Exotic Meats – Three Wild Game Meat Cooking Secrets You Need to Know
By Jim Hofman
Wild game meats are becoming more and more popular not only for their great taste, but also how well they compare health wise to traditional meats like beef, pork, and chicken. To best enjoy wild game meats, proper cooking technique is essential. Here are three secrets you’ll want to know…
Types of Wild Game Meats
Also known as exotic meats, wild game meats aren’t even wild for the most part. Most are farm raised and fed with a diet that produces the choicest, most tender cuts. Since the diet is regulated, it diminishes the perception of these meats having a strong “gamey” taste. Try some for yourself and you’ll understand what we mean. These meats are exceptionally mild, tender, and delicious.
More varieties are progressively being introduced. The most commonly available is bison. Specialty retailers also stock and ship various interesting cuts in burgers, roasts, medallions, steaks, and chops. A few types you will see are alligator, elk, rattlesnake, ostrich, kangaroo, antelope, wild boar, and yak, a Himalayan beef.
Three Cooking Secrets
Typically you will find these meats available in the same cuts as traditional meats. Burgers are most common, followed by roasts. Some varieties like bison, ostrich, kangaroo, antelope, and wild boar will come in steaks and chops as well.
Our first recommendation (secret) is you try burgers first. There are two reasons. First, before spending money on more expensive cuts, be sure you like the taste, although we are quite confident you will. Most exotic meat burgers are much leaner than hamburgers or even turkey burgers. They have significantly less fat and cholesterol per serving.
Another reason to try burgers first is because they are easy to cook. Just don’t overcook them! Medium rare is best. Otherwise, the meat tends to dry out. That is exactly the reason why many people shy away from exotic meats after an introductory try. If the meat is overcooked, it won’t appeal to anyone.
Our second secret is to sear the meat if you’ve purchase medallions or tenderloins. Searing is a process of high intense heat which will brown the outside and heat through the inside. In fact, a good principle to remember with wild game meats is to either cook them high and fast or low and slow. Searing equates to high and fast.
Conversely, low and slow equates to long simmering, and that is our third secret. Use a crock pot the first time you cook a wild game roast. Six hours on the low setting is just about perfect. You’ll be able to slice the meat easily without having it fall apart or be too dry. We like to use a simple marinade in the crock pot. Water, a little pepper, and maybe a little soy marinade is all. Don’t over marinade because it will distract from the taste of the meat.
Summary
The first step in enjoying wild game meats is understanding how to cook them properly. Overcooking is the biggest mistake people make. Because these meats are so lean, medium rare is best. We recommend searing, the process of using high heat for a short period of time, or slow simmering in a crock pot. Either way, you will find wild game meats to be a delicious and healthy addition to your dinner menu.
To find out what varieties of exotic meats are available for you to try, be sure to visit our resource site devoted to exotic and wild game meats. You’ll also find recipes, serving suggestions, and nutritional information. Stop by and see us today at: http://www.squidoo.com/wildgamemeats
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