Smoked Game Meat
Hints for Reviving the Art of Smoking Game Meat
Game meat has began to regain the popularity it lost over the last two generations. The leanness and low fat content, in addition to rich, pungent flavor make it especially appealing to those that crave a flavor experience beyond chicken and beef. Good old-fashioned recipes from previous generations are being pulled out and dusted off and gourmet smokers are getting fired up and ready. Everything from rabbit to venison to game birds is coming back in to vogue, and no wonder with the rich variety of flavors and the adaptability of the meats.
Hints for Incredibly Flavored Game
Smoking many game meats is one of the best ways to retain the moisture and flavor. The overall low fat content of game versus beef or pork is healthier, but some cooking methods can make the meat taste dry or overdone. Not what you are looking for when you are thinking about a succulent duck breast in a Port demi-glaze. When you slowly smoke game meats you avoid this, and anyone who has enjoyed a rabbit that has been slowly heat smoked over apple wood can tell you this is not something you want to miss.
With the increasing popularity and availability of many of these meats, squab, rabbit, venison and all of their non-chicken and beef cousins. It makes sense to not only have a cache of recipes on hand, but also a smoker so that you can get the most flavor out the meat you have on hand. Having a variety of different wood chips and types of charcoal that lend different flavors to the meats allows you to pair them to get the best possible flavor combinations. Similar to pairing wine to your meat. Apple wood for duck and pork, alder wood for salmon and black berry for quail. You will obviously need to experiment to find out which flavor combinations you, your family and your friends prefer, but it is an enjoyable experiment.
Techniques for Moist, Juicy Meat
When you smoke your game a few things to remember are that the smaller the piece of meat the less time it will need to smoke and the higher tendency it will have to become dry. Two methods are favored for keeping the meat moist, juicy and succulent while you are smoking it. First, is basting, whether with oil, butter or a marinade. Well timed basting is sure to not only help retain the juiciness of your meat, but also keep the skin moist and impart additional flavor.
The second is bacon, wonderful bacon. Whether it is previously smoked bacon, cured bacon or uncured bacon, the time tested and flavor approved method of wrapping your meat in bacon prior to loading up your smoker with your little game treasures will give you amazing results. The high fat content of the bacon keeps the natural juices of your meat locked inside without adding to the fat content. The bacon flavor also is infused into the meat and gives it that much more of an enjoyable aroma. Between the scent of the wood in your gourmet smoker, the rich meat aroma and the wafting odor of bacon, everyone in your neighborhood will want to be invited to your house for dinner.
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