Sheep meat

[blissful]

I have a story about some gamey venison, white tail deer. In Wisconsin there are a lot of hunters for deer. They wreak havoc on the cars on the road in the fall, like right now, running into cars, in front of cars, between cars, and they eat our gardens.
Anyways, I grew up in a family of hunters, and we gals helped with the butchering and freezing. We ate a lot of it.
So back when I was dating a guy (not a hunter), our friend Larry (a hunter) made venison on skewers over a campfire, but the atmosphere, a beautiful fall night, light wind, beautiful fire, eating it hot off the fire, we really didn't notice the gaminess as much as usual.
On another occasion (beer was involved) Larry got all full of himself and while his wife was gone and he made a venison stew. Larry was not a cook and rarely cooked. Now this gamey deer was so gamey he had to season it really highly. He and my guy tried to eat it and it wasn't edible. They thought they'd bring me a quart of it to burn out my gut as a joke. Well, it was very spicy, so I added a little sour cream and the spiciness wasn't nearly as bad, I rather loved it. So much for the little joke, it was good. They couldn't believe it.

 

[boom]

I'd argue meat is supposed to taste gamey. but modern palettes forced farmers to raise animals for white fat, and less gameiness on the plate.

I love building a small fire next to a downed animal, elk or deer and cooking a quick tenderloin snack. it tastes great. no salt even.

 

[Katie H]

When I was growing up in western Kentucky there were a number of mom-and-pop barbecue places all over our region.

One of our favorites was "Woody's," which produced some of the best hickory-cooked beast, piggy and chicken.

However...my very most favorite was his barbecued mutton. Heaven on a plate! Can't get it anymore largely because Woody is long gone and our area farmers are loathe to sell their lamb.

Guess I'll have to enjoy it in my memories

 

[dragnlaw]

boom, I'd argue that it isn't just modern palettes but throw in a decadent society that could afford the more expensive stuff straight from the farmers yard. They had to charge top price to replace their potential breeders (and family). Then only societies' chaff had to endure the gaminess if they had time to go out into the further reaches to find their own supplies. So as populations exploded so did husbandry have to grow in order to feed them. This supply came at a cost. No free roaming over hill and dale. Pasture only which certainly helped to 'clean' up the flavours of the meats.

And sorry, I have to insert this.... it is all "sheep meat"... mutton, lamb, is all from a sheep, ram or ewe. Lamb is a 'tender' young'un and mutton is an older 'tougher' one.