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Cooking Meat/Expert Profile

Keith Patton

Available

Expertise

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.

Experience in the area

I am an avid hunter and chef. I have run a successful catering business, processing my own meat, curing hams and making wild game sausage.

What do you like about this subject?

You can eat your mistakes.

What do you still hope to achieve/learn in this field?

What other things that creep, crawl, slither, run and jump can be cooked and eaten.

Something interesting about this subject that others may not know:

A cooked racoon looks like a big cat, and makes delicious barbeque. Turtle has up to 7 distinct "types" of meat on its body. It makes a delicious stew when cooked with coconut milk, sugar, salt and coriander.

Something controversial or provocative about this subject

The flavor of game is affected by whether the animal is frightened when killed. The presence of adrenaline, and lactic acid in the flesh impairs the flavor. A scared animal is a bad tasting animal. Kill the animal before he knows what hit him.

Average Ratings

Recent Reviews from Users

User	Date	K	C	T	P	Comments
jim	10/28/09	10	10	10	10	THANKS FOR THE TIPS .I'VE HAD COON .....
Henry	10/23/09	10	10	10	10	Very sound info.! Definitely helpful and .....
mike	10/16/09	10	10	10	10	domo !!
Kathy Hale	08/02/09	10	10	10	10	once we got on the same page .....
Steven	07/13/09	7	7	10	9

Recent Answers from Keith Patton

2009-10-30 t-bone steak and potatos:

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

2009-10-27 coon cooking:

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

2009-10-23 Alligator Meat Cooking:

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

2009-10-16 hanging chickens:

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

2009-10-09 meat:

Art: With meat you have to remember several things. First, you cook the meat and that will kill bacteria that may have grown on the meat if it was left sitting out. Second, most bacteria on meat was

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