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Cooking Meat/Questions Answered by Expert Keith Patton
| Subject | Date Asked |
| Frozen Wild Boar | 1/6/2012 |
| Q: How long will frozen wild boar meat keep for in the freezer? A: Julie: Meat in the freezer will keep up to 12 months depending on how well it is wrapped. What you ... | |
| wild hog | 12/14/2011 |
| Q: How do you get the wild, musky smell and taste out of the meat? What is the best brine and the best ... A: Gayle: There is not easy way to get rid of "boar taint" which is the result of hormones relased by ... | |
| wild hog | 12/7/2011 |
| Q: Have large hind quarter hog. Do you have a receipe to cook in crock pot? A: Ray: Fitting it into a crock pot might be a bit difficult unless you debone it. In any event, a ... | |
| coon | 12/5/2011 |
| Q: what internal temp to cook coon to will be cooking at 225 in side firebox pit thinking about whole ... A: Gary: You should make sure you trim all the external fat from it, as I found it had a disagreeable ... | |
| coon | 12/4/2011 |
| Q: what internal temp to cook coon to will be cooking at 225 in side firebox pit thinking about whole ... A: The musk glands are inside the front legs and inside the rear legs, kind of where the armpits or ... | |
| fresh deer | 11/13/2011 |
| Q: I killed my first deer this morning and have it dressed out. One hine quarter (about 11 lbs) I am ... A: Nothing really unless you want to put some kind of dry rub on it. Since you have probably already ... | |
| boneless primrib | 11/2/2011 |
| Q: Hello i have 70 poundsof boneless ... A: John: Your first hurdle will be having a large enough oven, pans and racks. Each prime rib should ... | |
| broiling buffalo t-bone steak | 10/30/2011 |
| Q: I have a 2.23 lb buffalo t-bone steak about an inch thick. I have never cooked this before. How ... A: Rebecca: It depends on whether you are doing it on a grill or in the oven broiler, and then it ... | |
| Bear Steaks | 10/29/2011 |
| Q: First off - I'm a lousy cook. lol I would like to know how to cook Bear Steaks. Thanks Tish A: Tish: The thickness of the steaks dictates how well you cook them. The trouble with bear is it is ... | |
| Wild Hog liver | 9/27/2011 |
| Q: Is it ok to eat the liver from a wild hog? It has been frozen, and I love liver. What are some good ... A: Bob: There is a risk associated with most wild game livers that the field and game departments of ... | |
| elk brine and freezing meat twicw | 9/23/2011 |
| Q: what is the best way to brine or pre-pare elk steak? What affect does freezing twice have on elk ... A: Robert: The risk most often cited about freezing and refreezing is the chance bacteria has to ... | |
| woodchuckglandlocation | 9/7/2011 |
| Q: Have woodchuck vandetta. If I kill I want to eat. I need info as to how to handle and locate ... A: The Woodchuck or Wuchak in Algonquin is also referred to as the Ground Hog where I am from in ... | |
| Pressure cooking squirell | 8/13/2011 |
| Q: I have enjoyed learning from you. I was recently give a small 1.5 Qt pressure cooker for my camping ... A: Robert: To be honest I have never used a pressure cooker to cook squirrel, but it can be done. I ... | |
| Best Before Date on Beef Tenderloin | 8/1/2011 |
| Q: I recently purchased a beef tenderloin and forgot to cook it. It is in a cryopac and has been in the ... A: Jan: The meat is fine. Cook it and eat it. I think retailers use the best before date to let ... | |
| Smoking Wild Turkey Breasts | 5/16/2011 |
| Q: What is the best brine you've used to take the wild taste out of wild turkey breast? Some have said ... A: Carol: I would smoke it in the low to mid 200F's. If you have a webber or other smoker, make sure ... | |
| Smoking Wild Turkey Breasts | 5/16/2011 |
| Q: What is the best brine you've used to take the wild taste out of wild turkey breast? Some have said ... A: Carol: Nothing really "takes" the wild flavor out. It merely dilutes it. Brining or soaking in ... | |
| wild hog | 4/11/2011 |
| Q: recently i butchered 9 wild hogs varying in sizes of 40 to 100 lbs. in each i encountered polyps ... A: Joey: Were these in the meat, or under the hide? Trichinosis cysts occur in the meat. Google or ... | |
| eliminating wild boar taint/gamey smell | 4/9/2011 |
| Q: I have been given a joint of wild boar which is sitting in my fridge and is now beginning to smell. ... A: Allen: The best way to get the gamey smell and taste, which is called boar taint, out of the meat ... | |
| how to pressure cook Chuckar or Quail | 3/24/2011 |
| Q: I'd like to use my pressure cooker to cook chuckar and make a gravy. How would I best season and ... A: Miriam: I would sear the bird first, to brown it, in a little oil in the cooker pot. Next, a lot ... | |
| Reducing Carcinogens | 3/8/2011 |
| Q: I have been reading a lot lately about carcinogens (HCA's & PAH's). Since im a lover of meat, i ... A: Ty: Want produces the carcinogens you worry about is the browning reaction that takes place on the ... | |
| marinaide | 2/8/2011 |
| Q: Can I use milk for marinaiding meat? A: Pat: Yes, but it won't do a whole lot. The thing about marinades is that they are basically ... | |
| How long can a deer be left before gutting? | 1/28/2011 |
| Q: I had shot a deer and unable to find the deer before night fall I had to leave returning the ... A: Billy: There shouldn't be anything wrong with the meat, unless you shot it in the gut. There ... | |
| Elk steak | 1/22/2011 |
| Q: What is the best way to marinate elk steak to make in more flavor full and tender? A: Darren: You need to understand that marinades do very little of either. Marinades only add a bit ... | |
| wild ducks | 1/19/2011 |
| Q: what do I need to do to prepare wild duck,Mallard, before cooking and what would a simple recipe be? A: Mary: Wild duck in very lean, not at all like domestic duck. I never roasted wild duck as it dries ... | |
| oven cooking 1/4 leg of wild hog | 12/31/2010 |
| Q: how long and at what temp do you cook a quarter leg of wild hog for tamales A: Victor: You want to cook it long and low, to get the equivalent of pulled pork. To do this, place ... | |
| beef tenderloin | 12/15/2010 |
| Q: Can you cook a beef tenderloin a day ahead, refrigerate, reheat and serve the next day with good ... A: Dan: I would not recommend it. What happens to meat when cooking is the proteins coagulate and ... | |
| cooking deer meat | 12/15/2010 |
| Q: what is the best temp.to eat deer meat safely. deer roast deer steaks deer tederloin deer burger ... A: Mots: Deer is safe. There are no parasites in venison that are not killed by cooking. Venison is ... | |
| brining meats | 12/5/2010 |
| Q: I am starting to experiment with brining. I have a fair amount of knowledge in the kitchen being ... A: John: Brining uses what we call a membrane reaction to do its work. If you remember HS chemistry, ... | |
| cooking a venison shoulder roast | 12/5/2010 |
| Q: Do I need to soak the roast in a brine solution or some other type of marinade before I cook it, so ... A: Heather: Soaking will help lessen off flavors, but it only dilutes them. If the venison was ... | |
| elk canning | 11/21/2010 |
| Q: I would like to bottle some of the young cow elk I just got. I am talking glass quart jars in a ... A: Kirk: To be honest, I have never done it myself, but I saw my grandmother can meat, beef and pork. ... | |
| Aging deer meat with Clorox | 11/16/2010 |
| Q: A friend of mine invited me over to dinner and was serving venison which turned out to be the best I ... A: Dan: Your friend might be on to something. He is aging his venison but added the twist of the ... | |
| Bitter Tasting Grouse | 11/6/2010 |
| Q: I recently did some grouse hunting (this was ruffed grouse). Usually I just breast them out and ... A: Dean: Grouse meat can acquire a bitter taste from the buds and leaves of Artemisia which are know ... | |
| spinach stuffed venison roast | 11/4/2010 |
| Q: I am providing a stuffed venison roast for an out of town party in three days. Should I cook the ... A: Mary: No need to freeze it. Just keep it refrigerated till then. Cook it the day you serve it. ... | |
| Goose Meat | 11/1/2010 |
| Q: Besides oven roasting, can Goose hunting meat be cooked on the stove top and if so how do you ... A: Joe: You can braise goose or use it just like beef in stews. I cube the goose breasts after just ... | |
| meat | 10/17/2010 |
| Q: what temp do i cook elk steaks at? A: Jaimie: Cooking temperatures depend on the type of cooking method you are using. So if you are ... | |
| Deer meat | 10/12/2010 |
| Q: Are you suppose to soak deer meat in ice and water for a few days to kill the wild taste and make it ... A: James: Some people soak their meat, others do not. Venison is not gamey per se. A lot of the off ... | |
| Elk Meat | 10/8/2010 |
| Q: Keith, We have processed our own meat for as long as I can remember. This year we began to cut up ... A: Sorry I could not help out more with the first question. I might add that wild boar is subject to ... | |
| Elk Meat | 10/6/2010 |
| Q: Keith, We have processed our own meat for as long as I can remember. This year we began to cut up ... A: Ronnie: I know that some seafood, especially in the skate and shark family, ammonia like odors can ... | |
| cooking a butterflied pig | 10/1/2010 |
| Q: butterflied pig for my wedding reception and this is my first time and need all the advice i can ... A: Nick: First, this is a big task for a wedding reception. By that I mean it takes a great deal of ... | |
| roast | 9/12/2010 |
| Q: Daughter has a roast left in frig for 7days. Needs to know if safe to cook . A: Charlene: Yes. Not to be facetious, but what do you think aged beef is? LOL. Some restaurants age ... | |
| Beef roasting times | 8/28/2010 |
| Q: I have 2 separate top sides of beef. Both weigh nearly 6 lb in weight each. Should I combine their ... A: Martin: Calculate the time singularly. Think about it this way. The cooking time depends on ... | |
| Frozen moose | 8/24/2010 |
| Q: My husband is in Alaska moose hunting. If he is fortunate enough to get a bull, we will need info ... A: Jane: This is the USDA's view on the matter: Refreezing Once food is thawed in the refrigerator, ... | |
| oven cooking | 8/18/2010 |
| Q: the direction say deep fry for 8 to 10 minutes how long in oven and at what temp A: Chris: Deep frying is not the same as cooking in the oven. The oven roasts the meat with dry hot ... | |
| chicken thighs | 6/28/2010 |
| Q: how long and what temp do you cook chicken thighs in the oven? A: Bettina: The temperature you use is irrelevant really, what is most important is the internal ... | |
| Whole Pig on a 250 coal burning grill | 6/18/2010 |
| Q: Keith thanks for taking the time I wish I had found this site days ago, however I didn't and here's ... A: Gradie: A woman from Maine by the name of Linda saw my response to you and thinks she knows you ... | |
| When is Meat considered spoiled | 6/4/2010 |
| Q: Our freezer recently became electricity deprived. I shut down for about 36 hours. It was about ... A: Shawn: If the meat was still cold, that is not completely thawed and warm, it should be okay. The ... | |
| olive oil | 6/1/2010 |
| Q: Can I cook meat on stove top wit olive oil? A: Yes. HIgh quality Olive oil does not have as high a smoking temperature as other less expensive ... | |
| Venison shoulder | 5/21/2010 |
| Q: I have a venison shoulder. never cooked venison before. Does it need to be boned? can you slow cook ... A: Simon: The shoulder is going to be one of the toughest cuts in the beast, in my opinion. The shank ... | |
| Wild hog | 4/20/2010 |
| Q: In March 2010, I killed a wild hog on a hunt in South Texas. 250 to 265 pounds. I took half the ... A: Bud: First, the meat did not cure. You flavored the outside. I would thaw it and cure it properly ... | |
| Smoking Frozen Meats & Fowl | 3/30/2010 |
| Q: Is it safe to smoke a frozen whole bird or large single muscle (such as pork shoulder) without first ... A: Milk has the effect of toning down any gamey flavors through the process I described in my initial ... | |
| wild hogs | 3/28/2010 |
| Q: how can i kill the strong musky taste in wild hog meat? A: If the hog has boar taint, all you can do is try to minimize it by using a marinade, brining or ... | |
| Smoking Frozen Meats & Fowl | 3/27/2010 |
| Q: Is it safe to smoke a frozen whole bird or large single muscle (such as pork shoulder) without first ... A: Jonathan: Smoking frozen meat kind of defeats the process. Smoking, brining and marinades all work ... | |
| Cooking times for wild game | 3/21/2010 |
| Q: How long should I cook sausage made from elk? How do I cook elk roasts and steak? Thanks for your ... A: Betty: There is no right temp or time. It depends on how you like it. If sausage has pork in it, ... | |
| baking chicken | 3/11/2010 |
| Q: at what temperature and how long should I bake eight or more chicken legs A: Bake the chicken for about 20 minutes at 300F. Remove when the skin begins to brown and the juice ... | |
| smoking deer backstraps | 3/4/2010 |
| Q: I am in charge of smoking 20 backstraps for my fathers 38 years retirement party as a game warden or ... A: Bass: Okay, first thing, are you smoking, or slow cooking? I am assuming you are slow cooking over ... | |
| Freshly Slaughtered Meat | 2/27/2010 |
| Q: Read in your profile where a scared animal can taste bad. I've always bought a pot roast at Krogers ... A: Mark: Actually, what you got was kosher meat. They kill beef that way, as there is a jewish ... | |
| venison | 2/25/2010 |
| Q: How long should i rotisserie on the barbarque a leg of venison A: Vanessa: The first thing you need to do to become a good cooker of meat is to get yourself an ... | |
| rare steak | 2/20/2010 |
| Q: Keith Patton, I always have my steaks well-done (i cook them on a frying pan) But recently I ... A: Jay: There is little fear of getting worms. I am not aware of any parasite present in beef that ... | |
| pork jerky | 2/14/2010 |
| Q: I know that pork has to reach a certain temperature before it can be eaten but i would like to make ... A: Danny: You have identified the one limitation to using pork for jerky, the temperature. So you ... | |
| brining venison, how to soak it | 2/6/2010 |
| Q: this is our first time, how to soak venison, what ingredients, some people use just buttermilk and ... A: Rosalind: First, understand that soaking only dilutes the taste and may, if done correctly, add a ... | |
| Food | 2/1/2010 |
| Q: How many pounds of standing rib roast will I need to feed 40 people? A: If it is the bone in rib roast, allow a full pound, 16 oz per person. This is before cooking. 1/2 ... | |
| Curing and cooking marshy snow goose, black duck | 1/31/2010 |
| Q: I killed a snow goose and black duck on Delware's Great Marsh. The meat from these birds ends to be ... A: Dennis: Probably the best way to mitigate the fishy flavor is to soak the meat in something. ... | |
| bear ribs | 1/29/2010 |
| Q: Any good recipies? Salt rub? then braise and cook covered slowly? Barb b Q sauce? Plum chili sauce? A: Lisa: Yes I would braise them first, sealed tightly in a foil tray or baking dish on a raised ... | |
| venison kept on ice | 1/21/2010 |
| Q: I was given an iced in a cooler venison hind quarter on Wednesday night, kill was Sunday. This ... A: No. Just bone it out, package it and freeze it. People get too worried about meat going bad in a ... | |
| roasting | 1/20/2010 |
| Q: Patton, Yesterday I roasted a duck for 3/4 of the time, let it cool and put it in the refrigerator, ... A: Barry: You can give it a try. The results will be less than perfect, but I do not think it poses ... | |
| Process in cooking snake and rabbit. | 1/18/2010 |
| Q: 1. What is the first procedure that they do before cooking these animals? 2. What is/are the ... A: Nerie: You don't specifiy whether it is wild rabbit or domestic, so I will assume wild. I soak ... | |
| dove in fridge | 1/8/2010 |
| Q: I shot some dove and through them in the fridge. I kinda forgot about them for a while. How long can ... A: Eric: The Europeans used to hang game birds by the head for days till they ripened. When they ... | |
| pork loin? | 1/8/2010 |
| Q: we were given a boneless pork loin for Christmas and have no idea how to prepare it--- any ... A: Joe: First get yourself a good instant read meat thermometer. Some recipes call for searing the ... | |
| food storage | 1/2/2010 |
| Q: I bought a freezer that is not working properly and have meat in there for the past 3 weeks. The ... A: I depends on the meat and where you got it. If is is not entirely defrosted, you could probably ... | |
| processing deer meat | 12/31/2009 |
| Q: We want to grind our own deer meat. We have always been told that you grind part pork and part deer ... A: You might just want to use inexpensive pork sausage. I don't think pork roast will have enough fat ... | |
| Smoking duck in gas smoker oven | 12/30/2009 |
| Q: I received a Grillpro Smoker Oven for Christmas and need a recipe for a smoked duck ( store bought 6 ... A: Smoke it as directed by the manufacturer. Be sure to use the drip pan. I don't know how hot the ... | |
| deep frying | 12/30/2009 |
| Q: How do you deep fry elk A: Julie: I am not sure why you would want to. If you want it deep fried, I would cut it into thin ... | |
| prime rib | 12/24/2009 |
| Q: how long to cook a precooked prime rib 15lbs A: Jean: 15-20 minutes per pound is a good basis for calculating overal time, but use a meat ... | |
| Beef Tenderloin Marinade | 12/24/2009 |
| Q: I'm looking for advice on a Worcestershire-based marinade for oven roasting a beef tenderloin. I've ... A: Clay: You are questing for the holy grail. Seriously, marinading only does what you have ... | |
| cooking time for 7.5 lb beef tenderloin | 12/23/2009 |
| Q: Can you please tell me how long to roast my 7.5 beef tenderloin. I would like for it to be medium ... A: Renee: You will need a good instant read meat thermometer, about $5-6. Tim the silver skin off the ... | |
| marinating&cooking elk back strap | 12/21/2009 |
| Q: I need to know if milk works better than the italian dressing marinading process? A: Any marinade is just a flavoring. It helps dilute or draw out off flavors in the meat. So any ... | |
| meat taste funny | 12/21/2009 |
| Q: I would like to know why most of the time when I cook meat it smells funny while cooking it and then ... A: It may be that you are more sensitive to the odor. You may have allergies. I have a lot of food ... | |
| injections for deer meat | 12/18/2009 |
| Q: I have always injected turkeys with some sort of marinade what would be a good choice for deer hind ... A: I would look for some marinades for beef. Cajun and poultry marinades would not be appropriate. If ... | |
| meat taste funny | 12/15/2009 |
| Q: I would like to know why most of the time when I cook meat it smells funny while cooking it and then ... A: Ihety: Now I am assuming that you are not a vegitarian. If you are or have never cooked much meat, ... | |
| Curing a ham | 12/12/2009 |
| Q: My Husband just bought a pig from an area farmer and had it slaughtered. Is it necessary to cure a ... A: To have ham as you know it, yes, you need to cure it, or you end up with a pork butt. Curing ... | |
| cooking deer meat | 12/7/2009 |
| Q: this is my 1st time cooking deer meat. I'm not sure what part I'm cooking, it looks like a roast ... A: Venison is lean, about 30% more lean that beef. Doing a roast is possible if you cook it rare and ... | |
| deer fat(?) | 11/30/2009 |
| Q: My friend got a deer and while cleaning it noticed many small yellow firm granules some small, about ... A: I have not see that, but my first impression is that it might be some kind of parasite. There are ... | |
| stuffed pork roast | 11/28/2009 |
| Q: I had a 6 pound pork roast which the butcher made a double butterfly cut leaving a long piece of ... A: First you should sear it, in a hot skillet, then cook it at about 300 till the center is about 150F. ... | |
| Keeping deer meat before processing | 11/20/2009 |
| Q: How long is it safe to keep deer meat in the fridge, covered, before processing into smoked summer ... A: Pam: It depends on your refrigerator temperature. If it is going to be longer than say 3-4 days i ... | |
| pheasant and chukar | 11/17/2009 |
| Q: my husband is a hunter, and had successful chukar and pheasant seasons. He cleans and skins the ... A: The problem is the meat is too lean and braising only makes meat like pot roast tender by ... | |
| pheasant meat timeline | 11/11/2009 |
| Q: I was given some pheasant breasts and pieces of chucker (?) and want to know how long do I have ... A: Pheasant and chukar if not frozen need to be cooked within 4-5 days. The meat of wild game is much ... | |
| t-bone steak and potatos | 10/30/2009 |
| Q: i want to cook a t- bone steak with diced potaos in a cast iron skillet how long do i put it in for ... A: Jayde It would be better to roast the potatos in the skillet and grill the steak. Pan roasted ... | |
| coon cooking | 10/27/2009 |
| Q: I would like to know any tips for cooking a whole coon on a wood smoker. any recipes or times etc. ... A: Jim: Okay, first, make sure you have a drip pan under the meat. Coons are pretty greasy. Cook it ... | |
| Alligator Meat Cooking | 10/23/2009 |
| Q: 1st=I have some wild alligator meat and would like to know of any preparation tips prior to cooking ... A: Henry: Good questions. I know that the meat of some animals, like catfish, ducks and I am sure ... | |
| hanging chickens | 10/16/2009 |
| Q: a friend raises free range chickens , she would like to hang them, should she ? should she butcher ... A: Traditionally fowl were hung with feathers and vicera intact. This let the enzymes work on ... | |
| meat | 10/9/2009 |
| Q: i left some rib eye steaks in the car over night maybe 8 hrs.at about 75 degree temp.is it safe to ... A: Art: With meat you have to remember several things. First, you cook the meat and that will kill ... | |
| salt curing a deer ham | 10/5/2009 |
| Q: can you salt cure a deer ham and let it age 9 months the same way you do a pork ham? A: I imagine you could, but the results will not be what you expect. The fat in venison goes rancid ... | |
| Hanging wild turkey to age (no head) | 9/28/2009 |
| Q: I have two wild turkeys, and have them hanging in the back yard just now, after catching them last ... A: Lev: Problem number one. When you hang fowl, you do it when it is undisturbed. That is, with ... | |
| marinating meat in milk | 9/24/2009 |
| Q: I was in Corfu a few yrs ago & went out for a meal,we ordered steak & it was gorgeous,I asked the ... A: Alex: Lucky you, visiting Corfu. I have promised my kids a visit to Greece and they keep bugging ... | |
| smoking a pig | 9/18/2009 |
| Q: I have a 30lb pig and a 35 lb pig, I want to cook it in my wooden smoker. Do u have any suggestions ... A: Adam: No need to flip it, if it is done correctly, it will be almost falling off the bones near the ... | |
| smoking a pig | 9/17/2009 |
| Q: I have a 30lb pig and a 35 lb pig, I want to cook it in my wooden smoker. Do u have any suggestions ... A: Adan: A pork needs to reach at least a temperature of 137F in order to kill any Trichinosis ... | |
| Wild boar ham | 9/13/2009 |
| Q: I have a wild boar ham that has not been cured ( it's in the freezer). I don't like a lot of salt, ... A: The Mortons brown sugar cure is a curing mix and will give you country ham results, but will be ... | |
| pork roast | 9/13/2009 |
| Q: Is there away to cook in oven so that it will shred easy for BQ's or suggestion in pressure cooker ... A: Carol: Yes. What you want to do is braise it which can be done in a crock pot or oven. Rub the ... | |
| Boiling out a Bear skull | 9/8/2009 |
| Q: How do I clean and bleach out a bear skull?????? A: Here are several links to documents detailing how to do it. The second link offers several ... | |
| Wild boar ribs | 9/5/2009 |
| Q: My husband killed a Wild Boar and I want to make the ribs. I'd like to grill them. Any ideas? A: Cheryl, I would slow cook them in the oven, then finish them on the grill. You want to braise them. ... | |
| cooking lamb | 9/5/2009 |
| Q: can i cook a leg of lamb bone in in my crockpot. A: Trish: Yes. YOu want to sear it first to get some browning reaction going of the surface, then put ... | |
| Boar Hams | 9/1/2009 |
| Q: What is the correct process for curing Wild Boar hams? Thank you,Gary A: It depends on whether you want to sugar cure or smoke. You can purchase sugar cure dry mix, or mix ... | |
| Grilling Wild Boar | 8/17/2009 |
| Q: I have Ham and shoulder meat from a wild boar. You mentioned to cook it at no hotter than 155 ... A: Get an instant read thermometer they cost about $5 at a food equipment store at the mall. My wife ... | |
| Deer Boneless Loin | 8/9/2009 |
| Q: Got a one burner Cas Grill How to cook it about 3 pounds A: James, I would sear it either in a hot skillet, then place it in the grill not over the burner but ... | |
| roast beef on the spit | 8/1/2009 |
| Q: I am wondering if we can pre cook our roast beef on the spit. I need the BBQ for other dishes and ... A: Your suggestion is fine. In fact, you could probably remove it at the rare point, and place it in a ... | |
| how much meat to purchase | 7/27/2009 |
| Q: How many pounds of raw meat(bottom round or sirloin tip)should I buy to feed 100 people after ... A: For pot roasts cooked at a lower temperature (braising temp in a crock pot) the loss will be ... | |
| brisket | 7/24/2009 |
| Q: I'M COOKING A 19LB. BRISKET IN THE OVEN. WHAT TEMP SHOULD I USE AND ABOUT HOW LONG SHOULD IT TAKE? A: Considering that you don't know anything about I-net ettiquette (typing in all caps it considered ... | |
| how much meat to purchase | 7/22/2009 |
| Q: How many pounds of raw meat(bottom round or sirloin tip)should I buy to feed 100 people after ... A: Katy: First you have to know what size serving you what to provide which depends on what you know ... | |
| Chicken nugget texture | 7/12/2009 |
| Q: How can I prepare chicken so it has the same pressed texture as typical chicken nugget texture? A: Steve: You probably need to get pressed white chicken meat. I venture that McD's has theirs made ... | |
| Corned Beef on The BBQ | 7/6/2009 |
| Q: How would I cook the corned beef on the bbq? I've looked everywhere on the internet. And no one ... A: Corned beef, or salt beef was originally packed in barrels layered with coarse salt the granuals of ... | |
| wild hog-receipes | 6/23/2009 |
| Q: How do I prepare back & hind quarters to smoke A: Mary: Are you going to cold smoke or warm smoke them. I ask, because smoking does not usually heat ... | |
| cooking duiker meat | 6/16/2009 |
| Q: what is the best way to cook duiker (small deer) meat? A: Mary: I should think that any venison recipe would work just fine, but since the Duiker is a small ... | |
| pheasants - how long in fridge? | 5/18/2009 |
| Q: My husband took whole pheasants out of freezer on a Friday, defrosted them and breasted them out on ... A: I would thing that with the acidity of the chilis that they would keep four or five days if wrapped ... | |
| freezer burn | 5/16/2009 |
| Q: Is it safe to use food that has been freezer burned ? A: Donna: It is save enough to eat, but if it has been in the freezer long enough to get that way, it ... | |
| Searing Steaks | 5/9/2009 |
| Q: When I cook Filets I coat lightly in olive oil, season, them put them in an iron skillet heated to ... A: Johnnie: The key is temperature, and alas, unless you have a grill that can reach in excess of ... | |
| smoking wild turkey breast | 5/5/2009 |
| Q: My husband just shot and brought home a wild turkey. He would like to smoke it on a gas or ... A: Michelle: I would first start by brining it. Follow the link: ... | |
| Wild boar steaks | 4/30/2009 |
| Q: Is it possible to pan fry these steaks or is it better to cook them slowly in a casserole? A: Lilian: You would probably have best luck braising them, or as you suggest, slow cooking them. ... | |
| Hey | 4/15/2009 |
| Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ... A: Instead of soy, use table salt and black pepper can add zing in place of louisianne hot sauce, even ... | |
| Hey | 4/14/2009 |
| Q: How do i make beef jerky? Im using a deer meat...from the leg. How do i make the jerky sause to ... A: Alex: First you have to marinade it to season it. An important part of the jerking process is ... | |
| Pork Tenderloin | 4/11/2009 |
| Q: I'm a beginner cook. I'm having 15 coming for Easter dinner. I have a 10 lb pork roast and I don't ... A: First you need a good meat thermometer, it is the only true way you can cook meat the way you want ... | |
| filet mingon roast in puff pastry | 4/11/2009 |
| Q: I have 2 filet mignon roasts for a total weight of 3.79 pounds. I want to seal them on the stove, ... A: It sounds like you want to make a kind of beef Wellington. Did you mean sear them on the stove? ... | |
| Goose preparation | 4/4/2009 |
| Q: Can you please tell me how to prepare a goose from just being shoot to ready to cook? I have ... A: TC: There are a number of ways. If you want to roast the whole bird you should know that wild ... | |
| Texas wild boar | 4/1/2009 |
| Q: My husband shot a 100lb. wild boar hog on a Texas ranch today. He kept one ham and one loin. He ... A: Dixie: If you are soaking or brining the ham, are you doing it to lessen potential boar taint or to ... | |
| venison on a rotisseri on a gas grill | 3/23/2009 |
| Q: I have a boned and tied venison roast weighing about 3 pounds. Can I put it on the spit and ... A: Elizabeth: Sorry i didn't get the answer to you sooner, I was out of town dealing with the death of ... | |
| Pre-searing Tenderloin | 3/21/2009 |
| Q: I like to coat the tenderloin with cracked pepper and kosher salt before searing. Is it ok to still ... A: Ed: The purpose of searing is two fold, to create the browning reaction, that creates that ... | |
| deer preparation | 3/16/2009 |
| Q: i want to slow cook a deer ham and i would like to know how to soak it A: Clifford: If you mean brining it, any beef brine recipe will work. If you are referring to soaking ... | |
| smoked pork | 3/16/2009 |
| Q: Keith i recently read about how bad eating uncooked pork can be to your body i normally dont eat ... A: John: First the parasite that pork (and bear) can contain is called Trichinosis. It is a worm that ... | |
| Deer steak | 3/8/2009 |
| Q: my name is William I would like to know how to cook deer steak in a skillet Thank you A: William: To get the best results I would cook it jager schnitzel style. That is hunters cutlet ... | |
| Cooking deer meat | 2/16/2009 |
| Q: I was giving some deer meat and I have no idea of how to cook it. I was told that I will need to get ... A: Doris: Here are some little dirty secrets. First, how deer tastes depends a lot on how it is ... | |
| Deer meat preperation | 2/14/2009 |
| Q: I make "deer bites" by cutting up small pieces of deer meat and then frying them in bacon grease ... A: Jim: What soaks through is myoglobin not blood and it comes from inside the cells of the muscle, so ... | |
| elk | 2/13/2009 |
| Q: I have 2 elk roast about 8lb each i want to cook them diferently for a party, whats the best way to ... A: Tim: Elk like venison is lean and cooking or roasting them needs to be done carefully in order not ... | |
| Wild Hog Please ASAP | 2/9/2009 |
| Q: First question. This weekend we went hunting and got two hogs. One was larger and what they call a ... A: I have never heard of a bar hog, unless it just refers to it being castrated. This prevents Boar ... | |
| Cooking without heat??? | 2/6/2009 |
| Q: Um... My Science class is recently working on a project where we are to demonstrate how to cook ... A: Okay... This is weird. You know what I made last night and am eating for lunch today? Seviche or ... | |
| chicken vs duck | 2/2/2009 |
| Q: Why is it acceptable to eat duck breast rare but not chicken? A: Nicole: Between you and me, I would not eat store bought duck rare. In high school, I worked in a ... | |
| 8.36# Pork Tenderloin | 2/2/2009 |
| Q: I noticed back in 2006 you asked a question about how long to cook a 9# pork tenderloin. I have an ... A: Jodie: Yes that will probably be too long. There is a difference between pork loin and pork ... | |
| thawing prime rib | 1/25/2009 |
| Q: How can I speed up thawing a prime rib? Is there any way to roast a frozen prime rib at low temp ... A: No you cannot roast a frozen prime rib it will not cook evenly. You might be able to thaw it in a ... | |
| wild boar | 1/22/2009 |
| Q: I need to TENDERIZE wild boar ham steaks, how in the world do you do that. it has plenty of fat on ... A: Dee: There is really only one way to tenderize meat and that is mechanical, like pounding or ... | |
| old venison recipe | 1/20/2009 |
| Q: grandparents long ago would peal the thin layer of meat out from under the deer's shoulder (armpit) ... A: Sounds like a variation of Rullepoise or Norwegian Meat Roll. ... | |
| Elk Prime Rib | 1/18/2009 |
| Q: Do you have suggestions for cooking a boneless elk prime rib roast? Elk is such a lean meat that I'm ... A: Try using bacon. Layer bacon on the top of the roast. Keep a close eye on the internal temperature ... | |
| Black Bear Bologna | 1/10/2009 |
| Q: I recently got a PA Black Bear. I had bologna made out of some of the meat. My hunting buddy says he ... A: Black Bear contain trichinosis parasite just like pork. True not all do, but they can get it. The ... | |
| Feral Hogs | 1/4/2009 |
| Q: We killed a 117 lb. male feral hog (boar), while we were skinning the hog we cut out the tenderloins ... A: Arthur: You experienced Boar Taint, this is what older males taste like. The dryness came from the ... | |
| Venison | 12/26/2008 |
| Q: My son was given a small portion of venison and I am afraid to cook it. When I removed the silver ... A: PJ: Just cut out the blood shot meat and bone it it will be fine. This is not much different than ... | |
| Raw sausage |meat | 12/25/2008 |
| Q: How do I cook raw sausage meat? Can I stuff my turkey with this raw meat A: Paul: Not a good idea. Turkey contains salmonella bacteria from processing. Sausage needs to be ... | |
| cooking elk sausage and elk ground beef | 12/24/2008 |
| Q: How do you cook them. A: al Rader: The way to cook the sausage depends on whether it is in casings or loose. If it is ... | |
| cooking tame rabbit | 12/24/2008 |
| Q: I just came across your website and thought what a great idea to ask someone a question directly ... A: Sorry for the late reply Sandra. I was out of town and away from the computer. The best way would ... | |
| Rib eye bonless beef....11 lbs | 12/23/2008 |
| Q: Keith.my wife is driving me crazy with all the different answers she is getting on the time for this ... A: Pat: The only way to really be sure is to get an instant read meat thermometer. Use the times ... | |
| prime rib | 12/22/2008 |
| Q: 2questions actually.. How many pounds of prime rib do I need to feed 15 people? And, What would be ... A: Kristie: Plan on at least 1/2 lb per person (8 oz) or more per person before cooking. This will ... | |
| Wild Hog Ham or ( leg) | 12/18/2008 |
| Q: I have two legs of a young hog in my freezer,how long would i Have to leave them in a brine before I ... A: Jacque: You may not have to brine it at all if it is a young hog. The only meat that might have ... | |
| smoking a store bought whole duck | 12/18/2008 |
| Q: how long do I need to smoke a whole duck in an electric smoker. any sugestions on preparing it also A: Gil: Store bought duck presents a problem. Any fowl processed in a poultry plant probably has ... | |
| venison chili | 12/17/2008 |
| Q: i have some cubed vension shoulder meat and some other more meaty chunks of deer meat and I want to ... A: Shasta: If you have a food processor, cube up half the meat and process it till it is almost a ... | |
| Deer meat | 12/17/2008 |
| Q: First am I glad to find your web site. A friend of mine just gave me some venison from a recent ... A: Richard: First, you probably want to use the shoulder for stew or something in that order since it ... | |
| wild hog | 12/11/2008 |
| Q: what do you prefer to marinate, or how should i prepare a 10lb or so fresh ham? A: Chad: If the meat is from a sow or young boar, then it should not have any boar taint so should not ... | |
| roasted duck meat | 12/11/2008 |
| Q: how long after duck has been roasted is it safe to eat the regfrigerated meat (not raw but cooked -- ... A: Chris: Depending on the temperature of your refrigerator, I'd say at most4 days. Let your nose be ... | |
| Venison sides? | 12/10/2008 |
| Q: I will be making venison for the first time and I was wondering what types of side dishes go best ... A: Rachel: If you really want to do something authentic, think early American. What did they eat ... | |
| venison | 12/5/2008 |
| Q: Does venison or all wildgame have to be cooked all the way done or can you cook your venison stakes ... A: Jesse: Yes, you can cook them rare. The only health risk of which I am aware posed by venison is ... | |
| Non-tradition game animals. | 12/4/2008 |
| Q: I have recently been reading some older game books. Several of them have recipies for animals that ... A: Jim: I guess any small rodent, which is what most of the smaller game are, could carry something, ... | |
| venison sausage w/o beef or pork | 12/2/2008 |
| Q: I don't eat beef or pork (either the meat or the fat), but the people processing my deer can't ... A: Becky: All the two do are add fat in order to bind the sausage. There are lots of creative sausage ... | |
| stuffing turkey | 11/30/2008 |
| Q: I have a question... yesterday I made up stuffing.. I cooked the stuffing them while it was hot I ... A: Scott: If the turkey was raw, you will have to roast it and make sure that the dressing reaches at ... | |
| Elk roast in the frig | 11/27/2008 |
| Q: How long will an elk roast last in the frig? Its been 10 days. Frig is 38 degrees A: Dave: Not a problem. At that temp you should be able to "age" the meat for up to three weeks. ... | |
| TURKEY | 11/27/2008 |
| Q: HOW LONG DO YOU COOK A 16LB. TURKEY? A: No two ovens are the same. Try cooking with a thermometer. Cook until the internal temp of a ... | |
| brining | 11/27/2008 |
| Q: Will brining remove excess blood from game meat? Thanks. Marshall A: Yes. A membrane reaction takes place and it draws brine in and blood and liquid out of the meat to ... | |
| wild pig from n. fl. | 11/24/2008 |
| Q: do i need to soak or marniade this 1/2 sow before i put it over open pecan wood coals A: Mark: Smell it. Usually boars have what is called boar taint. This is due to the type of fat in ... | |
| brining game meat | 11/21/2008 |
| Q: sows are usually ok but wild boars are frequently gamey smelling as well as tasting. will brining ... A: Bob: What you describe is called boar taint. The best way to mitigate it is to trim all excess ... | |
| dried out venison sausage | 11/17/2008 |
| Q: is there any way to salvage a whole stick of sausage my boyfriend inadvertently allowed to dry out ... A: Lisa: Well you could try soaking it in something. The fat is still okay if it doesn't smell bad, ... | |
| Deer meat | 11/16/2008 |
| Q: How long and at what temperature do we rotisserie smoke our deer sausage, slim jims ect.? A: I would cold smoke it rather than doing it on the rotisseie. You can build a cold smoke box or use ... | |
| Turkey Jerky | 11/14/2008 |
| Q: How can you make turkey jerky out of the dark meat only? A: Rose: Turkey jerky is tricky and the stuff you by is not really jerky. It is cooked turkey that ... | |
| wild pig...ham in oven | 11/2/2008 |
| Q: i have a bone in, wild pig ham 10lbs ready to cook(it was not precooked). do you have any ... A: Try baking it like you would a regular ham, baste it with unfiltered apple juice use it all, it will ... | |
| Dove breasts - how long will they last in the frige? | 10/30/2008 |
| Q: I've got about 15 doves that I breasted out and placed in a sealed ziploc in the fridge (37 degrees) ... A: Chris: If they smell a bit off, drain them and rince them good. The smell comes from the myoglobin ... | |
| black bear sausage | 10/23/2008 |
| Q: Keith, I have about 10 pounds of black bear sausage that was given to me. Unfortunately, I have no ... A: Andrea: Any recipe for beef sausage would work. Here is a website for a few. ... | |
| Iron content | 10/20/2008 |
| Q: My mother is 93 and has low iron, anemic, and was told to eat more food with iron. What meats are ... A: Kathleen: I would say off the top of my head, liver. It has the highest iron content of the red ... | |
| Black Bear Heart & Liver | 10/13/2008 |
| Q: A family member received a Black Bear Heart & Liver, some people say we should not eat them. Some ... A: Lynn: My best advice to you is to check with your local state game agency to see if there are any ... | |
| brining venison/wild game | 10/11/2008 |
| Q: We process our own meat. I have been considering brining some. Can meat be frozen for later use ... A: Yes. Although there is a down side to it. Brining introduces more liquid to the cells of the meat. ... | |
| rotisserie country ham | 10/7/2008 |
| Q: I love using our rotisserie, I would like to know if cooking a country ham using the rotisserie , ... A: You didn't say whether the ham was pre-cooked or raw nor did you say whether it was bone in or ... | |
| chucker bird | 10/6/2008 |
| Q: I'm looking for some easy chucker recipes. I have some for grouse. Would it be about the same? My ... A: Chukar, grouse and pheasant are all pretty dry. A good method to cook them is to braise them, that ... | |
| Wild Boar Tenderloin | 10/6/2008 |
| Q: I have a wild boar tenderloin to cook tonight. Is there any special preperation needed for this ... A: Mary: It depends on the meat. If it has boar taint you might consider soaking it overnight in ... | |
| SNOW GEESE | 10/1/2008 |
| Q: A FRIEND GAVE ME SOME BONELESS SNOW GOOSE BREAST HOW DO I COOK IT AND PLEASE GIVE OPTIONS. THANK YOU ... A: Scott: You can cook it a number of ways. You can grill it like a sirloin steak. But be mindful ... | |
| grinding deer meat | 9/19/2008 |
| Q: what ratio of bacon fat should we put to ground deer meat? I have read 1 to 5 and some say 50 / 50. ... A: Regina: I would not put any bacon fat in my venison. The meat you had processed has beef suet in ... | |
| Tender Meat on a Smoker | 9/13/2008 |
| Q: I am really into using a smoker now, I love that taste! I used to just cook in a crock-pot inside ... A: Ryan: It sounds like you are cooking it too long or too high a temperature. Try using a good ... | |
| hog | 8/24/2008 |
| Q: how to prepare mature male wild hog A: Lisandro: There can be a problem with mature hogs called boar taint. This stems from the fat in ... | |
| wild boar leg | 8/23/2008 |
| Q: I am going to try to cook a wild boar leg over an open fire for the first time. Any tips would be ... A: Boots: First, what leg is it? Shoulder or haunch. The shoulder isn't too conducive to roasting it ... | |
| cooking alligator snapping turtle | 8/18/2008 |
| Q: what is the best way to cook snapping turtle. i've known people where i grew up yo eat them. i know ... A: Alligator Snapping turtle are endangered in most areas of their range so I wouldn't be killing an ... | |
| Cooking Steak in Olive Oil | 8/16/2008 |
| Q: Does cooking steak in olive oil make it tough? Is it better to cook it in butter or will the butter ... A: Chris: What oil you cook it in does not have anything to do with whether it will bet tough or not. ... | |
| dove cooking | 8/9/2008 |
| Q: I forgot to put the dove back in the refridgerator last night . They were marinating in a vinigar ... A: Bill: They will be fine. The acidity of the vinegar would retard spoilage. And unless you plan to ... | |
| Blood in chicken while cooking | 8/5/2008 |
| Q: Im boiling chicken and there was quite a lot of red blood coming from a couple of the pieces, which ... A: Sharon: Tha is not blood. It is myoglobin. It is fluid being squeezed out of the muscle fiber ... | |
| racoon | 7/31/2008 |
| Q: how do you musk a racoon A: Here are some guidelines: Remove the glands from under the front legs and fleshy part of the rear ... | |
| Deer-tone down game flavor | 7/25/2008 |
| Q: I'm a beginner deer cooker. I want to make meatloaf (from ground venison and ground pork), but ... A: Holly: First if beef fat was added to the venison you are screwed. I have found that the suet a ... | |
| wild boar hams | 6/28/2008 |
| Q: Keith, A friend of my has asked me to smoke him a ham from a hog he has killed. I didn't think to ... A: Kevin: If it isn't cured yet, I don't think it will be done by Thursday. I dry cure mine so it ... | |
| woodchuck "musk" gland location | 6/19/2008 |
| Q: Mr. Patton, I am a crab fisherman and subsistance hunter presently living in coastal North Carolina. ... A: Maurice: There is some dispute and or confusion on this and I don't know the answer. The article ... | |
| BBQ | 5/29/2008 |
| Q: Approx how many guests will 16# of ground beef made into sloppy joes feed? A: Jan: To figure it out it depends on a few things. What percent fat is the ground beef? Normal ... | |
| hanging waterfowl | 5/14/2008 |
| Q: I have heard that in some European countries that they will hang their ducks and geese (with ... A: Trevor: Wild game is low in fat and considered dry. Pheasant and wild fowl were hung. This gave ... | |
| Preparing wild hog | 5/8/2008 |
| Q: I've been told that you can't cook and eat a wild hog the same day you kill it and clean it and that ... A: Myth. I think that comes from the belief that aging otherwise tough meat will help tenderize it by ... | |
| venison smell taste and how to counter it | 5/6/2008 |
| Q: Last year we hit a deer with our van and it was instantly dead we came back with a working car and ... A: Julie: The meat is safe to eat. There are a few things working here. There is something called ... | |
| turkey | 4/26/2008 |
| Q: I LIKE TO NO DO U NEED TO SOAK THE TURKEY WITH SALT, OR SOMETHING ELSE. DOES IT TAKE 1 OR 2 DAYS I ... A: Derwin: You only have to brine a turkey if you want to. It is a popular method to increase the ... | |
| cooking on electric | 4/10/2008 |
| Q: I have an electrick skillet and am wondering how to cook a steak medium well. Any suggestions as ... A: Curtis: First, pan fried steak to my palate are not the tastiest steaks but this is how I'd do it. ... | |
| Why does our deer meat STINK? | 4/2/2008 |
| Q: My husband just shot his first deer in February. The meat came home from the processor and I was ... A: Paige: Did you have the processor add beef suet to the meat? They usually do. Ask yourself where ... | |
| Thawing deer meat | 3/31/2008 |
| Q: I am 32yrs old and I have grown up eating deer meat. I usually put the meat in the fridge to thaw, ... A: Amy: Since most meat is aged for a while in a cooler, keeping the meat until Monday, won't hurt. ... | |
| humans as prey | 3/24/2008 |
| Q: for this qwestion I just want your opion. Do you think humans are prey to aliens. Do you think ... A: Tiffany: No, I don't. But if you are thinking about it, it is a good sign. You might want to read ... | |
| more than i roast in the oven | 3/23/2008 |
| Q: I would like to cook a 10 lb. fresh ham along with 2, 4lb. boneless legs of lamb at one time in my ... A: Susan: The best way to answere the question is this: follow roughly the time and temperature ... | |
| grilling pork tenderloin | 3/22/2008 |
| Q: I have purchased two pre-seasoned pork tenderloins and want to grill them. I have read your ... A: Seth: It will if you have a covered grill. You'll want to sear it over direct heat then move it ... | |
| HAM | 3/16/2008 |
| Q: I will be cooking a bone in ham. I usually i boil in in cook and brown sugar with pineapple. I ... A: Granny: Is it a true salt cured ham or one of those new fangled hams that need to be refrigerated? ... | |
| filet mignon | 3/9/2008 |
| Q: can i use the slow cooker for a piece of filet mignon? A: Jina: You could but it would be a waste. Filet is tender and can be roasted or grilled medium rare ... | |
| pig meat | 3/3/2008 |
| Q: My husband slaughtered our pig and we would like to know how you get the wild taste out of the meat? ... A: Michelle: The "taste" you are talking about is called boar taint. It has to do with the fat of the ... | |
| Venison cooking | 3/3/2008 |
| Q: Which is the preferred way to cook venison? A: I don't know there is a preferred way. But there are a few things to know and consider. Venison ... | |
| cooking javalena | 2/24/2008 |
| Q: I have a big trailer smoker with the fire box on the side. I want to smoke a javalena but never ... A: Javalena is just like pork. In your smoker, you can roast it. I do a whole pig every year for my ... | |
| pork tenderloin | 2/15/2008 |
| Q: how many minutes a pound do i cook a pork tenderloin in a showtime rotisserie? A: Tracy: There are too many variables to go by time and temp; height of the rotisserie above the ... | |
| boar smoked ham | 2/4/2008 |
| Q: I have a 5 lb. smoked boar ham. I would like to cook it in the crock pot. Do you have any recipes ... A: Vickie: I don't have any recipes for a crock pot ham. However, you might try this. Since you have ... | |
| Smoked Goose | 2/1/2008 |
| Q: How can you tell when you meat is done? I will be smoking goose breasts. A: Go buy a good instant read meat thermometer. They are about $6 have a sharp metal shaft and usually ... | |
| cooking deer | 1/29/2008 |
| Q: can i pressure cook deer meat, and also i have heard that if you put instant coffee(about 1 ... A: Ruby: On pressure cooking, keep in mind that deer is lean, about 30% more lean than beef. So there ... | |
| Liver flavored beef | 1/27/2008 |
| Q: A couple of times I have bought a cut of beef which tastes and smells like liver. This has been in a ... A: I found several different reasons some sound more plausable than others for livery tasting beef. ... | |
| Food Preparation | 1/24/2008 |
| Q: My rumproast of venison was tough,dry and hard to chew.What cause this to occur? A: Samanta: What happens to meat when it cooks is as follows: The muscle fibers contract and squeeze ... | |
| microwave roasting | 1/23/2008 |
| Q: can i use glass casserol to rost beef in microwave A: Sheny: The only way you can roast in a microwave is if you have a convection microwave. This ... | |
| frying pork chops | 1/19/2008 |
| Q: cooking without a batted and making sure they are not tough. A: Barbara: It is all about the temperature of the meat. Pork does not have to be cooked into ... | |
| pheasant | 1/5/2008 |
| Q: how long can you keep a bird frozen in a block of ice before it is not good? A: Jose: I heard that when they sampled that 6,000 year old frozen guy they got out of the Glacier in ... | |
| venison au jous | 1/5/2008 |
| Q: I was once served a grilled venison backstrap topped with a sweet au jous sauce that was wonderful. ... A: Rod: I had a similar dish at the Hilton in San Antonio. I asked the cook how they prepared it and ... | |
| Chicken in the freezer | 1/2/2008 |
| Q: All right, I've done something kind of bad. I bought a whole chicken from the grocery store and ... A: Take it out of the freezer and open it up. Sniff it, if it has this nasty smell, the fat has turned ... | |
| freezing wild hog | 12/31/2007 |
| Q: How do I freeze shoulders and hams from a wild hog? Does the meat need to be taken off the bone? A: It would probably fair better if you did. The bone in makes it hard to wrap tight to prevent ... | |
| Smoked wild boar ham | 12/28/2007 |
| Q: I have a smoked (hot smoked) wild boar ham that is approximately 10 pounds. I really am not fond of ... A: There is really nothing you can do at this point to mitigate the gamey flavor is the meat has boar ... | |
| Cooking a Deer leg | 12/27/2007 |
| Q: A friend of a hunter who culls deer in Scotland gave me some cuts of venison - looks like a haunch ... A: Rick: That would be a shoulder. I did my ribs the same a spare ribs. They won't be as moist, they ... | |
| deep frying | 12/27/2007 |
| Q: i have a deep fryer and have done turkey, chicken, pork etc. I want to do a duck. What is the best ... A: Norm: Just like turkey. You might want to brine it first. Ducks can be intense tasting and I am ... | |
| pre cooking lamb and pork tenderloin | 12/24/2007 |
| Q: I would like to pre cook 2 legs of lamb and 2 -5 lb pork roasts. I would like to have them ready ... A: Time the cooking of the meat so that you take it out of the oven just before the course is served. ... | |
| Liver | 12/23/2007 |
| Q: I am a big big fan of Liver, and I am looking for a new and exciting way to cook it as I am always ... A: Ben: Try liver onions and apples. It is a german dish. Add a little cinnimon and a pinch of ... | |
| Cooking pork loin roasts in roaster oven | 12/22/2007 |
| Q: Please recommend how long to cook two 4 1/2 lbs. pork loins in a roaster oven and at what ... A: Janet: No two ovens are alike. Best not to cook by time and temperature, but rather by the ... | |
| Venison Backstrap | 12/21/2007 |
| Q: Keith, as simple as this sounds, I've had a LOT of luck and great results on an unusually simple ... A: Tim: Thanks. Your secret is the country crock. You are essentially "larding" the meat by adding ... | |
| Boar Hog | 12/11/2007 |
| Q: I have a boar hog(domestic) i have heard that if they are not casturated when they are young the ... A: Tracy: Here is what I have found. There is a problem in intact males. What they call "boar taint" ... | |
| Bear Steaks | 12/9/2007 |
| Q: Looking for different receipts for preparing black bear steaks. Grill, pan fry or slow cooker and ... A: Ron: Since bear can carry trichinosis, make sure you get the meat at least 160F internal temp. For ... | |
| retard | 12/8/2007 |
| Q: Are you stupid? If YOu scare a deer that will not affect the meat. I've scared plenty of deer and ... A: I don't care how old you are. But I do question your parents ability to raise a respectful ... | |
| retard | 12/7/2007 |
| Q: Are you stupid? If YOu scare a deer that will not affect the meat. I've scared plenty of deer and ... A: No I am not stupid, but your the example of your writing and grammar demonstrate undeniably that ... | |
| venison | 12/4/2007 |
| Q: Keith, I never made venison, but I remember years ago hearing that you should soak it in milk or ... A: Linda: I get this question over and over again :-) Wives tales are hard to kill. Venison is not ... | |
| Venison | 11/29/2007 |
| Q: My dad and I have shot two bucks. One a few years ago and my first this year. The buck's were both ... A: I was checking around, and one thing that I didn't mention but you did, was fat. Removal of all fat ... | |
| Venison | 11/28/2007 |
| Q: My dad and I have shot two bucks. One a few years ago and my first this year. The buck's were both ... A: Cody: This is a new one for me. I personally have never had bad venison from a deer I have shot. ... | |
| elk sirloin | 11/27/2007 |
| Q: I'm a chef with a decent amount of experience with wild game cooking, but this is my first time with ... A: Greg: In my experience, the main concern is the organ meat which can be a repository of lots of ... | |
| goose | 11/26/2007 |
| Q: im a new hunter. i shot 2 geese and 1 mallard. i skinned the snow geese cause i was in the swamp and ... A: Matty: Down here on the gulf coast Snow goose is a favorite. I breast mine out. I simply pull the ... | |
| white tail deer meat | 11/26/2007 |
| Q: While field dressing a deer you get urine on the meat, is the meat ruin? If not by fully cooking the ... A: It might affect the flavor a bit, but if you rinse it it will probably be okay. Reserve that meat ... | |
| Venison Jerky | 11/25/2007 |
| Q: We are making jerky from the dear my boyfriend shot. My question is how long will the meat last in ... A: It depends on the type of cure he used. Real jerky doesn't need refrigeration at all. I have kept ... | |
| Gut shot | 11/24/2007 |
| Q: I recently shot my first deer. He was quartered towards me and out of the excitement I didn't place ... A: The only meat affected will be the ribs and maybe the lower part of the tenderloin. You probably ... | |
| meat in marinade | 11/24/2007 |
| Q: How long can u safely marinade meat for in the refrigerator in a zip lock bag A: It depends on the acidity of the marinade and other factors. Remember that a marinade is just a ... | |
| top of stove cooking | 11/22/2007 |
| Q: I live in a motor home and oven too small for roaster, etc. Can I "roast" a stuffed turkey on top ... A: That would not be roasting per se, probably more like braising as liquid collects in the bottom and ... | |
| Deer | 11/21/2007 |
| Q: How do I prepare and cook deer meat? A: Venison is lean. It dries out easily due to the relative high proportion of muscle fiber and lack ... | |
| cooking deer shoulder | 11/19/2007 |
| Q: can you tell me how to cook a deer shoulder,should i grill it or some other way. A: Mark: The shoulder is a tough cut. Best to bone it out into some small roasts. Or cut it into ... | |
| grinding deer at home | 11/17/2007 |
| Q: I have a food processor and want to grind deer at home to make burger, should I add hamburger or ... A: Penny: A grinder is best. You can use a processor for lean cuts, but it will not handle the ... | |
| Jerky | 11/9/2007 |
| Q: JUST KIDDING! I am actually an avid meat eater and on a low carb diet. I am frustrated that all of ... A: Bill: Unfortunately, sugar and salt are the two things that preserve meat. You could make probably ... | |
| Feral Hog | 11/5/2007 |
| Q: I just moved to Texas this year and had a chance to take my first feral hog while waiting for Deer. ... A: So long as it is on ice it will keep at least a week. Melting ice is at 32 degrees so it is in fact ... | |
| HELP Please! | 11/4/2007 |
| Q: I recently got a hog processed at a local meat market. They cut us ham steaks about an inch thick, ... A: Mike: Try cooking the ham steaks in a slow cooker. The technique is called braising. It breaks ... | |
| best cut of meat to slice think for cheesesteaks | 10/5/2007 |
| Q: Next weekend I need to cook some philly cheese steaks for a discerning group of guys while camping, ... A: To be honest, I would go with you on the choice. BUT, if you cook the london broil a bit on the ... | |
| Deer meat | 9/30/2007 |
| Q: Should you eat the deer meat the day you killed the deer? Or should I let it soak for a few days? A: June: You can eat it that day. There is no reason to soak it. I assume you are referring to the ... | |
| Urgent | 9/26/2007 |
| Q: I need a table of how long one should cook venison meat according to weight and cuts? Thank you ... A: There is no such thing. Trying to cook meat by time and temperature is like going to Vegas to ... | |
| geese | 9/24/2007 |
| Q: I want to know if geese can be fried like chicken and turkey. My sister-in-law's mother has lots of ... A: Nancy: Domestic geese can be prepared as you describe. Just over fry it. Roasting would be no ... | |
| I have a smoked wild boar | 9/22/2007 |
| Q: i defrosted it in the fridge for about 2 days and it is ready to cook. since it already smoked, am ... A: You will have to ask him if it is cold or hot smoked. You can cold smoke a meat as a way to flavor ... | |
| Venison steaks | 8/20/2007 |
| Q: I received some venison steaks and want them to be tender. Is it possible to use apple cider vinegar ... A: Connie: There isn't a reliable way to tenderize the meat except mechanically. Vinegar will ... | |
| Elk Sausage | 7/16/2007 |
| Q: I wound up with a lot of ground elk meat after last years hunt. I would like to make some of this ... A: Jake: You can make your own sausage easily. First you need to ask yourself how fat you like your ... | |
| deer meat | 7/3/2007 |
| Q: what is a brine solution that you mention to soak the deer meat in or buttermilk? ANSWER: A brine ... A: I forgot to attach it! HOME-CURED CORNED BEEF 7 qts. water 3 c. kosher salt, approx. 1 raw ... | |
| deer meat | 7/2/2007 |
| Q: what is a brine solution that you mention to soak the deer meat in or buttermilk? A: A brine is similar to what they use for corned beef. The term "Corned" beef comes from the fact ... | |
| Venison Rib Roast | 6/29/2007 |
| Q: Last Fall I was given a freshly butchered deer and have had great luck with the ground and the ... A: It would be a rack of venison. The meat is tenderloin or backstrap. This would be tenderloin ... | |
| cooking a turkey breast on a bbq rotisserie | 6/24/2007 |
| Q: We just got a new gas grill with a rotisserie and I have a turkey breast that I would like to do and ... A: Lori: Get a good instant read meat thermometer. They are about $5 and you stick it in and it gives ... | |
| Cooking Elk | 6/14/2007 |
| Q: My husband shot an elk last fall and brought the meat home. We have tried to cook it 2 or 3 ... A: Vivian: The problem is with how you are cooking it. If you like well done meat, then it will ... | |
| snapping turtle | 5/31/2007 |
| Q: how to take the shell off the turtle and get the meat off A: Cyndi: The traditional way has been to boil the whole turtle, kind of like a lobster, live in a big ... | |
| Bone side down | 5/26/2007 |
| Q: what is mean by cooking lamb chops "bone side down"? Which is bone side down? A: They are talking about a rack of chops. So it would be the convex side, the side curving out not he ... | |
| turtle | 5/17/2007 |
| Q: can you tell me how to prepare and freeze turtle meat for later use(good recipe) ... A: If you are freezing any quantity of meat be it game or dividing up a tray of meat from Sam's. You ... | |
| turtle meat | 5/15/2007 |
| Q: I heard that there is every kind of meat (flavor-wise) on a turtle: beef, pork, etc. Could this be ... A: Yes, there are a lot of different types of meat, kind of akin to the white and dark meat on a ... | |
| BEEF JERKY | 5/12/2007 |
| Q: I HAVE A GREAT DEHYDRATOR BUT I SUCK WHEN IT COMES TO MAKING BEEF JERKY. I LIKE 'WILD BILL'S" JERKY ... A: To be honest, I have never used a dehydrator. I just do it in my oven. What I make is venison ... | |
| meat alternatives | 5/8/2007 |
| Q: how do you make meat alternatives/meat analogs? A: Not really my thing but, I have seen recipes that use oats that are high in protein and fat which ... | |
| Canine meat | 5/1/2007 |
| Q: Does all dog meat taste the same? ie would meat from an Alsatian taste the same as a Dalmation for ... A: You got me on that one. But intuitively, I'd say yes they would taste the same. The taste of meat ... | |
| Deer Meat | 4/22/2007 |
| Q: What would be some good ways to cook a front upper leg/ shoulder of a deer? Any good recipes you can ... A: Albert: The shoulder is a tough cut. You could cut it into steaks, or bone it out into a couple of ... | |
| beef prime rib cooking time | 4/19/2007 |
| Q: I have a party for 50 people coming Saturday. I bought 2 pieces of Select prime rib roast 17 lb ... A: Ryte: Go get a good instant read thermometer to cook the meat by. Trying to judge by time and ... | |
| Deer Roast | 4/18/2007 |
| Q: How should it be cooked on a charcoal grill? How long? A: I just noticed you said charcoal grill. If it is the covered type, put the charcoal only on one ... | |
| Wild Turkey | 4/9/2007 |
| Q: Just wondering if you have any advise on cleaning and cooking wild turkey? My boyfriend is planning ... A: Carolyn: Well dressing and cleaning a bird is no easy task. Drawing it is the easy part. Getting ... | |
| Front leg of wild boar | 4/9/2007 |
| Q: I am currently defrosting a front leg of wild boar which was caught by a friend of mine, I have read ... A: Lynn: No curing is necessary. The front leg will be on the tough side if done on a rotisserie. ... | |
| Cooking turtle meat | 4/4/2007 |
| Q: How to cook turtle meat. My husband bought 2 pounds of turtle meat and needs to find out how to cook ... A: A turtle has about 4-5 different kinds of meat. Some is tough and some is fatty like turkey dark ... | |
| Barbecue Dilema!!! | 2/28/2007 |
| Q: My name is Mark and I live in the United Kingdom. On Tuesday I am having a barbecue with some chums ... A: Well here in the US there are all types of Barbeque. Pork, beef, chicken, fish. You name it. We ... | |
| broiling vension 3/4 inch steaks | 2/24/2007 |
| Q: How or can I broil venison steaks? A: Get yourself a good meat thermometer and cook it to about 150-155 internal temp. The steaks have to ... | |
| steaks | 2/2/2007 |
| Q: I am in the process of opening a new steak house....the restaurant is fully equipted with a eight ... A: True steak lovers want theirs done over a grill. A gas grill would be best, one that simulates the ... | |
| deer meat | 1/31/2007 |
| Q: what do you use to marinate deer meat? A: You can use buttermilk, or a brine solution. Marinades are only flavoring. They tend to tone down ... | |
| cooking hog | 1/31/2007 |
| Q: two years ago,my friend turn two domestic pigs aloose in the wild.are they considered wild now,and ... A: Yes the are good to eat. They are referred to as feral hogs. The only thing is that they have now ... | |
| freezing & cooking boar meat | 1/10/2007 |
| Q: Just came across this website, I am going wild boar hunting next week at Tejon, I have read some of ... A: If you want the best cut unfrozen, that would be the tenderloin, or back strap. The rest can be ... | |
| Deer hind leg | 1/5/2007 |
| Q: How do I cut this hind leg so I can cook it? A: Jo: Most people would say saw it into steaks, however, I would suggest that you get a nice sharp ... | |
| cooking ground deer | 1/5/2007 |
| Q: I would like to know how to get the wild taste out ground deer, after it is already cooking if there ... A: Sorry to break it to you, but the "wild" taste you have is not the fault of the deer. You probably ... | |
| Traveling pork sausage | 12/28/2006 |
| Q: To whom it may concern, I am an avid hunter and hiker and was wondering if their were any ways to ... A: Clay: I would think that there are better alternatives to pork for your protein. But having said ... | |
| smoked tenderloin | 12/22/2006 |
| Q: i have 8 lb tenderloin and a gas smoker could u give tips on time/temp thank you A: Don: If you want to smoke it and cook it at the same time (you can cold smoke meat for later ... | |
| wild pigs | 12/18/2006 |
| Q: I was giving some wild pig chops, they are about 1/2 inch. What will be the best way to cook them? ... A: You can cook them the same way you would cook pork. Any pork chop recipe will do. If by chops you ... | |
| deer | 12/17/2006 |
| Q: I put some doe quarters in the fridge for a few days before wrapping up for the freezer. The meat ... A: Gray: Cut it up and use it. Refrigerator dryness is not the same a freezer burn. I should be fine ... | |
| Deer Fat | 12/11/2006 |
| Q: I have started grinding my own deer meat and have been told not to use the fat from deer because it ... A: I haven't heard that, but there is a good reason not to use fat period. Fat tends to oxidize ... | |
| how to cook veal | 12/6/2006 |
| Q: how to cook veal. and what is veal? A: Veal is a french idea, anemic baby cow, or calf. They are fed milk and kept confined so that their ... | |
| PREPARATION FOR WILD DEER | 12/2/2006 |
| Q: I'M TYING TO DETERMINED IF THE DEER MEAT IS GOOD AFTER SOAKING IN VINEGAR AND SALT FOR 24 HOURS AND ... A: I have to say that it sounds like you want to make boot leather, not a piece of venison to eat. ... | |
| cooking deer meat | 11/23/2006 |
| Q: My husband got some deer meat from the guys at the job. He is needing to know how to get the white ... A: Tiffany: (Love that name!) The film, is just connective tissue. It is what the hide was attached ... | |
| Venison | 11/22/2006 |
| Q: Would You please tell me how to cook venison? A: Earlene: First, you need to know that venison is very lean. So it is easy to turn it from a nice ... | |
| Whole Beef Tenderloin | 11/20/2006 |
| Q: At what time and temp should be used as a guideline for Smoking a 3 to 4lb Beef Tenderloin? A: Daniel: 2 lb beef tenderloin 1/4 ts salt 1/4 ts black pepper 1 tb olive oil ... | |
| cooking a wild geese | 11/15/2006 |
| Q: don't have an idea how to cook it A: Norma: You can use it the same as pork or beef. Breast it out, that is just pull the skin and ... | |
| boneless roast turkey | 11/11/2006 |
| Q: I have a 17# store bought turkey. I want to take out the bones through the back. The only bones ... A: Boneing a turkey is easy, but you go in through the breast not the back. Cut down the center of the ... | |
| cooking deer meat | 11/8/2006 |
| Q: my husband shot a doe on saturday and I soaked the vension in salt water for 3 days to get the gamey ... A: First, if the meat was gamey it wasn't the meat's fault. Vemison isn't beef it tastes like venison. ... | |
| Wild HOG | 11/8/2006 |
| Q: I would like to know the best way to tenderize this type of meat and something to give it some ... A: Slow cooking is the best bethod. I am cooking a pig this weekend and plan to take about 7-8 hours ... | |
| wild speckled goose | 11/6/2006 |
| Q: I will try it. How much sugar and approx. how long in the crock pot?Please give me your simplest, ... A: Enough sugar to take the edge off of the Kraut. There is one company that makes canned bavarian ... | |
| wild speckled goose | 11/5/2006 |
| Q: Please give me your simplest, best recipe for wild goose. A: Easiest one I know is one I got from a Belgian friend. Goose in saurkraut. Take a crock pot cube ... | |
| cooking deer meat | 10/29/2006 |
| Q: I have never cooked deer meat and I need to know is there is a preparing process that I must do when ... A: Patricia: No special prep, just thaw it in the refrigerator. A few comments. Venison gets a bad ... | |
| smoking elk | 10/23/2006 |
| Q: I am planning to smoke a 30+ lb elk shoulder. I have read several things to try but nothing ... A: Since you have experience with pork, you might lard the elk, as much as I hate to recommend that ... | |
| cooking time for pork tenderloin | 10/20/2006 |
| Q: Tonight I'm serving a pork tenderloin, total weight: 9 lbs. I've cut it in half and rubbed it. I ... A: Don't don't don't cook to time. Get an instant read thermometer and cook to around 140-150 F ... | |
| Lower Legs venison | 10/16/2006 |
| Q: I was wondering what would be a good way to prepare the lower sinuey muscles of a whitetail deer ... A: Jared: I always boned mine out and the meat either went in the ground venison bucket or I took it ... | |
| cooking wild elk | 10/14/2006 |
| Q: what seasoning to use in peparing wild elk.get rid of the sweet taste etc. A: I have never noticed a sweet taste. Maybe it was something he was feeding on. Anyway, here is one ... | |
| Domestic Goose Preparation | 10/12/2006 |
| Q: I have raised two goslings from my goose this summer with the intention to butcher them for the ... A: You are right about the skin and roasting. A skinned bird will not roast well unless you want to ... | |
| cooking wild pig | 10/9/2006 |
| Q: Let me start by saying that I am a novice big game hunter but an avid waterfowl hunter and ... A: Bobby: The key is to cook by temperature. First go get a good instant read meat thermometer. This ... | |
| cooking whole pig | 10/3/2006 |
| Q: my fatherinlaw is trying to smoke a whole pig, about 60lbs, how long would that have to cook for? ... A: I don't know about smoking it. I am cooking a whole 130lb one on Nov. 12. If you have a closed pit ... | |
| How about a Steak | 10/1/2006 |
| Q: I love eating Steaks, i love cooking, and i love cooking for people. However i am not that good, but ... A: Mark: First rule is to cook it rare. Second rule is to sear it quickly. The secret of the steak ... | |
| how to cook goose | 9/24/2006 |
| Q: My husband recieved some frozen smoked goose and i do not know how to cook it. Any suggestions would ... A: If it is smoked it is cooked. Thaw it out and slice into the breast along the top and take a peek. ... | |
| where to find nutritional info on wild game | 9/19/2006 |
| Q: My husbands Grandfather is becoming ill in his old age and needs more iron in his diet. He has been ... A: I did a search on Google and found the following using the this search phrase: wild game meat ... | |
| meat tenderizing | 9/13/2006 |
| Q: can you use jackfruit stem/leaves as meat tenderizer? A: While I am familiar with JackFruit, I don't know if it contains any enzymes like Papain that would ... | |
| recipes for boar sausage | 9/12/2006 |
| Q: I am going to get a hog and am wanting to make good sausage out of it. beer brats, hot and sweet, ... A: Any sausage recipes will do. Try http://www.sausagemania.com/ and ... | |
| preparing venison | 9/11/2006 |
| Q: I was wondering if you could give me some advice on preparing venison. Hunting season is ... A: Carolyn: The only thing you need to know are these points. First, if you use a meat packer to ... | |
| getting wild taste out of wild hog | 9/4/2006 |
| Q: We've been told to soak wild hog meat in apple cider vinegar to get rid of the "wild" taste of the ... A: Dawn: I am chuckling to myself as I have answered this question probably 100 times. First, the ... | |
| Barbeque Grill | 8/31/2006 |
| Q: My family is looking to pitch in on a barbeque grill for our father's birthday. He lives in a ... A: I would go with propane. I recently bought one from Lowes that is a 42,000 btu three burner propane ... | |
| mystery meat | 8/28/2006 |
| Q: on my recent trip to Russia, i was served patties of ground meat that did not brown. it was fully ... A: First, maybe the reason it wouldn't brown was the way your were cooking it. Browning takes place in ... | |
| what are 7 types of turtle meat???? | 8/25/2006 |
| Q: what are 7 different types of turtle meat A: Well, I don't recall each of their names, but like poultry, they come from different parts of the ... | |
| cooking duck | 8/25/2006 |
| Q: we are restaurant owners and have farm raised duck on the menu. i try to ask when ordered if they ... A: I worked in a poultry plant in highschool cutting 3500 chickens a night. The place was disgusting, ... | |
| venison recipes | 8/9/2006 |
| Q: My husband is an avid deer hunter. I like to make jerkey and use the jerkey cure and seasoning ... A: Kristine: I make jerky from scratch. I process my own deer, boning them out while they hang in the ... | |
| venison shoulder | 8/1/2006 |
| Q: HOW DO I GO ABOUT COOKING IT.OR SHOULD I TRY SEE IF I CAN CUT STEAKS AND STEW MEAT OFF OF IT.I ... A: Clinton: My advice is to bone it out. The shoulder is tougher than the rump. I have always boned ... | |
| ???????????????????????????????????? | 7/24/2006 |
| Q: how long can u beat your meat without getting it sore? A: Fred: First you have to have meat big enough to find and get your hand around, something I can ... | |
| Marinade sauce | 7/20/2006 |
| Q: Can I cook meat in the marinade sauce? I put my center cut pork chops in Honey Teriyaki marinade ... A: Discard it. Marinade is just a flavoring. If you cook it in the sauce it will be braised or ... | |
| cooking | 6/29/2006 |
| Q: I'm not much of a baker or cooker of any sort and i don't really know what to do i need the steps in ... A: The best way to cook any meat is with a thermometer. Get yourself a good instant read meat ... | |
| Starter | 6/26/2006 |
| Q: What kind of starter would you serve with salmon, and also what side dish would you make with ... A: It would depend on how you plan to serve the Salmon. Grilled Salmon would open itself up to a host ... | |
| deer leg | 6/4/2006 |
| Q: I need to cook a deer leg over an open fire next weekend. What is the best prep and cooking methods. ... A: John: Unfortunately, the only place roasting a leg of venison over an open flame really works in in ... | |
| Wild Boar | 3/17/2006 |
| Q: Keith, I have two hogs in my freezer that I need to do something with. They are skinned and ... A: Steve: Both the hams and shoulders can be cooked on a grill/smoker. A favorite is to wrap them in ... | |
| cooking steak and hamburgers | 2/18/2006 |
| Q: I live in an apartment complex and cannot have a grill. What is the best way for me to cook steak ... A: Christinia: The only way to get the grilled flavor is high heat. So you need to use the broiler or ... | |
| do you have any spleen recipes | 1/26/2006 |
| Q: Threre are many recipes for liver, kidneys, sweetbread (thymus). I can not find recipes for spleen. ... A: Timo there are some recipes: German Milzsuppe (Spleen Soup) Yield: 4 servings Ingredients ... | |
| Wild pheasant | 1/24/2006 |
| Q: I have been given four pheasants straight from the shoot (in UK). How long should they hang? and ... A: Well, the old English method says hang then until they fall down, then they will be good and tender, ... | |
| beaver | 1/14/2006 |
| Q: How do I cook beaver back straps and back legs. A: Mike: I hope you didn't throw away the tail, thats the best part. The tail is the delicacy. You ... | |
| Feral Hog and Venison Recipes | 1/8/2006 |
| Q: Would you provide some recipes for the proper preparation of feral hog meat? Do you have additional ... A: Really, any recipe for pork will work unless the meat is so rank that it is inedible. One favorite ... | |
| difference in result for different meat | 12/30/2005 |
| Q: Why is a good piece of meat like loin will turn dry and rubbery when simmered for too long and the ... A: Harvey: Braising, the method of cooking you are talking about turns connective tissue to gelatin. ... | |
| duck preparation | 12/23/2005 |
| Q: Trying to cook my first duck. How do you "tine" the duck, and what else needs to be done before ... A: Tining the duck in to prick the skin with the tine's of a fork. This lets the copius fat run out ... | |
| Jerky | 12/20/2005 |
| Q: I regularly make jerky from elk venison in my dehydrator. I usually cut the meat from steaks with an ... A: Kyle: First, if you put your steaks or roasts in the freezer for a short while, it makes it easier ... | |
| Mammal count | 11/30/2005 |
| Q: I am competing with my brother to see who can eat the most species of mammals. It's sort of an ... A: Carolyn: This site has a few I didn't think of....llama, yak, kangaroo, antelope, bear, ...happy ... | |
| Venison Sausage | 11/26/2005 |
| Q: When I process a deer,it's put in the freezer right away.Would I be able thaw burger to make ... A: Bill: I don't think that would be a problem. The seasonings that you will be adding to the meat ... | |
| Venison | 11/22/2005 |
| Q: How do you make venison hotdogs and sausage? What spices do you use? A: Trudy: Well it depends on the type of sausage. If you go to epicurious.com or allrecipes.com you ... | |
| eliminating wild hog taste | 11/16/2005 |
| Q: when taking down a wild hog,what would be the process of eliminating the wild game taste.unlike ... A: JD: A rule of thumb is to avoid the old boars. However, there is a phenomena that occurs in wild ... | |
| venison | 11/2/2005 |
| Q: I wonder if you have a recipe for venison mincemeat? A: Julie: I don't have a recipe per se, but I have a few suggestions. If possible use the tenderloin, ... | |
| Preparing wild Boar meat | 10/22/2005 |
| Q: There are lots of wild boars where I deer hunt. Everyone says the big boars are not fit to eat. ... A: Dot: A few words about gaminess. In the old days, it was thought that the taste of meat could be ... | |
| Cooking duck | 9/11/2005 |
| Q: My question is about duck and not wild duck. I never seem to get good results when cooking it in the ... A: You are probably over cooking it. One of the things about the ppopularizing of cooking is that ... | |
| Lamb Tongues. | 8/26/2005 |
| Q: Evening Mr. Keith Patton, I was wondering if you could tell me if 'Lamb Tongues' are low in fat ... A: Hayley: I am assuming you are referring to the meat and not the greens. So having said that, I ... | |
| Frozen meat | 6/28/2005 |
| Q: Why do we have to defrost frozen meat before cooking it? A: Lee: The primary reason is that the outside will burn or overcook before the inside is even warm. ... | |
| Venison | 6/17/2005 |
| Q: I have family members who are very sensitive to the "wild" taste of venison. I have heard that ... A: Never heard of the use of coffee. I get this answer a lot. The "wild" taste so often referred to ... | |
| Ribs | 5/20/2005 |
| Q: What is the best recipe that you have used to make baby back ribs? Some people say boil them first, ... A: Frank: First, don't boil them. What you are referring to is braising. Braising is cooking in the ... | |
| Veal Reduction | 5/1/2005 |
| Q: I am not sure who to ask so I hope you can help me! I have some recipes that call for Veal Reduction ... A: To be honest, I never make my own stock. unless I have the bones or carcass left over from ... | |
| 2 pound hamburger | 4/18/2005 |
| Q: My choice of meat is fairly simple, but my goal is to cook a 2 pound hamburger patty. I can assume ... A: I assume you are using a range top or grill. If using a pan, Low-medium is probably the best ... | |
| lamb | 4/8/2005 |
| Q: I often have problem choosing lamb from the grocery or supermarket. More often than not the meat is ... A: Roy: There is a difference between mutton and lamb. I think markets sell everything as lamb when ... | |
| cooking pork sausage | 4/5/2005 |
| Q: when i cook pork sausage on the grill is it necessary to poke holes or put small cuts in the sausage ... A: Pete: Yes it is necessary to let the fat run out otherwise the casing might burst or split, or when ... | |
| tenderizing beef | 4/3/2005 |
| Q: how can I tenderize my meat without a mallet or a meat tenderizing tool A: The mechanical means that you mentioned are the most effectve. Marinades are flavorings and do ... | |
| tenderizing beef | 4/3/2005 |
| Q: can you use vinegar as a meat tenderizer A: Diane: Vinegar is more of flavoring. The low acidity of vinegar would take it a very long time to ... | |
| Feral Hog | 3/18/2005 |
| Q: Need to do a shoulder roast of feral hog in the oven. Cooking time? Seasonings? Help, please. A: Nancy: I assume it is skinned. Right. Well you can actually do it on the grill or oven. First, ... | |
| marinading meat | 3/18/2005 |
| Q: what is a non reactive bowl? A: It is glass or non metallic. A marinade is acidic and will scavenge metallic molecules from the ... | |
| job on boat | 3/10/2005 |
| Q: I would like to get some work on boat if it is possible.I want to work as waiter. I have already ... A: Milos: I don't know what this has to do with cooking meat, but I would check the following web ... | |
| De-boning whole pheasant to be stuffed | 2/18/2005 |
| Q: I have a "Game Night" catering job and I planned on de-boning (butterfly) the pheasant and stuffing ... A: Tanya: First get a very good boning knife, one with a flexible blade, and a good sharpening steel, ... | |
| Deer Meat | 2/13/2005 |
| Q: I have a friend that hunts deer and gives me some venison. i have traied several ways of cooking ... A: John: I get this alot. It isn't the fault of the venison, sorry to say. I think the problem is in ... | |
| spare ribs | 2/11/2005 |
| Q: I have various recipes on spare ribs. Example: 3 pounds of Ribs; cooking @ 300 degrees for 2 hours & ... A: Frank: With ribs you really can't cook them too long. What you probably need to do is braise them. ... | |
| cooking meat | 2/10/2005 |
| Q: Could you give me some information on ways to cook different cuts of beef? Mine always seems to ... A: Michelle: First, the best way to keep meat from being tough is not to cook it too much. That means ... | |
| Whole Roasted Filet Mignon | 1/23/2005 |
| Q: After roasting meat to desired doneness and letting it rest, what temp. will hold it without further ... A: Connie: After you remove it from the heat it should sit at room temp for 10-15 minutes to cool, as ... | |
| racoon nutritional value | 1/10/2005 |
| Q: Do you have any knowledge of the nutritional value of racoon meat or where I might get this ... A: Susan: Thats's a good question, but I really don't know. I doubt that that kind of information is ... | |
| Broiling Steaks | 12/23/2004 |
| Q: Hey, I have my 14 year old son tonight and he is wanting to fix broiled steaks for dinner, my ... A: Ray: Sorry for the delay, I was out of town. The best way is to use a thermometer. Get an instant ... | |
| Cooking prime rib roast from frozen | 12/22/2004 |
| Q: So when would you recommend getting out of freezer to start thawing the meat so its well thawed by ... A: Put it in the refrigerator now. By friday it will be thawed so long as it isn't against the back ... | |
| Cooking prime rib roast from frozen | 12/22/2004 |
| Q: We have a prime rib roast that will be frozen approx 14lbs, thin and long. How would you go about ... A: Sarah: Run out to get a instant read meat thermometer. It is the best way to judge when meat is ... | |
| How do i cook a turkey that... | 12/21/2004 |
| Q: How do i cook a turkey that was brought smoked. I want it to be juicy? A: Carolyn: Check the label. Most turkeys that are smoked are already cooked. Just follow the ... | |
| stupid question about chicken | 12/15/2004 |
| Q: I am a good cook, but i learned everything from watching my Dad and doing it myself. As a result, I ... A: Elizabeth: What I would recommend, and what I do is use an instant read meat thermometer. This ... | |
| Venison Stew | 11/27/2004 |
| Q: I plan on cooking some venison stew. I have read a cooking book on game and there are a couple of ... A: Dennis: Well a little history is in order here. In ages past, before refrigeration, herbs and ... | |
| black bear meat | 11/20/2004 |
| Q: I have a problem that I am looking for help on. My freezer was unplugged for a week. I have about ... A: Jackie: Sorry to hear about your problem. I would recommend the following. If there is a lot of ... | |
| How to bake two things at different temps | 11/18/2004 |
| Q: I want to cook both a turkey breast and a Pork Roast for Thanksgiving Dinner. The receipe saids to ... A: If you cook by the temperature of the meat, rather than the old method you describe, such and such ... | |
| Roast Beef | 11/11/2004 |
| Q: Not as exotic as buffalo!, I have bought a large topside/toprump to roast, sometimes I have found ... A: Louise: First, marinades are flavorings, they do not really tenderize things dispite what food ... | |
| Chicken | 11/9/2004 |
| Q: I buy chicken breasts (not the whole bird) from the supermarket, and I've tried baking and grilling ... A: Augusto: The key is temperature. Get an instant read meat thermometer. Chicken only needs to be ... | |
| venison | 10/30/2004 |
| Q: I have a neighbor that does a lot of hunting and gives me deer meat. i have tried cooking it like a ... A: John: I have never personally had "strong" tasting venison. There could be a couple of reasons for ... | |
| getting meat off the bone | 10/24/2004 |
| Q: I have boiled game skulls in salt water for hours and even used the biology class room beatles; but ... A: Ben: Try simmering your skulls in a covered container like a crock pot. A crock pot works at just ... | |
| Spam | 10/21/2004 |
| Q: Why do some people associate spam with cannibalism? A: Ann: I didn't know they did. Spam is basically a loaf made of pork trimmings. It is a poor man's ... | |
| Marinade | 10/14/2004 |
| Q: I've made a marinade with a cup of cider & a cup of cider vinegar with a few other spices & 2 bay ... A: Mike: A marinade is really just a flavoring. The tenderizing is minimal. You can marinade them as ... | |
| cooking venison | 10/13/2004 |
| Q: How do I fix a deer roast without getting that chalky aftertaste. I slow cooked a roast and it ... A: Jackie: Chalky? Hmmm not sure what you are refering to probably dryness. There are a few things ... | |
| Storing/Preserving Meat | 9/30/2004 |
| Q: I am wondering what is the best way to store meat (lamb, deer, even fish) long term. Assuming I had ... A: Jacob: Yes freezing is your best bet. One caveat, they must be wrapped in plastic and paper, ... | |
| Cleaning chefs jackets | 9/26/2004 |
| Q: Not a cooking question but I was wondering if you would assist me with how to clean my sons chef ... A: Renee: I would try peroxide on any stains that appear to be blood. A good chlorine bleach would ... | |
| Pork Jerky | 9/20/2004 |
| Q: I have heard that jerky can be made from almost any kind of meat and most types of fish, but have ... A: Jon: Yes there are health concerns about making pork jerky. Trichinosis was once the bane of pork. ... | |
| Tender Meat | 9/14/2004 |
| Q: (1) I have a question in regards to grilling sirloin steaks and chicken. How do the steakhouses get ... A: JT: Marinades are a fallacy. They are only flavorings. A true marinade is an enzyme such as was ... | |
| I am sick and tired of having... | 9/10/2004 |
| Q: I am sick and tired of having my pork roast come out of the oven dry and tasteless. Can you tell me ... A: Ernest: The secret is cooking to a specific temperature. First, go buy an instant read meat ... | |
| Cooking feral hog sausage | 9/4/2004 |
| Q: I was given 2 pounds of feral sausage. This will be my first experience with any feral meat. In ... A: Tony: You have to adhere to the cooking temperatures for killing Trichinosis. Which is in the 150 ... | |
| MEAT | 9/1/2004 |
| Q: WHAT ARE BEEF SWEETBREADS AND HOW DO YOU COOK THEM? A: Ed: Seeetbreads whether beef lamb, veal or pork, are the organ meats. The brain, heart, liver, ... | |
| cooking doves at a camp fire | 8/27/2004 |
| Q: a friend plans on hunting dove while on a fishing/ camping trip at the Colorado river. do you have ... A: Jerry, You must be in Texas. I live in Katy. To answer your question, yes, I do. If you really ... | |
| A really good roast | 8/26/2004 |
| Q: I'm actually just a novice here trying to make a really good roast in your typical conventional ... A: Augusto: The first thing to you need to know is the different ways there are to cook meat, roasting ... | |
| Cooking Meat and Fish - Net Weight after Cooking | 8/18/2004 |
| Q: would you please be able to tell me how much of the meat is lost in cooking. For example if I cook ... A: Estelle: For meat it really depends on what degree of doneness it is cooked to. Rare will ... | |
| Australian Meat Pie | 8/14/2004 |
| Q: Not really a question but a response to a Previous answer. I've been looking and Looking and I ... A: Ryan: I guess I have to say no. Not as you describe. English Sheperd's Pie is the only thing I ... | |
| venison | 7/27/2004 |
| Q: I would very much like to try venison, but I cannot find it at any local stores or restaurants ( I ... A: Joel: I would suggest trying to find a meat packer upstate or in a nearby state that processes ... | |
| contact | 7/21/2004 |
| Q: Is this the keith patton who used to live in Tulsa,OK at One Eton Square? If so, send your contact ... A: Scott! I was thinking about you the other day and was wondering if anyone at Johnson Controls would ... | |
| T-Bone~ | 7/12/2004 |
| Q: I would like to enquire the variety of ways to cook a T-bone steak and the recipes to them. Thank ... A: Johnny: The best way to cook a t-bone is to grill it over a very high heat flame. The t-bone is a ... | |
| pepper | 7/3/2004 |
| Q: I know this is more of a spice question but here it is. Pepper; I have recently found and old morter ... A: Larry: Pepper has a long and glorious history, in fact it probably led Columbus on his quest to ... | |
| Cooking Beef | 6/23/2004 |
| Q: I found a recipe on the Internet that is called "Unbelievable Beef Roast" Any size and any roast ... A: Well: This might work for an unvented oven. It sounds like the posters are counting on the steam ... | |
| Pork | 6/16/2004 |
| Q: Why is it that we call pigs pork once they are to be eaten but chicken is still chicken once ready ... A: Good question, I think it is just the english language. We eat pigs and hogs, the meat from which ... | |
| Fat in cooked meat - Getting rid of it! | 6/3/2004 |
| Q: I bought a large piece of ham, planning to make excellent sandwiches with it. However, when I first ... A: Patrick: Sounds like your first introduction to a "true" bone in ham and roast. All too many people ... | |
| Cooking Cows Feet | 5/9/2004 |
| Q: How do you cook and prepare the above? Thank you. A: Ken: Can't take credit for these, but here are a few, you must be getting to the bottom of ... | |
| Diane | 5/9/2004 |
| Q: I have two recipes; Chicken Diane & Steak Diane. I can'tseem to find what the meaning of Diane means ... A: Frank: My best guess is it is just the name of the recipe, for the steak, and has been modified for ... | |
| Racoon | 4/8/2004 |
| Q: Keith, What is the best way to prepare and cook racoon in your opinion? Regards, ... A: Matt: Skin the critter, then slow cook it over a grill or in a covered turkey pan in the oven. ... | |
| Cooking Steak | 4/7/2004 |
| Q: How do I broil Round,Ribeye and Strip steak so that it is not tough and dry? A: Sam: The key is high heat. If you are doing it under the broiler of your oven, a good trick is to ... | |
| Re Cooking and eating of unusual anaimals | 3/2/2004 |
| Q: I live in london in the center of town,and as a student it is exspensive to do, so I have to use my ... A: Michael: Didn't know things were so bad in the mothere country...LOL Squirrels are good eating, but ... | |
| stainless wok | 3/2/2004 |
| Q: Keith, How do I make my new stainless steel wok non stick? I seen a glimpse of a cooking show that ... A: Don't know about the salt method, but you can season it like you would an iron skillet. Warm your ... | |
| I'm looking for a receipt | 2/26/2004 |
| Q: I'd like to have the receipt for making 'chicken pepperoni'. A couple if you can. Thanks A: Sandy: The only pepperoni I have made was with venison. Contact your local butchers and see if you ... | |
| Wood Pellets fro grilling | 2/19/2004 |
| Q: I usually buy the small bags of flavored wood pellets from internet companies. I recently noticed a ... A: In a couple of words...I don't know. Take a look at the ingredients on the bag. I would stay away ... | |
| Cooking Racoon | 2/15/2004 |
| Q: I have 8 racoons to cook for my churches Wild Game supper the 21st of Feb,2004. What do I do? A: Start by skinning them. If you have an outdoor grill slow cook them on that, or put them in a large ... | |
| BURGERS | 2/13/2004 |
| Q: Im just a beginning "cook" (can't use that term for me!). I made some hamburgers yesterday and it ... A: Tim: Try using a lower heat, or doing the burgers under the broiler in your stove. The George ... | |
| Microwave cooking small turkey | 2/10/2004 |
| Q: I purchased a small turkey (3.75#) and want to throw it in the oven, come back after x hours/minutes ... A: Jeff: The best way to get cooked flavorful meat is using a thermometer. One of the instant read ... | |
| Frying Chicken | 2/9/2004 |
| Q: I recently bought a whole frozen chicken because I wanted to have roast chicken, and possibly do it ... A: The following should answer your quesitons. As always the nomenclature is assigned by the FDA ... | |
| cooking with wine | 1/14/2004 |
| Q: I'm new to cooking and a recipe calls for white wine. It dose not specify which one to use.What do ... A: Generally, a recipe will call for a red or white wine. Do not use cooking wine. These are basically ... | |
| Roasting Poultry | 12/25/2003 |
| Q: I grew up in the northwest and we ate a lot of wild duck and goose. My mother roasted these whole ... A: Earnie: The key is temperature as you might expect, but it is the temperature of the meat. Trying ... | |
| Ham from a meat locker | 12/23/2003 |
| Q: Good Afternoon, Our family is cooking a ham purchased from a meat locker, so it's not pre-cooked. ... A: The best way to judge is to use a meat thermometer, trichinosis is killed at 140 degrees f. So ... | |
| Frying Vension | 12/11/2003 |
| Q: I would like to fry a Vension ham. How many minutes per pound do I fry in a deep fryer? Like a ... A: Randy: Well, I am assuming you are talking about the rump, and not the shoulder. The shoulder is a ... | |
| Game Meat | 12/3/2003 |
| Q: I am considering ordering some game meat for my father for his birthday. I am considering buffalo, ... A: Robert: Elk would be a good choice, as would buffalo. Boar is not too different from pork so your ... | |
| wild game | 10/30/2003 |
| Q: how would you modify the gamey taste of elk? thank you, maureen A: Well Maureen, If your elk is gamey, it is not the elk's fault. I'll give you alittle history and ... | |
| Cooking meat | 10/14/2003 |
| Q: I work and decided to make some spaghetti sauce in the crock pot when I went home for lunch. I ... A: The sauce will be fine, altho it might be a bit greasy depending on the type of ground beef you ... | |
| Pressure Cooker | 6/22/2003 |
| Q: Do you have any recipes using a pressure cooker? I currently have pheasant,quail and venison in my ... A: No, I don't have any for a pressure cooker. I don't care much for steamed meat. Since a pressure ... | |
| chicken batter | 6/19/2003 |
| Q: just a quick question. i'm a young cook, and i sizzled up some "chicken breast parmesan" today for ... A: Well Dean, I don't know what recipe you were following but it does not sound like any "parmesan" ... | |
| game meats | 4/5/2003 |
| Q: before i can ask a question about cooking, i need to know: where can i get venison, and what cuts ... A: You can shoot it, or barring that, look under butcher or meat in your yellow pages. Some specialty ... | |
| cooking bear | 2/13/2003 |
| Q: It's Todd agian. Thanks for your last responses! I am sorry I forgot to give you a posative ... A: Todd: Don't worry about the shipping, it will probably be overnite packed in a styrofoam cooler ... | |
| maranide | 10/4/2002 |
| Q: I have some off flavered beef rib steak's and have heard that marinating them in buttermilk ... A: Greg: Check ou my post on marinading on the message board on the cooking meat main page, lower ... | |
| wild pheasant, tame rabbit | 8/6/2002 |
| Q: 2 questions: 1. I was given a pheasant by my uncle. He, too, is an avid hunter. I haven't a clue ... A: Pheasant is a dry bird. Roasting it without larding or some other method of keeping it moist like ... | |
| fried turkeys | 5/23/2002 |
| Q: When you inject the marinade into the turkey - do you inject it under the skin or into the meat? ... A: I have fried quite a few turkeys. I generally rub mine or soak them in brine and let them sit over ... | |
| Please, tell me how to make... | 4/23/2002 |
| Q: Please, tell me how to make jerked beef at home. Thanks! A: Raymond: If you don't have a dehydrator (they are about $30-40 dollars at walmart) you can use your ... | |
| turtle | 2/13/2002 |
| Q: hello I live in PA and I have heard of people eating turtle what kind and how do you cook them? what ... A: Funny you should ask, I just had turtle last nite. I found some in a specialty meat shop. I made a ... | |
| Deer Leg | 1/9/2002 |
| Q: What is the best way to cook a deer leg so that it is not over cooked and is tender and moist? I ... A: Sheila; It sounds like you are doing a sauerbraten of sorts. Well you can roast the leg in the ... | |
| Cooking Javalena | 12/27/2001 |
| Q: Is Javalena edible? Are there preperation and cooking precautions to be followed? I ask because I ... A: Hey, Todd: The gland of which you speak is akin to the tarsal gland found on the rear legs of the ... | |
| Tender meat | 12/19/2001 |
| Q: How do I cook venison,veal or chicen or goose breasts to keep them fork tender. I prefer cooking on ... A: Jerry: One word, rare, rare, rare. Particularly in the case of venison and goose. The threat of ... | |
| Australian meat pie | 12/12/2001 |
| Q: I have a friend in Australia. He asked me to find out if there is anywhere in U.S. to order an ... A: I could probably tell you were to get one, but I don't know where they might be able to send one by ... | |
| Smoked Goose | 12/11/2001 |
| Q: I am writing from Nova Scotia and have been lucky enough to put a large Canada goose in the freezer ... A: Ben: You have hit on the fool proof method for smoking. It is the method I prefer. I just go back ... | |
| Venison recipe | 12/6/2001 |
| Q: Please send me a great recipe full of flavor for venison shoulder steaks and suggestions for side ... A: Betty: Well let's see. The first and primary thing to remember is that venison is lean and will ... | |
| Exotic dish question | 12/3/2001 |
| Q: I was visiting some friends of mine in southern Alabama and they fed me the most excellent dish I ... A: Keven: Ah! Like so many things it is the preparation. I have no doubt that opossum would make ... | |
Keith Patton
Top Expert on this page
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
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.
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