| A local hunter by the name of Karl Hoffman once | | | | glands on the lower hind legs, as meat may be |
| said: "A good wild game meal starts long before | | | | tainted by the musk. Cover the animal to keep |
| the chef tosses a steak on the grill. Skillful hunting | | | | flies away and to keep it out of site of other |
| can add to the quality of a meal". With other | | | | animals." |
| words, if you plan on eating what you hunt, you | | | | Hunters say that the animal needs to hang, cool |
| should be very careful how you hunt it and | | | | as well as firm up and the meat will start to get |
| preserve it. | | | | tender on its own. Adding the aged meat is way |
| The very first step to follow regarding how to | | | | better in comparison with processing it right after |
| prepare the game meat is that you should acquire | | | | the kill has been made. |
| the proper equipment to kill and process the | | | | A valuable tip shared by many hunters is that you |
| meat. You will also need two very sharp knifes | | | | should never cover the meat while you are |
| (one of them you will be using for field dressing | | | | cooking it because the air will keep the meat |
| while the other one will be used for skinning the | | | | tender. Another tip would be to cook it until it is |
| animal), a bone saw as well as a bag; all of them | | | | medium rare ( no less, no more than medium |
| will ensure you that the meal will maintain its | | | | rare ). If you are an avid deer or elk hunter you |
| quality. | | | | should know that the most tasteful part is the |
| Another aspect which any hunter should take into | | | | liver, give it a try. Speaking of deer meat, one of |
| consideration is the animal's behavior. Hoffman | | | | the most common misconceptions is that you |
| affirmed that: "I always make sure (the animal) is | | | | have to add all kinds of undesired preservatives |
| grazing. When antelope run they have so much | | | | like vinegar for example, to the meat in order to |
| adrenaline ... that adrenaline gets into the meat and | | | | get the best flavor. This common misconception |
| it makes it stinky and tough". Making the shot is | | | | leads many hunters to say that they don't like |
| also important because it is imperative to make a | | | | the taste of deer meat, and won't eat it. The real |
| perfect shot so that the animal will bleed less. | | | | truth about cooking deer meat is that it is really |
| Less bleeding will lead to less blood that seeps into | | | | simple: don't add any more than you would add to |
| the muscle so as a direct consequence, the meat | | | | a cut of beef, pork or lamb. Your favorite |
| will taste better. | | | | seasonings, marinades and tenderizers are all you |
| Luckily, once that deadly shot has been made, | | | | need to add to deer meat before you cook it. |
| your next priority will be to field dress it as soon | | | | As you can see, preparing the game meat must |
| as possible by removing all the vital organs of the | | | | follow several instructions; otherwise you will ruin |
| animal. The Colorado Division of Wildlife affirmed | | | | the meat. After you have prepared the meat for |
| that: "Bacteria begin to grow immediately, | | | | cooking, now is the moment to let your |
| especially if the stomach or intestines have been | | | | imagination run free but don't overact as you will |
| punctured, so keeping the carcass cool is | | | | most likely kill the delicious taste of the game |
| important. Skinning the carcass is also | | | | meat ( deer, elk, squirrel - you name it ). Have |
| recommended especially on hot days to help cool | | | | fun hunting and cooking! |
| the meat. Take care to avoid touching scent | | | | |