Extension Report

Baldwin County Extension Office

302A Byrne Street

Bay Minette, AL  36507

Amelia McGrew

Regional Extension Agent

Food Safety, Preparation & Preservation

February 3, 2009

Cooking On the Wild Side

This week we’ve had a number of inquiries about the best way to prepare wild game.  Although some people like the wild taste, today most people have become accustomed to the flavor and tenderness of meat from domestic animals.  Wild game can be just as tasty as domestic meat if handled correctly in the field and prepared properly. In the field, it’s important to cool the meat as soon as possible after the kill.  Rapid cooling will reduce off flavors that develop over time and reduce muscle contraction that can lead to tough meat.  Removing the viscera (internal organs) and icing the inside and outside of the carcass will help it cool more quickly.  Cleaning the meat of blood and debris before storing it in the refrigerator or cooler with ice will also help protect the good flavor of wild game. Debris left on the carcass can carry bacteria that affect the flavor of the meat.

Big game animals usually exercise more than domestic animals, so game meats may be drier and less tender.  It’s important to use cooking methods that add juiciness and flavor.  Here are a few cooking tips that you should keep in mind while cooking on the wild side!

•  Moist heat methods such as braising (simmering in a small amount of liquid in a covered pot) is recommended for tougher cuts like rump, round and shoulder.
• Chops and steaks may be pan fried or broiled.
• Experiment with herbs like rosemary, marjoram, thyme and sage.
• Spices or marinades may be used to mask the gamey flavor.  Meat should always be marinated in the refrigerator.
• A vinegar-soaked cloth will remove hairs that can also produce undesirable flavors.
• For a less gamey flavor, cover meat with vinegar water (2 tablespoons vinegar to a quart of water) and place in the refrigerator for about an hour before cooking.
• Add other fats to keep game meats from becoming too dry.  Rub a roast with oil, butter, margarine, bacon fat or sweet or sour cream to add moisture, richness, and flavor.
• Baste very lean cuts with additional fat to improve flavor.  Covering roast with bacon strips will provide self-basting.
• Don’t overcook or cook at temperatures above 375 degrees.  The short fibers in wild game meat will get tough.
• Serve game meat very hot or very cold.  Lukewarm game fat has a very greasy taste.

My family (especially my father) eats a lot, and I mean a lot, of wild game.  This past year we’ve been lucky enough to have venison, pork, turkey, and quail.  I’ve learned that a simple marinate is the key to making just about any cut of meat tasty and tender.  My personal favorite is venison cubed steak soaked in pickle juice (sweet or dill will work) overnight.  The steak can then be pan fried or put on the grill.  It adds a delicious twist to a traditional recipe and you can use up that large jar of pickle juice you have left in the refrigerator from canning season.

Try this Venison Marinade from our Wild Game Cookbook for venison on the BBQ or in the oven.

1 ½ teaspoons thyme

1 ½ teaspoons dried sage

3 teaspoons dried mint or 3 tablespoons chopped fresh mint

6 tablespoons minced onion

1 ½ cups vinegar

3 cups vegetable oil

Soak the herbs and onion in the vinegar overnight.  Combine with oil.  Pour over sliced venison, turning to coat all sides.  Cover and refrigerate overnight.  Remove meat when ready to use and cook as desired.

For more recipes and tips on the preparation of your favorite wild game, call Amelia McGrew at the Extension Office in Mobile at (251) 574-8445.

Email address: mcgreaj@aces.edu

Phone number: (251) 574-8445

The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities) in cooperation with the U.S. Department of Agriculture is an equal opportunity educator and employer.

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