Interesting. I grew up eating it. Never tasted like turkey to me but I reckon that's all opinion and maybe partly preparation. My grandmother was really good at getting that slightly musky game flavor out of it. She'd brine it over night and then soak it in buttermilk a couple of hours before smother frying it. Used to eat two plates of it.
These days I eat so much venison, nothing else tastes good except chicken.
I just watched an old episode of Duck Dynasty and Miss Kay prepped them that same exact way. Happy to say it works great. Especially over a bed of grits and gravy. Mmm mmm good!
Interesting. I grew up eating it. Never tasted like turkey to me but I reckon that's all opinion and maybe partly preparation. My grandmother was really good at getting that slightly musky game flavor out of it. She'd brine it over night and then soak it in buttermilk a couple of hours before smother frying it. Used to eat two plates of it.
These days I eat so much venison, nothing else tastes good except chicken.
Ha, ive only had it in the crudest form, basically just skinned and boiled. And only a couple times.
That's badass brother.
I just watched an old episode of Duck Dynasty and Miss Kay prepped them that same exact way. Happy to say it works great. Especially over a bed of grits and gravy. Mmm mmm good!
We made it into jerky as kids.
In fairness, we made everything into jerky. Rabbit was the worst.
That was one crazy jerky summer!
Speculatively contemplating whether this is because chicken can be made to taste like almost anything else.
Chicken breasts: a chef's blank canvas?
Get the glands out and make a gravy.
I’ve been on the fence about ordering some venison, but I found a local butcher that carries it.
It was a little on the pricey side before, but now I can get my fill.