The Journey to Delicious

The "ANSWERS" Tutorial PAGE

This is a collection of printable images that will unlock the mysteries surrounding Wild Game and how to best handle it. These images will help answer ALL the questions you might have about those treasured meat stashes in your freezer.

There will be more to come…share with those you care about.

If You Know Why.... You Can Always Figure Out How
Chef John McGannon

Every good woodsman knows the importance to a good map (or app). This Map identifies every muscle on thee anatomy of a big game animal, where it's located and what is the best cooking method for that cut

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When dealing with any new situation getting to the "Nuts and Bolts" is always a good place to start. This chart identifies the Primal Cuts and the Bone structure of all big game animals.

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Have you ever wondered where the liquid laying on the bottom of the plate you left on your counter to defrost before leaving for work? Well, that's the internal moisture that is in your meat to keep it moist. This is VERY significant when detain with the lean, low fat muscles of wild game. It is this moisture that keeps game meat juicy. Game meat is very low in fat (which is a good thing) but without the fat it needs the natural internal moisture. This chart explains what happens when you incorrectly defrost your frozen meat TOO fast. NEVER defrost your meat in a rapid fashion. Slow and steady will preserve the needed internal moisture…PATIENCE is required!

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This Chart shows 6 of the 7 muscle groups in the rear leg (minus the shank).
Three muscle are best prepared in a Hot & Fast cooking technique (grill, seared in a pan, high temp roasting)
- Top Round, Top Sirloin (including the Tri Tip), Sirloin Butt
Four are slated for Slow and Wet Cooking (Braising) These muscles are the work horse of the leg and has significant muscle development. Thus requiring a slow method to breakdown the tough fibers.
- Bottom Round, Eye round, Heel (and Shank not shown)

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The WildEats Culinary Compass

It is an explanation of how you can adjust any recipe to suit your personal tastes. Think of it as if you are sighting in your gun…every ingredient that is in a recipe falls into one of four categories. If you find that something you ate is not in line with your palate all is not lost. Simple counter the item that you don't care for with the opposite ingredient.

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