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Questions tagged [game]

Game are wild animals hunted for sport or for food.

9 questions
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Spongy ground venison

How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same spongy, tasteless flavor — almost what I would expect tofu to have, if I ate tofu! Is…
Beverly
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Cooking techniques for venison neck

I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not simply grind it into sausage. I am assuming this cut has a lot of connective tissue, so I…
RunThor
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5
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How to determine if meat needs to be aged?

Some animals are ready to eat (or freeze) immediately upon slaughter. Some need to be aged first otherwise they may be too tough. E.g. venison needs to be aged 2-5 days (depending on the age of the deer) so that the enzymes from the meat break down…
amphibient
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1 answer

Cooking tips for elk sausage

I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than other meats, so presumably the cooking (grilling?) time would be a lot less. Is there any…
Doug
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Is it safe to cook pheasant medium?

Am I right in thinking it's safe to cook pheasant breast medium so its a little pink? If so why is this different from chicken?
Alistair Weir
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4
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What is the "porky" taste in certain types of pork?

I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite unpleasant. I rarely cook with pork mince, so this surprised me. I'm used to pork…
Surobaki
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Stewing meat with vinegar or adding it after

Wild turkey legs are rather tough, and some hunters even throw them away, but I decided to give it a shot in a slow cooker set at the lowest setting for 8 hours, with vegetables. I definitely like vinegar or citrus in my stews but as a condiment…
amphibient
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What done-ness is safe, but still juicy, to order wild boar cooked to?

I recently went to a restaurant here that claims to offer local fair. It was in a super touristy area so I have my doubts, but it plays the part well. Anyway, what I ordered was the Shogun Farms Wild Boar loin, though I can't remember how it was…
Jake
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Chemistry of adding maple syrup to marinade

Game recipe calls for olive oil, ginger, garlic, balsamic vinegar, Worchestershire....and a tiny bit of Maple syrup. Not enough for glazing. Why add the maple syrup?
Confused
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