Tips for Varying Proteins

By now you know that I like to cook with some unusual proteins. This switches up the flavor in my food. Also many alternatives to beef and pork are leaner and are better for your health. There are some tips to cook with these different proteins.

When cooking with meats such as bison it is best to cook the meat at a low temperature and cook it slowly. Once the bison meat reaches a medium stage it is done. The meat will be tender and you will be able to cut it with a fork. This meat has no marbling so there is no stubborn fat that needs to be trimmed or cut out. This meat cooks faster than meet so be aware of this. After the meat is cooked it should be allowed to sit for around 20 minutes so the juices do not run out.

There are some things that you need to keep in mind when cooking with deer meat or venison. This is one of the healthiest foods that you can it. It is low in fat since deer are herbivores and eat an all-natural diet. Do not overcook the deer meat. It will taste like rubber if it is overcooked. This meat cooks quickly and in order to be safe to it the meat only needs to have an internal temperature of 130 degrees. When eating venison steak it will taste better when the meat is on the rare side. If you feel the gamey taste is going to be an issue at your home you can soak the meat in milk for a couple of hours before cooking it. The venison can be seasoned with salt, pepper, and spices of your choice.

It is very important to be careful when cooking bear meat. If this meat is not cooked correctly it will not taste good at all. The internal temperate of this meat needs to reach 160 degrees in order for it to be done. The meat cannot be eaten if it is still pink. It is best to remember to season this meat like you would beef. You should then cook it is a similar method to pork. Bear meat is darker than other types of meat. Before cooking the meat try to remove as much of the fat as possible.

Rabbit meat is also very healthy. Wild rabbit tends to be a bit gamey. Before cooking the meat allow it to soak in salt water overnight and rinse well before cooking. The rabbit needs to be cooked to reach an internal temperature of 160 degrees. To season the rabbit basil and bay leaves go very well with it. An olive oil and herb dressing also pairs well with rabbit meat.

These are some tips for cooking different proteins. There are many different choices for meat and if you are like me you may be looking to try something a little different. These meats taste great as long as you cook them properly.