10scn
Fire Builder
Posts: 32
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Post by 10scn on Mar 19, 2008 13:21:54 GMT 12.75
A while back I cooked a venison roast in the crock pot using a McCormick's meatloaf seasoning package. We ate one meal off of it and it was the typical somewhat gamey taste. Because of going away for the week-end I froze the remainder. When I thawed it out and reheated it, I couldn't believe how much better the taste and tenderness was. Tonight I had venison roast that I cooked last week and froze for a few days with the same results. Anybody else have a similar experience with freezing cooked game for a while before thawing it out and eating it?
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Post by azslim on Mar 19, 2008 15:35:45 GMT 12.75
I have been freezing cooked meat for a while, make up little 1/4 - 1/2 lb packs for my solo hunts. I haven't really noticed a change in tenderness or flavor but to be honest I haven't paid attention.
One thing that I did learn when I started hunting in Az was get that hide off and the carcass cooled as soon as possible. I qtr it up and get it in a cooler full of frozen water bottles right away. In Wy we would kill and field dress the game, then usually let it hang in the barn or shop for several days before skinning, then hang a few more days before butchering. I could tell the difference between deer, elk or antelope just by the flavor. Since I started caring for game in Az I haven't noticed any flavor differences.
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Post by Snake Eyes on Mar 19, 2008 23:51:17 GMT 12.75
I have been freezing cooked meat for a while, make up little 1/4 - 1/2 lb packs for my solo hunts. I haven't really noticed a change in tenderness or flavor but to be honest I haven't paid attention. One thing that I did learn when I started hunting in Az was get that hide off and the carcass cooled as soon as possible. I qtr it up and get it in a cooler full of frozen water bottles right away. In Wy we would kill and field dress the game, then usually let it hang in the barn or shop for several days before skinning, then hang a few more days before butchering. I could tell the difference between deer, elk or antelope just by the flavor. Since I started caring for game in Az I haven't noticed any flavor differences. azslim, I absolutely agree that the initial care of any harvested animal weather it be squirrel,rabbit or deer is essential to how it will taste later. Field dress any game harvested,immediately.If hunting in Temps above 40 degrees,it is critical to cool the meat below 40 degrees within 4 hours.The sooner the better. 10scn, I agree,frozen cooked meat or even soups taste better after being frozen. IMHO. snake-eyes
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Post by Paws on Mar 20, 2008 0:25:23 GMT 12.75
Yep. If you wrap it really really well to keep it from burn and drying out the ice crystals form and break up the meat fibers. Freezing seasonings intensifies them. Put it all together... (Ain't you never heard of a TV dinner?)
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10scn
Fire Builder
Posts: 32
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Post by 10scn on Mar 20, 2008 15:14:59 GMT 12.75
I kind of thought that by freezing it the juice expanded further tearing the meat and making it more tender and also allowed the seasonings to get in the meat better. As far as field care, I shot this buck about a 15 min drive from the house. He was skinned and quartered in less than an hour and a half from the time he was killed. He was just a rank ol buck chasing a doe when I shot him. my.att.net/p/s/community.dll?ep=334&fileid=2283718&groupid=36273&folderid=285517&curRec=12&folderview=thumbs&ck= Well here is a link to a picture of him. I coudn't figure out the insert image
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10scn
Fire Builder
Posts: 32
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Post by 10scn on Mar 21, 2008 17:01:54 GMT 12.75
Thanks Phil, Do the pictures have to be hosted at that site in order for them to appear in a post?
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Post by Paws on Mar 21, 2008 21:35:26 GMT 12.75
We can import them as long as they are not restricted. Some sites will block export. Most of the photo sites have so much band width covered they don't care though. If I run into a picture that needs hosted I'll host it for us. This one I just linked to it or imported. That's a really nice looking litle buck there.
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Post by Snake Eyes on Mar 21, 2008 23:19:38 GMT 12.75
10scn, That is a fine looking buck! snake-eyes
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10scn
Fire Builder
Posts: 32
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Post by 10scn on Mar 24, 2008 9:58:36 GMT 12.75
I was tickled to get him. It was one of those hunts where you go out into the woods at 8:00 am and are dragging it out by 10:00 am. Some might call that luck, others might call it skill in have hunted a place long enough to pattern deer's movements. But the reality of it is, that it is a gift from my Creator and Provider so that I may testify to his grace and mercy. May we all be mindful of the blessings He has given us and not take any of them for granted. Especially the gift of His Son, that the burden of our sins might be forgiven and we may stand before Him justified.
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Post by Paws on Mar 24, 2008 12:04:11 GMT 12.75
Amen!
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Post by Snake Eyes on Apr 9, 2008 23:14:59 GMT 12.75
A while back I cooked a venison roast in the crock pot using a McCormick's meatloaf seasoning package. We ate one meal off of it and it was the typical somewhat gamey taste. Because of going away for the week-end I froze the remainder. When I thawed it out and reheated it, I couldn't believe how much better the taste and tenderness was. Tonight I had venison roast that I cooked last week and froze for a few days with the same results. Anybody else have a similar experience with freezing cooked game for a while before thawing it out and eating it? 10scn, I have a thought( ) I know! I have always thought anything cooked & cooled weather in the freezer or the frig and then brought back up to heat is always better than the original cooking.I find this especially true with soups and chili. Just my humble opinion. snake-eyes
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