From Field to Feast: Mastering Wild Game Cuisine
Ever wondered about the allure of hunting, especially the idea of harvesting your own organic protein source like white-tailed deer? Justin Grider is on a mission to show you how to transform wild game from field to table, crafting dishes that range from simple to elegant. He wants to encourage more folks to embrace hunting and enjoy the fruits (or meats!) of their labor.
Why Doesn't Everyone Love Wild Game?
Grider, the R3 Coordinator with the Alabama Department of Conservation and Natural Resources' Wildlife and Freshwater Fisheries Division, believes properly prepared game meat is both delicious and nutritious. When someone says they don't like wild game, he takes it personally.
"It hurts my feelings!" Grider says. He attributes the dislike to two main issues: improper field dressing and overcooking. He's on a mission to change perspectives by sharing venison he's carefully prepared from start to finish, showcasing its true potential.
Treating Wild Game Right: Like the Pros
Grider compares responsible hunting to the meat industry, where quality control is paramount. Just like beef, pork, and poultry producers, hunters can ensure a tasty final product by paying close attention to every step of the process.
"They are meaningful about what they do when they harvest an animal and what they do immediately afterwards," he says. "You can take the same approach with venison or wild turkey or wild pigs, any kind of wild game; you can have the very same effect in that you can have a really tasty product at the end of that process.â€
The Crucial First Steps: Field Dressing and Cooling
Care begins the moment the animal is harvested. Ideally, the animal expires quickly. "When I harvest the deer, I get the guts out without delay," Grider emphasizes. He then focuses on cooling the carcass.
"If it’s warm outside, I’ll get a bag of ice and place it in the cavity. If it’s cold enough outside, I’ll open that chest cavity to make sure it’s getting some air flow so that it immediately starts to cool down. That prevents the spread of bacteria, which is important from the food safety perspective but also has a big impact on the final product as far as taste is concerned." A sharp knife is key for quick field dressing. Cleanliness is vital - avoid puncturing intestines or getting hair on the meat.
Aging for Tenderness: The Cooler Method
Since he lacks a walk-in cooler, Grider quarters the deer and uses ice chests. "I place the meat in the coolers so that it doesn’t get wet," he explains. "I use metal trays to keep the venison above the ice, and I keep the drain open to let the water drain as the ice melts."
He's a big believer in aging venison to break down the tissue and tenderize it. "I usually keep it in the cooler for seven to 10 days," he says. "When I’m aging the venison, it could be in the 50s or higher in Alabama, so I’ll have to add ice to the cooler every day or every other day."
Processing and Packaging: Freezer-Ready
After aging, Grider processes the meat into cuts like backstraps, tenderloins, roasts, and ground venison. He pays special attention to packaging to prevent freezer burn. He loves ground venison for its versatility.
Shoulder Power: A Smoked & Braised Recipe
Got a tough shoulder? Grider shares a recipe from Swanny Evans of Pheasants Forever: Salt the shoulder overnight, rub with your favorite BBQ seasoning, and smoke at 220°F for up to four hours. Then, braise it in a roasting pan with onions, celery, carrots, bell peppers, jalapenos, and apple cider vinegar (or vegetable broth) at 240°F for seven hours. The result? Shredded deliciousness perfect for sandwiches, soups, and stews.
When Things Go Wrong: Making the Best of It
Sometimes, the hunt isn't perfect. "If an animal has been gut-shot, I make sure to clean up the cavity really well," Grider says. Stress in the animal can affect the meat. "When that happens, I just grind up the whole animal and use it in dishes like spaghetti, lasagna or chili." He has a safety threshold "If it’s above 50 degrees and it’s been more than four hours since it was shot, that is an animal I’m not comfortable eating."
Backstrap Bliss: Two Simple Recipes
Backstraps are a hunter's treasure. Grider loves grilling them. One unique method? Marinating in Martinelli’s sparkling cider! Soak the backstrap for a few days, cut into sections, wrap in bacon, and grill hot and fast. Sear the bacon in a skillet. The sweet and salty combo is a winner.
His simplest method: Salt, pepper, butter, and high heat. Sear the backstrap in a cast iron skillet for a crispy crust, leaving it medium rare. Slice thin and drizzle with melted butter. "It’s as good as any steak you’ll get at a steakhouse!" he exclaims.
