.Wild Game Tips
Source of Recipe
posted at recipecircus by catgurrl
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Bone up on your cooking techniques:
* Keep the meat cool from field to freezer. If the carcass gets too hot it will give the meat a bad taste.
* Cure the meat for up to 30 days at a temperature below 45 degrees to allow enzymes to break down the flesh and aid the cooking process.
* For prime cuts, one of the best cooking methods is to marinate and roast slowly at a low temperature.
* For lesser cuts that may be tough and sinewy, grind the meat for use in sausages or as an exotic ground beef substitute.
* Trim the fat off the animal before cooking, because the strong "gamey" flavor is concentrated there.
* Pair game with rich earthy flavors, like mushrooms, red wine, brandy, and strong spices.
* Don't overcook: Lean game meat cooks much faster than fatty domestic meat.
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Game animals lead active lives. As a result, their muscles are relatively lean. This makes game meat drier than domestic meat or poultry. It's important to use cooking methods that add juiciness and flavor to the drier cuts of game meat. The two major methods for cooking game are: dry heat (roasting, broiling, and pan broiling); and moist heat (heat-braising and stewing). The following are step-by-step methods using the various cooking techniques.
ROASTING (for loin or rib):
1. Trim off all game fat. Rub with bacon drippings or a similar fat.
2. Season with salt, pepper, and herbs.
3. Place on roasting rack in uncovered pan, bone down.
4. For added flavor, place bacon strips on top of roast.
5. Baste with additional fat as needed, but do not add water.
6. Roast uncovered at 300 degrees. Allow 20 minutes per pound. Since lean game meat usually cooks faster than beef, use a meat thermometer, if possible.
BROILING STEPS (loin and rib steaks or chops):
1. Preheat the broiler.
2. Trim all natural fat from steaks or chops.
3. Rub meat with butter, bacon fat, beef suet, or salt pork and season it.
4. Place steaks or chops on the broiler rack with the top surface 3 to 5 inches below the heat source, depending on the thickness of the cut.
5. Leave broiler or oven door open a few inches unless range directions advise otherwise. If meat smokes or spatters, the flame is too high or the meat is too close.
6. Brown the meat on each side.
7. Baste with butter and serve at once.
PAN BROILING (loin and rib steaks or chops):
1. Partially heat a heavy frying pan.
2. Rub the medium-hot pan with suet or a small amount of fat.
3. Cook meat quickly over high heat.
BRAISING (chuck, shoulder, leg, round, breast or plate):
1. Season with salt, pepper, and herbs.
2. Rub with flour.
3. Brown on all sides in moderately hot fat.
4. Add a small amount of water.
5. Cover tightly.
6. Simmer slowly until tender (two to three hours). Turn the meat occasionally, adding water if necessary.
STEWING (shank, neck):
1. Cut the meat into 1-inch cubes.
2. Sprinkle with flour and season.
3. Brown on all sides in medium-hot fat.
4. Cover meat with boiling water.
5. Cover kettle tightly.
6. Simmer until tender (about two to three hours). Do not boil.
7. Add vegetables just long enough before serving time so they will be tender.
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