"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Wild Game
Click Here to Login
Thread Tools Display Modes
Old 04-29-2005, 08:22 AM   #31
Join Date: Mar 2004
Location: jus' down da bayou cher!!
Posts: 57
What do I like? Venison, rabbit, squirrel, turkey, dove, quail...........I eat regularly and could probably post 100 recipes on wild game alone.
I HATE gamey meat though!

On venison, there are a lot of misconceptions about what actually causes some meat to have a more gamey taste. jpmcgrew did hit on a point about how field dressing an animal can affect it.............basically the faster you can cool the meat after the kill the better. But that only accounts for VERY VERY little of the gamey taste. Most of it comes from poorly handled and cleaned meat, largely due to taking your animal to a game processor. They are FAR LESS meticulous with cleaning the meat and removing ALL the membrane material from the muscle. THAT makes for some gamey venison!!! Also, game processors usually hang a cleaned carcass in a cooler, no membrane removed mind you, for a couple days or more to age it or just due to the volume of work they have at that time. Hanging that meat with the membrane on it is the worst thing you can do, taste wise. Another bad thing about processors are, you never really know if you get your own meat back and often times you don't...............you get the poundage that you should and the cuts that you asked for, but it could easily have come from another animal and most of the time that they grind the meat or make sausage you can bet there is someone elses meat in there too!

Thats why I process all my own meat. I get in no hurry at all about gutting an animal, and usually don't if I'm not inclined to dig out the tenderloin. What I will do is try to hang it up and quarter it out as soon as possible and take all the meat and immediately throw it in a tub of clean water with a box of salt and ice it down. This will draw out excess blood very quickly. You don't want to let it soak so long that you remove all the blood and brine your meat though. That will make for dry and somewhat bland meat. Usually 4 - 6 hours will do it, and keep that ice on it!! When you bring it out is when the hard part begins, deboning and cleaning ALL of the membrane coating off of the meat. Its messy and sticks to you but do it anyway. When you think you have it all, run your meat under the faucet and see if the water gets trapped under anything clear and bubbles up...........if so, keep cleaning!! My meat goes immediately from this stage to freezer paper and into the freezer. No gamey taste AT ALL, no need to soak the meat in milk, no need for heavy marinades, just juicy tasty meat!!! This I guarantee!!!

cantcook is offline   Reply With Quote
Old 04-29-2005, 09:15 AM   #32
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175

My husband and grandson are deer hunters, and last fall put over 300 lbs of meat in our freezer in the form of venison loins, hams, bulk italian sausage, brats and salami.
Deer are overly plentiful here in Southern Illinois, and fatten up on the farmers corn and soybeans. My guys bring home mainly young does that are sweet and tender, though even the bucks are tasty when properly cleaned and cooked.
I make venison stew, braised medallions, pot roast with vegetables, venison and noodles, venison vegetable soup, etc out of the young ones, and use the bucks for Italian Venison, BBQ and chili.

Venison is far healthier to eat than beef or pork, not only because it is lean, but also because it isn't loaded with growth hormones and antibiotics.

Rabbit and squirrel can both be delicious when prepared correctly. They're good floured, browned, then braised with mashed potatoes and gravy...also great in a gumbo or jambalaya. Of course you can put about anything in a gumbo. When I lived on the bayous, I learned not to ask, as the meat tended to be whatever papa brought home from the traps.

Constance is offline   Reply With Quote
Old 07-13-2005, 04:05 PM   #33
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
wild duck or goose is wonderful slow braised over a mirepoix with red wine, and served over wild rices and greens.
venison, boar, and elk are always appreciated. grilled, roasted, stewed, depending on the age, and cut.
Julia CHild has a wonderful Rabbit and Leek pie recipe, and Wiliamsburg VA Christiana Campbell Tavern has a fine recipe for WIld game pie.

As much as I love summer for the produce, I love fall for the game and slow oven cooking.

Robo410 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wild Rice & Bulgar W/Braised Vegetables norgeskog Vegetables 0 02-18-2005 05:34 PM
Holiday Game Birds Tale Claire Chicken, Turkey & other Fowl 10 12-20-2004 05:30 PM
Wild Game Birds Processing and Cooking Lifter Chicken, Turkey & other Fowl 33 11-29-2004 11:39 PM
Recipes for Wild Game Bangbang Wild Game 7 11-14-2004 06:47 PM
Uncle Ben's Seasoned Long Grain & Wild Rice Mix (clone) Filus59602 Pasta, Rice, Beans, Grains... 0 11-03-2002 10:32 AM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:21 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.