i have eaten deer since i was a child and couldnt hardly stomach it until i started butchering them myself and deboning and getting rid of all the fat and silverskin. Only then could i really enjoy venison

  • Brad's avatar

    @John yeah a lot of processors don’t do enough solid work to trim, and they also toss too much meat. I would put my grind up against anyone’s because I take the time to get that hard fat out. It matters.

  • John's avatar

    @Brad most just run it thru a band saw like a cow, mixing in all the bone marrow with the meat, i firmly believe those things make it taste strong

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Brad's avatar

Brad L

Kentucky

Cofounder, CEO of GoWild Host of UNCENSORED by GoWild podcast Hunter. Outdoorsman. Runner. Family guy. Wild game cook. I love to hunt whitetail, turkeys, doves, and squirrels. Listen to UNCENSORED: https://open.spotify.com/show/368x41Z2GH53VNWzHAZn8b?si=z1U7XId8Q8SceDVcv

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