Posted November 4, 2008

Staff Report

                Why Wild Game is Best

    Wild game is natural food, organic meat that is free of the growth hormones and antibiotics associated with domestic livestock and poultry.

    Nutritionally, wild game has more to offer than farm-reared livestock. Wild game is extremely low in saturated fat, and is a good source of protein, iron and B vitamins.

    Venison, and the meat from free-ranging grass fed animals in general, is learner, has fewer calories, is lower in cholesterol, and contains higher levels of important minerals, than grain fed beef.

    It’s unlawful to buy or sell wild game that’s been harvested by hunters, so venison, rabbit and game birds offered for sale by retailers or in catalogues, is farm-reared, rather than taken from the wild.

    Wild game is seasonal, local food, best eaten fresh or soon after processing. It is high quality food with a rich, unique flavor, but its taste can be compromised with untimely processing or improper cooking. If a meal of wild meat tastes "gamey" you can bet the animal wasn't handled right, or the meat properly seasoned before cooking.

    Wild game that is going to be frozen should first be placed in plastic wrap, then freezer paper, to seal out air. If the meat will be in the freezer for more than a month, wrap the package in a few sheets of newspaper (secured with tape) for added protection. It’s always a good idea to label wrapped packages of wild game with a felt tip pen, including the type of game, and when it was killed.

    Another advantage of wild game over commercially processed meat is the person who killed the game and prepared the meat for the table, knows it's fresh and clean. Despite very strict regulations governing meat processors and food retailers there are no guarantees that the meat we buy at the store is safe.

    When a hunter field dresses wild game properly, rinses the carcass, and cools it to the proper temperature, there's a higher level of certainty that the meat is safe and the meal will be delicious and healthy.

    As for general cooking tips, remember that wild game is lean meat. It will dry out if overcooked. When preparing venison to cook over an open fire, cut off all fat and membranes. Remove anything that's white, and wash off the meat with water.

    Venison tastes best when it's de-boned, with all the fat removed. This is because the marrow in deer bones and the fat on venison will give the meat an unpleasant taste. Sawing through bones will spread this "gamey” taste across the surface of the cut of meat.

          Venison Jerky

This recipe is from the October, 1979 Peterson’s Hunting Magazine.

Jerky makes a great snack, and is ideal food to take along on trips afield.

3 pounds extra lean venison

1/2 cup soy sauce

1/2 cup Worcestershire sauce

2 teaspoons of Accent (a meat tenderizer)

2 teaspoons of seasoned salt

2 teaspoons of onion powder

1 teaspoon of garlic powder

1 teaspoon of black pepper

1 teaspoon of table salt

Trim all fat, silver-skin (connective tissue) from the meat and slice into strips about 3/8 inch thick. Slice with the grain as much as possible. Slicing across the grain will result in crumbly jerky, rather than strips.

Mix all ingredients in bowl large enough to contain meat and liquid. Stir until all ingredients are dissolved.

Place meat strips in marinade and refrigerate one to two days, turning and/or mixing at least once a day.

Lay marinated strips on sheet pans, oven rack, or hang from rack with toothpicks.

Cook for 6 to 8 hours at 170 degrees.  Use your judgment about crispiness.

As the venison dries out there will be lots of drippings. Use a pan or foil to catch the juice or the oven will smoke.

Place the finished jerky in zip-lock bags or an airtight plastic storage container.

  Venison Vegetable Soup

This recipe was inspired by the vegetable soup my mother-in-law makes on cold winter days.

Start the soup early in the morning, let it simmer on low heat for several hours, and it will be delicious by lunch time. Great for deer camp, too.

2 pounds of venison backstrap or steak, cubed

2 tablespoons of olive oil

1 medium onion chopped

2 large stalks of celery chopped

Pepper to taste

Tony Chachere's Creole Seasoning to taste

6 cups of water

14.5-ounce can of green beans

15-ounce can of whole, new potatoes

8-ounce can of sliced carrots

14.5-ounce can of diced tomatoes

13.5-ounce can of small green lima beans

4 beef bouillon cubes

1/3 head of cabbage chopped

2 tablespoons of red wine (Burgundy)

In a large stainless steel pot (with lid) add olive oil, venison, onion, celery, pepper, and creole seasoning. Sauté on low heat until onions are softened up.

Add water, turn up the heat, and boil for 15 minutes.

Add vegetables (including water in cans), bouillon cubes and wine. Reduce heat, put the lid on the pot, and simmer for at least 2 hours.

Serve with saltine crackers and Louisiana pepper sauce.

    Our favorite venison marinade.

    Place backstrap or loins in a zippered plastic bag, pour in a few ounces of marinade, and place in the refrigerator overnight.

    Adds flavor when grilling or smoking over a wood fire.

    Allegro Game Tame wild game marinade here