Guide to Slow Cooking Furred Game Animals
Many people are wary of using game meat because they are unfamiliar
with the varieties available. Furred game animals commonly include wild
boar, deer, elk, caribou, moose, hare, and rabbit. Boar is an
exceptionally lean, dark meat with a pungent flavour. Due to its low fat
content, the meat can tend to be dry. However, when slow cooked, it
comes out moist and juicy. This can be further enhanced by marinating
boar meat in an oil-based mixture.
Meanwhile, meat from antlered creatures, known as venison, comes in
much greater varieties. The type of animal and cut chosen will help
guide your cooking method. In general, deer venison is most popular as
it is quite lean. However, other varieties tend to have a more powerful
flavour. Finally, hare and rabbit are smaller game animals with quite
different flavours and textures. Rabbit meat is light in colour and has a
mild flavour. In contrast, hare meat has an intense game flavour and is a
dark colour.
Furred game is an excellent way to add some variety to your favorite
slow cooker recipes. Meat from these animals can be easily substituted
from similar cuts of common meat choices. For example, boar and pig are
so similar that boar meat can be directly substituted into a pork
recipe. Similarly, rabbit meat can be used in lieu of chicken, and beef
can be replaced with venison, which is meat from an antlered creature
like a deer or elk.
In general, game animals taste best when slow cooked through either a
braising or stewing method. These techniques are especially moist and
will help the meat become succulent and tender. However, other
techniques can be used for certain cuts of game meat. For example,
venison loin and fillet pieces taste best when slow roasted and served
somewhat rare. In contrast, rabbit and hare meat can be effectively
steamed or cooked in a casserole.
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