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COOKING WILD GAME MEATS
Submitted by Garry Vroegh

The Secret to Moist and Delicious Venison and Game Meats: 250 DEGREES

We have all had dry Roasts and Steaks from wild meats. It is one of the most common complaints of people eating and preparing Venison. Deer and Elk as all Wild Game Meats are low in fat. The fat that is present is not mixed or marbled throughout the meat fibers as in Beef. This makes the meat tend to become dry as it is cooked. Even when adding fats to sausages and wrapping around and on top of wild meat as it is cooked, the moisture is still lost through the cooking process and dry meat is the result.

After many years of enduring dry roasts and not so good Steaks, we have found the secret to really good and moist wild meat cooking. 250 degrees F. This is it. Very simply put.

Cooking wild meats at this low temperature will be the difference between ordinary dry meat and a really good meal. Try your favorite recipe with the temperature reduced and the cooking time increased and see if you agree.

JUST A REALLY GREAT VENISON ROAST Venison Roasts, seared in hot oil in a frying pan and then slowly baked, with some quartered onion, in a covered dish, in a 250 degree oven for about 3 - 4 hours will make for as good a meal as there is. This slow baking with low heat will not make your Venison Roast Dry, which is the biggest complaint of Venison Roasts.

Remember to cook Wild Game Meats at no more than 250 degrees

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