Cooking Game Meat | Should I Soak it? | You'll Be SURPRISED!
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- On this video Joel shares FACTS about game meat that will help you make yours taste great. If you've ever wondered how to make your meat taste better, or if you should soak it in salt water or milk, watch this video!
Find recipes here: survivingduckse...
Surviving Duck Season MERCH!! survivingduckse...
T-Shirts and Hoodies available today!
UTZ Seasonings: survivingduckse...
Jaccard Tenderizer: amzn.to/3jByXv5
Here's a few kitchen tools Joel recommends:
Ninja Professional: amzn.to/3cjr9bn
Anova Sous Vide Stick: amzn.to/3zElGHJ
To book an Arkansas Duck Hunt go to www.cypresscro...
Some References for this video:
meat.tamu.edu/...
pubmed.ncbi.nl...
steakschool.co...
genuineideas.c...
smellofevoluti...
extension.umn....
www.thedailyme...
www.SurvivingD...
Joel Strickland (@mrproducersir) is a lifelong waterfowler, duck hunting guide and producer/director in the film and television industry.
Thanks for checking out this video! If you enjoyed it, please give us a like and subscribe to this channel.
Surviving Duck Season is a first of its kind waterfowling TH-cam Channel. Our team is comprised of individuals from across the country who hunt every day of duck season. The waterfowler's lifestyle is more than just duck hunting, and on our channel we have lots of different types of content: Duck and goose hunting videos, cooking, DIY projects, reviews and suggestions on products and gear, and of course lots of tips and tactics. Every week of the year we drop at least one piece of content, so you will always have great waterfowling content to watch, at any time of the year!
Please check us out on instagram and Facebook too!
Cooking Game Meat | Should I Soak it? | You'll Be SURPRISED!
#gamecooking #DuckHunting #SurvivingDuckSeason - กีฬา
Thanks for watching! Do you soak your game meat? Will you try the method described on this video?
I used to until that lil patch of ignorance was cleared up for me👀
@@kconrad5893 He talked about all of these theories about how to freeze the meat. Not once did he say how he freezes his meat lmao.
I dont cook game meats often, and ive never soaked or did any prep other than a marinade, and the marinades don't seem to do an awful lot other than infuse the spices.
I never said my game meat. My method is almost identical to yours. Thank you for confirming that I am doing things right. I always prefer game meat but each animal is an individual. They live a wild and tough life. Sometime if you are hunting for a trophy and not a food quality animal you get one that is not a perfect one for the table. I'm not particular about it. I take what comes by mostly and am happy to have it
??? Someone wrote that first sentence for me??
I'm almost 70 and I've eat deer almost every way you can imagine. Its still amazing to me how I don't care what other people do. I'll fix it the way I like it. People need mind there own business. One guy even commented on voting. Really!
Popeye always soaked his meat in olive oil.
Really, try keeping your comments to yourself!
Haha . I soaked my meat my wife got pregnant
Lol
@@markfinley4722 Really, try holding your head underwater for 10 er 15 minutes.....
@@janfrey3431 Thats not all bad.
This might be one of the best videos on water fowling (hunting) I’ve seen. Love the content! I learned a lot!
Great, glad you did! Thanks 👍🏻
I found that if you put 1% to 3% salt by weight ratio, give stunning results. Using this trick in a brine or dry rub will give good results. The trick is to let the salt work for you for at least a good hour... 12-24 hours give better results. It tenderize the meat and retain more moisture in the meat. Thats why I fish and hunt... because I love to eat.
Around 15 years ago my dad and I attended a seminar at the Iowa buck Classic. The main focus was butching a deer but the speak’s main take away was cleaning and caring for the meat during the process. His claim was that the gamy taste is actually bacterial contamination but not at a unsafe level. The process starts as soon as you field dress and need to get on ice.. Just like making beer sanitize thoroughly and it will make a big difference. This has become our ritual. My brother in law is faithful to soaking and marinades. I’ve also known some people canning meat with beef/chicken stock.
Agree. Every time I have tried marinating venison it turned out grainy and musky. Well seasoned and quickly cooked on hot surface is excellent.
The "gamey" taste is why I love eating the game I hunt. Just me?
Exactly if you don’t like the taste of wild game, why eat it? I love it
i don't hunt myself, but that's exactly why I like it too. I just wish I could find it without spending a fortune.
@@ChrisF_1982only way that's going to happen is to hunt and do the processing yourself.
$500 will get you started (grinder and stuffer) quite nicely.
I bought 2-3 $80 #8 grinders at WallyWorld before I made the leap and got an Ebay #22 for $235. Life suddenly became enjoyable! 😉
Did the stuffing with the grinder first year (didn't know better), the next I got a 5# vertical stuffer from Scheels ($99 on sale). Now I have a LEM 20# model with electric motor (not refilling as often).
Couldn't count the people who I've given red salmon too that said they didn't like red salmon cause it was too fishy. Got them try mine and they could believe it wasn't fishy. Worked as a commercial fisherman and understand how to take care of fish. Most important, cool it off. . Don't fillet the sides off, leave the skin on and dump the fillet into a bucket, or cooler full of fish slime. I take frozen cases of bottled water to the dip net area, or the fish wheel where one may bet 20-200 fish in eight hours. Gut and gill the fish, put a frozen water bottle in it's belly and put it in the cooler. I fillet them at home where when I pull them out of the cooler they are stiff and cold, cold, cold. Then fillet the side off and take the skin off as well. Skin on is okay for chromed ocean caught salmon, but not for blushed salmon. Then I dump the fillet for a minute or two into a five gallon bucket that had a hand full of canning salt dissolved in it and half a cup of soy sauce. I change the water every twenty fish or so. Pull the fillet out of the brine after a minute or two and then they get vacuum bagged . They last longer in the freezer and the salt and soy sauce cleans the flavor and enhances the flavor. No fish slime. I do this at home where I got the hose on me and can keep the table and everything clean of slime.
Joel you are 100% correct…I am from a restaurant family and my dad has authored several cookbooks, we have never soaked our game and especially waterfowl. Season the meat with your favorite seasoning and cook medium rare. I too have had people who stated they have never had ducks that tasted good until they ate mine……great job brother….I really enjoyed this video
Thanks Matt!
This man speaks the truth. I've wasted and ruined so much meat trying all these urban myths and legends. Nothing beats proper feild care, butchering, freezing, and simple cooking techniques. Then I also met a chef who showes me the better way. Dude you nailed it all.
Urban myth indeed... or maybe a country boy myth lol
start 5:57 (almost like those "let me tell you how to get rich videos where I don't tell you anything until you sign up to my seminar"
God bless you sir
Thank you! It does feel like an infomercial!
That same thought rang through my cautious brain! I was waiting for the hook....
I ordered the large BBQ #3, thanks Joel!
outstanding!
You remind me of that "But wait! THERE'S MORE!" Guy lmao. ❤😂
Great tips! I've never soaked my venison, it's always been amazing. There is a reason people don't like venison, most of it isn't taken care of the right way. Quick skinning, cooling the meat fast and aging all increase how venison tastes as well. You can tell when venison hasn't been properly processed.
My wife says my meat is gamey but after a day of hunting and not washing my meat, what do you expect?
Some of that gamey flavor comes from contaminated meat (musk glands), and some of the tallow fat.
Some of the worst tasting meat came from that contaminated from fat and that "silver" fat and that waxy tallow fat.
But in general to me, deer taste like deer, squirrel like squirrel, cow taste like cow, etc....
I've had venison from deer that were chased hard, and the meat tasted just fine! Younger deer taste better than really old deer... but if you handle the meat properly and cook it properly, it tastes great!
Stewing meat is a great idea for any wild or domestic game meat.
What they eat can have an effect in how it tastes.... I had some duck and goose once..... it tasted like the meat was soaking in an aquarium somewhere.
Obvious the birds had eaten a lot of aquatic type of food, somewhere! I've had better water fowl!
This is a great video! Thank you!
never soaked game meat propper butchering and trimming is one of the most important things if you ask me also with some wild meats like duck breast not over cooking is key to taste.
I do brine waterfowl and the Thanksgiving turkey but nothing else. Oh if I'm making a ham or smoking salmon I brine also.
God bless, I have been spending ages trying to find that tenderizer since I saw a Japanese chef use that exact same one.
I have that same tenderizer, awesome video.
👍🏻💪🏻👊🏻 thanks bro!
No need to soak any game meat.
Just beat the crap out of it with a meat tenderizer, flour it and fry in a cast iron frying pan.
I grew up soaking in just milk overnight. I grew up and started cooking and after time started just cooking it like regular meat. 🇺🇸🇺🇸⚔️
I don't understand what gamey is. Deer taste like deer and elk taste like elk. I love game meat because of the taste.
I don't really like fish because it tastes fishy.
If you want a steak eat a steak. Don't cook an elk steak and expect it to taste like beef.
Brining all your game meat.... LMAO SMH some people should just be vegan@@theworldisastage1984
You didn’t mention aging the meat? ..it makes a big difference in tenderness imo.
Been given advice by so many people who only killed one or a few animals and found out they were full of it. After 30 years in Alaska killing hundreds of animals, from muskrats to moose, I learned some very important real things. No soaking required. What is important, cooling the meat as soon as possible, In Alaska, you can rest assured every creek and all the salt water is real cold. Touch it with your balls and you will find out, tis COLD!. If I have water nearby that is clean, I cut off quarters and put them in the water, but only to cool off. It does nothing for the flavor, except ibn one case. If you splitopen the stomach or intestine, or gall bladder, wash it off the meat right away. It will leave a bad flavor. Big animals like moose and elk can sour if left with the hide on and it doesn't cool off quickly enough. Sour meat is not edible meat unless you are literally starving to death.
I Agree 💯 percent
100 percent truth. thank you for your honesty
I was given duck meat to pressure can. What do you think about seasoning it? Salt and pepper with no brine soak prior, as I was told to soak it in milk from the hunter.
What about a little buttermilk? For the chicken fry, opinions?
I always soak my rabbit in buttermilk overnight before frying.
What about sea ducks? I completely agree when your cooking specks, mallards, teal, pintails, etc.
Getting the nasty fishy flavor out of sea ducks is about as effective as removing the fishy flavor from a fish eating bear in fall. you don't. Give them to someone you don't like.
@@algernoncalydon3430 How about Goldeneyes? Spring snow geese?
Wasted 13 minutes. Could of just said i do nothing with my meat.
🤣🤣
Do you have any suggestions for divers? I have a lease about 45 min from you in Lonoke on an aquaculture farm and our ducks are primarily bluebills, ruddies, with some canvasbacks, redheads, buffleheads, and spoonies mixed in. Knowing that diet plays a large part in how game can taste I've always done the brine and buttermilk method to be on the safe side and have yet to get a fishy one but seeing your methods is making me think of other possibilities.
Once again you have a great video up! I feel very naive about even hearing that people soak game meat though. Never have, don’t know anyone that does. But pointed the same things out on why they may taste bad (fat, gut shot, connecting tissue) Keep up the great videos!
All you have to do is google “soaking game meat”... prepare to have your mind blown lol. It’s really unbelievable. Every hunting magazine, most every hunting platforms has something about it. Crazy stuff! Thanks!
Just did, it is quite crazy. I guess I have been raised happily ignorant of such practices. Is it more of a southern thing? I’ve heard of soaking fish, especially catfish, crappies, etc in salt water even up here (MN) but not venison or anything similar. Unless you need to preserve the meat from a unseasonably hot day/weekend to quarter up and get it chilled.
@@corygiza no it’s everywhere. We do have the challenges of warm weather in the south, but Soaking is a common practice everywhere.
I'm not giving you a hard time by any means but aren't you just covering up that wild taste?
What did you do to the meat before freezing??? Ahhh
We've never soaked deer. We just cut and cook.
What the hell did I just watch!? Haha
Cow hang minimum 14days my deer hang for 7 then proceed and my wife or myself have fed many people and they had no clue
I’ve never soaked my game meat. Over 30+ years of hunting myself. When I cook duck my kids and brother destroy it. It is awesome grub for sure.
Not sure if you’re still answering comments, but would this work for frozen and thawed beef?
Aging the meat? no. But for thawed steaks, I usually salt them 24hr before cooking.
Takes away the very wild taste many don’t care for that it ruins meals so soaking it for 3 days is perfect still have red meat but less gamy which is perfection
Great video 👍
My browser won’t let me see your website. Says it’s not secure and won’t open it. Any fix?
i’ve hunted a few years but this is my first time “bleeding” my ducks
Don't you like the game flavor? Why else do you like it?
I'm going to make some jerky from deer, what will be the best way, and great flavor? I'll be using a wood smoker! Please help..😢
Since you’re on TH-cam….search it
I make deer jerky on my pellet grill every year. Use a good seasoning/cure and follow the instructions, I use hi mountain for mine.
Skippy grew up
You take forever to get to your point I was so annoyed by the time you get to the point. Just like you tried to sell something you go round around before you tell them the price
It’s about time someone in the wild game industry says the facts! Coming from a beef cattle farm, I love to see someone talking about myoglobin instead of “gamey blood.” Facts are facts people! And Joel is literally the best dude on TH-cam for duck hunting facts as well as eatery facts too! Been a huge fan of this channel for over 2 years! Love you guys and keep up the good work! Would also love the opportunity to hunt in Arkansas when me and my buddies save up enough money! 👍👍👍
Thanks for your support Drew!
Gosh can you leave out the story?
He just goes on and on
I second that!
I would like you to get to the point and tell us how too thank you. I had to fast forward.
Been eating game meat for over 30 yrs and I’ve never heard of anyone soaking game meat….
Thank you
How you handle game afterthe kill is the most important thing. Get it gutted asap then if possible let it hang for up to 10 days with the hide on. Just 24 hours makes a big difference. Try making a neck shot as well, they usually bleed out on the spot and very little meat is wasted. Been doing g it this way for 43 years. I was taught to quarter asap and put on ice but a close friend changed my mind d forever.. justmytwo cents. Happy hunting!
All my deer get seven days before the hide comes off permitting weather allows.
Butcher it right, filet the meat of the bone ,get rid of all fat , tendons and silver skin.
Hate to be that guy… but how does outdoor limits and Bobby guy have more subscribers than this guy. I’m not one to knock a person’s success but joel is way more knowledgeable. Great videos… keep it up!!
I appreciate the support! Every creator has their "thing" they do and it's why people like them. I've only been on TH-cam for a couple years... it just takes a while to become an overnight success!.
Bobby guy and outdoor limits reach a different crowd than Joel here, I think. Idk if Joel does or not, but the others mentioned are on ALL social media platforms. So they are reaching a larger crowd.
With that being said. I feel they have a different crowd following them, where Joel has much more traditional information he passes along, thus... the younger crowd doesn't follow as easily, they are looking for action instead of a methodical presentation.
I enjoy Joel's shows fsr more than the others, I wish he put out more vids sometimes, but at the same time I'm glad he doesn't and respect his videos/info that much more.
Duck hunting, isn't mentored anymore like it used to be. Everything is at the click of a button.
I admire Joel for attempting to do what he does with his platform. There needs to be more of his style shown across social media.
YES! THANK YOU! I'm not from America and when I tell my hunting friends that we never soak our meat, they look at me like I'm crazy! AND THEN TELL ME THAT MY FOOD TASTE DELICIOUS! Thank you for being more authoritative than me so I can send this video to them!
skip to 4:10
I have never soaked Wild game meat. Just make sure that it is drained of Blood by hanging and clean. I love cooking wild game. Deer Hogs and small game. My favorite of all was a springbok that I took in South Africa. Unbelievably delicious. Soaking removes a lot of flavor
Tips for grilling wild meat:
1) warm it up to room temp before cooking
2) dry it off as much as possible. I wrap in paper towel several times and dab several times while its warming up… get the surface as dry as possible
3) Season it however you like
4) liberally baste the meat with melted butter or garlic butter.
5) grill to rare or medium rare
When you grill meat that is wet the water steams the meat surface and sabotages the sear… it causes a grey surface colour and the lack of surface sear allows the internal moisture to escape… resulting in inferior colour, flavour, and texture and internal dryness and toughness. The butter helps add fat to the lean meat and aids in the sear. I do the same for domestic meats with the same benefits.
Also avoid excessive flaming during grilling… too much flame on the meat just burns off the fats and gives the favour of burnt butter. High heat to sear but no flame… which is a challenge to balance but worth the effort. I will usually have half the grill on high and the other half on low… sear both sides on the high half then finish on the low half.
Sorry, I disagree with this. Properly cleaned its great table fare.
Dude this whole video and you never stated what you did. Crazy
“Gamey” is not a real concept. Either your meat is poorly processed or you just aren’t used to the real way meat should taste and have yet to readjust your taste buds. Understand that the “Gamey” taste you speak of is likely just meat with a higher concentration of nutrients and less fat
Yaaaaay a man with brains
It comes from bad butchering... especially hind roasts. People who don't take the time to remove all of the fat, silverskin, and connective tissue are going to have a lot of "gamey" flavor in their dinner.
I butcher my deer in the bush (debone) bring it home cook a piece as I am vacuum sealing and grinding most of it. Never hang just clean the meat remove the silver skin and enjoy.
Auugghhh such a long video. Just get to the point please
Exactly.
I’ve never soaked my game meat, but one lesson I learned that totally changed my world in regards to venison is the moment I learned to stop overcooking the meat. It was like eating a totally different animal. I truly think this is why so many people think they don’t like wild game. They’ve never had it cooked properly.
I never soak my venison. Deer only eat grass and nuts (maybe) like cattle, and I don’t soak my New York strip in water or saltwater. Venison (to me) is not a gamy tasting meat. It is no more gamy tasting meat than bovine meat. Thaw it out, season it (to taste) and then throw it on the stove or a grill. When it comes to duck, I tried that once, and, unless it was just cocked up, that was the gamiest crappy thing that I have ever tried to eat. I did not care for duck meat at all. So when preparing duck meat, maybe an ice bath for a day or two would not be a bad thing. Either that or whomever served me my duck just fed me a really bad, rotten duck. It was awful.
Excellent information. One thing that wasn’t mentioned, and I believe is the number one reason for people getting that “gamey” taste in their game is ignoring proper field care. Shooting that deer or squirrel or duck, and waiting until you get home to dress it is not conducive for good tasting meat. The sooner you get the guts out and the cavity cleaned out and cooled down, the better the meat will taste. Unless I’m at the deer camp and I’m only a short 4 wheeler ride back to the skinning shed, that animal is dressed at the spot he took his last breath. Great video Joel and please keep ‘em coming.
Really not trying to be rude but why do all you Americans first need a Soap Opera Sad story before you start saying anything usefull my God the first 6 min was like every single sad story on Americas got Talent
So skip to 6 mins ? Thanks buddy lol
Must suck to not be free😂 can you even own a firearm outside the USA?
Just skip if you don’t like it snobby hctib
Giving you a point of view he's had.
It all comes down to taking care of the animals upon it hitting the ground.
Very much agreed a well fed deer with corn and other supplements is always the best I just feel sorry for states where it's illegal to feed during season
Oh absolutely..I love bear meat and was fortunate to shoot 10 here in Pa..as soon as I get it I rush to get ice on it. People drive around for two days showing their bear off to anyone who will listen. No ice, no nothing..then they say it sucks and throw it over a bank...sin
Great video! My best investment after watching this was a thermometer. I tend to overcook everything. Cooking to the correct temperature instead of guessing has massively improved my cooking.
Right on! I have a follow-up video that I’ll release in a few weeks👍🏻
Did he ever get around to telling us the preparation secret to perform before freezing?
I heard a story of a guy whose wife would cut both sides of the ham off before cooking. He asked her why? She said idk my mom always did. Go find her mom. Then asked her why? She says idk my mom always did. Track her down and asked her why? She said I had to to make it fit in the pan. lol
Haha. I'm an amateur who was never taught how to do anything so I didnt ever soak things cause noone told me to.
I was always told to soak it as well. After watching this video I stopped soaking and oh my goodness. Night and day difference in tenderness and flavor!!!!
You’ve got a lot of good information, but if I could offer some constructive criticism:
Offer your disclaimer at the beginning and don’t revisit, no need to keep reminding us opinions are personal.
Write a script beforehand, then wait at least a day & revise - look to shorten by about 10% on revision. You’re wanting a tight, compelling narrative with minimal repetition and good flow between topics. This video could probably be tightened to about 8min to reduce redundancies and lead-up.
Not to belabor the point, but consider this: If you start the video at 8:33 - most of the directly applicable content is still there, and you get right to the point. If you were to have that be the very first part of the vid, then you could sprinkle in the preceding 8min if necessary after grabbing the viewers attention. Your experience is relevant, but we can’t better prepare game meat based on hearing your resume - get to what the viewer wants first, then circle back to why we should listen to you.
Your visuals are on point, well done. The presentation quality is excellent, and you could damn near make a PowerPoint slideshow of just the images. Very impressive. My only concern is it might make the production time really long, but if you’ve found a way to do that quickly - congrats, you win science.
And don’t think you suddenly appearing in a chef’s jacket as you’re seasoning meat went unnoticed. That’s the excellent visual storytelling I’m talking about. You’re building credibility without saying anything and advancing the story. Very nicely done. More of that please.
Hopefully that comes across as positive and encouraging as I intended, but I’m open to suggestion on how to do it better.
Keep being awesome
Cheers!
I want to commend you for your very well thought out advise and encouragement.
These are great points I was thinking as well.
This was awesome ❤
The sooner you recover, skinout, quarter, and cool the venison the better it will taste. Unless you have a temperature controlled environment, do not hang it to age it like beef. Follow these rules and it will be mild and tender like veal, 55 years of experience speaking.
I only soak my meat in milk for 1 hour I don’t wash the milk out, I just season and cook. Taste like a high quality sirloin🤤
Same! I’ve been soaking my venison in milk for many years- anyone who eats it never even knows it’s deer meat.
Go tonthe grocery store save your self some time.. you want everything to taste like beef go BUY some beef..
It also has a lot to do with how you handle the meat after the animal drops ... skin, gut and cool quickly. I trim as much fat off of deer as I can... up here in Saskatchewan, the deer are nice and fatty because they're constantly eating grain crops. I find deer fat waxy and makes a film on my mouth and lips and it grosses me out so I cut every ounce of deer fat off I can. Our moose up here are... the opposite ...they're very lean.
Without a doubt one of the best waterfowl channels on TH-cam! Preach!
Appreciate that
I get blasted on hunting pages for saying you shouldn't soak your meat in ice water. Uncle John did it that way and by, dang, gum, they are going to do it that way. Ever walk into the butcher and ask him where the gray, ice water soaked meat is? I thought not. Another big reason not to soak in ice water is bacteria. You can pick up bacteria in both ice water and ice. I process tons of game meat every year. No issues ever.
I was interested until he plgged that brand. I'm not watching any more
ALL CAPS
Totally agree with this video. If most of the meat that we ate was wild game, I think we would eat a commercial piece of meat and think that it had an off taste just because it wasn’t what we were used to. Frankly I’ve never had a “gamy” taste in any of my wild game. Common sense, clean methods and getting it to a cooler temp as soon as practical has always had the desired result. Game meat tastes different because it is different.
Great video and comments!
You might want to try before cooking 20 min in sprite or your fav soda . 👍😊 it help tenderize your meat 🥩. BBQ pit boys put that tip out and I smoked the venison wrapped in bacon and it melted in the mouth like butter.😊
Must be city boy stuff. Never heard of anyone soaking game meat. Been hunting my whole life.
Not just City people,more of a Midwest thing.moved up here from the south never heard it before.here it a lot now
I always marinate game meat for days. Sometimes up to 2 weeks. It leaves enough gaminess that it doesn't overpower everything else. Also, i use the marinate as sauce, after glacing it.
Watched this video this morning.
I was one of those meat soakers.
Just ate the best deer steak I’ve ever had.
Thank you 🙏🏻
My pleasure!
I just made one of the best venison burgers I believe I've ever had. Ground venison straight out of a bloody bag. No soaking no gimmicks just nutritious ground venison. Super delicious !!
Such a LONG video to say, I just use salt, pepper and barbeque.
If that’s all you got out of it, you weren’t paying attention. 🤷🏻♂️
@@SurvivingDuckSeason I paid attention. I was looking for info on aging the wild meat..specifically squirrel as a starter. Aging/No aging? Thank you!
@@thankmelater1254 this video was primarily about soaking game meat… I do have a video that discusses aging meat that I will release in September. Though, It will not be a how-to age game (if that’s what you’re looking for sorry). It discusses proper care of game before freezing or cooking, and talks about some aging methods.
@@SurvivingDuckSeason Thank you! That will be part of the processes I want to learn.
hello. love your videos 👍I live in Northern Scandinavia and I haven't even heard of the method of soaking the game meat to get blood out and to get rid of the game taste. my god, maybe people should stop hunting and stick to dry chicken breast instead 😏
Ever soak a chicken?
Don’t yump to conclusions!
i rinse game meat. i don't soak, but sometimes there is big globs of coagulated blood in arteries or especially by bullet wounds. i will soak organs, especially hearts in just plain water for a bit, and i'll also soak carcasses and feet for stock, though that isn't as important i find, because almost all the nasties get strained or skimmed from the stock before you store it anyway. soaking anything for long periods of time or with salt or vinegar is crazy to me though, unless you're doing buttermilk for a deep fry
After all that talking, you didn't even talk about field dressing, wild game much. It's important to know that deer have sent glands on the inside of their back legs. They should be surgically removed with gloved hands, which is very easy to do, and then those gloves should be changed out for new ones. Gutting is another story, too. The animals, deer elk ect. should be skinned too as soon as possible so the meat cools quickly, to the point of refrigeration if it's not harvested in the northern fall region, and letting your game hang is important too and that has to be done right. All the talked about in cooking is true and is good advice, but without the first part in the field, I don't think any meat would be good. Just thought I would share if you get this, and you are right, too. 👍
First thing I do
Spot on Del, this guy has left out key elements of good meat….choice of animal, how it is handled in the first 4 hours after it is shot, field dressing, heat avoidance, covering/bagging and chilling. Cooking is a later step. Talk about waffling, never heard of soaking game meat…it’s a non issue for any hunter who knows what they are doing…
When I make deer curry like my mom used to all I do is wash it slightly then season with garam masala, turmeric powder, salt and pepper, garlic powder and chili powder. Put it in the fridge over night. Cook it the next day by cutting into medium sized cubes. Fry up a medium bowl full of chopped onions mustard seeds, cumin seeds ( 1 teaspoons each) in a large sauce pan in sunflower oil or oil of your choice until brown. Add to the onions once brown, 2 teaspoons garam masala, 1 heaping teaspoon garlic paste and 1 tablespoon tomato paste. Add to the above, all the pieces of meat mix it up good with the concoction of above fried ingredients. Now let the meat cook in that concoction for 10 minutes, covered and stirring once in a while on medium heat. After ten minutes add about half cup water and keep cooking for another 20 minutes. Then garnish with fresh cut up coriander leaves. You can add potatoes at this point if it’s beef or chicken curry, but with deer I like it without potatoes. Cook up some basmati rice, and heat up some Nan bread or paratha to go with it. That’s it! 😅
Yuh huh, beef IS aged. Ever heard of hung beef? You see them beef sides hanging on the mob movies? They hang at just above freezing. So you go out and kill a cow and put it in the freezer the same day. Observe that it tastes just like a wild deer you same dayed. I keep mine on ice and change water for two weeks at times. Had a cow break bottom jaw on a gate. Processed same day, wild tasting just like a deer. I'm in Arkansas too.
Deer don’t need aged like beef
@@Foxman876 beef doesn’t need to be aged either but it sure helps the taste
That’s funny I’ve never soaked my game meat I’ve had a lot of people tell me I’m nuts and then they try my sausage
Excellent video! Can't believe how similar our methods are - down to the spring loaded meat tenderizer. Like you I've simplified my ingredients as I gained more experience. There was a time when I brined, marinaded, and heavily seasoned everything. The more, the better! These days I rely much more on the basics: salt and pepper, fresh garlic, butter/olive oil. I don't soak my game in anything unless I'm going for something specific. I've found the best way to ensure good tasting game is to process it correctly. I always field dress my deer immediately, and then let it hang for as long as the weather will allow. And I'm not too worried about temperature. As long as there's a good breeze I'll let my deer hang outside (without direct sunlight) for a week or more, even if daytime temps get in the high 40s/low 50s. This curing period is crucial in my experience. The best deer I've ever processed hung outside for 17 days. It was a mature buck, and the meat was tender and mild and full of flavor.
Repent and trust in Jesus. We all deserve Hell for our sins, such as lying lusting coveting and more. We can't save ourselves, but Jesus can save us. He died on the cross to save us for our sins and rose from the grave defeating death and Hell. You must put your faith in him only. He is the only way to Heaven. Repent and trust in Jesus.
Romans 6:23
John 3:16❤😊❤
For anyone who catches a wild boar that has that stink to it, you're gonna want to vinegar soak that meat or you will 100% taste that stink but if you vinegar soak it now you have meat that's worth eating. Most animals don't have that stink so not sure how the trick started getting used for everything else, and if you catch a nice medium size wild pig with no stink there's no need to soak it but tenderizing and cooking with some added fat is a must.
Good western aged beef is hung 28 days and allows for enzymatic process to take place. We use to do that to our deer in the 70's. Nobody will do that anymore. It was better imo...
We hung them in the barn that long, some days it even got up to 70 out side. It was very good meat.
7 days in the old fridge in the shop at 40*