Finicky To The Family, Succulent To The Hunter

During the spring many of us sit around and ponder about our next hunt. If we were fortunate during the fall hunting season we have several packages of Elk, Deer, Quail, Rabbit and Duck in our freezer. This is the time of the year I enjoy most because I get to share my delicious recipes with my fishing buddies while we sit around the campfire and tell our tall tales. Most importantly, I have learned ways to share my bounty of game to my finicky family members. It has become a Sunday family tradition to Bar B-Q and recently my family has started request elk or deer.

It wasn’t by accident and it wasn’t my macho ego trying to hide it in some overly spice chili or spaghetti sauce. I took some basic culinary knowledge and applied the principal to my game meat. Now, I prepare wonderful recipes with game meat and my family and friends find it delicious.

I am sure everyone is aware that game meat is lean and full of nutrients. Unlike beef, game meat isn’t pumped full of antibiotics and steroids. Despite the qualities of game meat some of our wives wouldn’t dare reach in the freezer for that package of elk without getting our commitment to prepare dinner. Often, the meals I prepare are the same recipes we prepare with beef or chicken. I hope to share some insight to game meat preparation that will help you consume your fall harvest and most of all that the people around you will enjoy.

I must caution macho meat eaters. Beer, salt and hot sauce isn’t the only way to eat a juicy deer steak. The most common mistake people make is overcooking. Most game meat is super lean and will fully cooked in ¾ - ½ time of beef. An example, chicken breast cooks in about half the time of a boneless chicken thigh. Another example, boneless cooks much faster than meat with the bone. Compare the same chicken breast to a chicken thigh or drumstick with the bone. The meat with the bone takes much longer to cook. The reason I am comparing chicken is because most venison and elk is leaner than boneless chicken or turkey breast.

Another problem encountered when preparing game meat is adding moisture. Since Venison, Rabbit and Fowl is so lean it makes the meat more flavorful to add moisture. Most people believe that adding beer to meat will make it more tender and juicy. Other than adding flavor, there isn’t enough alcohol in beer to break down the protein enzyme. Adding beer will also steam the meat as it evaporates. This contributes to the problem of meat being tough because steam cooks faster than dry heat and more often than not, you end up overcooking the meat. One simple formula I learned in my culinary class. 1 part acid, 1 part seasoning, 4 parts oil.

Some great examples of marinating acids are citrus, vinegar, wine, or whiskey. All of us have our own tastes but please let me caution about using salt or sodium based seasoning in your marinades. They will dry out your meat. Please consider this example. If you are making beef jerky, the key element is the cure (salt) it helps draw the moisture out while marinating. In fish you would create brine if you intended on smoking the fish. The key ingredient in brine is salt. I would recommend you use flavoring spices and seasoning. Example: Garlic, Fennel, Chile Powder, Pepper, Cumin, Onion, etc. I would recommend you add the salt while you are cooking. Many chefs would argue that adding salt during the cooking process would dry out your meat. Remember that game meat cooks much faster and there isn’t enough time to draw out the moisture. Finally, you need to add oil; with all the health conscious hunters out there I will say that some of the best oils on the market are actually the most flavorful to use. Remember when using oil to select one with a high flash point. You never want to burn or smoke your oil and give up flavor. I would recommend a good olive oil, grape seed oil, peanut oil, or good canola oil cut with flavorful oil with high flash point. Remember the formula for quality marinades and your innovative flavors will seem endless. Not to mention you will add flavor and make your game meat succulent.

I would also suggest you prepare your meat marinade at least 12 hours before preparation (24-48 hours is recommended). You will be impressed with the results. This is also the time to use beer as the marinade. The carbonation actually adds to the tenderizing process, not to mention it is flavorful.

If you take the time to prepare the game prior to cooking, you will find that your recipes will turn out more flavorful. The most common gripe about game meat isn’t the flavor; it is the texture, density and dryness. I hope these tips help you enjoy the game meat in your freezer and you are able to consume it all before it is freezer burned, or your have to give it away. There are also some great sausage recipes that are easy to make and delicious.

I hope we are able to chat online and possibly share some recipes. Happy Hunting and Tight Lines.

Chris Bonn

Team AZOD