tag:blogger.com,1999:blog-4645169867785862514.post7803788279611918029..comments2020-11-22T13:29:44.961-05:00Comments on mountainsteading in rural appalachia: take a wild guess as to what we ate tonightmitsyhttp://www.blogger.com/profile/17672061234210054304noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-4645169867785862514.post-13915288572430993192012-12-02T23:57:38.265-05:002012-12-02T23:57:38.265-05:00I'd call lamb and liver "gamey." An...I'd call lamb and liver "gamey." And I've had venison loin that tasted almost as strong as beef liver (I like liver, but the flavor was a bit much for a steak), so it's not a subtle taste that you might miss.<br /><br />There's a theory about the flavor of meat being negatively affected by the release of hormones as the frightened animal passes. (Head shots = milder meat??) I've also heard theories about the season and diet of deer having some effect on flavor. Anyway, I'm already envying your culinary adventures...Couveshttps://www.blogger.com/profile/00926561539205771774noreply@blogger.com