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