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Saturday, Nov 21, 2009 09:50:51 PM |
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      HUNTING GOURMET MEALS 
W.Va. Division of Natural Resources Biologist "Bam!" Look out emeril we're cooking a holiday feast West Virginia style. Deer, pheasant, wild turkey and it is um, um good.
Mark Scott "You don't want to overcook deer meat or any wild game for that matter. It's best to have it medium at most."
Mark Scott "It's better for you than beef. I know it has less fat."
Mark Scott "This is something the whole family can do. Get the kids out and put them together."
Mark Scott "Once you've had deep fried turkey, baked turkey goes right out the window." Mark Scott "We're going to make pheasant legs, buffalo wing style. This marinade is just butter, melted, with hot sauce like Texas Pete." Mark Scott "Next, we're going to make stuffed deer tenderloins and this is the stuffing. Ramps, mushrooms, parmesan cheese and bread crumbs. Just grab a little bit of stuffing and shove it down into the meat. Work it down with your finger."
Mark's best advise for getting your wild game meat just right is to cook it slowly, at low temperature until medium or below. Links to learn more Wild Game Recipes: Cook Wild Game Venison Cooking Tips: The Adirondack Venison Co. Game Recipes from Cooking With SusieQ: Bowhunting.net Deer Cooking Tips: Orkney Game Farm Wild Game Recipes: Mountain Breeze Safe Handling of Wild Game Meats: Clemson University Extension |
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