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- Please no inappropriate usernames (remember that there may be youngsters in the room)
- Personal attacks on other community members are unacceptable, practice the good manners your mama taught you when engaging with fellow Dawg fans
- Use common sense and respect personal differences in the community: sexual and other inappropriate language or imagery, political rants and belittling the opinions of others will get your posts deleted and result in warnings and/ or banning from the forum
- 3/17/19 UPDATE -- We've updated the permissions for our "Football" and "Commit to the G" recruiting message boards. We aim to be the best free board out there and that has not changed. We do now ask that all of you good people register as a member of our forum in order to see the sugar that is falling from our skies, so to speak.
Comments
I missed the sub-forum notation -- my apologies.
You can ask the meat manager at publix, they can have it for you in a few days.
What's your best method of minimizing the gamey taste? I can handle it but I can only get my wife and girls to eat deer meat. They refuse to try anymore wild game after trying some poorly cooked boar one time.
Proper care and cleaning. One hair from around the metatarsal gland can ruin alot of meat. Also proper aging in the refrigerator. I have an older one in the garage that I use just to age wild game.
A few things. The first and most important thing with a big wild boar is to try eating the pot after you cook it instead of the meat. Seriously, don't try to eat a large pig. Only reason to shoot them is for pest control purposes. They are just nasty, non-indigenous animals that only make more pigs and DESTROY the property. Gigantic rats, basically. Big wild boars taste like crapola.
As @Catfish says - Aging. might be the most important. I age my deer for about 10 days.
Brine the meat. Always. Especially darker meat, like turkey legs. I even brine the cubed steak I make from deer meat. It almost looks gray when I pull it out of the bloody water after a good brine of only about 10 minutes. Battered and fried, it tastes like beef cubed steak.
Cleaning and cooling the animal ASAP after the kill is really important. Also, there are glands in the animals that you need to know where they are located to cut them out or else they taint the meat with a serious gamey taste. For instance, on a deer hind quarter there are glands that are buried in the middle of a muscle mass. You have to dig down in there to find it. Deer fat is not good at all, so I take my time to trim ALL of it off and filet the silver sinew off as well. I don't remove the fat and sinew until after I've aged except for big chunks.
Don't overcook the meat. People tend to be scared of wild game meat so they overcook it compared to the steak they buy at the store. If you don't like pretty rare meat then you shouldn't even mess with ducks.
Some things are just not worth messing with, imo. A Canada Goose is nothing but a Sky Carp. Greasy, flying rat. I like to shoot doves, but if it weren't for bacon and cream cheese than I'm not sure I'd shoot them, either. You are only eating a woodcock because you killed them, but they are fun as heck to hunt and great local work for a Georgia hunting dog. Hard to find wild birds in Georgia thanks to loss of fence rows, longleaf pine, fire ants, armadillos, yotes, and the **** "spay, neuter, and release" crazy cat people who don't realize a house cat will kill a clutch of quail just for the thrill.
Brining wild rabbit in buttermilk overnight is key for me.