Cooking Meat/Expert Profile

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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.

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.

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    K = Knowledgeability    C = Clarity of Response    P = Politeness
Scott12/08/16101010Thank you very much. I thought they .....
John Way11/13/15101010Thank you so much for all your .....
Michael10/13/14101010Very thorough answer,much appreciated!
Mark12/17/13101010That is great Keith, thank you for .....

Recent Answers from Keith Patton

2016-12-02 Game Birds in the Fridge:

Sure. Most pathogens in poultry are put there during the plant processing. I worked in a plant in high school. Nasty.    Game birds used to be allowed to ripen by hanging up till the heads fell off.  

2016-09-27 Can yuh refreeze fresh best meat:

It depends on where you got it processed. If you did it yourself and the meat was not actually warm, you could probably refreeze it.     If it was commercially processed, I would not risk it and toss it

2015-11-07 Bear heart:

Heart is probably one of the safest meats to eat.  It is pure lean muscle.  Like any bear meat there is the threat of Trichinosis, same as in pork, so cooking to at least 150F is necessary.    As to how

2015-01-09 how to take wild taste out of hog.:

Manuel:    If it is wild boar taint there might not be a way to get it all out.      Tainted meat, from the hormones of uncut boars is pretty strong.  The only thing you can do is to try to dilute it with

2015-01-08 Wild Hog Brine:

Bob:    I don't see why not. I have not done it, and the only thing I can think might be a problem is the brine puts a lot of moisture into the meat.  That moisture will crystalize when frozen and will


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