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When hunting season comes around in South Texas, there
is usually an abundance of wild game to be enjoyed at the
dinner table. Many times, game that is killed each year by
hunters fail to reach the table in its most edible form.
Improper handling after bagging game usually makes it
unappetizing in appearance, odor or flavor, or is improperly
cooked. The thing to remember in improving the quality of
the meat, is prompt and adequate bleeding, careful dressing
and evisceration, thorough removal of hair or feathers, shot
areas, and in some cases fat and scent glands, and not to
mention proper storage and cooking methods. These are
the main factors in making wild game a delicious addition to
your menu.