bruised meat
03-10-2007, 08:28 AM
#1
Nontypical Buck
Thread Starter
Join Date: Nov 2004
Location: Rhode Island
Posts: 3,606
bruised meat
Why is bruised meat no good to eat ? I know if its from a gun shot that the meat may get contaminated but how about a deer that has been hit by a car and the leg is blood shot. What has happened to the meat to make it not edible .My friend always kids that it is already tenderized
. I was just looking for some scientific reason .[/align]
03-11-2007, 11:54 AM
#3
Nontypical Buck
Join Date: Feb 2003
Location: Slower Lower Delaware 1st State
Posts: 1,776
RE: bruised meat
Like WVC said - soak it in salt water.I soak it for 2-3 hours working the salt solution into and around any bruised blood shot meat.
Rinse it,pat dry - freeze it or cook it.
Rinse it,pat dry - freeze it or cook it.
03-11-2007, 12:10 PM
#4
Nontypical Buck
Join Date: Aug 2005
Location: S.W. Pa.-- Heart in North Central Pa. mountains-
Posts: 2,600
RE: bruised meat
I got a deer one year that was shot thru one of the hams. Like AJ52 said....soak it in salt water and try to work as much into the area as you can. I used that portion to make jerky out of, and it came out great.
04-11-2007, 09:44 AM
#7
Join Date: Aug 2006
Location:
Posts: 82
RE: bruised meat
One other thing to try would be to soak it in milk for 24 hours. I poked holes into a bear roast with a knife and soaked it in milk for 24 hours. Tasted like beef. The next roast I ate off the same bear, I didn't have the time to do that and it wasn't nearly as good.
But to the original question, the bruising is because of the blood vessels being broken and an excessive amount of blood in the meat. That is where the real gamey taste comes from. Just like in migratory birds. They are dark meat because of the excessive blood needed to be able to fly for long distances. Grouse, pheasant, chuckars... don't migrate hence the white meat breasts. (And they taste better too.)
But to the original question, the bruising is because of the blood vessels being broken and an excessive amount of blood in the meat. That is where the real gamey taste comes from. Just like in migratory birds. They are dark meat because of the excessive blood needed to be able to fly for long distances. Grouse, pheasant, chuckars... don't migrate hence the white meat breasts. (And they taste better too.)
