Wild Game Cooking Tips

Our Deer Processing DVD is NOW READY For Sale!
Watch this hour long video from Ask The Meatmans' Professional Meatcutters and Learn How To:

  • Break your Deer into the Primal Cuts

  • Make Boneless, Butterfly Deer Chops

  • Make Boneless Hind Quarter Steaks into Top and Bottom Round Steaks, and Sirloin Tip Steaks

  • Use A Boning Knife Correctly

  • Put An Edge On Your Boning Knife

  • Freezer Wrap Like The Professionals

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!
Have questions about ordering from Ask The Meatman? Read our Ordering Guide by clicking here!

Order the "Venison Cookbook" Today for $12.95 + Shipping.  Venison Cookbook  This book presents 150 ways to prepare this wonderful food.  You'll learn how to make savory stews, soups, chili, pies and sausage, as well as how to cook various cuts of venison. Recipes include various American fare and interesting but simple international dishes.

Venison Marinades

Game - Domestic or Wild

The fall and early winter months are a good time to change the menu and include some novel meats such as game.  Game, includes among other meats, deer,  rabbit or hare,  wild pig or boar and duck. When you hang or age the meat, a chemical process  takes place which tenderizes the meat and  enhances the flavor.  Young game has a milder flavor than older game - over three years.  If you marinate game,  it not only develops more flavor, but tenderizes it.  You can easily marinate game for 24 hours or up to four days in the refrigerator.

If you  prepare the meat in the oven, the grill or in a pan, it should cook for a short period of time.  Game is very lean and can become very dry if cooked too long.  It is best to serve the meat when it is a pink inside and still juicy.

Even though game is on the menu only once or twice a year, it can be a wonderful change from the regular meats. Not only the food, but the preparation of the meal should be a memorable and festive event.   Before preparing the food, open a good bottle of beaujolais, let it breathe for about an hour.   Collect the herbs and spices you need, decide on what vegetables you want to prepare and set out the items for the dessert. 

When the wine is ready to drink, begin the  cooking. Every meal should  begin with a good wine, include a good meat and end with a memorable dessert.  

Game is best when prepared in a sauce complimented with a touch of wine.  Deer meat should remind you of the forest or of nature and should, therefore, have the taste of rosemary and juniper berries (or cranberries). You may also add a touch of garlic - but be careful - not too much of it or you will lose the flavor of the meat.

Once you have prepared the food, you may begin the eventful meal with a starter of wild duck pate, followed by the deer meat which should be tender and juicy, climaxed by a raspberry tart and a small glass of raspberry brandy to accompany the coffee.  A really "adventuresome or wild" meal.

The following recipes are a little unusual or special, but fun to try with good friends to help you. The wild duck pâté can be a starter or a main dish, served with a good bottle of red wine.

Article by: www.eclecticcooking.com. Do you know how to cook a juicy salmon? How to avoid crying when cutting onions? How to prevent avocados from turning black?  Visit The Eclectic Cooking Ezine, portal to cooking and nutrition featuring freelance writers, doctors, and authors. Free weekly newsletter subscription: update@eclecticcooking.com

Order "Oh Deer!  The Venison Cookbook for Beginners" for $13.95 + Shipping. Oh Deer! : The Venison Cookbook for...
If you've ever looked at a happy hunter and wondered, "Now what?" this book is for you. Tasty recipes everyone will love are mixed in with a heaping helping of information about the nutritional value of venison and tips on introducing this wonderful meat to the whole family.

Last Updated - Saturday, October 04, 2008 12:43 PM