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Article: Tips on gourmet game cookery.
- Article from:
- Countryside & Small Stock Journal
- Article date:
- November 1, 1993
CopyrightCOPYRIGHT 1993 Countryside Publications Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Fall is the time of the year when many homestead diets are supplemented with wild game. Unfortunately, some diners (and cooks) shy away from this meat, often citing its "gamey" flavor or dry toughness. (The same principles might apply to some homestead-raised meat.)
Blame the hunter
Strong-flavored meat can usually be blamed on the hunter, rather than on the cook or the animal. Gamey flavor can result from a poor bleed, careless field dressing, poor trimming, and inadequate cooling. Imagine how your beef would taste if the steer ran around at top speed for an hour before it was killed, lay dead for another hour before being dressed out, had its ...