Prepare the harvest after the hunt

HUNTER HARRELL

Harvesting wild game to process for consumption has so many benefits. Not only does it reduce the grocery bill, game meat is leaner than grocery store cuts, and has fewer calories. It is free of antibiotics, and the opportunity to enjoy a high-quality protein, rich in nutrients, also introduces diversity into your diet. Best of all, game meat is a classic centerpiece to a traditional, gourmet meal when properly cooked.

Different cuts allow for endless ways to prepare game meat. Slow-cooked stews are best for front cuts of larger game animals, or cuts with more fat, sinews and membranes that add nutrients and flavor to the broth. Thin slice thicker, tougher cuts for the perfect addition to any stir fry. In some recipes, such as chili, lasagna, meatloaf and stroganoff, simply substitute ground beef for game meat, which can include processed bear, elk, moose, turkey, rabbit and venison.

Because game meat has less fat, it can dry out quickly. In turn, this makes cooking game meat a little tricky. It may take inexperienced chefs some practice to perfect a recipe that compliments unique and distinct flavors derived from the animal’s diet. Here are some basic tips for preparing the harvest after the hunt.

To begin, let game meat come to room temperature before cooking. Not only will starting at room temperature help the meat cook more evenly, it will allow some of the external moisture to evaporate for a better sear. This step can ensure a more tender product by preventing the meat from being “shocked” by the extreme difference in its internal temperature and the cooking temperature.

Much like preparing a steak for the grill or a chicken for the slow cooker, there’s no need to stray away from the spices. Both dry rubs or marinades work well for game meats. Some ingredients that pair well with the natural flavors of most game meat include black pepper, bay leaves, juniper, rosemary and thyme. Consider flavors from ingredients like onion, garlic, apple, pear, lemon, berries and mushrooms. For added moisture, try basting or cooking with beer, sherry, port, brandy and gin. If using a marinade, consider creating a sauce with the marinade as a base.

Grilling is always a good option for cuts like chops, filets and steaks. But pay close attention to temperature, no matter how you cook it. If the meat is exposed to high temperatures for a long duration, it loses the fat and moisture that retains its flavor. The result is bitter, or even metallic tasting meat, which is the “gamey” flavor that leaves many disinterested in preparing game.

Low temperature roasting is a better way to prepare meat if you are worried about overcooked, dry meat. Place cuts in marinade or add a dry rub. Don’t forget to slather with butter or oil and baste frequently to prevent it from drying out. Whether grilled or roasted, remove the meat from the heat when medium to medium-well, and let rest at least 15 minutes before carving. This way, the product will turn out juicy, tender and full of flavor.

Finally, when ready to serve, observe the direction of the muscle fibers. Carve across the fibers, then cut along the fibers for a perfect texture on the plate.

NUTRITION FACTS

Deer is leaner than beef, lower in cholesterol, has fewer calories and more protein. A 3-ounce serving contains about 102 calories, 19.5 grams of protein and only 2 grams of fat.

Pronghorn antelopes can weigh between 100-150 pounds. A 3-ounce serving includes just 96 calories, 18.9 grams of protein and only 1.7 grams of fat.

Elk is high in lean protein without being tough. Elk contains 7 grams of fat and 18 grams of protein in a 3-ounce serving.

Moose is rich in flavor, but can be tough. A 3-ounce serving contains 114 calories, 25 grams of protein and less than a gram of fat.

Bear meat taste is typically affected by the bear’s last meal. Bear contains 220 calories in a 3-ounce serving, 28 grams of protein and 11 grams of fat.