Podcast Episode 533: Overcoming Wild Game Cooking Mistakes
Justin, Collin, and Adam Berkelmans how to make sure your meals come out top-notch even when mistakes happen. They discuss overcoming overcooking, resting meat, thawing techniques, inattention to cooking, acid, fat, salting, and so much more!
Click to Listen
Apple Podcasts, Amazon, Spotify
Buy our Small Batch Wild Fish and Game Seasonings
Join our Field to Fork Wild Pig Camp
Show Notes:
Pig Camp – spots still open
BHA Rende
Adam – New managing editor of HN
Collin’s moving to Virginia
Calving and rearing “lil babies”
Overcoming overcooking
Have a meat thermometer
Rest your meat
Undercooking
Food Safety for bear, pig, mountain lion, etc…
Higher cooking temps for birds
Collin’s overcooked meat tip – onions, olive oil, vinegar, salt, and pepper
Some cuts can be cooked over 160 – wild pork leg
Cook times can vary with wild game
Reheat meat in its own juices
Impatience and inattention
Let the pan come to temperature
Let the meat thaw completely
Do the little things/steps, don’t skip them
Types of pans
Stainless steel pan trick – use a drop of water
No acids in a cast iron
Use an enamel coated dutch oven
Collin has a 6inch one
Not reading the recipe all the way through
When do you salt
Use an acidic instead of a salt
