Posts Tagged With: Food

Orange-Rosemary Cranberry Sauce and Peach-Cranberry Pie

I hope you aren’t tired of all the recipes I’ve been posting lately.  These next two are actually reprints of recipes I posted back in 2009.  They are so good, however, that they’ve become Thanksgiving favorites.  Both recipes serve about 8 people.

I really love this cranberry sauce.  I have a couple of family members who still prefer the can shaped stuff, but this has been a hit with the rest.  It makes a large batch, which means leftovers and that makes me happy.

Orange-Rosemary Cranberry Sauce
Makes 3½ cups sauce

2 packages fresh cranberries (24oz each)
1.5 cups sugar
4 large strips of orange peel
1/2 cup water
1 cup freshly squeezed orange juice
2 sprigs fresh rosemary, plus more for garnish

Rinse and drain cranberries.  In a large sauce pan, add cranberries, sugar, orange peel and water.  Over medium-high heat, bring to a boil.  Reduce heat and let simmer 15 minutes.  Add rosemary sprigs and simmer 5-10 minutes more.  Remove from heat, and stir in orange juice.  Reserve 1 cup of sauce for the pie.  Let cool, cover and refrigerate for up to a week.  To serve, bring to room temperature and remove rosemary and orange peel, garnish with a fresh rosemary sprig.

The next recipe is a pie that went from a way to use up that leftover cranberry sauce (a great way), to a planned Thanksgiving day dessert.  Rick looks forward to this pie all year long now.

I typically use frozen peaches that we harvested from the Western slope in the summer time.  Fresh peaches would certainly work as well, but they are not really at their peak around Thanksgiving.  Sometimes the frozen peaches release A LOT of juice.  If they are super juicy, I throw a handful or so of rolled oats into the pie filling to soak it up.  This is totally optional, of course.  If you don’t like oats in your pie, just pour off some of the excess juice before adding the peaches into the filling mixture.

Peach-Cranberry Pie

1 home-made pie crust for a double crust pie
6 cups frozen, sliced, unsweetened peaches, defrosted and undrained
1 cup left-over orange-rosemary cranberry sauce
1/2 cup sugar
1/4 cup flour
1/2 – 3/4 cup rolled oats (optional)
2 Tbs butter

Preheat oven to 375°.  Put bottom pie crust in a deep-dish pie plate.  Stir together peaches, cranberry sauce, sugar, flour and, if needed, oats.  Pour into prepared crust.  Dot with butter and top with second crust.  Bake for 40-45 minutes.  Cover edges of pie crust with foil if the top is browning too quickly.  Let cool for about 15 minutes before serving.

This pie is pretty topped with a lattice crust, like I did last year, but I’ve also just thrown chunks of extra rolled out dough on top, or even used a cast iron skillet and only a top crust with simple slits cut into it.  This year I plan to cut slits into my top crust to look like a rosemary sprig.  Wish me luck with that fanciness.  ;)

Next week I’ll announce the winner of the DVD giveaway.  In the meantime, I hope you enjoy a wonderful Thanksgiving with your loved ones.

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Categories: Food, Recipes | Tags: , | 4 Comments

Colorado Blue Grouse Potpie

Here is another recipe from this year’s hunting trip.  It’s a potpie that I made ahead and froze so that up at the cabin, all we had to do was pop it in the oven.

This recipe was originally inspired by a chicken potpie recipe I found in my Everyday Food magazine. I use dusky (blue) grouse in this recipe, but pheasant or other upland birds would be just as tasty. You can certainly also substitute chicken or some leftover Thanksgiving turkey.

Before making this recipe, I clean and cook the grouse to make a stock. In a large pot, add the grouse, an onion (chopped), celery, garlic, parsley and salt. If you skinned your grouse, add a tablespoon or so of olive oil. Cover everything with water and simmer for an hour or more until the meat is fall-off-the-bone tender and the broth is flavorful. Remove the grouse from the pot, shred the meat, and strain the broth. I usually end up with more broth than I need for this recipe. I freeze any extra for later use.

When we make the potpie, we try to use all locally grown ingredients (with the exception of the chili powder). We use green chiles and corn frozen from our summer CSA, onions and garlic from the garden, and tomatoes we canned ourselves. I like to use hot Chimayo chili powder from New Mexico.

Colorado Blue Grouse Potpie

Ingredients:
1 homemade pie crust
1 medium yellow onion, diced
5 TBS butter
3-4 cloves of garlic minced
1 TBS chili powder
½ cup flour
28oz can of diced tomatoes (or a pint-and-a-half of home-canned tomatoes), juice reserved
4 cups grouse broth
2 cups corn kernels
5 ounces roasted, peeled green chiles, diced
Meat from a whole grouse or two, cooked and shredded
Coarse salt

For the filling:
Melt butter in a large pot or deep-sided skillet over med-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 10 minutes. Add garlic and chili powder, and cook about 30 seconds until fragrant. Stir in flour and cook until all the onion is well coated. Pour in the broth and tomato juice, whisking to make sure there are no lumps of flour. Add tomatoes. Bring to a boil, reduce heat and simmer until thickened, about 10 minutes. Season with salt. Stir in corn, chiles and grouse.

Assemble the pie:
Preheat oven to 375°. On a floured work surface, roll out the pie crust to ⅛-inch thickness. Transfer filling to a 9×13 pan (or other two-quart baking dish). Top the pan with the crust, folding over the edges. With a sharp knife, cut slits in the crust.

Place the pan on a baking sheet (to catch any spills), and bake for 40-50 minutes until the crust is golden and the filling is bubbling. Remove pot pie from the oven and let cool for 15 minutes before serving.

The potpie can be assembled and frozen ahead of time. To bake from frozen, bake for 1-¼ hours at 425°.

Serves 6-8 hungry hunters.

 
Make sure to enter the Old Fed Co. “Ax Skills for the Homestead and Wilderness Survival” DVD giveaway before November 21, 2012!
Categories: Hunting, Recipes | Tags: , , , | 5 Comments

Maple-Bourbon Sweet Potatoes

We just got home from our annual week-long hunting trip.  While hunting is a big deal in our family, the trip itself is a lot of fun for other reasons.  One of them is that my sister-in-law an I love to cook.  Here is one of the recipes we had last week up at the cabin.  It’s one of Rick’s favorites, that I’m happy to share.

This recipe serves about 4 people, but is easily doubled or tripled. I usually cook by feel so don’t be afraid to taste as you go and adjust the ingredients to suit your own tastes.  Depending on the size of your sweet potatoes, and the strength of your bourbon, the potatoes can be a little strong.  It’s best to start with a 2-3 tablespoons of bourbon and add more until you like the flavor.  We like the potatoes bourbon-y but not boozy, if you know what I mean.  ;)

Maple-Bourbon Sweet Potatoes

2 large sweet potatoes, peeled and cut into 1-inch pieces
½ cup cream or half-and-half
¼ cup good bourbon +/-
¼ cup pure maple syrup
pinch of salt

Place sweet potatoes in a medium pot and add water just to cover. Bring to a boil, reduce heat and cook for 15-20 minutes until the potatoes are tender. Drain the potatoes and return them to the pot. Use a potato masher to mash the potatoes. Add the cream, syrup and bourbon with a pinch of salt to the potatoes and mix well. Serve hot with a seared back strap and a simple green salad.

 
Make sure to enter the Old Fed Co. “Ax Skills for the Homestead and Wilderness Survival” DVD giveaway before November 21, 2012!
Categories: Food, Recipes | Tags: , | 8 Comments

2012 DBG Urban Homestead Tour – Part III

I’m excited to show off the last three stops we were able to get on during last month’s Denver Botanic Garden’s Urban Homestead Tour.  These three homesteads were in the heart of the city.

Toni and Dennis Kuper shared their wonderful coop with visitors.  Two years ago, Toni asked for chickens for Mother’s Day, and Dennis built the coop for her.   It is adorable and efficient.

I love how they designed it to store their chicken care supplies right inside.  It is adjacent to their dog run under a stand of shady trees in their beautiful back yard.  They have an annual chicken party for friends and coworkers in their yard.

The Kuper’s yard is mostly shaded, but they have a lovely garden carved out in the only sunshine near the garage.  I especially love the four-bin compost operation.

Our next stop took us into the Park Hill area, where we got to check out Michael Murphy’s coop and gardens.  The first thing we saw was squash and cukes inter-planted with flowers in his front yard.

The side and back yard held lovely raised beds with some great whimsy.  I love the brightly painted stakes and bird houses.

Murph made his coop primarily of recycled/re-purposed materials, and I’ve never seen anything like it.

There are two dogloos inside the chicken run.  But I just can’t describe what I thought when Murph showed us how he set them up for the neighbor kids to gather eggs.  See for yourself…

The igloos are on giant lazy-susans, and inside each dogloo is two coolers/nest boxes.

The hens both lay and roost in the coolers.  The system is warm in the winter and easy to keep clean.

The coolers just slide out for egg collection or cleaning.

I love the engineering behind this coop and how much fun it is.

The last stop I wanted to share was literally packed full of growing things.  The Blackett’s were the only homesteaders on the tour with a yard smaller than ours.

Driving up, you can see they had food growing in the hell strip between the sidewalk and the street.  A lot of people refuse to plant here, but I love that they have turned it into a garden.

We walked down the side yard where the Blackett’s keep their chickens and compost bin.

The little red coop is built from scrap wood, left over from a previous project.

The side yard gives way to an entire back yard garden.  I mean, the entire yard.  There was no grass anywhere – just a path between all the food growing.

Diane was on the back porch, generously giving out samples of honey from her top bar beehive.  The hive was at the very back of their lot, next to the garage, under the grape-vine.

I was very inspired by Diane’s garden.  Rick and I had been feeling a little jealous about all the space that many of the homesteaders had.  But Diane was growing more food than we were, in less space.  It was very encouraging.

Diane blogs about her garden, bees, chickens and homesteading at City Garden Bliss.  She has many more beautiful photos of her garden and covers topics like spinning, knitting, gleaning, and sewing as well as gardening, bee, and chicken keeping.

Thank you for letting me share the stops we went to at this year’s urban homestead tour.  I hope you enjoyed it.  I can’t wait until next year!  This was so fun for our whole family.

Make sure to check out the photos of the other stops in Part I and Part II.

Categories: Beekeeping, Chickens, Community, Garden, Urban Homesteading | Tags: , , , , , , | 5 Comments

Removing Bitterness from Eggplant without Salt

Some years are corn years and some are melon years.  This year is the year of the eggplant.  I keep seeing pictures of beautiful aubergines all over Facebook, from the West coast all the way to New York.  Local Kitchen has called it “Eggplantocalypse 2012,” a term which totally cracks me up.

It seems like eggplant is either a love-it or hate-it fruit.  I think a lot of people want to love it, because lets face it, eggplant is beautiful.

I received this amazing Nubia eggplant in my CSA share last week.

The problem is eggplant tends – heavily – toward the bitter.  Coupled with its weird texture, it just becomes hard to palate.

Eggplant also has a thick, rubbery skin.  Unless I really feel sentimental about its pretty color, I usually peel it completely.  I will at the very least peel half.  In general, the skin is a bit too tough to really enjoy.

I’ve heard all about salting eggplant to help remove the bitterness, but honestly, I don’t like this process.  I’ve never felt it helped all that much, plus it takes too long.

I recently read a novel in which a French man taught a young South American boy to cut and cook an eggplant.  The Frenchman told the boy to remove the seeds.  The boy forgot, but cut the eggplant so beautifully, the man did not care.

This got me thinking, “How would one remove the seeds from an eggplant?  Why would you, since they are totally edible.”  But then I remembered that eggplant is a member of the nightshade family.  It’s the same plant family as tomatoes and peppers.  The pith and seeds of bell peppers are bitter.

I decided to try it.  I sliced my eggplant length-wise and used a spoon to scrape out as many seeds as I could.

Then I chopped it and cooked it up in some ratatouille.

It was sweet and delicious.

Could it have been a fluke!?  Rick suggested I try it again to prove my theory.  So I did, again and again.

All summer long, we’ve been enjoying sweet eggplant… without salting it.

Suddenly I’m hearing my three-year-old say, “I love eggplant.”

I felt like I discovered a whole new way to get kids to eat eggplant!  Wait, no…  I know how to get people to eat eggplant!

It’s magic!!  I know how to remove the bitterness from eggplant!

I searched online to see if anyone else knew about this.  There wasn’t much, although I did discover that eggplant is also related to tobacco and that is why the seeds are so bitter.

There are a few applications when seeding an eggplant is not really desirable, like eggplant parmesan or for a pizza.  For those recipes I use a Japanese eggplant instead, as they tend to be less bitter to start with.

For everything else, seeding is the way to go for me.

Easy Lunch-Time Summer Pasta with Eggplant

1 eggplant
1/2 small zucchini
1 bell pepper, any color
1 large heirloom tomato
olive oil, salt and pepper
pasta, any shape

Slice, peel and seed eggplant.  Seed and chop pepper, halve and slice zucchini and chop tomato.  Combine and toss all with olive oil, salt and pepper in a shallow pan.  Roast in a medium-hot oven (375-400°) for 20-30 minutes, until the vegetables are crisp-tender, being careful not to over cook.  If the eggplant roasts too long it will become mushy.

Meanwhile, boil pasta in salted water until al dente.  Reserve 1/3- to ½-cup pasta water and drain.  Toss cooked pasta with roasted vegetables and reserved pasta water.  Enjoy.

And, here’s the proof…

Categories: CSA, Food, Recipes | Tags: , , , , , | 14 Comments

Wild Elk and Venison Jerky on Northwest Edible

From the Native Americans to The Hunger Games, people have carried jerky.  You know that if the zombie apocalypse hits, you’ll want some too.

I’m so excited that Erica at Northwest Edible Life has allowed me to do a guest post on her blog about my favorite way to preserve meat.

Rick got this recipe from his mom.  All the men in Rick’s family are big-time hunters, and my mom-in-law is the designated jerky maker for the family.  Her sons, brothers and dad all drop meat off at her house to have her transform it into this good stuff.

I’m sharing the secret recipe over at Northwest Edible.

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Categories: Canning and Food Preservation, Food, Hunting, Recipes | Tags: , , , , , | 3 Comments

Venison Stew

When Rick and I got married, though I possessed a decent degree of skill in cooking, my meals were rarely balanced (“chicken breast is dinner… what to you mean what else are we having?”).  It took some time for me to learn that a meal included more than one thing.  But there was an exception to this; soups and stews.

I grew up in a home that made soups and stews regularly.  They were a staple in my parents’ home.  Both of my parents worked outside the home, so my mom is proficient at pressure cooking which made soup an easy weeknight meal.  She is also the master of slow cooking a stew for hours to get it just right.  I used to tell people my favorite foods were easy to remember; sushi, steak and soup!  (Mom makes a mean rare rib-eye too).  It’s tradition for our family to have a big pot of potato soup on Christmas day, which keeps everyone out of the kitchen and allows us to spend time together as a family instead.

I don’t know how Rick felt about stew before we got married.  I don’t get the impression that he had it much growing up.  For me it’s soul food.  There is nothing so good as a hot, delicious soup to warm you up at the end of a long or cold day.  I think our kids feel the same way.  If you were to ask H what is favorite food is he will either tell you potato soup or chicken noodle soup – the homemade stuff – which is my favorite as well.

Naturally, having wild game in the freezer means venison stew shows up on the menu pretty often in our home.  This recipe is one that I’ve developed by marrying my mom’s beef stew with elements of a venison recipe that an ex-coworker of mine shared with me from some now-forgotten cookbook.

Venison Stew

8 slices of bacon, cut into ½-inch pieces
1 large yellow onion, diced
2 lbs venison, cut into 1-inch cubes
3-5 cloves of garlic, minced or pressed with a garlic press
12 oz beer – something you like to drink, but not Guinness
4 cups water
1 tsp dried thyme
1 tsp dried marjoram
2 dried bay leaves
1 tsp salt
¾ tsp black pepper
3 carrots, peeled and sliced into ¼-inch rounds
3-4 potatoes, peeled or not, cut into 1-inch pieces
¼ cup fresh parsley, snipped

In a 4 quart dutch oven or other large pot, cook the bacon until crisp.  Remove the bacon with a slotted spoon and save for later.  Saute the onions over medium heat in the bacon grease until translucent, about 5 minutes.  Turn the heat up to medium-high and quickly brown the venison.  Add the garlic and saute for about 30 second.  Turn the heat back to medium and add beer, water and spices including salt and pepper.  Bring to a boil, reduce heat and simmer, partially covered for about two hours.

When venison is nearly tender, add the carrots and potatoes.  Simmer, uncovered for another 20-30 minutes until the potatoes are fork-tender.  Taste for salt.  If you wish, thicken the stew by mixing 1 cup of cold water and 1/3 cup flour in a separate container and slowly add it to the stew while stirring.  Reheat the stew to boiling  for 1 minute.  Serve topped with reserved bacon and snipped parsley.

Categories: Food, Hunting, Recipes | Tags: , , , , , | 3 Comments

The Gamey Taste of Game Meat, Part II

Every so often I publish a blog post either about hunting or with a picture of an elk steak in it.  Usually after this I get at least one or two questions about how to prepare game meat so that it doesn’t taste so “gamey.”  I hear lots of people saying they would hunt but they don’t like the taste of the meat, or that they just don’t know how to cook it. Likewise, whenever we serve game to friends and family, we get lots of surprised comments about how flavorful and good the meat is, not at all gamey as they expected.

In part one of this series I talked about the differences between beef and venison and how that affects the tenderness and juiciness of the meat.  It is important to know that wild game is not beef and therefore must be prepared differently and will taste different.  Today I’m going to talk about processing wild game and its relationship to the “gamey” flavor that venison often has a bad reputation for.  This is not a how-to, but rather an overview of the entire process.

What does venison taste like?

Deer, elk and antelope (as well as other game animals) each have a distinct flavor.  Antelope (pronghorn) and whitetail tend to have a bolder, wilder flavor, while elk tends to be less so.  Yak and bison taste the mildest, most similar to beef but slightly sweeter.  For the purposes of this post, I’m going to refer to them all as venison, despite the differences between the animals.  Mule deer, which is what we most often get in Colorado, is somewhat middle of the road on the wild-flavor scale.

First and foremost, let’s talk about what venison should taste like.  It should taste:

  • fresh
  • richer and more “meaty” than beef
  • bold with a lot of depth
  • of a mild sage or juniper flavor (depending on the animal’s diet)
  • according to some, similar to mutton, but much leaner
  • depending on the species, mildly sweet

Venison should not taste:

  • “off” or rotten
  • pungent
  • bitter
  • overly sweet
  • bland
  • like beef

Venison is darker in color than beef and should not ever smell bad or be tinged green or grey.  It is my opinion that the bad reputation of venison’s “gamey” flavor comes from poor processing habits and the serving of meat that is actually rancid or at least borderline.

What effects flavor:

The key to fresh tasting meat it to get it cool and skinned as fast as possible.  Leaving it hot or leaving the hide on will cause it to rot quickly and leave your meaty tasting quite “pungent” (i.e.: rotten).  This is important whether you plan to butcher the animal yourself or are taking it to a pro.  If you leave the hide on longer than necessary or don’t cool the meat quickly, it will have a bad flavor.

Often I’ve seen hunters leave their meat hanging, skin-on, in the garage to “age”  or “cure” the meat in hopes of making it more tender.  While properly aged meat is delicious, doing it in your attached garage is a very good recipe for rotten deer steaks.  Leaving your deer carcass hanging for days in a tree, barn, pole or garage is not aging it – it is rotting it.  Colorado weather is not conducive to the traditional buck poles of the Great Lakes states.  If you wish to age your venison, take it to a butcher or meat processor where it can be done safely, in a temperature controlled environment.

Additionally, avoid meat from trophy hunters, and avoid becoming one yourself.  Trophy hunters are usually after great big, hormone-filled bucks in the middle of the rut (mating season).  All those male deer hormones add a distinct musky flavor to the meat.  Does and cows taste much cleaner and nicer than bulls and bucks depending on when the animals are harvested.  Also, meat harvested during archery season in Colorado is going to tend to be more mild than meat from rifle season, because the archery season is before the rut.

Field dressing and cooling your meat:

Hunting is a tradition that is passed on from generation to generation, and so is processing meat.  “Processing” is a nice term for cutting and preparing an animal for consumption, including gutting, skinning and cleaning (a.k.a. field dressing).  While you can learn to do this on your own, I’ve found that most hunters have learned to do this in the field, taught by an experienced relative or friend.  Rick learned from his grandfather and uncles.

This means that if the teacher has bad meat processing habits, he (or she) will most likely be passing them on to the student.  And this leads to bad tasting meat.

Please, please, if you are not confident in your ability or the ability of your teacher to effectively process your animal, find someone who’s game tastes delicious to teach you.  Ask tons of questions, or just take it to a professional processor.

Packing out meat using game bags.

The real work of hunting is not in the tracking down and killing of the animal.  That is only where the work begins.  After harvesting an animal that is fully grown, looks healthy and is of the sex you have a license for (preferably with a shot through the heart and lungs), you should immediately open it up and gut it.

Be very careful during this process not to nick the intestines with your knife or let any of the digestive juices or fecal matter touch the meat.  Take your time and have someone who has more experience show you how to do this in the field.  Any meat that has come into contact with fecal matter or digestive juices is essentially ruined. 

Once gutted, your next move should be to remove the hide.  Take care to keep the hair and any dirt or debris off of the meat.  If it is a large animal, like an elk, you will need to quarter it to pack the meat out.  Put the skinned meat in game bags.  Game bags are inexpensive, protect your meat, and allow you to remove the hide in the field so that the meat can cool as quickly as possible.  They are well worth the small investment for the taste of your meat.

If you harvest a smaller animal such as a pronghorn or whitetail and wish to drag it from the field without quartering it, leave the hide on until you get it to a point where you can skin it as quickly as possible with out the meat becoming dirty. In either case, get the animal in coolers with ice as quickly as you can.  Keep coolers and ice in your vehicle.  If your animal is whole, saw though the sternum, pack the cavity with ice jugs and wrap it in a tarp until you can quarter it.

If it is possible, you should begin butchering the meat as soon as you are back to your work area.  If you must leave your animal overnight before you can butcher it, quarter it (if you didn’t before) and put the quarters in coolers with plenty of fresh ice jugs to get/keep it cool.

Some hunters will hang the meat, propping the body cavity open to allow it to cool overnight.  We have seen this done in the Colorado mountains where it gets below freezing each night during hunting season.  I don’t recommend this method of cooling because temperatures are not certain and can easily fluctuate, promoting bacteria growth on your meat.  If you choose to do it, make sure to quarter the animal and get it over ice first thing in the morning; sunny Colorado daytime temps can get well above 40 degrees even in late season hunts.  Also be aware that leaving your venison hanging overnight will invite bears and other predators to your camp.  Rick’s uncles have lost entire sides of an animal and incurred lots of damage to barn doors that way.

Butchering game:

Double-wrap and label your meat.

Before you begin butcher your animal, thoroughly wash your hands, knives, cutting surfaces, counters or tables and any other tools you might be using.  Butchering an entire animal is a big, messy job that most average kitchens can’t handle.  Many hunters end up using a garage or barn.  If you are among that group (we are), make sure your garage and work surfaces are scrupulously clean.  You are planning on eating this meat.  Don’t give yourself food poisoning.  Also, make sure you can keep the area cold.  Heat will rot your meat.  Dress in layers while you are cutting meat if you have to.  Lastly, make sure your knives are sharp and keep a sharpener handy.

While Rick’s family taught him how to process the animal up to this point, we don’t butcher the meat in the same way he was originally taught.  I cook quite differently than Rick’s mother and grandmother, so I prefer our meat in different cuts and thicknesses than those Rick used to bring home.  In this way, we are still learning to butcher meat ourselves.  We have read lots of books and studied diagrams, and still most of our cuts of meat (besides the back-straps and tenderloin) get the general label of “steak.”  Because of this, I’m not going to give specifics on butchering.  But here are the the points that I feel are important to share:

  • Keep everything clean.
  • Keep everything cold (40 degrees or lower).
  • Cut your steaks a little thicker than you think you should.
  • Throw away any blood-shot or bruised meat, typically around the wound.
  • Remove the silver skin (the white, inedible connective tissue over the meat).  It is easier to do it now than after you cook it.
  • Set odd bits and small pieces aside for hamburger or sausage.
  • Package your meat into serving sizes for your family.
  • Vacuum seal or double wrap your meat to prevent freezer burn.
  • Label your packages clearly with the date.

Finally, when butchering, don’t dawdle.  You are working against the clock to get your meat in the freezer before it rots.  If you need to take an extra day off of work, do it.  Don’t rush through the work, you must be careful not to cut yourself, but don’t put off the butchering.  It takes priority over other activities.

If you get the feeling that I’m blaming the negative connotations of “gamey” meat on it being rotten, you are right.  I stand firmly in the camp that if the meat tastes bad, it is bad.  By getting the meat skinned and cooled as quickly as possible, and by keeping it cold while butchering it, Rick and I have enjoyed much better tasting meat.  Not “gamey” at all, just fresh, wild and delicious.  The time invested after the animal is down is well worth it.  And enjoying the meat is the whole point.

If you’ve enjoyed what I’ve posted about cooking wild game so far, please subscribe to have my future posts shown in your RSS feed or emailed directly to your inbox by using the form in the sidebar at the right.  You can also find me on Facebook.  Thanks for reading.

Categories: Food, Hunting | Tags: , , , , | 13 Comments

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