Cooking with Wild Game

No. 4 of 10 Things Everone Should know About Cooking Wild Game

No. 4

No two wild animals are the same: Trim off the fat-

While fat helps flavor beef and pork, in wild game this is where most of the “wild flavor comes from.” Take the time to thoroughly trim your game of all fat. If you are a naturalist and you want to keep it with your meat you can, take some precautions ahead of time to not spoil all your meat.

In past years we have had some venison that tastes amazing and we have had some that tastes like it was half swamp monster.

The Swamp Monster

While we can never guarantee where or what that deer ate, we can get an idea from rendered fat. Cut off a small portion of the fat with the meat before you process the whole carcass. Fry it up in a pan and smell it and taste it. If it tastes like the swamp, then be sure and trim all the fat off. If it taste good and smells appealing to you, leave some on. I don’t like taking chances with the possibility that the animal is going to be gamey and we always trim off all the fat. Wait and see No. 9, help is here.

Here is an easy way to reduce the wild taste in game birds like goose or duck.

If your duck smells fishy, earthy or swampy, try this method before proceeding with your recipe. Place whole bird in roasting pan. Stuff the cavity with one potato and 1 teaspoon of salt and pour boiling water to about an 1/2 inch in the roasting pan and cook in a preheated oven for 10-12 minutes @ 350. Proceed with your recipe and reduce cooking time by 10 minutes.

Oh and thanks Murphy for the encouragement!! Glad to hear you like the series.

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