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+--- Thread: Tips by Daymere (/showthread.php?tid=174499)
Tips by Daymere - tubeN2 - 12-18-2004
by daymere
[indent] [ul] [li]For wild game that is rough & tough in taste & texture try soaking in a ziplock bag with: [li]Coke [li]Beer [li]Red wine [li]Pineapple juice [li]Buttermilk [/li][/ul] [ol] [li]Except with the buttermilk add minced garlic, black pepper, salt, paprika, cardamon, or other spices to suit your taste. [li]Squeeze out ALL the air & seal well. [li]Keep in refrigator at least 12 to 24 hrs. [li]With a meat injector you can even put the liquid inside the meat. [li]The coke gives the meat a slightly sweet taste & really tenderizes it. [li]Since meat soaked in buttermilk will be deep fried slicing the meat into small pieces before soaking is recommended. [li]Adding a few spoons of olive oil to the soak also helps with flavor & helps to "stick" the flavor of the seasonings to the meat. [li]Experiment with combining seasonings (some meats do well with a pinch of cinnamon for example) and liquids (pineapple & red grapefruit juice for example). [li]Large pieces (roasts, ribs, shoulders,Etc.)are best slow cooked. [li]Check periodically that the meat doesn't "dry-out" by basting or useing a spray bottle with coke, beer, etc. [li]Use a meat thermometer as you would with any meats. [li]Wild pork needs to be cooked thoroughly,for instance. [/li][/ol][/indent]