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Camp Cooking and Game Processing Trade recipes and other tricks of the trade for cooking wild game.

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Old 03-10-2007, 09:28 AM   #1
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Default 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 .


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Old 03-11-2007, 07:51 AM   #2
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Default RE: bruised meat

My guess is because of the excessive blood in the meat from the injury. I don't know why you couldn't soak it in salt water for a day or two to remove the blood.
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Old 03-11-2007, 12:54 PM   #3
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Default 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.
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Old 03-11-2007, 01:10 PM   #4
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Default 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.
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Old 03-11-2007, 02:09 PM   #5
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Default RE: bruised meat







[/align]thanks that is a good idea next time i'll soak it and make jerky out of it
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Old 03-16-2007, 08:49 PM   #6
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Default RE: bruised meat

That would be all id make out of it Ive had meat like that and it was awful!
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Old 04-11-2007, 10:44 AM   #7
 
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Default 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.)
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