Escoffier On Line

Hello all.

My question is regarding game.

I am a student and basically have very little money for quality produce . I am now in the process of making an (awesome) vege garden and getting some in chickens too. But I would like to save money on proteins also.

Today I was invited to go hunting venison in the near future. So I am doing research on the whole business of hunting with respects to recovering a quality meat. *There is a shamble of ideas and concepts regarding the flavor quality of game with regards to the techniques of the actual hunting and recovering the venison. But none from a Chef who may more intimately understand the causes of overpowering gamey flavors. I would like to find a way to correctly hunt and recover an animal as not to cause it to become over gamey (This appears to be possible) and most importantly not waste an animal.

These are my questions relating to the research I have done so far.


1) Will the cleanest (least stressful) kill have beneficial traits for the meat, and how so?

2) Is the flavor of game concentrated in the blood of the animal or the actual meat?

3) what does hanging the animal do?

4) Would de-boning the animal in the field and washing it in a river or lake reduce the gamey flavor.

5) Is a concentration of 'gameyness' likely to be found in the bone marrow; Therefore, would it not be recommended to cut through the bone during processing?

6) Do you have any other advice that may help me make the most of a hunt.

Thank you very much for any help you may offer.

Later Ill have questions referring to salamis and stuff..