Its a shame to NOT eat what you kill, IMHO. I decided that there had to be a better way to cook some of the game I shot than what I had, so went searching for Wild game recipes, and cookbooks. Have some. When I compared the recipes to those I have in my College days Betty Crocker cookbook, the only differences were in choosing wet methods to keep the meat moist, to not over cook the meat, and to use different spices. I can't eat a lot of the strong spices recommended, but a relative of my wife told me about soaking the meat to draw out the blood. She had worked in a Meat Processing Business for about 20 years after her husband died. She also told me how to take care of game in the field, and in transporting it, to maximize the taste and quality of the meat( ICE!ASAP)
Since then, I have had people RAVE about the quality and flavor of my roast venison, so I must be doing something right, finally. If you ever need suggestions, contact me. I also had the benefit of knowing a good friend for almost 20 years, who was a gourmet cook, and a hunter, and he had some of the best recipes for Dove Breast that I have ever imagined. He is gone now, but I remember some of them I helped him cook. The same principals can be applied to cooking any bird.
Oh, and yes, in case there is any doubt, I have cooked bad game, tough meat, and stuff that should just have been thrown out. You learn from your mistakes, too. All cooks do. We just find the memories rather painful, and don't want to talk about them unless asked! :hmm: :thumbsup:
