Paco > wrote in message
...

> The Taste Controversy Ends
> Based On the Results of a Study
> from the United States Venison Council
>
>
> Controversy has long raged about the relative quality and taste of
> venison and beef as gourmet foods. Some people say that venison is
> tough, with a strong "wild" taste.
> Others insist that venison's flavor is delicate. An independent food
> research group was retained by the Venison Council to conduct a taste
> test to determine the truth of these conflicting assertions once and for
> all.
> First, a Grade A Choice Holstein steer was chased into a swamp a mile
> and a half from the road and shot several times. After some of the
> entrails were removed, the carcass was dragged back over rocks and logs
> and through mud and dust to the road. It was then thrown into the back
> of a pickup truck and driven through rain and snow for 100 miles before
> being hung out in the sun for 10 days.
> After that it was lugged into a garage, where it was skinned and rolled
> around on the floor for a while. Strict sanitary precautions were
> observed throughout the test, within the limitations of the butchering
> environment. For instance, dogs and cats were allowed to sniff and lick
> the steer carcass, but were chased away when they attempted to bite
> chunks out of it.
> Next a sheet of plywood left from last year's butchering was set up in
> the basement on two saw horses. The pieces of dried blood, hair and fat
> left from last year were scraped off with a wire brush last used to
> clean out the grass stuck under the lawn mower.
> The skinned carcass was then dragged down the steps into the basement
> where a half dozen inexperienced but enthusiastic and intoxicated men
> worked on it with meat saws, cleavers and dull knives. The result was
> 375 pounds of soup bones, four bushel baskets of meat scraps, and a
> couple of steaks that were an eighth of an inch thick on one edge and an
> inch and a half thick on the other.
> The steaks were seared on a glowing red hot cast iron skillet to lock in
> the flavor. When the smoke cleared, rancid bacon grease was added along
> with three pounds of onions, and the whole conglomeration was fried for
> two hours.
> The meat was gently teased from the frying pan and served to three
> blindfolded taste panel volunteers. Every one of the members of the
> panel thought it was venison. One of the volunteers even said it tasted
> exactly like the venison he had eaten in hunting camps for the past 27
> years. The results of this scientific test show conclusively that there
> is no difference between the taste of beef and venison.

Damn that just as funny today as it was when I first saw it in email several
years ago. I just wish you'd been able to add the original author's name so
he continued to get credit, though.

The Ranger