Question for discussion.
I enjoy eating all types of game; dove, quail, duck, Various types of 4 legged game, fish, frog, etc.
Field care is always of importance but fact is, when you are out in the boonies its not always possible to get an animal on ice or in a cooler within 1 hours time, heat, dirt, dust, etc. all are factors and situations can range from ideal to "man, you think we should eat that"?
This is my opinion, but I think in modern times we place too much emphasis on meat handling, like its gonna spoil immediately if we don't get it into a walk in freezer within 15 min of killing it. I've left deer hanging outside in 60 degree weather hide on/hide off for days and it was fine. as long as the animal was cleanly killed, do the best you can and don't fret on it. Doves and Quail are routinely left for hours in a hot bird bag with no thought of cleaning and icing them till the hunt is over.
Now on to the next question: Wild game has a wide diet which can affect quality of meat and flavor. Also, age of animal, time of year, etc. all comes into play concerning flavor. So, its common that many sportsmen use marinade to take some of the "gamey" taste away from the meat. An elk I bagged last year, is almost unedible. Was handled very well IMO and temps were good, but he was an old rutty bull. Meat is bloody compared to other meats, so to prepare it I've been draining the blood, soaking it in greek dressing, using liberal amounts of seasoning and for the most part its good (I will still cut into a backstrap or tender piece where the meat makes me go
) but I don't want to throw away elk meat. But, i'm doctoring it up so heavy that I feel its kinda a mis-representation to call it "wild game" when I've gone to such great lengths to subdue the "natural " flavor of this elk.
Sika I killed last year had a very mild flavor and minimal amounts of seasoning were used. Chicken fried game meat......I've eaten enough of it to last two lifetimes and don't prepare it like that anymore.
and yes, i'm aware that a lot of steaks are dry aged for weeks to months on end, so its not like its straight from pasture to plate.
So, question is....do you doctor your meat up using marinades and spices or do you like it au natural?
And, what other meat preps do you do for your game once its home?