Text 30640, 104 rader
Skriven 2012-10-27 20:23:00 av JIM WELLER (1:123/140)
Ärende: game 1
==============
Handling wild game. I posted this years ago but here we go again...
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Gamey" Tasting Game, How To Fix- Part 1
 Categories: Venison, Info, Marinades
      Yield: 1 Servings
 
      1    Text file
 
  The majority of game that tastes gamey, nasty, raunchy, sour or just
  plain awful does so for one of two reasons: you messed up in the
  process of picking a target or you didn't treat the meat properly
  after you killed it ~ sadly common outcomes among today's generation
  of sport hunters who kill for antlers and not for meat.
  
  Pick and treat your meat properly in the first place, and you will
  not have any gaminess to worry about, nor will you need to disguise
  the fine taste of properly prepared venison with strong flavored
  marinades. Venison which is butchered quickly and professionally with
  a high standard of hygiene and care is comparable to the finest cuts
  of lean beef, and it has absolutely no gamey taste.
  
  However, if you pick an animal to shoot that is not a good meat
  animal, for reasons of age, sex or rutting condition, you don't have
  anybody to blame save yourself if the results are not pleasant.  If
  you shoot an old, tough, nasty buck in rutting condition because you
  want trophies, your dinner will taste crappy and you will have silly
  pointy things to hang on your wall and brag about.  Enjoy your
  bragging rights and choke on your tough, testosterone-laden dinner,
  and don't say you weren't warned.
  
  If you want to eat as opposed to rustically decorate your fireplace,
  eyeball out a young doe with a nice chunky brisket-shaped chest
  bespeaking plenty of fat.  Look for graceful rounding in the
  hindquarters as well; you want fat hams, and the rump is where
  well-fed deer tend to put on padding.
  
  Choose your target not for massive size or horned protuberances, but
  for a body conformation that indicates a plump, young, tasty meat
  animal. Read agricultural texts or butchering handbooks for better
  information on how to judge this, and study the pictures of cows,
  pigs and sheep carefully until you are confident that you know by the
  eye at least some of the characteristics that distinguish a fine meat
  animal from a poor one. Then go out hunting; your taste buds will be
  better pleased with the results.
  
  Some folks say that wild game fat is rancid; I suspect that these are
  the trophy-hunting folks who want to go shooting aged, tough males
  for the dinner table.  Silly people.  If you must take bucks, take
  the spikes; an old animal is a tough animal.  You wouldn't eat a cow
  that old, would you? Well, maybe you would, but my palate will take a
  pass, thanks. I'll take the plump young meat animals every time,
  preferably 18 months to 2 years old.
  
  Fresh yellow-white fat from a well-marbled deer which has been
  grazing in somebody's cornfield is perfectly good food; the main
  danger here is eating too much of it and getting fatty deposits on
  your hindquarters your own self.  ;P  Check each carcass as you
  process it by frying a small portion of the fat and tasting it;
  individuals can vary. But don't chuck this lovely stuff until you
  have at least tried it.
  
  Don't hunt in areas where the deer are known for desperate grazing
  habits; strong tasting fodder can and does affect the flesh.  You'll
  figure it out if you shoot an otherwise good meat animal and it
  tastes like a pine pitch and mud marinade.  Grouse is game that is
  famous for this problem in particular, but deer suffer from it too if
  they're browsing too much on scrub or tree bark.  Get as quick a kill
  as you can, for mercy's sake and also for the meat's sake; an animal
  that dies in pain and fear is not as good eating as an animal that
  dies quick and clean.
  
  So much for the hunting precautions.  On to the butchering.  Once you
  kill the animal, draw it as quickly as possible.  Forget any
  silliness about cutting its throat; if you must finish it with a
  mercy stroke, use a brisket stick, thrusting your knife into the
  brisket at first a straight then an upward angle to sever the
  arteries around the heart. See a good butcher's handbook for pictures
  and information on the correct method of brisket sticking.
  
  If you are not confident you can do an accurate brisket stick and the
  animal must be put down quickly, use a throat stab, not a throat
  slice. Insert (stab) the knife blade side facing outward as close to
  the animal's spine on the throat side as possible.  Pull straight
  forward with a single swift move until everything from the front of
  the spine out to the throat is severed.  This technique reliably
  severs a throat; slicing tends to be useless and unnecessarily cruel
  if you do not have the strength or the expertise to do it properly.
  Often, an inexperienced hunter will miss one or both jugulars or cut
  insufficiently deep to bleed the animal out quickly using the slice
  technique. The stabbing technique essentially can't miss and it
  *removes* the throat from the spine out, also severing the windpipe.
 
MMMMM

YK Jim


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