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20 Feb ’12
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The field dressing threads got me to thinking so I started checking other videos on youtube about cooking wild game. Some of the videos mentioned soaking the meat in brine to take the wild taste out and others mentioned soaking in milk. A guy at work said instead of soaking just add an onion when cooking the meat to take it out.
We had someone give us a deer a few years ago and it had a strong wild taste which kind of ruined it for the wife and kids. Any help would be appreciated. Spring squirrel season starts in a few weeks here.
What are your suggestion for preparing the meat and cooking wild game?
26 Feb ’12
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soak in red wine, onions and garlic
18 Mar ’12
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Having a dairy farm in the family I am never short on beef. Having said that, the wild taste or gamy taste is my favorite part of eating dear. I grew up eating it so I guess you could say it was an acquired taste. However, woodcock or Canada goose is a bit on the strong side for me. I wrap woodcock in bacon and I marinate goose in buttermilk for a day or so before it suits my pallet. I have also been told if you mix deer hamburg with fatty beef hamburg you cant tell the difference.
8 Mar ’12
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game tame by allegro...do it do it
And the monkey presses the button.
15 Feb ’12
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make sure the animal is bled well, that is the first step, a brine or milk soak will take care of a lot of the flavor, for rabbit or squirrel try making Hasenpfeffer with it
16 Feb ’12
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soak it in milk
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