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Cooking game meats is not difficult when remembering that there is very little marbling or fat. Marbling slows down the cooking process because the fat acts as an insulator. The heat must first penetrate this insulation before the cooking process can begin.Since game meats lack marbling, the meat has a tendency to cook more rapidly.
Caution must be taken to not overcook game meats. Overcooking makes the meats tough. It is important to preheat the oven or grill prior to cooking. Always cook over a high heat to seal in the juices. Resting game meats in a warm place for a few minutes after cooking allows the natural juices to disperse evenly, enhancing tenderness. Minimum shrinkage will occur during cooking and it is recommended that game meats be served medium rare (pink) or rare for maximum taste and tenderness. Always cut meats across the grain and enjoy the healthy benefits of eating red meats that are low in fat and cholesterol.
How to Cook Buffalo:
Sportsman's Cookbook and Then Some