After several stomach infections and nearly a year of not being able to eat anything other than fruit, cucumber, and water without aggravating bleeding ulcers and messing up my digestion further, losing 18 lbs and wasting some muscle…after spending so many thousands of dollars at the naturopath in order to fix me so i could eat food again…he had two main suggestions for how not to get further stomach infections that i couldnt fight off with my auto-immune disorder and the other disorder i was born with that affects my liver and digestion. He said to stop drinking raw well water and stop eating rare meat. The water was an easy fix. I just boil it before consumption. The meat thing was more complicated. Though it is true wild meat is not processed and therefore may contain parasites or bacteria…i tried cooking it to death and you know what it becomes? A rubbery hockey puck with no flavor. I gave up wild game for a year. But, my body feels better when i have it in my diet. Everyone worries so much about protein intake when it comes to vegans or vegetarians. They’re worrying needlessly. Beans and rice can provide plenty of protein. What you end up low on is creatine. You just cant beat the feeling in my joints after eating deer meat or the capacity to work out without 5 days of muscle aches afterwards. This year a coworker offered me a back loin from a deer he killed and i politely declined, at which point they all wanted to know why i wasnt eating deer meat anymore and one of my coworkers then said, “why dont you just put it in a foil pouch and cook it at 250 degrees for 3 hours?” He said it would be fall apart tender like pulled pork but thoroughly cooked. Well, i decided to try it and if it went well i’d do the same thing with quail. I bought two packages of quail legs and a red deer loin from broken arrow ranch. I had to ship them to my coworker’s house in the town where i work because they wont ship to po boxes. Shipped it, she brought it to work, i put them in the mini fridge and then drove them home at the end of the work day. I put that deer loin in a foil package with a generous helping of vegan butter and celtic sea salt and cooked it on 250 for 3 hours. When i took it out of the oven and tried to cut it up it wasnt like pulled pork. It was softer. It just fell apart before the knife could even cut through it. It was soft, tender, meaty, and buttery. Axis is still my favorite, then red deer, then white tailed deer. It came out so good, i decided deer and quail were back on the menu for good! That deer meat could be a topping for brown rice or a spread on crackers. Its so soft. Its also delicious. The people around me can have their glp-1s and their fiber gummies, vitamin gummies, protein gummies, and hair health gummies to go with them. Im gonna eat real food. Let them have their shots, powders, pills, and gummies. More deer, fish, and quail for me.
That way of cooking things is great.