.Wild Game Tips
Source of Recipe
Internet
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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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