| Subject | Date Asked | Expert |
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| goose prep | 12/11/2008 | Chef Glen L. Davis II |
Q: I cooked a goose a few years ago, and while it was cooking, it seemed to grow quills and feathers. ...
A: WOW! that is a pretty scarring picture! I have never heard of this happening with a commercially ...
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| Venison | 12/11/2008 | Chef Glen L. Davis II |
Q: how would you suggest cooking round steak,back-strap and sausage. I have never cooked deer. I ...
A: First of all let me tell you that deer meat can be sort of tricky for the novice cook. There are a ...
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| wild hog | 12/11/2008 | Keith Patton |
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 ...
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| roasted duck meat | 12/11/2008 | Keith Patton |
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 ...
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| Venison sides? | 12/10/2008 | Keith Patton |
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 ...
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| venison | 12/5/2008 | Keith Patton |
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 ...
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| Non-tradition game animals. | 12/4/2008 | Keith Patton |
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, ...
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| beef tenderloin | 12/2/2008 | Chef Glen L. Davis II |
Q: I'm serving filets for a lunch for 30. Is it best to buy a peeled tenderloin if it's $13.99/lb or ...
A: Every tenderloin you come across will yield slightly different sized steaks. As far as what loin to ...
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| venison sausage w/o beef or pork | 12/2/2008 | Keith Patton |
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 ...
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| Stuffing a Turkey too soon | 11/30/2008 | Enrique Torres |
Q: I have a question... yesterday I made up stuffing.. I cooked the stuffing them while it was hot I ...
A: Scott: What I understand is You mixed raw meat (turkey) + cooked stuff and refrigerated. This case ...
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| stuffing turkey | 11/30/2008 | Keith Patton |
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 ...
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| Elk roast in the frig | 11/27/2008 | Keith Patton |
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. ...
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| TURKEY | 11/27/2008 | Keith Patton |
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 ...
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| turkey raosting | 11/27/2008 | Enrique Torres |
Q: I want to use my electric roaster for cooking my 22 lb. turkey. Do I put water, and how much, in ...
A: Julie: I'm sorry, but I was out of office. You don't have to put water in the basin. What I ...
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| brining | 11/27/2008 | Keith Patton |
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 ...
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| bacon | 11/26/2008 | Enrique Torres |
Q: Is there any way bacon can be cooked in the oven, instead of the mess of frying it in a pan?
A: Gayle: Yes, you can cook any bacon in the oven. People fry bacon because it was the only known way ...
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| wild pig from n. fl. | 11/24/2008 | Keith Patton |
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 ...
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| Deer ham | 11/22/2008 | Enrique Torres |
Q: Can you cure a deer ham (6-9lb) like you cure a pork ham? Can you give a recipe?
A: Rob: Well, it isn't my expertise, but what I know is: 1. Yes, you can cure any kind of meat like a ...
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| brining game meat | 11/21/2008 | Keith Patton |
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 ...
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| freezing and refreezing meat | 11/18/2008 | Enrique Torres |
Q: purchased a 3# pkg of sliced corned beef and put it in freezer before splitting into smaller pkgs. ...
A: John: It really makes a little difference. The reason is meat has a small number of typical ...
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| dried out venison sausage | 11/17/2008 | Keith Patton |
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, ...
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| Deer meat | 11/16/2008 | Keith Patton |
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 ...
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| freezing and refreezing meat | 11/15/2008 | Enrique Torres |
Q: purchased a 3# pkg of sliced corned beef and put it in freezer before splitting into smaller pkgs. ...
A: John: Yes, you could refreeze it, but don't do it and don't eat if: 1. Thawing time was more than ...
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| Turkey Jerky | 11/14/2008 | Keith Patton |
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 ...
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| wild pig...ham in oven | 11/2/2008 | Keith Patton |
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 ...
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| Meatballs | 11/1/2008 | Enrique Torres |
Q: I bought 6bls of chop meat and fried them yesterday and forgot to put them in the frig last ...
A: Maria: Is better not to eat that kind of meat. The problem is when you use meat that contains bones ...
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| crock pot cooking | 10/30/2008 | Enrique Torres |
Q: my friend cooked a delicious roast in a crockpot with carrots and potatoes. she told me to put an ...
A: Pam: I don't know why potatoes turned dark. The flavor problem of the meat could be due to a water ...
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| Dove breasts - how long will they last in the frige? | 10/30/2008 | Keith Patton |
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 ...
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| reheating ribs in oven | 10/23/2008 | Enrique Torres |
Q: What is the best temperature for reheating ribs in the oven?
A: Wendy: The best temperature is between 330-400 F for about 10-15' if they were kept under ...
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| black bear sausage | 10/23/2008 | Keith Patton |
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. ...
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| Iron content | 10/20/2008 | Keith Patton |
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 ...
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| Black Bear Heart & Liver | 10/13/2008 | Keith Patton |
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 ...
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| Convection oven cooking | 10/11/2008 | Enrique Torres |
Q: I have one of those tabletop Jetstream convection ovens.I would like to cook a frozen turkey ...
A: Michael: 1. Use temperature range between 350-380 F. 2. It takes about 2 1/2 hours to be cooked. 3. ...
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| brining venison/wild game | 10/11/2008 | Keith Patton |
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. ...
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| rotisserie country ham | 10/7/2008 | Keith Patton |
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 ...
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| chucker bird | 10/6/2008 | Keith Patton |
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 ...
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| Wild Boar Tenderloin | 10/6/2008 | Keith Patton |
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 ...
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| SNOW GEESE | 10/1/2008 | Keith Patton |
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 ...
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| tender meat | 9/29/2008 | Enrique Torres |
Q: does cooking papaya with meat make the meat more tender? if so, what is the quantity to be used ...
A: NINGKHAN: Yes, papaya makes meat more tender, but no more juicy. Using papaya you can obtain better ...
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| cooking marinated london broil | 9/22/2008 | Enrique Torres |
Q: Do i wash the marinate off before putting into slow cooker ANSWER: Mary: You don't have to wash ...
A: Mary: There is no relationship between marinate and toughness. What I can recommend to you is to ...
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