You’ve put in the long hours to prepare for your hunt. You’ve spent days in a blind, waiting for the perfect shot. You’ve brought it down in the field and dressed it. You’ve hauled it home and processed it. After all that why would you leave the flavor of the meat up to chance? Use this guide to get you on the way to enjoying the fruits of all that effort and time.
The two major methods for cooking meat are:
- Dry heat–roasting, broiling, and pan broiling.
- Moist heat–braising and stewing. The same general cooking rules apply to most kinds of big game animals. Game meat is generally cooked the same way as a similar cut of lean beef.
- Roasting (loin or rib)
- Trim off all game fat, rub with bacon drippings or similar fat.
- Season with salt, pepper, and desired herbs.
- Place on roasting rack in uncovered pan, bone down.
- For added flavor, place bacon strips on top of roast.
- Baste with additional fat as needed, but do not add water.
- Roast uncovered at 300ºF. Allow 20 to 25 min/lb. Since lean game meat usually cooks faster than beef, use a meat thermometer, if possible.
Broiling (loin and rib steaks or chops)
- Preheat the broiler.
- Trim all natural fat from steaks or chops.
- Rub meat with butter, bacon fat, beef suet, or salt pork, and season it.
- Place steaks or chops on the broiler rack with the top surface 3 to 5 inches below the heat source, depending upon the thickness of cut.
- Leave broiler or oven door open a few inches unless range directions advise otherwise. If meat smokes or spatters, the flame is too high or the meat is too close.
- Brown meat on each side.
- Baste with butter, and serve at once.
Pan Broiling (loin and rib steaks or chops)
- Partially heat a heavy frying pan.
- Rub the medium hot pan with suet or a small amount of fat.
- Cook meat quickly over high heat.
Moist Heat (for less tender cuts)
- Braising. (chuck or shoulder, leg or round, breast or plate)
- Season with sale, pepper, and herbs.
- Rub with flour.
- Brown all sides in moderately hot fat.
- Add a small amount of water (about 2/3 cup).
- Cover tightly.
- Cook very slowly (simmer) until tender (2 to 3 hours). Turn the meat occasionally, adding water, if necessary.
Stewing (shank, neck)
- Cut the meat into one inch cubes.
- Sprinkle with flour and season.
- Brown on all sides in medium hot fat.
- Cover meat with boiling water.
- Cover kettle tightly.
- Simmer until tender (about 2 to 3 hours). Do not boil!
- Add vegetables just long enough before serving time so they will be tender.
Now you’ve got the basics. Be sure to check out other outdoorhub.com articles on how to turn your meal into something special.