Things that are just Sins with wild game meat.

[huntin24/7]

Over grilling/smoking backstraps/tenderloins/steaks. Rare is perfect. Med/rare is ok. Any more than that is too much IMO.

 

[rwc101]

I gave some elk to my sister and brother-in-law. They made spaghetti with it the night before I visited and were going to throw it out since they "don't eat leftovers." I didn't haul that thing off a mountain to get thrown out. I had spaghetti for dinner that night.

 

[rwc101]

And a sous vide should come with your hunters education card.

 

[MinnesotaHunter]

Will give it a try Gerald...

You won't regret it.... Throw a cleaned up, well browned, whole muscle on Traeger/Grill run it up to 10deg below where you want it to finish, and then wrap it in tinfoil to set for 20-30 min. Ridiculously good...

options:
1. 2 days later take the leftovers and slice for sandwiches.
2. right away deglaze the cast iron you browned in and make au jus, slice the meat up once it settles, throw it on a crusty roll, throw on some sauted onions/mushrooms/pickled peppers/provolone if you like, and you have a dynamite french dip....

 

[Gerald Martin]

Will give it a try Gerald...

Crush some Rosemary and fresh pressed garlic in your butter and baste liberally while cooking. Take it to a 130 internal temp and let it rest for ten minutes before slicing. Pour the leftover garlic butter over the meat, sprinkle liberally with kosher salt.

 

[Gerald Martin]

It goes without saying that it’s best to let the roast thaw out slowly in your refrigerator for a day or two.

 

[NoWiser]

The key is to keep muscles whole while grilling and slicing just before serving.
It’s been years since I cut steaks and grilled them.

A good sirloin roast grilled to medium rare, brushed with garlic butter and sprinkled with kosher salt right after slicing makes my taste buds tingle. I like it better than backstraps.

100% correct.

 

[MinnesotaHunter]

And a sous vide should come with your hunters education card.

Cast iron for use on the grill is key as well to get a good crust and lock in moisture...

 

[ignorethefringes]

Things that are started to become a sin to me:

1. Wasting time trying to debone front shoulders and shanks rather than smoking and then slow cooking them.
2. Grinding a bunch of meat during initial processing rather than leaving as stew size chunks to have the option for a fresh grind later or venison stew.

 

[JV842]

Aside from burger or tenderloin medallions I cringe when I see venison cuts on a grill...and I prefer elk burger pan fried & not overdone.

Thought the same thing until I started taking the whole inside round, wearing it on the pit, slicing cross grain, n served rare….awesome

 

[MarvB]

Poor field care!!
I just don’t get putting the time and expense that we often do into hunting and then not following that up with clean and proper treatment of the animal when your lucky enough to get one down. Hair, dirt, etc. in the meat, improper cooling, etc…and don’t get me started about antelope hunters that have one riding around in the back of a pickup in the sun and dust while they “look for another” for their buddy!!! Ever hear of frozen milk jugs bubba? Jesus….

 

[2rocky]

I'm going to add another one... Butchering and cooking too soon. T-loins are usually exempt here...When possible i like to have the meat on the bone to go into rigor but I've had loin roasts that were filleted off a still warm carcass that were tender, so maybe I'm overzealous.

Rigor mortis is the stiffening of joints and muscles after death. In deer, this period can last between 12-24 hours and sets in when a carcass begins to cool. If venison is cooked during this time frame, prepare to sit down to tough pieces of meat.

For more tender venison, butcher and cook deer after rigor mortis has reversed – when the muscles have had time to relax. This is achieved by hanging deer after field dressing. To be safe, I usually allow two days for rigor mortis to completely fade.

 

[JV842]

Sin on my part, somewhat, one of our freezers went out when me n the wife were on a trip, about cried when we got home

 

[2rocky]

Sin on my part, somewhat, one of our freezers went out when me n the wife were on a trip, about cried when we got home

you hear about this fairly often it feels like.

 

[LuketheDog]

2 years... its just getting good at that point, I pulled out some bou steaks from 2018 in July and they were amazing.

Serious, I'm still working on some stuff from 2018, moose, sheep, and elk...it's all good!

 

[Deleted member 40728]

Wanton waste is the biggest sin by far IMO. I found this a few years ago on a western elk hunt down in one of the biggest hell holes I had been in. All 4 quarter bags and a trimmings bag were still strung up in the tree with the horns laying there as well. All that was left was bags of bones. My guess is that the hunter shot it and realized after quartering it that they would never get it out. That elk was literally shot and left to rot for nothing. I looked everywhere for a tag but couldn’t find one. I called it in to the warden and provided coordinates and pictures. No clue what happened after that.

 

[Nick87]

People who let the meat sit in the freezer for 2 years, eat very little of it, and then chuck it in the garbage. Sad.

The more people I talk to it seems to be very common.

 

[mtmuley]

Antelope is not for hamburger or sausage. Grind as little as possible. mtmuley

 

[Valley1320]

Poor field care!!
I just don’t get putting the time and expense that we often do into hunting and then not following that up with clean and proper treatment of the animal when your lucky enough to get one down. Hair, dirt, etc. in the meat, improper cooling, etc…and don’t get me started about antelope hunters that have one riding around in the back of a pickup in the sun and dust while they “look for another” for their buddy!!! Ever hear of frozen milk jugs bubba? Jesus….

Got a deboned elk in the cooler right now that a hunter brought into our shop to have us butcher that is so dirty it would make you barf. Looks like he laid it in the dirt

 

[np307]

I'm as 100% guilty of tossing silver skin in the trash and it kills me... I've been trying to be better about either composting or if not available chucking it in the woods.

If you make stock, which I think everyone definitely should, just throw the silverskin in there. Its just collagen, which is exactly what you want for that rich broth.