Not wild game, but thought it was an experience worth sharing.
I'm a small time farmer along with another job, and we've had a ram (sheep) get real nasty all of a sudden. I've got kids so i have no tolerance for nasty animals here. it was either off to market, off to butcher or I process him myself. As he had an odd growth, I'd likely get a low price at the market so opted to butcher here on the farm as I didnt feel like waiting to ship him off to the butcher.
Didn't weigh him, but ram was likely about 200-220 lbs on the hoof. dressed, I'd say about 125-140. the process of dressing and skinning was exactly the same as a whitetail, which is why I'm sharing this info.
Hanging up, looks like any average size whitetail buck I've put up in a tree or garage. here is a pic here...
Anatomy wise, again, if I were to see this and a white tail side by side, I'd likely mistake them for eachother.
After a couple of days, my wife wanted the garage back so i had to quarter up and put in the fridge.
With Mutton, I'm told you need to age the meat anywhere between a couple weeks to about 5 for dry aging.
I took a piece off the inside hip to fry up as a steak. I assumed it would be a strong taste like a nasty old whitetail buck... surprised here... tasted like a yearling doe I shot.
All this to say, the closest domestic meat I have come to find to venison is a katahdin or dorper sheep. they are hair sheep-- meaning they shed... and that is where the gamey sheep taste comes from.
So i guess the next time I'm eating tag soup or dont have alot of venison in the freezer, I wont think twice about butchering a ram. and for all you failed hunters, your local sheep farm might be willing to cut a deal for a surplus ram who's done his job. The end product, put in front of your family members just might fool them into thinking that you are in fact, a mighty hunter....
*Edit-- sorry, its not uploading my photos... will try to upload again later
