Slow cooking is preferable for tough cuts of game meat and older game and birds. The addition of moisture, whether as a liquid in the bottom of the pan or as a baste, can turn out tender, fall-off-the-bone food.

Slow Oven Roasting

Roasting or baking in a slow oven can range from a low temperature of 225°F up to about 350°F. Game meats can be cooked in roasters, on baking sheets, or in Dutch ovens, covered or uncovered. Roasting bags also fall into this category. Tender birds and cuts of meat can also be slow roasted, basting frequently to keep these lean cuts moist.

Braising

Slow cooking in a liquid is braising. Braising can be done either on the stovetop or in the oven. It is similar to poaching. Tough cuts of meat like shoulder roasts and bottom round are good to braise. An old pheasant or goose can be braised, and the liquid may be used as a stock for sauce, soup, or stew.

Crock-Pot

Crock-Pot cooking became especially popular with busy mothers and working women. Recipes called for assembling the dinner ingredients in a Crock-Pot before leaving the house in the morning. The appliance was turned on to a low setting so the food would slow cook all day (or for about 8 to 10 hours). When the family arrived home from a day of work or activities, dinner was ready. Thus, these homey recipes that produce fall-off-the-bone meat work well with game.