How to prepare the game meat

A local Hunter by the name of Karl Hoffman once said: "a good wild game food starts much before the chef throws a steak on the grill." "Skilled fighter can add to the quality of the food". In other words, if you are going to eat that Hunt, be very careful how to hunt it and preserve it.

The first step to be followed in the preparation of game meat is must acquire the appropriate equipment to kill and processed meat. You will also need two very sharp knives (one of them is to be used for field dressing while the other one will be used for the skin of animals), he saw a bone, as well as a bag; all they will ensure that the food will maintain its quality.

Another aspect that must take account of any Hunter is the behaviour of the animal. Hoffman stated that: "always sure is grass (the animal)." "When running antelope have so much adrenaline... that adrenalin gets in the flesh and makes stinky and hard". Also make the shot is important because it is imperative to make a perfect shot to ensure that the animal bleed less. Less bleeding will lead to less blood that seeps into the muscle as a direct result, the meat will taste better.

Fortunately, after a deadly done firing, the next priority will be dressed in field that as soon as possible, eliminating all the vital organs of the animal. The Division of wildlife of Colorado stated that: "the bacteria begin to grow immediately, especially if it has been punctured the stomach or the intestine, so it is important to keep the cold corpse." The corpse's role also is advisable on hot days to help cool the meat. Beware of do not touch glands on the lower rear legs, as meat may be tainted by the musk. "Cover the animal to keep away from flies and keep it away from other animals site".

Hunters say that the animal has to hang, cool, as well as concrete and meat will start bidding on their own. Add the beef is better way compared to just processing after the break.

A valuable tip shared by many hunters is that it should never cover the meat while it is cooking because air will keep the tender meat. Another tip would be cooking until it is kind of weird (no less, no more than medium rare). If you are an avid deer or elk hunter must know that the most interesting part is the liver, give it a try. Speaking of the meat of deer, it is one of the most common errors we should add all kinds of preservatives unwanted as vinegar, for example, to the meat to get the best taste. This common misconception leads many hunters to say that they don't like the taste of the meat of deer and not eating. The truth about cooking venison is very simple: do not add more of what you have to add a cut of beef, pork, or lamb. His tenderizers, Marinades and favorite condiments are everything you need to add the deer meat before cooking.

As you can see, the preparation of game meat must follow several instructions; otherwise, the meat will be ruined. After having prepared the meat for cooking, now is the time to let your imagination run free but not overact as more probable is that it will kill the delicious flavor of the game (deer, elk, squirrel - name). Have fun hunting and cooking!