How To Prepare Game Meat

By Author: Razvan Jr.
Total Articles: 273
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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!

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.