Story by Tom Claycomb III

It is a shame a majority of hunters don’t know how to cook their game and especially not know how to make it into a gourmet meal. Most dutifully cook their wild game since they killed it but their families dread eating it. Let’s change that.

Before diving into this topic — did you know an increasing number of the younger yuppie crowd that would not normally be associate with hunting are entertaining the idea since it’s the best source of healthy real organic meat for their family.  That fact needs to be encouraged and promoted.

The first rule for cooking wild game — don’t sizzle it. Very, very few wild game cuts do I cook any hotter than medium. Here’s why. Everyone is used to cooking beef, but cattle are a totally different animal. There are three kinds of fat:

1. Subcutaneous-Hint, pinch the roll on your belly.
2. Intra muscular-This is the fat between muscles.
3. Inter muscular- This is the specs of fat intermingled in the muscle on a ribeye.

Due to the fat in general on beef, that makes it more forgiving. It is, should I say a barrier from drying the beef out as fast when you over cook it. Wild game doesn’t have marbling so that is why deer steaks taste dried out if they are over cooked on the grill.

The following is something different —a few of my favorite unique recipes not many people prepare.  Included is the cut that must use with each recipe. For instance, you can’t take a recipe that calls for Tri-tips and use it on the eye of the round and expect it to taste the same. Every cut needs to be cooked a certain way to maximize its flavor.

The above is true even with beef. A chuck roast is the ultimate roast. Something about the texture and taste makes it highly favored over a round roast. Plus, a chuck is somewhere around 20-22 percent fat and a round is only 10-15 percent. Plus, the flavor of the chuck is way better. Granted, some people favor a round roast because they’re leaner and healthier, but you can’t tell me they taste better.

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