There are 7 Muscles in the leg of a big game animal. Understanding what and where they are located but more importantly what is the appropriate cooking technique for each. Over the years I have heard many horror stories about the experiences that hunters have when trying to prepare their hard earned harvests. In fact, This was the main reason for the creation of WildEats. I realized that 90 % of my fellow hunters will never get the experience the true culinary potential of their freezers full of meat.
I have seen first hand of the misidentified muscles (not from my work, but meat that was donated to the various Fund Raisers I have done over the years), especially from commercial fabricators. Just because there's a large muscle in the leg doesn't mean it should be labeled as a ROAST! As I mentioned earlier there are 7 muscles in the leg. Three are best suited for hot and fast cooking - Grilling, Roasting, Sauteing. And four require slow and wet cooking techniques. These are the extreme working muscles and require long/slow cooking to break down the highly developed fiber structure in these muscles. I have identified each muscle, where its located and what are the recommended cooking techniques for each.
There has been MANY unknowing dinner guests who were invited over for a wild game dinner only to find that their host who is a great cook served a piece of meat that was not appropriately cooked because of mis-identification.
DON'T LET THAT BE YOU
