should you or should you not put game meat in water?

Answer 1

It really depends on a number of factors. First off, what kind of meat are you talking about?

Not knowing what kind, here is a general suggestion for game meats.
Rabbit does nicely by placing it in water with a little salt. This draws the blood out of the carcass and also helps eliminate some of those pesky hairs. typically you soak the rabbit 4 to 6 hours.

Venison and other red meats like Elk, Antelope, Moose, bear and Bison can be soaked in water, but keep in mind it will draw teh blood out and alter the flavor dramatically. If you find that the meat is a bit too gamey for your tastes, then you may wish to soak it in a lightly salted water for about two hours. But my suggestion is to try it without soaking first to get the understanding of the flavor of the meat. Many times, I like to use a good marinade to help 'soften' the taste of what I think are 'gamier' meats like Mountain Goat, Ibex, Bear.

Ducks, Dove, Geese and other dark breasted birds should never be soaked as it will destroy a great flavored bird. Make sure to rinse the bird well, and especially the cavity of the bird. Since they are generally drier than white breasted birds, I like to use a marinade to baste the bird if in the oven, and even place a few strips of bacon under the skin to help add flavor and moisture.

Pheasant, Quail, Grouse and other white breasted birds are naturally a more delicate flavor and should not be saoked in water. Again, rinse the bird well inside and out.

If you are interested in a great cookbook that is devoted to nothing but wild game, look up the L. L Bean Wild Game Cookbook. I own one and it is awesome.

Hope this helps.

Answer 2

while you're careful skinning, there is not lots hair on your meat. in many situations a sink or hose and slightly rubbing will safeguard the subject of slightly stray hair. in case you have a great number of hair then there's a topic consisting of your skinning technique, and time to decelerate slightly and concentration slightly greater till it comes for sure.

Answer 3

Water takes the blood and gamier taste out of the meat.
The water should be clean and cold.

Answer 4

i only soak organ meats ,and disgard the meat bruised around the wound.
it is expecialy important to soak the liver as toxins will acumulate here

Answer 5

add table salt to the water and change it every 24 hours until the water isn't pink. then eat or free it.

Answer 6

no, why would you do that? marinade deer, etc. in milk and white vinegar to rid it of that gamy taste.

Answer 7

YOU SHOULD NOT .... WATER IS A CATALYST FOR BACTERIA