Keith Patton - Cooking Meat - Home Cooking - Food/Drink

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Expert Profile: Keith Patton

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.

Ask a Question	View Past Answers	View Ratings

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
Prestige Points: 6616
Knowledge	9.81 Best of the best
Clarity of Response	9.89 Best of the best
Timeliness	9.77 Best of the best
Politeness	10.0 Best of the best
Number Of Questions (in Past 24 Hours)		1
Max Questions to be Asked (in 24 Hour period)		5
Total Questions (since joining AllExperts)		472

Recent Reviews from Users

Knowl	Clarity	Time	Politeness	Date
9	9	10	10	12/02/08
10	10	10	10	11/18/08
10	10	10	10	11/01/08
10	10	10	10	10/21/08
10	10	10	10	10/14/08

User Comments

Very helpful, swift response! Thanks, Becky
(Becky on 12/02/08)

thanx so much---great idea!
(lisa on 11/18/08)

Thanks for the help! This is a great site. I've learned a lot just reading through other people's questions. Keep it up please!
(Chris on 11/01/08)

accureate and fast response. great help to me and my mother!!
(Kaathleen on 10/21/08)

Thank you, the information givin was both very helpful and appreciated.
(Lynn McClenahan on 10/14/08)

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Ask a Question	View Past Answers	View Ratings

Recent Answers from Keith Patton

2008-11-30 stuffing turkey: Scott: If the turkey was raw, you will have to roast it and make sure that the dressing reaches at least 165F to kill any risk of salmonella bacteria being in it. You provided a nice warm incubation...

2008-11-27 TURKEY: No two ovens are the same. Try cooking with a thermometer. Cook until the internal temp of a thigh is around 165. If cooking with stuffing the stuffing should reach the same temperature. The key is...

2008-11-24 wild pig from n. fl.: Mark: Smell it. Usually boars have what is called boar taint. This is due to the type of fat in the meat, it turns easily. The sows should not have this problem. If you want to brine it to improve...

2008-11-21 brining game meat: Bob: What you describe is called boar taint. The best way to mitigate it is to trim all excess fat...all of it. It is the root cause. Yes, brining or soaking the meat can help lessen it but probably...

2008-11-17 dried out venison sausage: Lisa: Well you could try soaking it in something. The fat is still okay if it doesn't smell bad, you can try to rehydrate it with the moisture that was lost. Try soaking it in beer. I'm not kidding...