Hi all
Not exactly a recipe, more of a question about processing.
I took a big necked, big bodied whitetail during the rut out of region 3 in November.
I did not do the butchering. I had it done by a good shop that has always done a great job for me.
My problem is with the ground meat. All my steaks, chops and roasts taste awesome but the ground meat was foul. I couldn't cook it inside, let alone eat it.
Any thoughts? My thinking was that some tallow got into the grinder but im not sure.
Ive since turned the ground into sausage and the smoke and spices has covered the bad taste.
Love to hear if anyone else has had an experience like this and what may have caused it.
Cheers
Chris