Re: Oil and Water.(Conventional vs. Organic)
 

isn't venison eating organic? hehe

I usually take the back strap cut it into strips wrap it in bacon then marinate it over night... grill it and it just melts in your mouth...

Dang I am gonna take some back strap out of the freezer right now for dinner tomorrow!

Re: Oil and Water.(Conventional vs. Organic)
 

Pull some of that lobster out too. What time is dinner?

Re: Oil and Water.(Conventional vs. Organic)
 

Natural or not, anything that makes an animal so sick that antibiotics must be administered to keep it alive can't be a good thing. Also the amount of antibiotics given to the animals is frightening.

Re: Oil and Water.(Conventional vs. Organic)
 

Much of the venison around here is chemically fed--feeding on chemically grown crops. We use tons of synthetic ammonium nitrate on our food plots--funny thing is the deer will walk right over any unfertilized areas to get to the rich green chemically enhanced grass--I wonder why that is?

Re: Oil and Water.(Conventional vs. Organic)
 

synthetic ammonium nitrate adds a much more robust flavor to all grass? :08:

Re: Oil and Water.(Conventional vs. Organic)
 

Hey! It's still "free-range" meat!

Re: Oil and Water.(Conventional vs. Organic)
 

No chemicals in deer here. They live in highly wooded areas and eat anything. Winter it's bark off the trees. They get in ppls gardens & eat plants & fruits off trees. My brother says when they gut a deer & find corn in their bellies, that means it will be good eating venison. Corn is bad for cows - good for deer I guess.

Re: Oil and Water.(Conventional vs. Organic)
 

Cool. In markets though, meat products advertised as "free range" are not necessarily free of enriched grasses and grains. Aircraft application is popular.

Re: Oil and Water.(Conventional vs. Organic)
 

My guess is that corn is not organically grown--but it definitely makes for better venison! Our food plots contain corn and peas in summer, wheat, oats rye and clover for winter.

I killed a doe 2 yrs ago that had at least an inch of fat on her rump--fattest doe I have ever seen. I process all of my own deer--I cut away every speck of fat. We probably use most of it in tacos and burritos, but chilli and spagetti sauce as well. One of my favorites is cube steak (pounded), coated with bread crumbs and parmesan cheese---fried and used to make a sandwich--awesome!