It is my personal experience that wild grown meat is most often grossly
overcooked by people with little experience in handling the meat source.

Overcooking makes meat dry and tough, regardless of how good the cut was to
start with. Wild grown meat is, with few exceptions, more lean that "farm
raised" because the animals travel daily and far, by comparison. Having
less fat means less heat is needed to bring it to a proper flavor finish.

The other pet peeve I have is how wild grown meat is dressed and handled
immediately post harvest. The proper handling from the moment of harvest is
critical to the quality of the final cooked product. It needs to be
dressed, cooled, and handled to preserve the fine quality of the animal. In
todays world.. sad to say, there are few city bred hunters with the field
skills to do that, and even fewer to pass on those skills. The hunt isn't
finished till the meat is preserved for use. It doesn't stop at trigger
pull.

My 0.02 worth of wisdom... after a lifetime of successful harvesting and
cooking wild grown meat.
Seems most folks today think "trophy" at trigger pull, instead of "tasty".

Grant...

On Sat, Nov 15, 2014 at 9:13 AM, Dan Penoff via Mercedes <
mercedes@okiebenz.com> wrote:

> Then you should enjoy this:
>
>
> https://www.youtube.com/watch?v=HNMMtrP9Bn8&feature=youtu.be&list=PLjfUqysijDg_vWqpCIt7uK4uVJvQ0G1IL
>
> Dan
>
>
>
>
> > On Nov 15, 2014, at 11:08 AM, dseretakis--- via Mercedes <
> mercedes@okiebenz.com> wrote:
> >
> > Moose jerky is quite tasty.
> >
> > Sent from my iPhone
>
>
> _______________________________________
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>
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