Cooking wild game is a bit different than cooking domestic meat. Wild game includes deer, elk, antelope, wild boar, waterfowl, small game like rabbits or squirrel, and much more!
Sometimes, wild game can be tough, or have a gamey taste that is we don’t enjoy. Often, it is a matter of knowing a few basic principles to avoid tough meat or gamey flavor.
Wild game will always have a stronger flavor than domestic. This is not the same as ‘gamey’ flavor. But a wild animal that has been properly hunted and prepared, will taste mild and not too strong.
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Cooking wild game top tips
Cooking wild game starts with the hunt. Try to kill an animal that is calm, not one that has been chased or run before being shot. Stress hormones will affect the flavor of the meat.
Further, hunting a mature male animal will result in stronger flavors. Female and young animals are far superior in flavor and tenderness. Of course, we eat everything we hunt, but I prefer to eat a doe or young buck, than a trophy buck!
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I have gathered my top tips for dressing and cooking wild game, and put them into a handy printable. Click this link or the image below to get your free copy!
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