Wild Game Meat. Perfect Recipes.
Venison is a high quality red meat & very lean. The backstrap, medallions, & tenderloin is most tender. If deer meat tastes wild, brining will tenderize & soften flavor. Rabbits, hares, & squirrels are best braised unless very young. Ducks & geese: don't overcook waterfowl breasts, they can be livery, rare-medium is best; for legs & thighs slow cook to tenderize. Diving ducks may need a brine to rid fishy taste. Smoking: fat absorbs smoke’s flavor better than meat, waterfowl are fatty & works well. Kangaroo meat: high in protein & low in fat. Upland game birds: doves, pigeons, wild turkey, pheasant, quail, grouse, chukar, snipe, woodcock partridge. Upland birds dry out fast. Doves & Wild Pigeons: Dark meat & little fat, doves are tender while wild pigeons are tougher since they can live longer, to brine is best (squab is domestic pigeon, less tough but less flavor).
Most of these recipes & advice are by hunter & Chef Hank Shaw, nominated for a James Beard Award in 2009 and 2010. Winner of the IACP award in 2010. Another great professional hunter and chef, is Georgia Pellegrini, author of *Girl Hunter*.