Thread: fallow vs red, what tastes better...

Originally Posted by Toby

On a farm where I got my first deer and pig the manager there went out and got a samber somewhere out of town. In the chiller 3 weeks with the skin on 2 weeks with it off he reckons but it was really good eating when we had it.

my first sambar was a nice fat hind, i skinned it and butchered it up had some fillet steaks the next day, tasted like pine needles and sand. iv never eaten it since haha. mind you i havent shot any since then prefer the local fallow and reds.