this post was submitted on 16 Sep 2023
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The closest analogy that I have found is Ostrich, though that tastes of beef and liver. Venison, aka deer, is much like beef, but with almost no fat, so you have to mix it with a fatty meat to use it as beef, even then there's a richer "beefyness" to the end result.
I wish I had tried an antelope steak, when I had the ability to do so, I suspect that would be closer to beef in taste and fat content upon further research.
Source: over 20 years as a chef.
Why don't we have a cooking community here?
I have eaten deer, It was ok! I prefer chicken tbh, but yeah to each our own. Thank you for this! I can trust your because of the sauce lol