Comments on: Cooking With Wild Game

By: Jim powell

Jim powell — Sat, 09 Mar 2013 20:32:45 +0000

When you make deerburger use bacon for the fat add instead of suet, hickory tastes better but any hardwood smoked bacon will do 2 lbs of bacon will usually do 1 deer depending on how much you want in it, I quater out 1 lb of bacon and throw in 1 piece per 3 or 4 pieces of deer meat

By: Ken McBroom

Ken McBroom — Wed, 16 Jan 2013 01:15:04 +0000

I am an avid hunter and cook. I can relate to you being interested in hunting for the eats alone. I get excited by a doe coming into range of my bow because I know I am going to add some great meat and more recipe tools to the freezer. I love to hunt but I also love to prepare wild game as well.

By: Joe Fahnestock

Joe Fahnestock — Mon, 31 Dec 2012 04:18:55 +0000

I love wild duck so much it best when basted in white wine.

By: Ellla Rodenkirchen

Ellla Rodenkirchen — Wed, 26 Dec 2012 18:27:36 +0000

I have been wanting to do an injected moose roast on the BBQ spit after it is marinated for a day or so. The injecting is done with a hot marinade heated under the roast on the BBQ. I had this done for me once and it was delicious! It is done only to a medium rare state. Do you have a marinade you would recommend and is this marinade the same as what you would inject when it is on the BBQ spit? This hot marinade helps cook the meat to a beautiful rare to medium-rare quality.

By: Katie

Katie — Mon, 26 Nov 2012 01:43:20 +0000

Anytime you cook ground meat less than well done you are taking a chance getting sick. I know it isn’t uncommon in the US and europe, but I always shudder when I’m asked how I want my hamburger done when I visit the States…um..COOKED! We don’t serve medium rare ground anything in Canada. Thank goodness.

By: Sam

Sam — Tue, 20 Nov 2012 22:00:02 +0000

Holy shit you’re friends with Easton Corbin?

By: Drew

Drew — Tue, 27 Mar 2012 19:15:08 +0000

in regards to the bison burger:
bison is much more lean than regular beef. even if you compare the 90/10 of both, bison will cook leaner. i recently took on the cooking responsibility for a camping trip with friends. i put bison burgers on the menu. this was my recipe:
2 lbs bison meat 90/10
12 oz white cheddar cheese
half an onion diced
1 egg.
i mixed it all together and made four burgers, then coated the outside in oil and steak seasoning, cooked it over an open fire. the cheese and onions melted into the burger and the egg helped hold it all together. the guys said it was the best burger they ever had. i would have to agree… it tasted amazing.

By: Rabid Wombat

Rabid Wombat — Wed, 14 Mar 2012 19:48:27 +0000

Right, about the Elk/not Elk thing. Common names are muddying the waters a bit; pardon me for the taxonomy lesson.

To begin with, all of these animals are ungulates in the Family Cervidae, which covers the following species; as well as deer, harts, and stags. A quick aside: old Linnaeus gave us the basis of the classification system we use today, but we’ve shoehorned some subgroups in to help differentiate related groups (superorders, subspecies, and assorted other messes that noone in their right mind who isn’t studying the biological sciences should worry about).

1) European Elk are the same species as North American Moose (Alces alces), with several subspecies present.

2) North American Elk, also called Wapiti (Cervus canadensis), are found in North America and Asia, again with several subspecies. Note: C. canadensis is not found in Europe.

3) Reindeer and Caribou are a circumpolar species (Rangifer tarandus), roughly divided into tundra and northern woodlands groups.

Sorry for the length of the post, I don’t want to come off as a pendant. As a wise man once said, “If it’s dumber than me, slower than me, and tastes good… pass the salt”.

By: Ben Whitt

Ben Whitt — Tue, 13 Mar 2012 00:43:20 +0000

I love this site and reading the articles. I actually know Miller. He used to be a roommate of a good friend. How crazy!!? Good read!

By: Nick

Nick — Mon, 12 Mar 2012 02:09:36 +0000

Very thorough article, venison is delicious. Pretty awesome coincidence that I saw this article as I’m watching Tywin Lannister skin a stag on Game of Thrones. He’s doing it right.