As you would see in the upcoming pictures this is the exact method that was used. Meat dishes are very popular in Trinidad Tobago either they are cooked during festivals or for an everyday meal. Still hunting seasons are set to happen only in certain periods of the year, what happens outside this period is considered to be illegal and is strictly prohibited. agouti (Dasyprocta leporina), lappe, deer, wild hog, manicou, iguana etc. My go-to ratio is a quarter of a cup of kosher salt for every four cups of water. And, this is where we turn our looking glass upon Trinidad and Tobago where this method of preserving meat is still practiced. WILD meat consumers are being warned by Agriculture Minister Clarence Rambharat to exercise caution when purchasing their meats as they could … in Trinidad is an art in itself and it differs a little from the normal stewing of chicken and beef. A wet brine is perfect for cooking skinless birds or hefty cuts of meat before smoking. Cooking wild meat means all edible wild birds and animals; those which have not been domesticated. Most of the time these people hunt … A common solution is 3 to 6% salt. It has been a while since I had any and a few weeks ago I had the opportunity to taste some curry stew agouti and buss up shut in a lime I went to. The wild meat (e.g. The staple of any chef is the wild meat, the animals found and hunted in the forests. Part of the fact I believe also is that we do not like the fresh smell of meat, especially chicken, when we’re cooking or eating UGHH! You can include sugar to counterbalance the salt and add peppercorns, garlic, or herbs for flavor. Most popular are game birds, rabbits and venison or deer meat. agouti) was placed over a wooden frame and smoked for some time. Cooking wild meat i.e. This could be anything like wild turkeys to bear and many other wild animals. Seasoning meat in Trinidad is art in itself and it is an important factor of Trini cooking, that is responsible for the unique taste of our dishes. Preserving the Wild Meat.