quote:

Originally posted by LHeym500:
A cook game meat at least once a week.

I even serve mergansers to mix crowds they say do not like wild meat. They eat it up.

The keys are:
Number 1-Meat care. I know everyone talks about waiting hours before trailing. However, the longer you let an animal go hot and I cleaned you are asking for problems. Even “bad” shots can deliver good table fare as long as you get the animal clean. Get your meat cooled down and cleaned. If all you can do to cool down now is hide off, do it. Anything is better than nothing.
Use cold water to clean, then dry. Big part of meat care is not contaminating meat with glands or a life that might cut into gut/intestines. Same thing goes if you use a knife, saw, ax to cut through the spinal column like removing a head. Do this last, and do not use that blade for anything else. Why would one do this? Well, most western states require it as proof of sex, KY know does, or I have seen folks do it in commercial meat processing and them go right into using that blade on meat. Nope.

Number 2- Remove the “bad” On deer, elk, geese, groundhogs, merganser etc, even pigs- Remove fat, connective tissue, silver skin, and that film that looks like clear plastic. I even did this w the one bison someone had me cook. Of course, remove the bloodshot, bruised, broken bone.

Number 3-Brines are necessary to some smokes and pastramis. A good brine always helps at the margin. A bad brine is a death kiss. I like to use a little sea salt and cover w buttermilk for 2-4 days. You wash it off and dry. Every once in a while I will use herbs, a Cab, and sea salt for 1 day-Wash and dry before cooking.

Number 4-Shoot the best you can. A clean shot makes everything easier.

Number 5-Do not, Do not, Do not over cook. If you cannot eat rare/medium like a civilized person find the lowest temp you can. The Well Done burners do not get invited. I will give them meet, but the abominations they engage in are their business. I can’t do it.

Now, with bear, boar, and cougar (if you eat it). Yes, you must go the the Gov recommended temp. This is because these critters carry Trichinosis. Meatester guy gave himself and a guest Trichinosis with under cooked Black Bear. Freezing May kill it, but the Gov has never said this is effective. 165 degrees is mandatory. Domestic pork I will go to the 150s. That is bc Trichinosis has been virtually eliminated in commercial domestic pork production. That is me. You need not follow.

Number 5-Make sure when you go to cook your meat is dry and room temp before going to heat.

Number 6-When processing or butcher leave cuts as large as you can. Larger cuts are easier to work with and give more options. For example, leave back strap whole. When you want a steak cut what you need/want. Now, on the weekend you can do an amazing roast with the other portion, or smoke, or split and fill with spinach, good white cheese, maybe some ordered, tie and sear on grill. If you had cut it all into 1 inch steaks, you are very limited.

Sharp knives are your friend
When you cook make stages of prep. Everything is out and in its place. As you prep to pan you are moving in ann assembly line fashion. If you start cooking while Trying to work on things that make the cool, you are going to have a bad time.

A word on aging: I am feeding folks a 4 year old buck, killed actively engaged in tutting. It is pull your bite apart w a fork tender non-gamey. I can honestly saw I have never served a gamey buck. People talk about aging venison. I do not do this. Again, getting the meat cooled down and cleaned is number one. I do not have the facilities to do that and she. Also, aging is controlled rot. Do it wrong, and you are going to have spoiled game. All this folks I have had to diner, “Oh, I can’t eat venison it is gamey.” I have them try. Now, they call wanting to know when I am cooking venison. After they taste it the first time. I tell them as follows:

You order dry aged beef and spend 80 bucks right? The answer is yes. I then respond. All dry aging is is controlled rot to break down tissue. You know what that does. The answer is no. I finish, you are making your steak gamey.

I have shot deer on real cold days, skinned, gutted, and hung up in a barn with cavity open to come back the next day to cut up. A word on this, again real cold is the point. This sort hang is not long enough to be “aging.”

Now, I am sure I have made a lot of folks mad. You may begin to consume me.

If deer, elk, geese (yes Canada) ducks, doves, quail, pheasant, rabbits, etc did not taste so good. I would not full with it.

The worse thing that ever happened to ducks and geese is I learned how to cook them.

quote:

Originally posted by Scott Powell:

quote:

Originally posted by LHeym500:
A cook game meat at least once a week.

I even serve mergansers to mix crowds they say do not like wild meat. They eat it up.

The keys are:
Number 1-Meat care. I know everyone talks about waiting hours before trailing. However, the longer you let an animal go hot and I cleaned you are asking for problems. Even “bad” shots can deliver good table fare as long as you get the animal clean. Get your meat cooled down and cleaned. If all you can do to cool down now is hide off, do it. Anything is better than nothing.
Use cold water to clean, then dry. Big part of meat care is not contaminating meat with glands or a life that might cut into gut/intestines. Same thing goes if you use a knife, saw, ax to cut through the spinal column like removing a head. Do this last, and do not use that blade for anything else. Why would one do this? Well, most western states require it as proof of sex, KY know does, or I have seen folks do it in commercial meat processing and them go right into using that blade on meat. Nope.

Number 2- Remove the “bad” On deer, elk, geese, groundhogs, merganser etc, even pigs- Remove fat, connective tissue, silver skin, and that film that looks like clear plastic. I even did this w the one bison someone had me cook. Of course, remove the bloodshot, bruised, broken bone.

Number 3-Brines are necessary to some smokes and pastramis. A good brine always helps at the margin. A bad brine is a death kiss. I like to use a little sea salt and cover w buttermilk for 2-4 days. You wash it off and dry. Every once in a while I will use herbs, a Cab, and sea salt for 1 day-Wash and dry before cooking.

Number 4-Shoot the best you can. A clean shot makes everything easier.

Number 5-Do not, Do not, Do not over cook. If you cannot eat rare/medium like a civilized person find the lowest temp you can. The Well Done burners do not get invited. I will give them meet, but the abominations they engage in are their business. I can’t do it.

Now, with bear, boar, and cougar (if you eat it). Yes, you must go the the Gov recommended temp. This is because these critters carry Trichinosis. Meatester guy gave himself and a guest Trichinosis with under cooked Black Bear. Freezing May kill it, but the Gov has never said this is effective. 165 degrees is mandatory. Domestic pork I will go to the 150s. That is bc Trichinosis has been virtually eliminated in commercial domestic pork production. That is me. You need not follow.

Number 5-Make sure when you go to cook your meat is dry and room temp before going to heat.

Number 6-When processing or butcher leave cuts as large as you can. Larger cuts are easier to work with and give more options. For example, leave back strap whole. When you want a steak cut what you need/want. Now, on the weekend you can do an amazing roast with the other portion, or smoke, or split and fill with spinach, good white cheese, maybe some ordered, tie and sear on grill. If you had cut it all into 1 inch steaks, you are very limited.

Sharp knives are your friend
When you cook make stages of prep. Everything is out and in its place. As you prep to pan you are moving in ann assembly line fashion. If you start cooking while Trying to work on things that make the cool, you are going to have a bad time.

A word on aging: I am feeding folks a 4 year old buck, killed actively engaged in tutting. It is pull your bite apart w a fork tender non-gamey. I can honestly saw I have never served a gamey buck. People talk about aging venison. I do not do this. Again, getting the meat cooled down and cleaned is number one. I do not have the facilities to do that and she. Also, aging is controlled rot. Do it wrong, and you are going to have spoiled game. All this folks I have had to diner, “Oh, I can’t eat venison it is gamey.” I have them try. Now, they call wanting to know when I am cooking venison. After they taste it the first time. I tell them as follows:

You order dry aged beef and spend 80 bucks right? The answer is yes. I then respond. All dry aging is is controlled rot to break down tissue. You know what that does. The answer is no. I finish, you are making your steak gamey.

I have shot deer on real cold days, skinned, gutted, and hung up in a barn with cavity open to come back the next day to cut up. A word on this, again real cold is the point. This sort hang is not long enough to be “aging.”

Now, I am sure I have made a lot of folks mad. You may begin to consume me.

If deer, elk, geese (yes Canada) ducks, doves, quail, pheasant, rabbits, etc did not taste so good. I would not full with it.

The worse thing that ever happened to ducks and geese is I learned how to cook them.

Excellent advice and information!!

Only have comment - OK.. RANT.. (which I know will set off a firestorm):

Why the constant comments from everyone that those of us that like our meat medium well to well done are not "civilized"?? My son and I both happen to like our meat with little or no pink - always have, and always will. It is not any aversion to blood or anything - we both feel it simply tastes better. I'll eat rare meat if I have to but to me its just does not taste as good.

We routinely cook both game meat and the best Angus cuts we can buy and we cook it medium well. If someone is visiting and wants theirs rare, we will cook it that way - and without any snarky comments... But every time I ask for a medium well or well done steak people look at me like I have 4 eyes.. I even had a waiter at a fine dining establishment tell me they do not cook meat well done - I got up and took my party elsewhere..

We can cook any piece of meat to a medium well state without it being dry or "burnt".. just takes preparation...

quote:

Originally posted by Wstrnhuntr:
I have discovered that I dislike Desert game, with a few small game exceptions. Deer taken in the high country always tastes better, I am convinced of it. But I suspect it may be a regional thing. My theory is two things contribute to "gamey" tasting meat. 1- the local herbivore diet. 2- The regional temperatures.

The last couple of Desert deer I killed were nasty tasting with the exception of a few cuts. The high country bucks are the polar opposite. I dont think it is coincidence.

As for cooking, yes. I like mine cooked thanks. There are many ways to do so and make it delicious. A family favorite is Venison chili Verde. In the slow cooker for several hours.
For a delicious Roast, add a few Bacon strips, a turnip and a couple bay leafs. Low and slow is the way to go. If your roasts are too dry try it in a "Brownin bag".

quote:

Originally posted by Atkinson:

who likes Javalina and pronghorn, therein lies the challenge.
!