Last year, I went hunting for the first time. It was seriously a wonderful experience (I tell you about itin detail here ). I hunted bear and I got the bug. Soon, I will give myself the chance to go moose hunting, for sure (I'm a "big beast" guy 😎).
But, well, my goal today is not to talk about what I experienced, but rather to talk about hunting in general. Even, more specifically, about the products/seasonings to use to enhance the taste of this type of meat (and by "meat", I also include fish).
For those who don't know, it's worth pointing out that the taste of "regular" meat versus game meat is not the same . Wild animals feed mainly on what they need and find. They are not grain fed; they eat what they find in nature and move around to feed themselves. This therefore influences the taste of their flesh, which then becomes more woody/"wild" (some will even call it "more natural") and reduces, at the same time, the amount of fat in their system.
The way to cook these meats is also not the same. For example, a moose steak usually has almost no fat, so yes, we will sear it, but we will not let it cook slowly in an indirect cooking zone because we do not want to risk drying out the meat. So we will work with much thinner pieces and just grill them.
And, if you want to do something a little different than "just" smoking your game meat, you can, without any problem, make burgers with it. Usually, what I do is I will grind my meat (deer, moose or other) and pieces of bacon and form patties with the two together. This way, the patties are fattier, cook better and the meat is more tender. In addition, the flavor of the bacon mixes very well with that of the game meat without "covering" it, so the flavor is really there.
That being said, I'll get to the heart of the matter. What are the best products to use when cooking meat that has been "harvested" (hunters use this term instead of "killed", because, really, they are proud of the beast they have killed and want to honor it until the end) ? Generally speaking, butter is always a "must". And, it is even more so in the case of this type of meat, because it requires adding fat. Butter is an excellent fat, it tastes good and it will make the meat fattier without overpowering its taste, so it's a "win-win".
Otherwise, we have a collection of seasonings with La ferme Monette that are made to work with wood meats. We know that the latter have a different flavor, so we considered that when creating our products so that they are adapted and amplify the flavor of these meats.
What is special about BBQ Québec X La ferme Monette dry rubs ? My brother, JP, worked on their development; they are specially designed for wild meat/game and also go very, very well with almost all meats and vegetables.
As I mentioned earlier, game/wood meat is leaner, so you want to "seal" it more when cooking it, which is possible with this collection of dry rubs here.
They each have their own flavor profile, but are all made from good blends. Technically, in fact, they are "remixes" of the best-selling BBQ Québec dry rubs. And, even if they have their own particularities (e.g.: "ideal for moose"), well, they pair wonderfully with "regular" meats too. There are even customers who tell JP that they taste even better on beef or pork, for example, than the "classic" BBQ Québec dry rubs!
We find a bit of the magic of Booster BBQ Québec in all the BBQ Québec X La ferme Monette dry rubs. It helps, among other things, to “seal” the meat well. That, and the fact that some jars contain less sugar can potentially explain the preference of some for these spice blends. In fact, depending on the type of meat you hunt, it’s clear that there is a BBQ Québec X La ferme Monette dry rub that will give an incredible result in the mouth with it (even squirrel meat with L’aube dry rub would probably be good!).
As for the winning combinations , they are indicated on each pot, but, in addition to that, I would tell you that:
- The Yukon , which is more of a “Montreal BBQ Quebec style ,” is ideal for moose, bear, beef, bison, big game and large ruminants.
- The Western is ideal for wild turkey and partridge. In fact… for poultry in general. On chicken and guinea fowl, it also does a very good job. (It reminds me a bit of the Kansas BBQ Québec on this point.)
- Dawn is great with fish and wild turkey. However, I especially like adding it to my mushrooms; it gives a crazy result! It also tastes very, very, very good with beef (more the small pieces than the "steaks, steaks"). When you put it on small strips of beef and add it to a sandwich, it's incredible. ( Mmm! )
- Appalaches is great for moose and venison, but I would say it's great for "everything." Seriously, on a steak, this seasoning doesn't leave its mark; it's also really good in a sandwich .
- The 49th parallel is ideal for moose and venison, but it is excellent on all fattier cuts of meat. On flank or brisket of beef, or salmon, for example, it tastes great.
And… once your meat is perfectly seasoned, what/how should you serve it with?
Personally, I'm not a side dish guy, so I would say "nothing", but I know not everyone is like that. 😜
Most people opt for a side dish that is more "comforting" than "refreshing" with this type of meat. In a boiled form, with cubes of yellow potatoes, pieces of onions, carrots and corn cobs, I think it would be a really good meal.
Oh! And a tip for cooking: since game meat is lean, I recommend cooking it at a lower temperature. For example, send it to the BBQ when it is preheated to 300 °F instead of 400 °F. It will make a big difference. 😉
With that, I invite you to try different flavor combinations. I am sure you will find a mix that will make you trip and that will make you fully appreciate the good "real" taste of animals.
Happy BBQ to all!