SC -"run-shot" game

[LYN M PARKINSON]

Wolfmother,


Would you be kind enough to share some of the secrets of preparation of
the "run-shot" game?  I'm a pretty good game cook, but with game that has
been brought to me.  Possibly, I've never had to deal with cooking the
highly frightened animals, although I'm well aware of adenaline in
frightened animals--including humans.  Not that I plan to cook those...  




An earlier thread mentioned the possibility of getting some venison from
butchers who specialize in working with/for hunters.  If we do that, we
won't know the conditions under which the animals were killed.  Your
theories on spicing make sense to me.  If meat is soaked too long, it
loses its taste.  Just how long--and in what--do you soak game to lose
fear and not palatability?  Does this take the place of long hanging?  I
personally don't care for ripened meat.



Regards,

Allison

allilyn at juno.com

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