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West Virginia Wildlife
COOKING WILD GAME
Patrick McMurtry
October 27, 2004
Reporter: Patrick McMurtry
Videographer: Brad Rice

Hunters all over the state are hitting the woods getting ready to put meat on their table. But some cooks are afraid to tackle wild game. Learn just how easy it is to turn your game into a meal fit for a king.



W.Va. Wildlife from Eyewitness News



Gene Thorn
Division of Natural Resources
"The greatest thing about this is it's open to your imagination."

You'll probably never run across a man who loves cooking, and eating, wild game more than Division of Natural Resources Biologist Gene Thorn.

Gene Thorn
Division of Natural Resources
"If you look back in history in Europe, the nobility, the kings, the queens, the nobles were the only onese that got wild game. If you remember in Robin Hood's days, it was the king's deer."

Thorn says that's because wild game, especially venison, is a royal treat. It is chock full of protien, flavor and versatility.

It's hard to beat a venison steak cut about an inch and half thick.

Hard to beat, but not really that hard to cook-if you keep a couple of things in mind.

Gene Thorn
Division of Natural Resources
"Veninson in particular, and other wild meats have no fat marbled into the meat. You have to cook them in a way that keeps them juicy. It's best not to cook wild meat like venison past medium rare or medium. The more you cook it, the tougher it gets."

The only exception to that rule is bear. Gene says you should cook bear like you cook pork, at least medium and more on the well done side. And here's another key tip.

Gene Thorn
Division of Natural Resources
"You want to trim all the fat and the connective tissue off when you're preparing the meat. A lot of people say bear's stringy, bear's tough. You can get around that by doing those simple things."

It's easy to talk a good game when it comes to cooking game, let's give this bear a try. That's pretty fair game.

Whether you cook it it a dutch oven, with beans, on a kabob or simply on the grill, the possibilities are almost endless.



Gene Thorn's Can't Miss Marinade

  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/4 cup lemon juice
  • 2tbs cracked pepper
  • 2tbs minced garlic
  • 1tbs brown mustard
  • dash of salt

  • Marinade meat at least 24 hours and up to 3 days in refrigerator.




    Links to learn more

    West Virginia DNR Wild Cookin' Recipes

    Safe Handling of Wild Game Meats

    West Virginia 2004 - 2005 Season Dates and Limits

    2004 West Virginia Hunting Regulations (pdf file)

    Hunting In West Virginia

    WCHS-TV8 Online brings you the current Fishing Conditions Report updated every week.



    GET MORE INFORMATION ABOUT WEST VIRGINIA'S WILDLIFE
    Visit WV DNR



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