I have just ground up a pound of antelope backstrap. The meat is mushy, squeeze it and it looses all texture. No bad smell. Never had that experience with venison. I understand that this was an old buck.
Is this normal? Is the meat still ok to consume?
Thanks
Roger
I have just ground up a pound of antelope backstrap. The meat is mushy, squeeze it and it looses all texture. No bad smell. Never had that experience with venison. I understand that this was an old buck.
Is this normal? Is the meat still ok to consume?
Thanks
Roger
If it smells fine, cook it. But the real question is: why are you grinding backstrap?
Antelope meat has a very fine texture that is why it is mushy. I never ground antelope when I hunted them years ago. I made jerky out of all the scraps left over alth there was never very much.
Antelope meat has a very fine texture that is why it is mushy. I never ground antelope when I hunted them years ago. I made jerky out of all the scraps left over alth there was never very much.
x2.....should be good to eat...texture pretty much like spam only taste way better.
Two years ago, my brother in law shot a young whitetail buck. He brought it to the butcher, and ground up the whole deer, except for a bit of jerky he had made. I was so disappointed. Told him that next time he could trade me for some ground meat, and I’ll eat the tenderloins and backstraps.
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Antelope backstrap question
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