Tips for Tastier Wild Game

A great-tasting duck is a “rare” thing.  Literally.  Tom and Katie say duck always tastes best when cooked rare to medium-rare.  Over-cooking is the fastest way to destroy the taste of duck.  Hutch suggests using a meat thermometer and following the recommended internal temperatures for beef.  Those who like their game well done should cook it “long and slow”, says Hutch.

Soups and stews (gumbos) always taste better the next day.  And the next—and  the next.  The Hutchens make big batches and re-heat the leftovers the next day.  They also freeze dishes to re-heat days or weeks later.  And they get better every time.

Hutch’s Secret Weapon:  For some of his favorite dishes, Hutch uses a meat cuber (tenderizer), which produces meat so tender you can cut it with a fork.  The model Hutch uses is available through Cabela’s for $199.99.  Cabela’s also has a more affordable model (Mr. Tenderizer) for $17.99.  Hutch runs the meat through several times.

Katie’s Secret Weapon: Katie says she uses Jane’s Crazy Mixed Up Salt to spice practically everything she makes.  Jane’s Crazy Mixed Up Salt is available at most grocery stores.

Take Some Time to Do it Right:  Hutch sorts his ducks, breasting the ones that are “shot up” and picking the ones that have very few pellet holes in the breast.  He also takes plenty of time to clean the birds, “chasing” pellets and feathers.  He then vacuum seals his game to assure freshness and avoid freezer-burn.  The extra effort goes a long way toward producing a fine-tasting meal.