Chef tips for cooking wild game

Chef tip #1:
There is a membrane called “fascia” that holds the muscles together in all animals, including human ones. It can be very tough and unpleasant if it happens to get between your teeth. Therefore, it is particularly important to remove the fascia before cooking wild game roasts.

Chef tip #2:
Always marinate wild game in buttermilk of yogurt. They have an enzyme that tenderizes and cleans the taste of Wild Game. Then, wash the meat thoroughly and cook or remarinate the meat in your favorite seasonings.

Chef tip #3:
If you are dealing with an old buck or a tough piece of meat, add some meat tenderizer to the Buttermilk.