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Tag Archives: axis vs. white tail deer

Axis Bacon-Wrapped Garlic Roast

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Get a bunch of hunters sittin’ around a fire and ask ’em what they think of axis deer meat.  I’m guessing  that the consensus, after a couple of contemplative sips of beer and a good deal of head-nodding, is that axis meat is top notch.  The flavor and texture are superlative. For several years, I’ve heard hunters say that they’d just as soon eat axis as any other variety of wild game, with the possible exception of elk.  I have to agree.

This is the beginning of my comparison between Axis and whitetail meat.   After a sip of beer, I’ll share my experience.

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This is a football roast from a small axis.  It is from the hindquarter. It’s larger than that of a whitetail.  Also, notice the thick layer of silverskin.  I discovered that it isn’t as tough or chewy as whitetail.  The roast has been placed on a roasting rack and placed over a small oven-proof pan to catch drippings.  I have to admit that this set-up is a little precarious and requires some coordination when it comes to placing the roast in the oven.  What can I say? I ride the ragged edge of disaster.  Use a roasting pan that is larger than the rack if you wish.  Problem solved.

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Notice the rich, mahogany color of the meat.  I cut the roast most of the way through, then filled the cavity with minced garlic and salt and pepper.

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I tied up the roast on the roasting rack.

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I covered the entire top of the roast with more minced garlic.   Yeah, it’s a lot.  A lot of fabulous!

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Take thick-sliced, maple bacon, cut each slice in half and lay across the top of the roast.  Place in a 350 degree oven.  Roast for about one hour.  

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I always throw a pan of root veggies in the oven at the same time as the roast.  I add sliced onions, carrots, potatoes, cubed sweet potatoes,  a drizzle of olive oil, plenty of kosher salt and fresh ground pepper, all tossed together with my hands in a 9×13 baking dish.  Add about a cup of water or stock to the pan. This can go into the oven with the roast and will be ready at the same time!

 

 

 

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A First! An Axis Buck!

I’ve seen axis deer for years on drives through the Texas Hill Country.  Usually, they’re behind  the high fences of hunting ranches.  Sometimes they’re dead on the side of the road, having escaped from one of those ranches and not having kept up with the rules of the road.

They’re beautiful animals originally from India, fully spotted with long, three-pronged antlers. They were brought here to be hunted as exotics.  Slightly larger than whitetails with beautiful spotted coats like a fawn, they were first brought to Texas in the 1930s to keep on game ranches.  Because they’re exotics, they can be hunted any time during the year, not just during hunting season.

Deerslayer and I had heard, through the years, that axis is a preferred game meat because of its mild “non-gamey” taste.  I’ve always said that game that is properly processed and prepared beautifully doesn’t taste gamey.  But my curiosity was certainly piqued regarding axis deer.

Even though Deerslayer has hunted since he was a kid, he’d never had an opportunity to bag one….. UNTIL NOW!  An opportunity presented itself for Deerslayer to harvest his first Axis.  We were both really excited.  The buck was a little larger than a whitetail.  The skin was gorgeous.  I asked Deerslayer to save it for me.

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Being the Deerslayer’s Wife, I was so excited to try out the meat. It had quite a reputation. And after all, this is what I do.  As I use the meat for all my favorite recipes, such as Venison Parmesan, Pecan Crusted Venison Steaks, Seared Tenderloins or Backstrap, Bacon-Wrapped Garlic Football Roast, and all the others, I’ll share with my readers my findings regarding any differences that I discover between the axis and whitetail.

The first night that we brought it home and processed it, I noticed the gorgeous deep, rich mahogany color of the meat, deeper in color than whitetail.  There was also more fat on it than what I was used to seeing on whitetail.  In the Deerslayer household, we don’t really care for fat  that some whitetail have.  It kinda coats the inside of your mouth and doesn’t seem to add good flavor to the meat.  For the sake of experimentation, we decided to grill the tenderloins of the axis, one trimmed of fat and the other with the fat left on.

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It was the consensus of the family that both tenderloins, seared to a glorious medium-rare were as good as, if not better than, whitetail.  The tenderloin that had the fat left intact was as flavorful as can be. There was no unpleasant after-taste or mouth-feel.  I’ll continue to compare and share.  I’ll keep you posted.

 

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