moose/deer cooked medium rare?

we come from a family that eats meat raw, yea i said it raw. i can feel the eyes frowning, but every deer that i get i save the liver for my dad who loves the liver raw, my brother in laws ate the majority of there deer last year raw cut up in small cubes with salt, pepper, and pita bread and go at it. me personally i prefer a traditional plate called Kibi, which is you take the red meat no fat, grind it three times mix it with some spices and a pinch of olive oil and mmmm got to go eat. and yes we are all still alive and healthy.
 
shr970 said:
we come from a family that eats meat raw, yea i said it raw. i can feel the eyes frowning, but every deer that i get i save the liver for my dad who loves the liver raw, my brother in laws ate the majority of there deer last year raw cut up in small cubes with salt, pepper, and pita bread and go at it. me personally i prefer a traditional plate called Kibi, which is you take the red meat no fat, grind it three times mix it with some spices and a pinch of olive oil and mmmm got to go eat. and yes we are all still alive and healthy.
Click to expand...

I grew up in Charlottetown which has a relatively large Lebanese population and developed a love for kibbe. I make it quite often when the wife is out of town.

I eat most of my game cooked med rare to rare unless it is a stew or some sort of braised dish. My rule of thumb with game has been "5 minutes or 5 hours" and nothing in between. A quick sear and rest keeps the meat tender and pink while the longer cooking time (in a liquid or smoker) lets the collagen and connective tissue break down for tender -- fall apart stews.

I also make an air dried carpaccio out of raw venison loin: Slice it thin and pound it flat and then lay the slices out on a rack in a cool breezy place for several hours until it starts to dry up a bit. Serve it on a platter with a drizzle of olive oil, lemon, salt, pepper, diced raw shallots and some capers and eat with a good baguette and a bottle of rustic red wine.

Seared Canvasback Breast Sashimi with soy braised Canvasback legs:
canvasbackmeal2.jpg


Venison flank for fajitas
IMG_0015.jpg
 
From what I understand, there's almost no parasites that can infect humans in deer/moose/elk. Most of the species of parasites and worms that affect venison are killed by our digestive system which is a LOT more acidic than the multi-chambered stomachs in these animals.

I hope this is true, because I've been eating wild game since I was a small child, almost always done to a medium rare (~145F). Doing lean venison steaks to 165F yields dry shriveled bits of leathery nastiness that would be more suitable for shoemaking than fine dining.
 
Nice looking food sjemac!

I had forgotten abotu this thread. I was going to add some more pics

Moose roast

n526315515_2427430_3521.jpg



Ginger soy marinated deer loin, stirfry veg and brown rice

26020_409447395515_526315515_5597469_3684289_n.jpg
 
That meat looks great. I just get abit leery about eating wild stuff that isnt thoroughly cooked. I would prefer to eat it only lightly cooked. I have eated raw meat in europe a few times and liked it alot.
 
my favorite way to cook fresh venison is about as simple as it can get. even as a kid out on the farm in Sask, we always looked forward to hunting time and the late night staying up eating venison right after butchering, nothing else, just venison! and booze, of coarse! anyway, slice the meat quite thin, about 1/8 inch, warm up your cast iron fry pans and stabilize the heat somewhere between low and med, grease up a little with butter so nothing sticks, fry on both sides, quickly just for x number of seconds, just enough for all the red to disappear, salt & pepper to taste, yummy! if you're lucky enough to have some fresh homemade bread on hand, it makes this meat meal just that much better. believe it or not, Grma & I just finished a noon lunch of venison done just this way!
 
Last edited:
Medium rare, not any more than that.

Do not overcook - that is the biggest mistake people make cooking meat, especially game meat. Flavour really deteriorates when it is overcooked.

I do duck so it is red in the middle and blood is running out of it. 500 degrees, 8 minutes (for a breast).
 
why is it that people will eat a beef steak rare (from an animal that lived up to it's belly in sh#t) but won't eat wild meat rare?

over cooking turns venison into something like a hockey puck.
 
I cook my game (moose, bear, deer) the same way I do my beef. Medium for wifey and the kids and medium rare for myself. Been eating that way for years without any bad experiences. I also prefer a bit of pink inside when I cook my pork chops but wifey doesn't care for it that way. :)
 
You must log in or register to reply here.
Back
Top Bottom