by Razvan Jr
A local hunter by the name of Karl Hoffman once said: “A good wild game meal
starts long before the chef tosses a steak on the grill. Skillful hunting can
add to the quality of a meal”. With other words, if you plan on eating what you
hunt, you should be very careful how you hunt it and preserve it.
The very first step to follow regarding how to prepare the game meat is that you
should acquire the proper equipment to kill and process the meat. You will also
need two very sharp knifes (one of them you will be using for field dressing while
the other one will be used for skinning the animal), a bone saw as well as a bag;
all of them will ensure you that the meal will maintain its quality.
Another aspect which any hunter should take into consideration is the animal’s
behavior. Hoffman affirmed that: “I always make sure (the animal) is grazing. When
antelope run they have so much adrenaline … that adrenaline gets into the meat
and it makes it stinky and tough”. Making the shot is also important because it is
imperative to make a perfect shot so that the animal will bleed less. Less
bleeding will lead to less blood that seeps into the muscle so as a direct
consequence, the meat will taste better.
Luckily, once that deadly shot has been made, your next priority will be to field
dress it as soon as possible by removing all the vital organs of the animal. The
Colorado Division of Wildlife affirmed that: “Bacteria begin to grow immediately,
especially if the stomach or intestines have been punctured, so keeping the
carcass cool is important. Skinning the carcass is also recommended especially on
hot days to help cool the meat. Take care to avoid touching scent glands on the
lower hind legs, as meat may be tainted by the musk. Cover the animal to keep
flies away and to keep it out of site of other animals.”
Hunters say that the animal needs to hang, cool as well as firm up and the meat
will start to get tender on its own. Adding the aged meat is way better in
comparison with processing it right after the kill has been made.
A valuable tip shared by many hunters is that you should never cover the meat
while you are cooking it because the air will keep the meat tender. Another tip
would be to cook it until it is medium rare ( no less, no more than medium rare ).
If you are an avid deer or elk hunter you should know that the most tasteful part
is the liver, give it a try. Speaking of deer meat, one of the most common
misconceptions is that you have to add all kinds of undesired preservatives like
vinegar for example, to the meat in order to get the best flavor. This common
misconception leads many hunters to say that they don’t like the taste of deer
meat, and won’t eat it. The real truth about cooking deer meat is that it is
really simple: don’t add any more than you would add to a cut of beef, pork or
lamb. Your favorite seasonings, marinades and tenderizers are all you need to add
to deer meat before you cook it.
As you can see, preparing the game meat must follow several instructions;
otherwise you will ruin the meat. After you have prepared the meat for cooking,
now is the moment to let your imagination run free but don’t overact as you will
most likely kill the delicious taste of the game meat ( deer, elk, squirrel – you
name it ). Have fun hunting and cooking!
Summary: The article briefly summarizes the process of preparing the game meat for
cooking along with other cooking secrets.
About Author: Razvan Jr. is the manager of www.squirrelrecipesbook.com, a website
on which you can find very tasty easy squirrel recipes for you and your family.
by Razvan Jr