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SKILL BUILDER FOOD FOR THOUGHT PHOTO © GRADY ALLEN A few simple tips for properly preparing game meats. B Y R AY M OND A N D L ET I G O N ZA LE S Use cooking methods that add juice and flavor to your hard-earned table fare. Y OU HEAR “IT TASTES JUST LIKE CHICKEN” OR “THE OTHER WHITE MEAT,” but that isn’t really a fair description of the fine wild game fare that graces Texans’ dinner tables. Quail, white-tailed deer, Rio Grande turkey and white- winged dove all have unique flavors and textures. With proper care of the meats in the field and in the kitchen, they draw high praise from those who taste them. In general, remember that game animals lead active lives, and as a result their muscles (and meat) are lean. This makes game meat drier than domestic meat, so use cooking methods that add juice and flavor to your hard-earned table fare, then invite a crowd. Let’s take a look at each of these meats, and learn some important tips to help you become a successful wild game home chef. 36 O TEXAS HUNTING 2014