April 18, 2015
If you're acquainted with preparing wild game meat such as deer, elk, squirrel, rabbit, or other so called exotic meats, then you are aware that these meats can have a bit of a Gamey flavor. For wild game that is gamey and tough in taste and texture try soaking in a ziplock bag with: Mountain Dew (works great for wild hog if BBQing, tenderizes meat) Coke (gives meat a sweet taste and tenderizes) Beer Red wine Pineapple juice Buttermilk ( In the buttermilk soak, add minced garlic, black pepper, paprika, cardamom, or other spices to suit your taste.) This is called a soak or marinade. Many of the meats mentioned above are far more prone to being tough and dry if not properly soaked before cooking your recipe. One thing you do not want to do is add extra salt to whatever your soak maybe. This will turn your wild game meat into jerky; tuff and dry as leather.Some salt is good, but avoid excesive amounts. In the good old days of pioneering the country, before refrigeration; Deer, elk, and other wild game meat as well as beef were salted to preserve the meat and keep it from spoiling. The idea being to dehydrate the meat, because dry meat won't rot as quickly as fresh meat with all the moisture in it; and it does not require refrigeration. This was the origins of beef jerky, deer jerky, and other meat jerkies. This worked great for the trails and lifestyles of the frontier, but not so good if you want a nice tender and juicy piece of deer. Anyone that has ever tasted jerky knows that while tasty, it's quite dry and tuff. So, unless you want deer jerky; avoid the extra salt before cooking, it WILL dry your wild game meat out.