4-23 SS Eat Wild Game

 Ed Bangs has been hunting all his life and eating what he harvests. I called him up and asked him to describe his culinary experiences. They all have a bit of a different flavor. If anybody has ever gone up and shot a caribou while it was in rut late in the season, those are almost in edible. So sometimes during the rut these bigger males will have a bit stronger flavor due to the hormones circling around but an animal like a moose or an elk is more of a grainy meat so they are really good in steaks. Normally I just do the back straps and tenderloins and then make steaks out of those for barbecuing and they have a real wild flavor to them. There isn’t much fat on wild game. They don’t have the marbling like beef does so that it is lower  in cholesterol. Different animals have different tastes. I shot a Javalina with my bow several years ago, it was a big boar and I was surprised that the meat was incredibly mild, almost without flavor. It was okay if you put sauces on it but by itself it was pretty bland. One of the best meats I have ever had was a Sitka Black tailed deer in Alaska. Good flavor without any strong overtones to it, very tender.