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| Expert | Average Ratings | Expertise |
|---|---|---|
Keith PattonAvailable
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I can answer questions regarding wildgame cookery ranging from venison, elk, buffalo, wild geese, duck, wild turtle, feral hog, javalena, wild boar, racoon, beaver, and woodchuck. | |
Enrique TorresColumbia
Available
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How to cook meat (beef, poultry, pork, fish, shrimps, lamb) using pan friying, grilling and steem systems. |
Jayde It would be better to roast the potatos in the skillet and grill the steak. Pan roasted potatos Cut in about 1 inch square peices. Coat with olive oil or healthy oil alternative. Sprinkle
Daria: Hello, If you want to reach the highest level, i recommend to spend time planning all details related to the preparation of that future meal. Here, turkey is one of the main ingredients,but,
Jim: Okay, first, make sure you have a drip pan under the meat. Coons are pretty greasy. Cook it low and slow so you do not dry out the meat too much. Put some water or other liquid into the pan
Henry: Good questions. I know that the meat of some animals, like catfish, ducks and I am sure there are others take on a trace of flavor from the habitat in which they live. I have had puddle ducks
Traditionally fowl were hung with feathers and vicera intact. This let the enzymes work on tenderizing the otherwise dry tough meat of game birds. This was most common in N. Europe where the temps

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