Thursday, January 08, 2009

Packed With Protein

The other night Angie made a fine dinner consisting of protein provided entirely by my own hand.

We had fried Alaskan halibut and we had pan fried ham and deer steaks.

It was delicious and even the kids seemed to enjoy the meal. Marissa, not caring for the mammalian flesh, enjoyed the fish. Dylan and I enjoyed the hog. Cassie, Dylan and I enjoyed the deer. Angie tried the deer, but seemed to enjoy the halibut much more.

We used a recipe out of Ted Nugent's Kill It and Grill It (given to me for Christmas by my sister) which basically fried the meat in clarified butter. It was good, but dry. It seems that we continue to over-cook the meat in out effort to ensure that it is completely cooked.

Therefore, I am calling on you for help. Anyone have a recipe for wild game steaks? I'm saving the backstraps until I know we are gonna make them perfect.


N.B. - When Cassie shared the fact that she ate, and enjoyed, the deer with AMA, I was challenged to provide everything for the meal. This would entail starting a garden in the backyard. We have a little space not getting used and we've thought about gardening back there. I think this spring, we'll actually do it. I'm sure that will provide additional fodder for this blog.


ChefMichele said...

May I suggest you start using a meat thermometer? This is the only proper way to cook meat to the correct internal temperature. Wild game should be cooked to 165 degrees and wild fowl should be cooked to 170 for breast meat and 180 for whole bird. Spend a little bit of money ( not too much ) on a good digital thermometer. If you have trouble finding one, I can always go to restaurant depot and pick one up for you. Good luck! Did Ted have any tips in the book for this problem?

ChefMichele said...

PS- Remember the lower the fat content, the dryer the protein.

Scott Lessard said...

****Did Ted have any tips in the book for this problem?****

I haven't read it yet, so I'm not sure. However, it seems that the following are key:

1) Slow cooking
2) Keep it rare or medium rare
3) Add fat (butter and/or bacon)

We'll buy a thermometer.


Anonymous said...

I too am a serial meat drier-outer, as I like my steak well done, but remember, the concerns about undercooking meat do NOT apply to wild game.
You can eat venison darn near raw with no ill effects. In fact, most wild game recipies that you encounter require it to be darn near raw,lol!
Don't worry about a little pink in the middle, and you will do just fine.