The popularity of hunting, a higher number of hunters afield and the rising cost of pursuing big game are all factors that lead to the highest enjoyment of a successful harvest.
That feeling of pride comes in sharing the story of the hunt with friends and family. More important is coming together over the greatest result — high-quality meat.
Those moments begin before the shot is made. Proper shot placement is essential for a quick and ethical kill and is also instrumental in ensuring that the digestive organs, which can ruin meat quickly, are not damaged.
Throughout the entire process, hunters must keep in mind two important considerations. First, the meat needs to be safe to eat. Second, successful hunters want to be sure that their fare is as tasty and tender as it can be, especially since most game meat is low in fat and (depending on the cut) can be tougher than farmraised animals.
Quick, clean and effective field dressing is essential. This involves cooling the meat quickly while also being sure that the meat is not tainted with body fluids, hair, fly larvae or other debris. For many hunters, enduring extra pack weight to carry processing supplies is worth it, as it makes for a better end result.
To accomplish this, sit down and think about what it would take to dress out an animal from beginning to end in the type of terrain you are hunting. Imagine every scenario, every type of terrain and walk through processing in your mind. What supplies do you need and what supplies do you want? Some items will overlap into both categories — these are your “must have” items.
Also, always remember the pack out and where the meat may be temporarily stored at your base camp or vehicle. If you are hunting remotely, do you have a packer lined up? If not, do you have some (really good) friends who are going to be willing to help you pack out? Will the pack out require one day or multiple days? These are vital considerations that require advance planning.
If you are looking at a slower pack-out process, then use nature to your advantage. Find cooler, north-facing areas where you can stage your meat or hang it near a stream in the shade. You can also use untreated garbage can liners to wrap the meat — tie off the open end and then put your meat gently into the water to start the cooling process. Deboning the meat also helps with cooling and saves a lot of weight packing out.
Once you are back at your vehicle, or at your home, the question then becomes what to do with your harvest. Bringing it to a processor is a great choice, especially if you have one that you trust and has a good reputation. Look for game processors who have been in business for a long time, as that is a testament to their quality of service and their dedication to providing a top-end product. Also be sure to discuss the different options (bone-in, boneless, ground meat, sausages, etc.) they offer as well.
There is also the option of processing the animal yourself. Though intimidating at first, with some minimal equipment and a little research, one can learn how to break quarters into prime cuts before turning them into steaks, roasts and ground meat. All that is needed is a good cutting board, a few appropriate knives, sanitation supplies, and a way of sealing your meat prior to freezing it. Most importantly, however, is a location where you can get the meat cooled as you are completing processing.
Once processing is complete, it is time to bring the whole hunt together with a mouthwatering meal that celebrates the time, effort and resources that went into your pursuit.
The most important aspect of cooking wild game is ensuring that it is safely prepared. The U.S. Department of Agriculture recommends a temperature of at least 160 degrees to kill pathogens that might be present. That said, many hunters choose to cook their meat on the rarer side. This is where clean processing, from shot to kitchen, is so important. Cleanliness will ensure a safer meal for you, your friends and your family.
One trend in preparing game meat is placing it in a smoker. The slow-andlow approach to cooking, in general, has been on the rise in recent years, and many hunters are looking to their smokers as a way of making the most of their game meat.
Mark Hunsaker, of Hunsaker Smokers, has been in the business of designing smokers for many years and has seen a variety of ways that hunters have used them to enhance the flavor and texture of wild game.
“On the wild game side, things tend to be considerably more lean,” said Hunsaker. For this reason, he encourages hunters to hang their meat in the smoker as opposed to laying it on a rack. This allows the meat to baste itself while also ensuring equal heat distribution on all sides for a slow and even cook.
Hunsaker also feels that making sausage out of game meat is excellent and creative. All sausages can use smoke as part of the cooking or curing process. When making sausages, it is important to remember the golden rule regarding the fat-to-lean meat ratio. Often, sausages fall in the 75% lean meat to 25% fat category, with some recipes trending toward 80% lean meat to 20% fat.
One advantage of using smokers on tougher cuts such as ribs and shanks is that they can be brought to a level of tenderness that is not often achievable with other forms of cooking. This, according to Hunsaker, is one advantage of using low-and-slow cooking methods. Additionally, cherry and apple wood smoke can really complement most big game meats, as it imparts a sweet flavor that works well with the natural taste of the meat.
If a smoker is not part of your kitchen, other slow cooking methods can work. When taking this approach, grill the meat before the slow-cook to ensure that the meat juices are sealed in and a nice bark is created. This enhances both the texture and the overall flavor.
One great way to do this is to coat the meat in oil, season it with salt and pepper, and then sear it over a high heat on the grill or stovetop. Ensure all sides are browned before slow-cooking at a lower temperature.
One of the most popular ways to cook big game is to grind it and use it for a wide variety of dishes. From burgers to tacos, ground meat is incredibly versatile. Moreover, grinding tenderizes the meat in advance, meaning that cooking takes less time. When processing your meat, whether doing it yourself or through a commercial processor, always ask about the fat-to-meat ratio. Some prefer a 95%- plus lean ground product; others like a higher fat ratio.
Taking an animal from the field to the table, to be served to family and friends, is perhaps one of the most rewarding aspects of hunting. Taking your time and doing your research will result in a delicious meal at the end of all your hard work.
GREEN CHILE WILD GAME SAUSAGE RECIPE (75% LEAN)
5 pounds lean game meat, trimmed well, with little/no fat, chilled to almost freezing 2.5 pounds pork fat, chilled to almost freezing.
1 Tbsp dry thyme
1 Tbsp dry oregano
1 Tbsp dry sage
1 Tbsp cumin
2 Tbsp salt (or to taste)
1 c finely chopped onion
¼ – ½ c finely chopped garlic
¼ – ½ c crushed red chili
pepper flakes,
2 ½ c roasted, peeled, and
diced green chili peppers
10 to 15 feet of sausage casing
(if making links)
Grind each meat and fat in separate batches, then combine. It is best if you grind the meat when it is very cold, so chill your grinder and mixing bowls as well. Combine all seasonings and add to the meat/fat mixture. Form a small patty, saute and adjust seasoning if desired.
If not making links, freeze the meat mixture in 1-pound batches in an airtight manner. If making links, create links as per the sausage stuffer’s recommendations. To prepare, boil the sausages until partially (50-60%) cooked and the finish on a grill or stovetop to a temperature of 160 degrees. If smoking, place sausages in a smoker and cook to the proper internal temperature. Serve on a bun or fresh tortilla with mustard.