Just watched MeatEater eat some raw venison. I have seen others do this too. I love Sushi and have to admit the venison looked pretty good. Anyone try it? Always ate mine fairly well done.

No reason to eat venison raw since a few thousand years ago.....

Hi next stop is a wet market in Wuhan

I saw a guy eat elk Tartare. It looked a little risky to me.

no but i just had some teryaki backstrap shish kebobs on charcoal for dinner. reminds me of what my son said when he was about 8. "too bad a deer isn't all backstraps"

https://www.yummly.com/recipe/Steak-Tartare-532706?prm-v1

Used to do a version of this in my earlier years. Loved it! Older age has made me more cautious.

Anyone that chooses to eat raw meat should watch Monsters inside me.

I think with the China Bat Virus, CWD, getting worms from sushi... etc.... I'll have mine COOKED.

I cut meat with a guy who ate it off the cutting table.
Over cooked meat is tough. Nothing wrong with rare wild meat. Better that way.

Bambi Tartare? Why not?

You will get the mad cow.......

I've had it raw before. It was killed on a cold day butchered it myself etc. Made tiger meat kind of a redneck steak tartare. It was good. I'll leave the center of a steak raw.

When I was very young (pre school) I got a bad case of worms from eating raw meat ( pork I believe) I still love raw meat but am very cautious about what I eat . I remember it well..

100% agree! Medium rare for me.

It takes thousands of degrees to kill prions. That's more well done than I like it.

A lot of uncooked jerky, but I suspect the cure, smoking, drying, and life in a freezer takes care of most. Not a fan of fillet mignon that's simply been threatened with a trip to the grill.

I want mine cooked!

If you cook it to a temp to do anything to CWD prions, you won't have anything left.

Haven't ever had "raw" venison but, I LOVE impala carpaccio. Same as veal carpaccio with impala filet substantiated. Thinly sliced then pounded paper thin. Slices are served with a drizzle of good olive oil and a very light drizzle of really good balsamic vinegar and a little thinly shaved red onion and some arugula course salt and course ground black pepper. Could likely sub in venison as well.

The acid of the vinegar kind of chemically cooks the meat kind of like acid in lemon or lime juice chemically cooks fresh/raw seafood in ceviche. Absolutely OUTSTANDING.

I’m with you, maybe a little pink in the center, but COOKED.

I make it a habit to not eat the deer brains or spinal cord though.

Or sickly looking deer...

I will not eat Sushi after fishing of the Coast of Commyfornia and watching the deck hands Fillet the fish and seeing all the worms scurry back into the meat of the fish.
I think that I would prefer my meat to be cooked at least to the point that the blood stops running out of it.
But that is just me.

Wouldnt do it with a wild animal, but raw whole muscle beef is extremely safe, especially if cut from inside piece.

I buy whole eye of rounds for jerky, and take some super thin slices from the middle as I butcher it.

Arrange on a chilled plate, light salt/ course pepper and a drizzle of olive oil. Build a baby arugula salad in the middle dressed with salt/course pepper, olive oil, and lemon.

My friends and family beg me to make my beef carpaccio when they come over. It is TASTY!!! And, probably safer than a sunny-side up egg.

Or well done either.

I wont eat strange Beaver.

Venison is from a ruminate animal—its fine raw
Horse or hogs however are a whole different story

I have eaten enough for both of us.

All the time. Raw venison is great. Most people don’t even know what they are afraid of when it comes to raw meat

Surf and Turf elk sushi:


Elk Carpaccio with gremolata:

After aging my venison I lay a ham on a cutting board, seperate out the muscles, cut a couple of big muscles in half and freeze them in separate packages.

To cook, I cut them across the grain as they thaw to fry or thaw and grill the chunk. It's just as good as backstrap and if aged well, just as tender.

Go check out the Ivermectin thread..

You need some.

Dont be screwing with my eatin beaver.

May be safer than store packaged beef, especially now after some butcher breathes on it.

Haha I know what ivermectin is and I don’t need it;)

The only thing raw meat's good for is cooking.

Wuhan tacos?

Had a girlfriend that liked sushi...

She had to get wormed every 6 months.


Between us... she turned out to have Mad Cow as well. But she could hide it at first.

Well, we do have some wormy bastids as Fire members, you know.

They all can, until the last of the wedding cake.

I like a raw egg mixed into my steak tartare. Probably be good with venison too. I prefer horse meat to be at least medium rare.

I have a friend who likes to eat raw meat. He's needed to be wormed several times over the years. No thanks. I like mine cooked.

Hol e schit!

I would try it for sure.

Wayyyy back in the dark ages when deer were scarce and folks believed you had to marinate it in buttermilk and cook the crap out of it to get rid of the "gamey" taste....we killed a deer at an old traditional southern hunt club. The presiding cook was an old black guy...and as the deer hung he cut a couple small pieces of the tenderloin out. sprinkled it with salt and said " Here, try this..." It was good. Then he went on to cut a couple flank steaks, beat the schitt out of them with a coke bottle, salt and pepper and barely showed them the flat top...onto a sandwich they went...and they were good!


So much for getting the gamey taste out......

Sounds delicious! I think I’ll try some served like that!

Had some backstrap already cut up to put on shish-k-bobs that had been marinating in Dale's and Zesty Italian, It looked cooked. Friend came in and started eating it like popcorn. By the time we noticed, it was too late to warn him. We all had some and it was really good. Nobody got sick. This was in college and alcohol was involved.

“Alcohol was involved.”

My favorite sentence.



P

I ate some raw ground round bout 2 hours ago, last night too.

Cave man style, fuel for these 18” pythons.

This limit one pack at the IGA is puttin a damper on my Cro Magnon.


Deer, meh...after all that pliers and blowtorch work in the walk in cooler, rather just stomp the fugg out of and make jerky with it.

“Hold my beer and watch this!” 🤠

Prions cannot be killed. It cannot be done.

My youngest son makes a great carpaccio with backyard whitetail.

My main reason for cooking deer......CWD.

Some of youse guys really need to do some reading on temps required to destroy prions. Hint...cooking for consumption does nothing to them. CWD or otherwise.

Interesting stuff from Germany:

https://en.wikipedia.org/wiki/Mett

I didn't know that there is an article on Wikipedia in English language until I searched for "raw minced pork". Also called "bricklayers/masons marmelade"

I want my deer meat at least hot.


Ironic, as I eat raw hamburger. Just some S&P.

Just live to throw a frozen pack in the skillet to brown for in a recipe,
When the bottom is real brown, flip.
Then take the spatula and scrape across the frozen part.
One side is real brown and hot, the other is raw and cold.
S&P, damn, that's good!

Didn't that guy get Trichinosis from bear meat. Pretty sure he was on Joe Rogan crying about having Trichinosis .

Take a Parasitology course and well done will be your preferred method of cooking.

There was a reason cooking came before civilization.

Hells yeah.

Rare and med-rare aren't hot enough to kill the bugs so it's no safer than raw, just warmer.

Loin and tenderloin venison should be rare if not cold.

If you cook it more done than that and add anything other than salt and pepper you may as well just throw it in the trash.

The bugs?

That's right. They just keep circling Uranus with the Clingons.

One guy i used to work with , would eat raw venison when he was grinding it. Said he loved it.