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Hog Hunting
Hog hunting question
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<blockquote data-quote="Varmint Hunter" data-source="post: 2571995" data-attributes="member: 313"><p>My experience with biggame, ie: elk, moose, stag, deer, etc is that if its not properly aged (which is often difficult or impossible) is that the meat gets TOUGH when you apply heat to it. I killed a beautiful stag and brought the quarters to the butcher as soon as I got home. The guy was butchering and cooking in the back at the same time. No matter how thin he cut it, the meat toughened up in the fry pan with the peppers & onions. We ate a few thin slices raw and it was quite tender, but a brief trip through the frying pan and it was like shoe leather. I've had similar experiences with other animals that were not aged.</p></blockquote><p></p>
[QUOTE="Varmint Hunter, post: 2571995, member: 313"] My experience with biggame, ie: elk, moose, stag, deer, etc is that if its not properly aged (which is often difficult or impossible) is that the meat gets TOUGH when you apply heat to it. I killed a beautiful stag and brought the quarters to the butcher as soon as I got home. The guy was butchering and cooking in the back at the same time. No matter how thin he cut it, the meat toughened up in the fry pan with the peppers & onions. We ate a few thin slices raw and it was quite tender, but a brief trip through the frying pan and it was like shoe leather. I've had similar experiences with other animals that were not aged. [/QUOTE]
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