There are huge benefits from smoking wild game meat, and following these techniques will go a long way in helping you improve.
What are you making for dinner? If it has wild game in it, have you ever considered using a smoker to get the best flavor out of it?
Though at times it can be intimidating, smoking game meat is one of the best ways to accomplish the dream recipes and preparations we've envisioned since we field dressed our first deer.
You've almost certainly heard the phrase "low and slow," but there's a lot more to it than just that. We turned to wild game chef Bri Van Scotter for a crash course in the basics of smoked wild game, and we think you'll get a lot out of what she shares in this great video.
Whether it's wild turkey breast, venison backstraps, or even big game jerky on your to-do list, using a smoker can introduce incredible nuances in the flavoring and texture of that coveted, all natural wild game protein you worked so hard to harvest.
One thing that Bri points out is that wild game is often lean meat, and therefore less juicy than the farm-raised meat we're more used to. The end result of a grilling well-marbled beef steak or a rack of pork ribs is always going to differ when you use comparable wild game meat, which is why smoking can help. But keeping close track of pre-smoking preparations, internal temperatures, and even the type of wood or other fuel you use to cook with is vital.
If you thought mastering a brisket smoked over mesquite wood was a game changer in your culinary experience, wait until you smoke a venison ham, or a pheasant or quail breast. The beauty of smoking meat can be an eye-opener, especially when it results in some of the best wild game recipes you've ever encountered.
NEXT: HOW I BECAME A HUNTER, BY WILD GAME CHEF BRI VAN SCOTTER
