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Wild Game
| Wild Game Recipes This short article is not to give recipes--those articles abound on the internet. The point of this article is to describe the cooking issues of certain wild game, in particular venison, rabbits and wild boar. With venison (deer meat) the main issue is "gaminess." The meat needs to be cleaned, cooled and prepared properly. Soaking in cold salt-water is one traditional way to remove the gamey taste of most wild game. Venison is a very lean meat and needs to be prepared in a moist way--either in stews, marinated or pot roasted--otherwise the meat will be very dry. If the meat is to be dry roasted or grilled, it is best to cover it with fat meat to keep it moist. Venison is not complicated to prepare and it is delicious.
Rabbits are another wild game that tastes delicious when prepared correctly. Care must be taken in handling rabbit meat because it may contain a certain fungus that can be transferred to humans. Like chicken, the cooking process will kill any "bad stuff" that can be present in rabbit. In fact, any recipe that calls for chicken, rabbit could be a good stand in. Fried, broiled, baked, fricasseed etc., rabbit is a delicious addition to any diet.
Another delicious meat is wild boar. Like pork, it can be prepared in many ways. Wild boar, however, is darker, has a tighter grain, and is leaner. This is not to say that wild boar, like venison, is a dry meat. Braising and broiling chops and loin, boar can hold its moisture very well. Wild boar was a staple in royal medieval feasts, and because it is more difficult to kill than other wild game, it makes the taste of the meat all the more tasty. Of course, today wild boar is not nearly as popular as in medieval times. Today, the most popular edible wild game in America are deer, elk, pheasant, wild turkey, and quail. |