They seem close to elk in taste to me. I would think the taste would be affected by their diet as well. The one I ate was a free range Sika, so a ranch managed animal might be a little different.
I've only shot one, and it was an older bull. On the same trip, my wife took a couple of axis does. While each tasted different and axis is by far the best, the Sika was Delicious!!!! Reminded me of elk more then anything else. If the opportunity happens, I'd shot sika deer over whitetail for eating without thinking twice about it.
They make whitetail taste like liver Especially when they're young These two taken at Chincoteague NWR They eat the grasses growing from the saltwater marsh and are marinated when they hit the ground
They make whitetail taste like liver Especially when they're young These two taken at Chincoteague NWR They eat the grasses growing from the saltwater marsh and are marinated when they hit the ground
Picked up my meat last weekend. I paid for basic processing. The guy taking my sikas marked "backstraps whole" and "add fat to ground." What I got was a box with four whole backstraps, two packages of tenderloins, and everything else was ground. No steaks. I am pretty bummed. He gave me a $50 credit because of it but I really wanted to try steaks.
“And what does the Lord require of you? To act justly, to love mercy, and to walk humbly with your God.” Micah 6:8
Picked up my meat last weekend. I paid for basic processing. The guy taking my sikas marked "backstraps whole" and "add fat to ground." What I got was a box with four whole backstraps, two packages of tenderloins, and everything else was ground. No steaks. I am pretty bummed. He gave me a $50 credit because of it but I really wanted to try steaks.
Picked up my meat last weekend. I paid for basic processing. The guy taking my sikas marked "backstraps whole" and "add fat to ground." What I got was a box with four whole backstraps, two packages of tenderloins, and everything else was ground. No steaks. I am pretty bummed. He gave me a $50 credit because of it but I really wanted to try steaks.
Take your backstraps and cut them into 3" thick medallions, then butterfly the medallions. Viola! 1 1/2" thick steaks!