Venison or Buffalo?
By Ravenladyj
@Ravenladyj (22902)
United States
December 5, 2007 1:26pm CST
I've had Venison and moose before and loved it..but I'm not too sure how to cook it so come hunting season we never grab any since with my luck I'd screw it up LOL...My husband has told me though that Buffalo meat is extremely tender and tasty...and if I'm not mistaken there is somewhere fairly near to here where Buffalo meat can be bought (again though I'm not sure how to cook it)...
My questions are=
- if you've had both types of meat, do you prefer one over the other or do you think they are equally good/bad/ok etc?
- have you ever cooked either meat, if so, can you recommend the proper way for me?
5 responses
@peavey (16936)
• United States
7 Dec 07
I like both deer meat and buffalo meat - buffalo is a lot easier to come by for me, so that's what I eat. As others have said, neither have the fat that we've come to expect from beef, so they may seem dry.
Cook either one on lower heat than you would beef and it won't seem as dry. Also, cooking times are usually shorter than beef.
The meat is NOT beef. Each have their own unique flavor, so I don't know if I really like one over the other.
@xXxMikesWifeyxXx (3072)
• United States
7 Dec 07
well i have had deer meat and i like it, but i am not sure if i have had real buffalo meat. but i do like the deer meat, and i think i have cooked it like one time. it was good:)
@kurtbiewald (2625)
• United States
5 Dec 07
Its just like beef except a bit leaner and a slightly gamey flavour.
If its ground, just make hamburgers as you normally would.
Venison makes a nice stew. Or bake it in small strips with soy sauce.
@jillhill (37353)
• United States
6 Dec 07
I have had both....Buffalo is extremely lean though and almost too dry. I have had venison made in several way. When I made sloppy joes out of the ground stuff I put in half reg. ground beef. My family said they were the best they had ever eaten. Also I marinated venison chops overnight and then broiled them....they were wonderful.
