By AAKON BASS

By AAKON BASS

Rappahannock News Contributing Writer

The culinary quality of wild game is a source of some debate.

It is undeniably true that wild meat, when prepared in a straightforward manner, is different in flavor and texture from domestic meat. But “different” is not necessarily bad.

Most wild animals that we classify as “game animals” to be hunted and eaten are primary prey species. This means that other prpdators besides human hunters are constantly on their trail. The prey animal must be alert and quick to avoid all of its predators, while making do with the food available in the natural environment.

Thus, game animals seldom get “fat” in the same sense that sedentary domestic beasts pack it on. As a consequence, wild meat is dry and sometimes tough in comparison. Cooking methods which take these factors into account are best for game.

The condition of the individual animal has much to do with its palatability. In the case of birds and small game, age is a consideration. In a year of poor reproduction, the hunter’s bag will usually contain fewer young (read, tender) and more comparatively tough oldsters.

In deer and other big game, meat quality is heavily influenced by the quantity and quality ot tood tnat nas been available to the animal over the summer. Don’t buy the logic that a big buck’s vension is invariably tough and strong. Any poorly fed big-game animal, regardless of age or sex, that has just gotten by on low-quality browse will be a poorer piece of eating than even a big buck that has been living well on food forage.

A quick, clean kill is the next step to good game meat. A spooked or wounded animal gets an adrenalin surge to its muscles. This results in tough meat and an objectionable “gamey” taste.

Each autumn, much game meat is either lost or seriously degraded by poor field care. Quick, efficient field dressing and prompt cooling of the carcass are vital steps to goodtasting game. Delaying either dressing or cooling is gambling with how