pretty simple poll which tastes better?
the meat not your favourite sausage recipe, lets say back steak vs back steak.
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pretty simple poll which tastes better?
the meat not your favourite sausage recipe, lets say back steak vs back steak.
Red can have a more gamey flavour, while fallow can be finer grained and softer to eat
But that is very largely dependant on the country they are living and feeding in.
True bush fallow can be just as if not more gamey/chewey than a red with access to Tussoc tops or cockys best grass and crops.
With fallow most often on the good tucker due to releases and protection it would be fair to say that for the most part fallow are less gamey and possibly more tender, but of course it has to be like for like conditions to truly compare.
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Even though I farmed red deer and I like to eat it, my answer is Fallow by a country mile. As 7mmsaum says it is finer grained and more tender.
The nicest deer I've ever eaten was a red yearling out of the Holyford, so I'm voting red for now.
I will have to continue my scientific investigation by eating as many different deer as possible.
iv only ever had fellow, and all I heard was its nicer to eat than red.
I got a red in the weekend, I thought because its not suppose to be as nice I would get it made into sausages etc. (I normally butcher the fallow myself)
so im asking a few guys about a butcher to use and one mentions to keep the good steaks and reds are nicer to eat than fallow.
I had always heard different, but I know everyone has there own preference, and like what was mentioned the taste would differ on what the animal was eating, even how its cooked etc, so its just a general poll.
I cant yet vote as I havnt tried red. but I will keep some steak now and try for myself.
Steak it mate. If you go with snags you will never know what you are missing :D
I rate them both if the animal is young and healthy.
I have eaten red in the past and i like it but not as much as sika (had a boss a few years back who used to flick me a couple of sika steaks every now and then)
Definitely steak it unless it was a hundred years old or starving to death or you shot it up the arse and chased it around all day before killing it.
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Age and condition of the animal along with preparation and cooking can make red taste nice and fallow like shit if not done right
Personally I prefer fallow
yeah I will do some steak or else I will never know. it is a hind, I didn't get a chance to ask when her birthday was, looks fat!
after only shooting fallow, the reds are big! fallow win hands down for the carry out.
As VC writes, it is all about locale, feed source etc etc etc etc...red for me...and the real gravy is hauling the animal out of some obscure dastardly mean gully...not the Fallow that you have tied to the back of the quad and meandered back to hang it in the killing shed...
Healthy fat hind, shit dont get much better mate ;) good skills. Local?
yeah, as local as reds get to "the hill"
Ive had both and to be honest, fallow is just a tiny bit better on my tongue.
I find Red stewed to be really strong compared to when we stew the Fallow.
Ill never turn any down, lets put it that way :pacman:
The best hunk of deer I ever ate was I great big piece of red stag steak. It was from the tuhoi country, and we pigged out on it while hunting the sika at east creek hut. That was one nice fat chunk of stag that's for sure. But hey nothing wrong with fallow.
my uncle leaves his sambar in the chiller for a month, he says its as nice as any red or fallow after that long, i think hes crazy haha
If you can wait the time and are brave enough to let the meat go black on the outside then the enzymes that break down the structure of the meat (which is what I believe ageing is about) will have done a lot of work and it will be extremely tender. I can't wait that long but have eaten meat aged that way (beef) and it is fantastic.
Red, I like my steaks BIG
A two years hold hind is how I like my red. And that would be the second best meat I have eaten in this world. The number one meet is american buffalo for me.( a friend of mine run this business : Grass fed buffalo meat - Wild Idea Buffalo Company)
Muntjac come in number 3.
Fallow in number 4 with whitetail.
Roe deer in number6.
Friwi
Fallow yearling for me, although red yearling comes not too far down the list.. (they're always better young..)
We had late-roar red stag knuckle roast Sunday - nice flavour, but trimming the silverskin off it, you could both see & feel how seriously grainy the meat was, and it just didn't get any tenderer no matter what i did to it.... Even the backsteaks were tough :(:(
84.44% fallow to 15.56% red...yay, more for those in the red department:D
Fallow hands down. Hang a leg of Red as mentioned by Rushy.when the out side turns black and crusty cut it off,the interior lol is like slicing butter. Trapped in it's own juice this way it is awesome eating.
Hard to beat Fallow when its cooked by Gibo on his BBQ. Not fused on Red ,Sika would come in very close 2nd.
Preferably cooked slowly in a camp oven with some native timber to add that little bit extra flavor .
I still need to knock one ova to comment hahah
had a mate slip us some red back steaks havnt had fallow thou :thumbsup:
Sika yearling wins every time.Fallow 2nd, Red close 3rd......hungry now!
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Both are good but fallow still streets ahead for taste than red for me. Havnt looked for a fallow in awhile, but the fallow from the richmond range area are darn fine eating:thumbsup:
well I can now vote...
the fallow I butcher myself. the one meal iv now had of red was butched by a butcher. I don't see why there would be a difference. both porterhouse/back steak just cut off the animal.
both deer were living in bush coming out to feed on grass.
its been a few supermarket meals since iv had fallow but I would nearly say the fallow was a bit stronger tasting, but not much if any.
I think theres bugger all in it, there both venison and it is what it is. its a lean meat and much the same.
it was also a first that I had sausages etc made from a butcher. and id rather eat the sausage, patties etc over the steak. its got to be the added fat.
so what am I going to vote for... neither, its too close to call, its all venison. but obviously everyone has different tastes.
Both amazing. What the animals been feeding on how old it is how its killed, aged and cooked will impact greater than breed IMO
Only had farmed Fallow and wild Red, both tasted delicious....need more to make a decision!!!!
Had some backsteaks off a red yearling last night - as good as any fallow I've had. I've always find sika pretty tasty too.
I like fallow, sika and red in that order (but there is really nothing in it!) if its killed and butchered right. I like the fat a fallow can get around the backsteaks.