Deer Hunters Say Arby’s Farm-Raised Venison Doesn’t Taste Like the Real Thing
OutdoorHub Reporters 10.24.17
The second consecutive season for Arby’s venison sandwich is underway, and deer hunters are practically running from their deer stands to pick one up. So, how does it compare to the real thing?
Last year was merely a test-run for Arby’s wild game sandwiches, which were sold in just 17 locations in five states that are known to have substantial numbers of deer hunters.
How did that test go? Well, let’s just say the sandwiches were sold out way faster than it takes just to set up a treestand.
On Saturday, October 21, those $7 sandwiches went back on sale for another deer season, and this time, at all 3,400 Arby’s restaurants across the country. So if you get punked in the woods, you can rest assured knowing you can zip through the drive-through on your way home and have a venison sandwich handed to you.
Everything about Arby’s new bright idea, however, begs the question from every deer hunter: “How does it compare to the wild venison I cook at home or in deer camp?”
According to Pittsburgh Post-Gazette, a few residents with some wild game experience weighed in.
Clarence Schreiber of West Mifflin has reportedly been cooking venison for over 50 years, but he does something that would make most deer hunters – and venison lovers – shutter: he boils his cuts of meat in water, and then dumps out the bloody water.
“It’s about where you shoot it [the deer]. I shoot mine in the neck and getting the glands off fast,” he said. “You have to get the blood out. That’s what can make it taste too gamey.”
As for his boiling method, Mr. Schreiber stated, “I do that three times, and wash the pan each time, until the water comes out clear. Then I cook it in some butter. My venison tastes like honey and butter. It’s that good.”
So, of course Schreiber had to sink his teeth into one of Arby’s venison sandwiches himself to see how they compare to wild whitetail deer.
“Not bad,” he said. “I wouldn’t fault them on it. But it doesn’t taste like deer meat.”
This shouldn’t really surprise most who have tried the real thing because farm-raised and grass-fed deer in New Zealand are going to have a much higher fat content than wild whitetails.
*Authors note: Please, please, please don’t read this article and decide to boil your venison next time. If you’re looking for a good venison recipe, visit our recipes page, and try this seared venison with maple marinade. It will change your life!
