Quote:
Originally Posted by Bob
All game(except caribou) can be fairly good depending on how you cook it. Mostly it's got to either be rare or wrapped in bacon. Tonights dinner: Venison backstrap butterflied them pounded super thin. Stuff with cream cheese and scallion. Roll up like an ice cream log and wrap with bacon using toothpics to hold. Bake that in the oven once again not overcooking and served over egg noodles............good stuff. I have this one often.
Trust me there are ways to make every kind of game (except Caribou) not only edible but super pallatable as well. As far as burgers, adding a bit of beef or pork(my favorite) fat is the key as most game dries out too quickly.
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I would agree that all game can be pretty good....BUT it does depend on how the game is taken care of in the field, how the meat is butchered, and how it is prepared and cooked.
I have eaten most common North American big game and much small and upland game. I have found them all pretty tasty. I have also eaten game, that others have cared for, that was not palatable. Unlike Bob, I even found caribou pretty good, but have only had it once.
I grind a fair bit of meat. As Bob said, venison is usually too dry for burgers unless you add extra fat. Without the fat it does make great burger just not for hamburgers. It is great in spaghetti sauce, it makes very good taco meat, and makes a good, lean meatloaf.
I agree that bacon is a wonderful companion to about any game. They grill together really nicely.
Teriyaki type marinades are also very good with venison.
1 cup soy sauce
+-2 cups water
1 medium onion sliced thin or diced medium
a clove or two of crushed garlic
a pinch or two of ginger
marinade it for 30mins - 3 hours. I prefer shorter times, as it gets more salty the longer it sits.
grill it up to preference. I prefer med-rare, and my wife prefers med-burned. Even with the above marinade, a piece of bacon wrapped around it, while grilling, is great.
aaron
ps...Bob, you must have had some bad experiences with caribou...
Patty, I have eaten many roasts with bone in, and have not had problems. Usually,however, I bone all my meat out. It is not for reasons of taste but versatility. I separate out muscle groups, into small roasts and freeze them. Later if I decide I want some steaks, it is easy to convert a roast to steaks..
Lately, however, we have been steaking the tenderloins and the backstrap, and bottling the rest...except for the ribs which we put in a slow cooker.