Deer can be cut into fillets just like beef, although the flavor is different. These can be grilled or cooked over medium or undercooked heat. Overcooking any wild game makes it tough and chewy. The answer to this question is no.
You can't eat half-cooked wild boar meat. Like pork, wild boar must be cooked thoroughly. After all, isn't everyone who has a beer in one hand and a few tongs in the other? But if you want to achieve legendary grilling status at your deer camp, there are a few things you can do to make a better venison steak. This is our definitive guide to making the perfect wild game steak, from field to plate.
We recommend cooking our venison at a rare temperature or moderately cooked on a grill over medium heat. Game birds should be cooked at an internal temperature of at least 160 F, but preferably close to 170 F. But frankly, I find that most people are afraid of both cooking and eating wild game meat. It's also potentially the main reason why non-hunters turn their noses to wild game, since they've been fooled by their taste buds.
However, keep in mind that the Center for Disease Control and Prevention (CDC) recommends, for safety reasons, cooking wild game at an internal temperature of 160° F. Hanging big game (with bones) for several days counteracts the effects of rigor mortis and, at the same time, prevents muscles from becoming contract. In fact, I put my wild game steaks in the freezer half an hour before smoking them to help even more in this regard. Other, harder parts, such as the shoulder, neck, or leg, are best prepared with slow, gradual cooking, such as braising or stewing.
The set is also not dismembered and placed in a cooler with ice and the drain plug is removed, since the closed lid and compact storage prevent evaporation and proper air flow. I suggest you test the fat (using the above rendering technique) to determine if you should bone your big game or keep the ribs or bones inside the hindquarters. They wanted everyone to leave well-nourished and with a full belly, and to never raise their noses in the face of wild game. If you are cooking lean meat on a grill, it is advisable to brush or lightly spray each side of the meat with the cooking oil of your choice.
As for bones, everyone is amazed at the sight of a perfectly roasted wild French rib. That's why I tend to believe that “wet aging (sealing the set and storing it in the fridge for a couple of weeks) isn't exactly getting old. In partnership with ethical farms, these companies are guaranteed to provide you with 100% organic game meat, with no added hormones or antibiotics. Whether you take your big game to a processor or break it yourself, it's helpful to know how to cut the roasts and the back strap into steaks, and how thick they should be cut.
It's never been easier to get wild meat, but be sure to buy it only from reputable sellers.
