Julie Garden-Robinson, Martin Marchello and Pat Beck

Savor the Hunt

The thrill of the hunt can continue at the dinner table if the game is

handled properly along the way.

Game meats are excellent sources of protein and are similar in

composition to domestic animal meats. Calorie and fat contents vary

with

age and species of the animal.

A 3-1/2-ounce portion (before cooking) of game meat provides about

half

of the daily adult protein requirement and 130 to 150

calories. Game meats usually are slightly lower in total fat but

higher

in polyunsaturated fats than grain-fed beef.

Proper handling of meat at each step from field to table helps ensure

optimum eating quality. Keep the following food handling and

hunting tips in mind.

Care in the Field

Be prepared for the hunt.

Remember to bring a sharp hunting knife, a small hatchet, a

whetstone or steel, about 12 feet of light rope or nylon cord,

plastic bags and clean cloths or paper towels. Other

essentials include proper clothing, binoculars, a canteen of fresh

water,

a compass, a map and matches.

In warm weather you may want to bring a can of ground pepper

and some cheesecloth. The carcass may be sprinkled with

pepper and covered with cheesecloth to repel flies.

Abide by game regulations for hunting, transporting and storing

game.

Bleed, field dress and cool the carcass promptly. Improper

temperature is meat's worst enemy.

The surface of the carcass may be contaminated with bacteria

than can spoil the meat unless the growth is stopped by

chilling.

Clean your hunting knife often with clean water and a cloth

to

prevent contamination of the meat.

Usually it is not necessary to bleed the animal because the

bullet or arrow has caused enough damage to the animal to bleed

it sufficiently. However, if the animal is shot in the head

it

will need to be bled. If the animal is a trophy buck that you plan

to mount, do not sever its throat, because this will cause

problems during mounting.

Cool the animal quickly. Cool the carcass by propping the

chest open with a clean stick and allowing air to circulate. Filling

the cavity with bags of ice will also enhance cooling.

To aid cooling in warm weather, the deer may be skinned if

you

have provisions to keep the carcass clean. Use ground pepper

and cheesecloth to protect the skinned carcass from

contamination by flies.

In cool weather (28ºF to 35ºF), wrap the carcass or quarters

in a sheet and hang to chill in a ventilated shed.

Do not allow the carcass to freeze. Freezing may toughen the

meat.

Keep the carcass clean.

Remove all foreign particles and loose hair. Remove

bloodshot

area.

Wipe out excess blood in gutted cavity with a paper.

Wipe out excess blood in gutted cavity with a paper towel or

clean cloth and clean water. Use as little water as possible,

because damp meat spoils faster than dry meat.

Do not use grass or snow to wipe out the carcass, because

this

may contaminate the carcass.

Field Dressing

(You may wish to wear plastic gloves during field dressing.)

1.Place the animal on its back with the front end elevated and

spread

the hind legs. Support carcass in positions by placing rocks or

sticks on each side.

2.Cut along the midline of the belly from the breastbone to the

anus.

Avoid cutting into the paunch and intestines by using the

handle of the knife and the heel of your hand to crowd the guts

away. Cut around the anus, loosening the bung so it will come out

with the guts.

3.Cut the diaphragm (the thin sheet of muscle and connective tissue

between the chest and the abdomen) free from the rib cage by

cutting through the white tissue near the rib cage.

4.Reach forward to cut the windpipe, gullet and blood vessels at the

base of the throat.

5.Pull the lungs, heart and guts out of the animal. If you like

variety meats, save the heart and liver in a plastic bag and put on

ice.

Care in Transport and Processing

Keep the carcass cool during transport.

Do not tie a deer carcass across the hood of the car or put

it

in the trunk when it is still warm.

The game may be processed commercially or at home.

Be sure to keep the carcass cool until it reaches the locker

plant. Keep the carcass out of direct sunlight and allow for

adequate air circulation.

If you choose to process your own game, don't

cross-contaminate during processing. Wash your knife, hands and

cutting

board often with warm soapy water.

Aging meat is the practice of holding carcasses or cuts of

meat at temperatures of 34ºF to 37ºF for 10 to 14 days to allow

the enzymes in the meat to break down some of the complex

proteins in the carcass.

Aged meat is often more tender and flavorful.

Aging is not recommended for carcasses with little or no fat

covering. They may dry out during aging.

Leave the hide on and maintain the proper temperature when

aging a carcass. If you do not have the proper cooler space,

spoilage or dehydration may result.

Aging the carcass two to three days is sufficient.

If you intend to grind the meat into sausage, aging is

unnecessary.

Care in the Kitchen

For immediate use, store the meat in the refrigerator and use

within 2 or 3 days.

Keep raw meat and cooked meat separate to prevent

cross-contamination.

Freeze game properly. Prevent "freezer burn" by using the

right packaging materials.

Divide the meat into meal-size quantities.

Use moisture/vapor-proof wrap, such as heavily waxed freezer

wrap, laminated freezer wrap, heavy duty aluminum foil or

freezer-weight polyethylene bags.

Press air out of the packages prior to sealing.

Label packages with contents and date.

Avoid overloading the freezer. Freeze only the amount that

will become solidly frozen within 24 hours.

Game will keep 9 to 12 months in the freezer is properly

wrapped.

Do not can meat unless you have a pressure canner.

Low acid foods, such as meat and most mixtures of foods,

should never be canned using the water-bath method.

Pressure and adequate time are necessary to produce safe

canned meat. For the latest canning information, contact your

county extension office.

Thaw frozen meat in the refrigerator or microwave oven. Cook game

meats thoroughly.

Foods thawed in the microwave oven should be cooked

immediately. Refrigerator-thawed meat should be used within one to

two days.

Game meats should be cooked to at least 160ºF or until gray

inside to reduce risk of foodborne illness.

Big game animals usually exercise more than domestic

animals,

so game meats may be drier and less tender. Moist heat

methods such as braising (simmering in a small amount of

liquid in a covered pot) may result in a better product. Chops and

steaks may be pan fried or broiled.

The distinctive flavor of game meats is mainly due to the

fat

they contain. To reduce the gamey flavor, trim the fat from the

meat. You may wish to add other sources of fat to maintain

the

juiciness of the meat.

Spices or marinades may be used to mask the gamey flavor.

Meat

should always be marinated in the refrigerator.

--

Notes:

Julie Garden-Robinson, Martin Marchello and Pat Beck

Enjoy Your Catch at its Best

Fish are fun to catch and nutritious to eat. They are high in protein,

rich in vitamins and minerals, and low in saturated fat. Fish oils are

high in polyunsaturated fats that may function in lowering blood

cholesterol.

A 3-1/2-ounce portion of fish (before cooking) provides about half of

the daily adult protein requirement and has, depending on the

species of fish, only 100 to 150 calories.

Proper handling of fish from the time you catch them until you get

them

to the table will help maintain optimum eating quality. Keep the

following fish handling tips in mind.

Care on the Water

Keep fish alive as long as possible. Fish flesh is very

perishable.

A metal link basket or live box is best. A stringer can

damage

the fish and increase chances of bacterial contamination.

If the water is warm, place the fish on ice or keep them in

cool water.

Don't toss fish into the bottom of the boat where they will

dry out or where their flesh may become bruised and susceptible

to contamination.

Keep fish out of sunlight and direct heat.

During winter fishing trips, keep fish covered to prevent them

from

freezing and drying out.

For optimal eating quality, fish should not be frozen by

throwing them out onto the ice. Put fish in an ice chest or styrofoam

cooler to prevent freezing and dehydration. Clean them prior

to freezing.

Check fish for signs of disease or parasites.

A healthy fish should have firm flesh with no signs of

discoloration/browning, a mild and fresh smell, bright and clear eyes

and red gills.

A diseased fish may have sunken eyes or "pop- eyes",

discolored skin, loose scales, open wounds or gills that are white and

slimy or bloody.

In some cases, the fish is edible if the diseased area is

removed. Fish should be thoroughly cooked.

After removing the usable flesh, do not throw the remains

back

in the water. Dispose of them properly.

Decide on the fate of the fish immediately. If you do not

want

them, release them right away, instead of waiting to decide at

the end of the day when they may have a reduced chance for

survival.

Check with your local game and fish representative if you

find

abnormal growths in the flesh.

Fish in safe waters.

Some waters may be contaminated by pesticides or other

substances. For information on the safety of fishing waters,

contact your local health department.

Contaminants are concentrated in the fatty parts of the

fish.

To reduce your risks of consuming contaminants, remove the

skin and fat deposits when you clean fish, or use fillets

instead of whole fish. Choose a cooking method that removes

additional fat, such as baking, broiling or charbroiling.

Care in Cleaning and Storage

Clean and cool fish as soon as possible. Time and heat can rob

freshness and flavor.

Fish spoil rapidly due to their strong digestive juices. If

fish are not cleaned promptly, off-flavors may develop.

You will need a sharp knife to clean the fish. Bleed the

fish.

Cut the throat as you would any game animal, and remove the

gills and entrails. Wipe the surface of the fish with a

clean

cloth or paper towel. Put the fish in a plastic bag, then put on

ice.

If making fillets, rinse the fish in clean cold water to

remove blood, bacteria and enzymes.

Don't cross-contaminate. Clean the knife after each use.

When you clean fish at home, wash your hands, the knife and

the cutting board with warm soapy water after each use.

Store cleaned fresh fish in the refrigerator in a covered

container

and use within two days.

Fish should be kept moist but not wet.

Cleaned fish may be frozen whole or as fillets.

Traditionally, fish have been frozen whole, as they come

from

the water. This practice is not recommended because

deterioration may occur and poor eating quality may result.

Improperly wrapped frozen fish may become dehydrated

("freezer

burn") due to contact with air. This condition negatively

affects taste and texture.

Divide fish into family-size servings and use a plastic

cling-type wrap as an outer covering. Bread bags, waxed paper and

cellophane wraps are poor freezer wraps.

Remember to press air from the package to help prevent

off-flavors or odors characteristic of rancidity.

If freezer space is available, smaller fish may be placed in

water in plastic containers, in clean wax- or plastic-lined milk

containers, and then frozen.

Label each package with the contents and date.

The temperature of the freezer should be 0ºF or lower. When

freezing large amounts of food, scatter the packages

throughout the freezer so the food freezes quickly.

Care in Preparation and Preservation

Prepare fish properly. Cook fish until it flakes with a fork.

Don't cross-contaminate. Keep raw fish and cooked fish

separately.

Thaw fillets in the refrigerator, in the microwave or under

cold running water. Food defrosted in the microwave should be

cooked immediately. Other thawed fish should be used within

one to two days.

Undercooking fish can be risky, while overcooking can result

in a unpalatable product.

Fish is generally low in fat and very tender. Moist heat

cooking methods are unnecessary. Methods that develop flavor, such

as broiling, baking or frying, are preferred.

Fish may be safely preserved by proper smoking procedures.

After cleaning the fish, cut it into uniform pieces. Do not

allow fish to stand unrefrigerated for more than two hours.

Salt is a preservative. Fish must be salted in the proper

brine solution for an appropriate length of time. Generally, soaking

the fish in a strong brine (1 cup salt/7 cups water) for 1

hours is adequate.

After salting, the fish must be heated to an internal

temperature of 160ºF and held at this temperature for at least 30

minutes during the smoking cycle.

Store smoked fish in the refrigerator if it is to be used

within two weeks.

For long-term storage, smoked fish should be frozen. It also

may be preserved by following current pressure canning

recommendations.

--

Notes:

Julie Garden-Robinson, Marin Marchello and Pat Beck

Shoot for the Sky

Game birds offer a challenge to hunters and reward of a delicious meal

at the table if they are handled properly at each step. Game

birds have various distinctive flavors and are excellent sources of

protein, similar in these respects to domestic birds. The fat and

calorie contents vary according to the age and species of the birds.

A 3-1/2-ounce portion (before cooking) of game bird meat has about 150

calories and provides half the average daily adult protein

requirement.

Wild game birds may become contaminated with bacteria or gastric

juices

if they are improperly handled. Off-flavors and odors may

develop in the meat, and your risk of foodborne illness may increase.

For optimum eating quality, remember the following handling tips

during hunting, storage and food preparation.

Care in the Field and in Transport

Be prepared for the hunt.

Remember to bring a sharp hunting knife, a steel or

whetstone,

light rope or nylon cord, plastic bags, clean cloths or paper

towels, and a cooler filled with ice.

Abide by game regulations for hunting, transporting and storage

of

wild game.

Field dress the bird promptly.

Remove the entrails and crop as soon as possible because the

grain in the crop may ferment if not removed.

The heart and liver may be saved for giblets. Store in a

plastic bag on ice to keep them clean and cold.

Leave an identification mark on the bird as required by

state

game regulations.

The birds may be plucked or skinned in the field. If you

pluck

the birds, bring a plastic bag for storing the feathers.

Cool the carcass quickly to retain flavor and maintain the

quality

of the bird. A temperature above 40ºF is meat's worst

enemy.

Wipe out the cavity with a clean cloth or paper towel. Do

not

use grass or snow as this will contaminate the carcass.

Allow air to circulate in the carcass by hanging or laying

the

bird in a well-ventilated place. In hot weather, place the birds

individually in plastic bags and put on ice.

Do not pile warm birds in a mass.

Store the birds in a cooler or ice chest out of the sun.

Keep the birds cool during transport.

The best way to store birds is in a cooler on ice. If this

is

not possible, keep the car well ventilated and put the birds on the

back seat or the floor.

Do not transport them in the trunk because the enclosed

space

does not allow heat to escape from the birds.

Care in Processing and Storage

Don't cross-contaminate during processing.

Wash your hands, knife and cutting board with hot soapy

water

and rinse thoroughly.

When preparing ducks, remove the wings by cutting them off

at

the joints. Remove the head, and pluck out the pin feathers.

Feathers may be removed by scalding the birds in hot water

(145ºF).Pin feathers and down may be removed by dipping the

feathered bird in a paraffin wax/hot water mixture. After

the

wax hardens, the feathers may be scraped off.

When preparing upland birds such as grouse, pheasant, quail

and partridge, skin or pluck the bird and soak in cold water for

one to two hours to remove excess blood.

Birds generally do not require aging.

If you wish to age birds, holding them at just above

freezing

temperatures for two to three days may increase the

tenderness of the meat.

For immediate use, birds should be stored in the refrigerator at

45ºF or less, and used within three days. For long-term

storage, the whole cleaned carcass or individual parts may be

frozen at 0ºF or lower.

Freeze meat while it is fresh and in top condition.

The advantage of packaging parts instead of the whole bird

is

that bloody spots can be eliminated by cutting out or rinsing

out with cold water. Parts also fit conveniently in your

freezer. Parts my be boned, and the carcass and neck may be used as

a soup base.

Use moisture/vapor-proof wrap such as heavily waxed freezer

wrap, laminated freezer wrap, heavy-duty aluminum oil or

freezer-weight polyethylene bags.

Wrap tightly, pressing out as much air as possible.

Label the packages with the content and date. Use frozen

packages within a year.

Care in Preparation

Thaw birds in the refrigerator or microwave.

Microwave-thawed food should be cooked immediately. Other

thawed meat should be used within one to two days.

Keep raw food and cooked food separately.

The age of the bird determines the cooking method. Wild game

always

should be cooked thoroughly until the juices run clear

and no pinkness remains in the meat.

Young birds have lighter legs, soft breastbones and flexible

beaks. Old birds have darker, hard- skinned legs, brittle

breastbones and inflexible beaks.

Game birds may be prepared like chicken. Dry cookery methods

such as frying are appropriate for young birds. Moist

cookery methods such as stewing or braising are appropriate

for older birds.

To decrease the distinctive taste of some wild game, trim

off

as much of the fat as possible.

Older or skinned birds may become dry during baking. You may

want to wrap the birds with bacon to prevent them from

drying out.

Remove stuffing from the bird prior to storage because

stuffing is a good growth medium for microorganisms.

Use leftovers within one or two days, or freeze for later

use

--

Notes:

Ray A. Field, and C. Colin Kaltenback

Hunters seldom agree as to the length of time a big game carcass

should

be aged.

What is involved in the aging process? When is it beneficial to age

game

meat? Under what conditions is it inadvisable to age game?

This pamphlet is concerned with answers to these questions.

Let's assume that the hunter has made his kill and properly dressed

the

carcass. Now we want to know what he should do from the time

the carcass is eviscerated until it is ready to be cut into steaks and

roasts. H3>What is Aging?

Aging of meat--also called seasoning, ripening or conditioning--is

defined as the practice of holding carcasses or cuts at temperatures

of from 34ºF to 37ºF. Thus enzymes (cateptic or proteolytic) function

to

break down some of the complex proteins contained in the

muscle.

Quick aging of beef is brought about commercially by holding beef at

temperatures of 62ºF to 65ºF for 2 or 3 days. High relative

humidity is maintained to prevent dehydration; ultraviolet lamps are

used to prevent microbial growth.

Some Meat Should not be Aged

Aging usually results in improvement of tenderness and flavor.

However,

not all meat should be aged. Aging carcasses with little or no

fat cover is not recommended by meat specialists. These carcasses lose

moisture rapidly; excessive weight loss and surface

discoloration of lean meat result. In addition, lean meat is exposed

and

is susceptible to deterioration through microbial growth. Slime

formed by bacteria and mold growth then must be trimmed.

Because grinding or chopping tenderizes meat, aging is not justified

for

carcasses that are to be ground, or made into, bologna,

frankfurters or other sausages.

Pork never is aged because the animals are young when slaughtered and

the meat is naturally tender. Additionally, the unsaturated fats

found in pork fat oxidize during aging causing rancidity and off

flavor.

Veal has very little protective fat covering and is high in moisture;

thus it does not lend itself to aging. Most markets require the "hog

style" veal carcass (skin on) because it prevents the outer surface of

the carcass from becoming dark and dry.

The above examples show that not all meat benefits from aging. Whether

or not game carcasses should be aged can be determined by

first understanding the changes which occur during aging.

Changes in Tenderness

Immediately after the animal's death all meat decreases in tenderness

(

Figure 1). This is because muscle fibers shorten and harden as a

result of rigor mortis. The changes are similar to those which occur

during muscle contraction. The third day after slaughter, meat

which has been cooled at 34ºF has returned to its original tenderness

level.

For example in Figure 1: Immediately after death all meat decreases in

tenderness. From one to approximately 14 days, tenderness

increases at a constant rate. After 14 days aging, tenderness

continues

to increase,but at a much slower rate.

If the carcass is to be made into chops, steaks and roasts, additional

aging at 34ºF is often recommended. At 34ºF and high relative

humidity, it usually takes 10 to 14 days for bacterial slime to

develop

on meat. This, along with the fact that tenderization proceeds

more slowly after 14 days aging than it does from 3 to 14 days, is the

reason aging should be limited to a maximum of 2 weeks.

Aging game that has been skinned often results in drying and high

weight

loss. For this reason properly chilled game should be aged with

the hide on unless it is to be stored in a cooler where the humidity

is

high. Some people think that leaving the hide on causes off flavor,

especially in antelope. However, research on factors affecting flavor

of

game has failed to substantiate this claim.

Many meat processors do not recommend aging game. One reason for this

is

that much of the game delivered to a meat processor has

already been aged long enough. Quick aging of the meat often occurs

because the game carcass could not be chilled at 34ºF after the

kill.

Aging Game Shot in Warm Weather

A 65ºF temperature at the time of the kill will result in less

toughening and hardening of the muscles due to rigor mortis than will

a

temperature of 34ºF. In addition, the action of natural enzymes which

are responsible for tenderness increases is much faster at 65ºF.

Thus, aging at 65ºF for 3 days gives the same amount of tenderization

as

the more conventional aging temperature of 34ºF for 2 weeks.

Therefore, game which is killed when the temperature is near 65ºF and

held at this temperature should not be aged.

Game slaughtered in the cold months of November and December should be

aged longer than game slaughtered in the warm months of

September and October. Alternating temperatures, such 65ºF days and

30°F

nights speeds up the aging process. Under these

conditions aging game 1 week or less is recommended.

During warm hunting seasons, special care should be taken to keep the

carcass cool. It should be kept in the shade and allowed as much

air circulation as possible. Transport the carcass to camp and skin it

if the temperature is expected to be above freezing the first

night after the kill. Cheese cloth or light cotton bags should be used

to protect the meat from insects and dirt. Because they hold in

heat and cause meat to spoil rapidly, airtight game bags or tarps

should

not be used.

Aging Game Shot in Cold Weather

Game carcasses under 100 pounds often chill rapidly if the temperature

is below freezing at the time of slaughter.

Muscle contraction or rigor mortis hardens the muscle to a greater

extent than if the temperature is above freezing. Very rapid

chilling and hardening causes meat to be tough. This condition is

known

as cold shortening; it will occur if the internal muscle

temperature drops to 32ºF within 12 hours after the kill. Leaving the

hide on will help prevent cold shortening and also help to keep the

carcass from freezing.

Carcasses which undergo cold shortening should be aged at 34ºF. If the

carcass is frozen while hanging, little additional tenderization

will occur because enzyme action is very slow at freezing

temperatures.

Frozen carcasses should be thawed and maintained at 34ºF.

Alternate periods of freezing and thawing should be avoided because

these temperature variations lower meat quality.

Recommended Aging Times

Antelope carcasses shold be cut and wrapped for the freezer within 3

days after the kill. This short aging period helps prevent the

"liver-like" or "mushy" texture often found in antelope meat.

Deer, sheep, goat, cow elk and cow moose carcasses should be cut

approximately 7 days after the kill. If they have been held at higher

temperatures (above 40ºF) the meat should be cut before 7 days of

aging

are completed.

Under ideal conditions bull elk and moose carcasses should be cut

after

a 14-day aging period at 34º to 37ºF. However, these carcasses

are seldom handled under ideal conditions. Slow chilled carcasses and

carcasses that have been in camp for a few days require less

aging.

The preceeding recommended aging periods are sufficient for tenderness

and flavor development in most game carcasses. These aging

periods are not needed if game carcasses are to be ground, cured or

made

into sausage. In addition, most meat recipes utilize moist heat

cooking methods which tenderize the meat and shorten the needed aging

period.

Do not age any game carcass if it was shot during warm weather and not

chilled rapidly, if the animal was severly stressed prior to the

kill, if gunshot areas are extensive, or if the animal was under

1-year

of age. Aging has already occurred if the carcass has been in camp

for 1-week in relatively warm weather. No further aging is

recommended.

Aging periods longer than those recommended are often accompanied by

extensive bacaterial growth on the game carcasses and by

drying and discoloration of the meat. Reducing the aging period

reduces

bacterial growth on the carcass. At present there does not

appear to be any evidence that there is a helath risk in eating

properly

cooked game meat. Nevertheless, adequate precautions with

regard to aging time and aging temperature should be followed.

Aging Carcass Parts

Individuals who cut and wrap their own game may want to process the

entire carcass--except the loin and rib cuts--three days after the

kill. This practice eliminates drying and spoilage on carcass parts

other than the loin and rib that are often ground or moist- heat

cooked.

The loin and rib cuts, which usually have some fat cover to protect

against drying and are dry-heat cooked, could then be aged in a cool,

clean place up to 2 weeks or until deterioration due to drying or

microbial growth, indicated that aging should be discontinued. No

justification exists for the idea that fat should be trimmed from game

before meat is aged. The fat protects the meat during aging.

However, trimming fat after aging is recommended to avoid undersirable

flavors which are often associated with the fat.

Consideration for the Processor

Cooler space is a factor which often limits aging of meat in

commercial

operations. Proper aging of meat and proper meat handling in

general could be facilitated for commercial processors if the game

kill

were distributed over a wide period by staggering the opening

dates of the hunting season more than they are staggered at the

present

time.

Summary

Many practical considerations must ultimately determine whether to age

or not to age game meat. Among these are the temperature at

the time of kill, the chilling rate, the internal temperature of the

muscle after chilling, the youthfulness of the animal, the relative

humidity, the amount of weight loss the hunter is willing to

sacrifice,

the processing procedure and the cooler space and

Notes:

Ingredients:

1 ts Salt

1/4 ts Pepper

1 qt Corn Bread stuffing mix

1 c Oysters with liquer

1/4 c Butter

1/4 c Lemon juice

1/4 ts Paprika

1/8 ts Thyme

Instructions:

Season duck cavity with salt and pepper. Add

oysters, drained and chopped, to bread

stuffing. Use oyseter liquid as part of liquid to

moisten. LIghtly stuff duck. Place

remainder in separate pan to bake with duck. Mix

butter, lemon juice, paprika and

thyme. Bake duck on rack in covered roaster in 325

deg. oven for about 2 1/2 hours.

Baste often with lemon mixture. Baste dressing

with

duck drippings. remove cover at

the last to brown duck.

Notes:

Instructions:

Yield: 4 Servings

2 lb Sauerkraut

2 cup Broth

8 Crunched juniper berries

4 tb Butter

1 Pheasant, singed and cleaned

3 tb Oil

1 ts Salt

1 ts Freshly ground pepper

Combine the sauerkraut with the broth and juniper berries, and

simmer

1 hour, covered, in a large braising pan or Dutch oven. Heat the fat

in a heavy skillet and brown the pheasant on all sides over fairly

high heat. In case you want to cook 2 birds it is wiser to brown one

at a time. When they are nicely browned, salt and pepper them and

place in the braising pan on the sauerkraut. Cover and bake in a

375-degree oven 45 minutes, or until the pheasant is tender. Arrange

on a platter with the sauerkraut and serve with fried hominy

squares.

Notes:

Instructions:

1 md Rabbit, cut up, frying

1 tb Olive oil

1 tb Butter or margarine

1 md Onion, cut in four

Whole cloves

Bouquet garni *

Salt to taste

Brandy

4 tb Whipping cream

1 1/2 tb Grainy coarse Dijon Mustard

* See Bouquet garni recipe for ingredients.

Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving.

Wipe meat pieces and trim off any fat. Heat olive oil and butter or

margarine in large skillet until bubbly. Add meat pieces and saute on

all

sides until browned.

While browning, press whole cloves into onion chunks (generously). Add

chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle

with

salt. Generously 'slosh' brandy over top (at least 1/2 cup). Cover.

Cook over medium to low heat about 30 minutes or until meat is cooked

through. Remove meat pieces from pan and keep warm. Discard onion

chunks,

cloves and Bouquet garni. Increase heat to medium high. Add cream and

mustard; cook, stirring constantly until slightly thickened. Return

meat

to pan and coat on all sides with sauce. Serve at once.

--

Notes:

Servings :6

Time to prepare :120 minutes

Origin :Joe Mannke of Rotisserie for Beef and Bird, Houston, TX

Ingredients:

3 2-pound pheasants

1 1/2 cup olive oil

6 cloves garlic -- peeled and chopped

1 tablespoon soy sauce

1 cup heavy cream

2 can cream of mushroom soup, condensed -- (10

8 ounces fresh mushrooms

8 ounces butter

4 ounces flour

4 ounces pine nuts

8 ounces green grapes -- cut in halves

4 shallots

4 fluid ounc dry sherry

Instructions:

STEP ONE: Preparation of the Pheasant--

With a sharp knife, remove the two breasts from the center bone and

also all the meat f

om the legs.

Remove all the skin and excess fat. Place the pheasant breasts and

legs in a ceramic di

h. Reserve the bones for another dish.

Marinate with the garlic, soy sauce, and olive oil, overnight if

possible.

STEP TWO: Preparation of the Dish--

Melt the butter in a heavy skillet, season the pheasant with salt and

pepper, dip in fl

ur, and saute over low heat until light brown. Remove from skillet and

place pheasant o

a heated platter.

Add more butter to the pan, if necessary, and add the onions and

simmer. Combine with t

e fresh mushrooms, mushroom soup, sherry wine, heavy cream, and grapes

and bring to a b

il. Garnish with pine nuts and ladle over the pheasants.

Serve with fettuccine.

Notes:

Instructions:

1 tb Salt

5 lb Venison roast

2 tb Vinegar

1 Onion -- chopped

1/4 cup Barbecue sauce -- see below ~----SAUCE----- 1

tablespoon Pepper 1/4 cup Vinegar 1 tablespoon Salt 1/4 cup Water 1

small Box dry mustard 1 Stick butter/margarine 1/4 cup Sugar

For sauce: Mix dry ingredients. Add vinegar, water and mix. Bring to

full boil and add stick of butter and continue to cook until butter

melts. This makes 1 Pint of the Sauce. Soak venison in water, 2 T.

vinegar and 1 T. salt for 4-5 hours. REmove and wipe dry. Sprinkle

lightly with pepper and brush with sauce. Add onion and enough water

to cover bottom of covered roaster. Bake in 325 deg. oven the first

hour; then lower heat to 275 deg. for an additional 3 hours. Baste

often with sauce and juices from roast.

Notes:

Instructions:

1 lb Cubed Deer round steak ( beef can also

be used)

5 tb butter

2 c Medium white sauce ( Water and flour )

1 ts Celery salt

2 ts fresh ground black Pepper

3 tb Chopped parsley

2 ts Worcestershire sauce

1/4 c Pickle relish

---TOPPINGS---

1/2 c Bread crumbs

2 tb butter

Brown steak in 3 tablespoons butter. Add a

small amount of water

and cook in a covered skillet until tender,

adding a little water from time to time

as needed. When done add white sauce,

seasonings, parsley and pickle relish. Put

mixture in a greased casserole. Sprinkle

top

with bread crumbs and dot with

butter. Bake in a moderate oven (350

degrees

F.) until crumbs are

browned.

--

Notes:

Instructions:

4 ea Deer filets of loin

2 tb Butter

1 tb Flour

1/2 c Mushroom juice

1/4 c Wine, red

1/4 ts Worcestershire sauce

1/4 ts Salt

1 x Pepper, black, dash

1 ea Tomato, ripe large

1/2 c Mushrooms, sliced

In a small saucepan melt butter and saute mushrooms. Add flour and

cook

slowly a few minutes until slightly browned. Stir in wine, juice and

seasonings. Cook until thickened. Meanwhile, season and grill filets

to

taste, rare or medium rare. Cut the tomato into four slices and grill.

Arrange tomato slice on each filet and pour over mushroom sauce. USE

large

amount of charcoal, almost 2 layers, for rapid grilling. Hugg's Note:

Add

whole hickory nuts or pecans, in husks, to the grill to make an

aromatic

smoke. Won't flame before done.

Notes:

Instructions:

1 Deer heart, fresh

Salt

Pepper

Steak Spice

Garlic Salt

Beef bouillon cube or powder

Rosemary

Thyme

Water

-

Vegetable Saute:

-

2 lg Onions (cut in lg pieces

-with layers seperated)

2 Green peppers

3 Stalks celery, sliced, thin

-and diagonally

1 Carrot, sliced thin and

-diagonally

1 c Broccoli head (in sm pieces)

1 cn Mushrooms

Rinse deer heart in cold, running water to remove all blood. Trim off

fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place

in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut

into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle

with steak spice, pepper and garlic salt. Fry like steak, both

sides, about 15 min. In meantime prepare vegetables. Saute onions in

oiled pot for 5 min, add remaining vegetables. Sprinkle with

rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup

of hot water and add to vegetables. Simmer 10 min or to desired

tenderness.

Serve with deer heart and boiled or fried potatoes.

--

Notes:

Instructions:

2 lb deer steaks sliced med

1 large red onion sliecd

1 lb sliced mushrooms

1 bottle merlot wine

fresh ground pepper

in a casserole dish layer the deer meat then onions and mushrooms and

repeat until all the meat is used up or dish is full. Pour wine over

miaet and cover bake in a 375 degree over for 1 hour, then reduce heat

to 325 and cook for 1/2 hour more. Remove from oven, place meat and

vegs

on a platter, add 16 oz of sour cream to wine in dish mix well serve

as

a topping to the deer meat. like a gravy. Serve this meal with wild

rice

and sliced candied carrots or creamed peas.

And of course a nice glass of wine, Red

Notes:

Instructions:

4 lb Shoulder roast of venison

Flour seasoned with salt and

Pepper

3 tb Cooking oil

1 Onion, sliced

1 Green pepper, sliced

1 Garlic clove, minced

1 cn Tomatoes (16-oz)

1 tb Sugar

1/2 c Dry red wine

1/2 ts Thyme

1 Parsley sprig

4 Cloves, whole

20 Peppercorns

2 Bay leaves, crushed

12 Juniper berries, crushed

Marinate meat overnight in whole milk. Discard marinade. Pat dry.

Roll roast in seasoned flour and brown in hot cooking oil in Dutch

oven.

When brown on all sides, remove the roast from the pot.

In the same pan, saute the onion, green pepper, and garlic over

moderate

heat for 5 minutes, stirring often. Add tomatoes, sugar, wine, and

thyme

to the Dutch oven and heat.

Place the parsley, cloves, peppercorns, and bay leaves on a piece of

double-thickness cheese cloth, and tie with a string into a bag. Add

the

bag to pot.

When the mixture is boiling, add the browned roast and baste with

sauce.

Cover and cook at 350 degrees F. for about 2 1/2 hours, until tender.

Baste several times with pan juices during the roasting, slice thinly,

and

serve with pan juices.

Notes:

Instructions:

1 Rabbit; disjointed

4 tb Butter

1 1/2 ts Salt; optional

1/2 ts Freshly ground black pepper

3 tb Flour

1/4 c Beef broth

1/2 c Dry white wine

8 sl Bacon; diced

12 sm White onions

5 cl Garlic; minced

1 lb Mushrooms; sliced

Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven.

Brown

the rabbit in it. Sprinkle with the salt (optional), pepper, and

flour,

stirring until the flour browns. Add the broth and wine; bring to a

boil,

cover and cook over low heat 45 minutes to one hour or until tender.

Notes:

Instructions:

1 large rattlesnake

1 qt. water

Tarragon, dash

4 Tbsp. salt

Thyme, dash

Oil

Marinade

1 cup flour

Margarine

1/8 tsp. paprika

Soak rattlesnake carcass for 2 hours in salt water. Rinse and

dry meat well. Cut meat into chunks to fry. Marinate meat in

for 7 hours. Coat each piece with mixture of flour, paprika,

pepper, tarragon and thyme. Fry chunks of prepared rattler in

oil until golden brown.

Serves 2

Notes:

Instructions:

[Use shoulder (or chuck) or leg (or round) roasts]

3-4 lb. roast

1/2 tsp salt

2 c water

4 slices bacon

1 bay leaf

4 carrots, quartered

1/8 tsp thyme

4 small rutabagas, quartered

1/8 tsp basil

6 small potatoes, quartered

1/4 tsp pepper

1 small onion, sliced

1/4 tsp celery salt

1/2 c sour cream

(Use other vegetables, if desired)

Place roast, water, and seasonings in a heavy pan. Lay bacon strips on

roast. Cover pan tightly. Simmer until nearly tender. Add

vegetables and cook with the roast until all vegetables are tender.

Add

sour cream. Heat but do not boil. Serve immediately. Serves 6

to 8.

Notes:

Instructions:

2 rabbits, or may use any small game

4 c. pitted prunes, soaked 15 minutes in warm water

1/4 c. flour

1 c. tiny pearl onions

1 tsp. salt

11 oz. ale or beer

large dash black pepper

1 tsp. each butter and flour

cooking oil or fat

Cut rabbits into servings pieces. Mix flour, salt, and pepper by

putting

in a paper bag and shaking. Put a

few pieces of rabbit in at a time, and coat thoroughly by shaking bag

briskly with the seasoned flour. Use

enough oil or fat to cover the bottom of a skillet about 1/4-inch, and

bring to high heat. Put in the pieces of

rabbit and brown throughly and quickly. Drain off excess oil, and put

in

the prunes and onions, pour in the

ale, add the bay leaf. Additional ale may be needed to cover the

rabbit.

Cover tightly and cook 1 to 1 1/2

hours over low heat. Remove the rabbit pieces, prunes, and onions;

discard the bay leaf. Let the pan juices

simmer gently, and mix the teaspoon butter with the teaspoon flour

into

a smooth paste. Flake it in small bits

into the juices, stirring well. Continue simmering until all the flour

has blended in and made a creamy sauce.

Serve on individual paltes or bowls, with the sauce poured over the

top.

--

Notes:

Yield: 6 servings

4 lb Venison roast;

-elk, moose, or deer)

2 Tbsp Flour

2 Cloves garlic (minced)

2 Tbsp Brown sugar

1 tsp Prepared mustard

1 Tbsp Worcestershire sauce

1/4 cup Vinegar or lemon juice

1 lg Onion (sliced)

1 cn Tomatoes (14 oz can)

MARINADE

1/2 cup Vinegar

2 Cloves garlic (minced)

2 Tbsp Salt

Cold water to cover meat

Marinade the venison over night in the refrigerator. Season with

salt, roll in flour and brown in hot skillet. Place in crock-pot

cooker and add remaining ingredients. Cover and cook on low 10 to 12

hours. MARINADE: Mix ingredients together in a bowl just large enough

to cover venison with water. No need to stir this marinade. Use for

"red" meats (including rabbits) or game birds.

Notes:

Instructions:

Susan Brewer

Bleeding

When animals have been shot in the ribs, internal bleeding into the

chest cavity may be enough. Most other shots take additional

bleeding. Some hunters stick the carcass by severing the large blood

vessel leading to the heart. Proper bleeding improves keeping

qualities and appearance of the meat.

Dressing

Two major rules to follow are:

1) get the intestines, lungs, liver, and heart out as soon after

the kill as possible and;

2) get the carcass off the ground and, if possible, into the

shade

to cool as soon as dressing is completed.

Wipe the body cavity thoroughly with a clean cloth, or wash if water

or

snow is available. Dry with paper towels or clean rags. Prop the

cavity open with sharpened sticks and hang the carcass until the

cavity

surface is thoroughly dry. Be sure there is good air circulation.

Put the carcass on rocks or logs if it cannot be hung.

Transport the carcass to camp and skin it if the temperature is

expected

to be above freezing the first night after the kill. After

skinning, wrap the carcass in light muslin, cheesecloth, or mosquito

netting and hang in the shade to cool. This covering will keep flies,

bugs, and dust from the meat. Avoid heavy tarpaulins or canvas bags

that

hold in the heat.

If the weather is cool, leave the hide on to protect the meat on the

trip home. Fresh meat should be kept at 30-40ºF when transporting.

High temperatures enroute often cause spoilage, especially in gunshot

areas.

In warm weather (above 40ºF) hunters should skin and quarter the

carcass

(or have a locker plant do it).

Hides

Avoid damaging the hide by dragging or careless handling. Salt the

hides

(2 to 3 lb. for the average deer hide) immediately after

removing to prevent spoilage.

Aging

Aging of meat--also called seasoning, ripening or conditioning--is

defined as the practice of holding carcasses or cuts at temperatures

from 34-37ºF.

Quick aging of beef is brought about commercially by holding beef at

temperatures of 62°F- 65ºF for 2 or 3 days. High relative

humidity is maintained to prevent dehydration; ultraviolet lamps are

used to prevent microbial growth.

Aging usually results in improvement of tenderness and flavor.

However,

not all meat should be aged. Aging carcasses with little or no

fat cover is not recommended by meat specialist. These carcasses lose

moisture rapidly; excessive weight loss and surface discoloration

of lean meat result. Lean meat is exposed and is susceptible to

deterioration through microbial growth. Slime formed by bacteria and

mold growth then must be trimmed.

Because grinding or chopping tenderizes meat, aging is not necessary

for

carcasses that are to be ground, or made into bologna,

frankfurters or other sausages.

Changes in Tenderness

Immediately after the animal's death, all meat decreases in

tenderness.

This is because muscle fibers shorten and harden as a result of

rigor mortis. The changes are similar to those which occur during

muscle

contraction. The third day after slaughter, meat which has been

cooled at 34ºF has returned to its original tenderness level.

If the carcass is to be made into chops, steaks and roasts, additional

aging at 34ºF is often recommended. At 34ºF and high relative

humidity, it usually takes 10 to 14 days for bacterial slime to

develop

on meat. This, along with the fact that tenderization proceeds

more slowly after 14 days aging than it does from 3 to 14 days, is the

reason aging should be limited to a maximum of 2 weeks.

Aging game that has been skinned often results in drying and high

weight

loss. For this reason, properly chilled game should be aged with

the hide on unless it is to be stored in a cooler where the humidity

is

high.

Many meat processors do not recommend aging game. One reason for this

is

that much of the game delivered to a meat processor has

already been aged long enough. Quick aging of the meat often occurs

because the game carcass could not be chilled at 34ºF after the

kill.

A 65ºF temperature at the time of the kill will result in less

toughening and hardening of the muscles due to rigor mortis than will

a

temperature of 34ºF. In addition, the action of natural enzymes which

are responsible for increased tenderness is much faster at 65ºF.

Thus, aging at 65ºF for 3 days gives the same amount of tenderization

as

the more conventional aging temperature of 34ºF for 2 weeks.

Therefore, game which is killed when the temperature is near 65ºF and

held at this temperature should not be aged.

Game slaughtered in the colder months (November and December) should

be

aged longer than game slaughtered in the warmer months

(September and October). Alternating temperatures, such as 65ºF days

and

30ºF nights speeds up the aging process. Under these

conditions aging game 1 week or less is recommended.

Game carcasses under 100 pounds often chill rapidly if the temperature

is below freezing at the time of slaughter. Muscle contraction

or rigor mortis hardens the muscle to a greater extent at temperatures

below freezing than if the temperature is above freezing. Very

rapid chilling and hardening causes meat to be tough. This condition

is

known as cold shortening; it will occur if the internal muscle

temperature drops to 32ºF within 12 hours after the kill. Leaving the

hide on will help prevent cold shortening and also help to keep the

carcass from freezing.

Carcasses which undergo cold shortening should be aged at 34ºF for 14

days. If the carcass is frozen while hanging, little additional

tenderization will occur because enzyme action is very slow at

freezing

temperatures. Frozen carcasses should be thawed and

maintained at 34ºF. Alternate periods of freezing and thawing should

be

avoided because these temperature variations lower meat

quality.

Deer carcasses should be cut approximately 7 days after the kill. If

they have been held at higher temperatures (above 40ºF) the meat

should be cut before 7 days of aging are completed. If the carcass is

frozen, very little aging (break down of muscle proteins by

proteolytic enzymes) occurs.

Do not age any game carcass if it was shot during warm weather and not

chilled rapidly, if the animal was severely stressed prior to

the kill, if gunshot areas are extensive, or if the animal was under 1

year of age. Aging has already occurred if the carcass has

been in camp for 1 week in relatively warm weather. No further aging

is

recommended.

These aging periods are not needed if game carcasses are to be ground,

cured or made into sausage. Most meat recipes utilize moist heat

cooking methods which tenderize the meat and shorten the needed aging

period.

Recommended Procedure for Handling Big Game Carcasses from Kill to

Freezer

1.Bleed by cutting the throat or sticking.

2.Eviscerate as soon as the animal is dead.

3.Hang to drain and wash inside with clean water. Put the carcass on

logs or rocks if it cannot be hung.

4.Chill. In warm weather (over 40ºF), when possible, it is strongly

recommended that the carcass be taken to a cooler the day of the

kill. If this cannot be done, transport to camp and skin if the

nighttime temperature is expected to be above freezing.

5.If skinned, use cheesecloth or light cotton bags to keep the

carcass

clean and protect the meat from insects.

6.Make sure the internal temperature of the meat is cooled to 40ºF

or

below within 24 hours. This will often require cooling

facilities.

7.Follow the safe and recommended aging procedures.

8.Trim fat and inedible parts from the carcass when it is cut.

9.Mix 15% pork or beef fat with ground game and 35% pork fat with

fresh game sausage.

10.Wrap all cuts (fresh or cured) in good quality freezer paper and

store at 0ºF or colder.

11.Limit fresh game to 8 months frozen storage and seasoned or cured

game to 4 months frozen storage.

References

Crawford, R.E. and York, G.K. Prepare to enjoy

venison. HXT-53. Agricultural Extension,

University of California.

Diedrichsen, E. Care and cooking of game meats.

E.C. 70-923. Cooperative Extension Service,

University of Nebraska-Lincoln.

Field, R.A., 1973. Aging Big Game, Ag Extension

Bulletin B-513R. University of Wyoming,

Laramie, WY.

Field, R.A., 1973. The Mule Deer Carcass, Ag

Extension Bulletin B-589. University of

Wyoming, Laramie, WY.

Field, R.A., 1983. You and Your Wild Game, Ag

Extension Bulletin B-613, University of Wyoming,

Laramie, WY.

--

Notes:

Susan Brewer

Game animals lead active lives. As a result, their muscles are

relatively lean. This makes game meat drier than domestic meat or

poultry.

Therefore, it's important to use cooking methods that add juiciness

and

flavor to the drier cuts of game meat.

Cooking Tips

1.Thaw frozen game meat completely in the refrigerator at or below

40ºF. Game meat is often high in bacterial content. Thawing at

room temperature enhances bacterial growth.

2.Trim away fat before cooking if this was not done when the game

was

cut. Wild game fat tends to become rancid quickly and this

contributes to the "gamey" flavor.

3.Add other fats to keep game meat from becoming too dry.

4.Rub a roast with salt pork, butter, margarine, beef suet, bacon

fat,

vegetable fat, or sweet or sour cream to add moisture,

richness, and flavor.

5.Baste very lean cuts with additional fat to improve flavor.

6."Lard" your lean game meat by inserting slivers of uncooked salt

pork or bacon with a skewer or ice pick. If you make your own

rolled roasts add beef or pork fat to the inside and outside of

the

roast before it is tied.

7.Serve game meat very hot or very cold. Lukewarm game fat has a

very

greasy taste.

Methods of Meat Cookery

The two major methods for cooking meat are:

1.Dry heat--roasting, broiling, and pan broiling.

2.Moist heat--braising and stewing. The same general cooking rules

apply to most kinds of big game animals. Game meat is generally

cooked the same way as a similar cut of lean beef.

Dry Heat

1.Roasting (loin or rib)

2.Trim off all game fat, rub with bacon drippings or similar fat.

3.Season with salt, pepper, and desired herbs.

4.Place on roasting rack in uncovered pan, bone down.

5.For added flavor, place bacon strips on top of roast.

6.Baste with additional fat as needed, but do not add water.

7.Roast uncovered at 300ºF. Allow 20 to 25 min/lb. Since lean game

meat usually cooks faster than beef, use a meat thermometer,

if possible.

Broiling (loin and rib steaks or chops)

1.Preheat the broiler.

2.Trim all natural fat from steaks or chops.

3.Rub meat with butter, bacon fat, beef suet, or salt pork, and

season

it.

4.Place steaks or chops on the broiler rack with the top surface 3

to

5 inches below the heat source, depending upon the thickness

of cut.

5.Leave broiler or oven door open a few inches unless range

directions

advise otherwise. If meat smokes or spatters, the flame is too

high or the meat is too close.

6.Brown meat on each side.

7.Baste with butter, and serve at once.

Pan Broiling (loin and rib steaks or chops)

1.Partially heat a heavy frying pan.

2.Rub the medium hot pan with suet or a small amount of fat.

3.Cook meat quickly over high heat.

Moist Heat (for less tender cuts)

1.Braising. (chuck or shoulder, leg or round, breast or plate)

2.Season with sale, pepper, and herbs.

3.Rub with flour.

4.Brown all sides in moderately hot fat.

5.Add a small amount of water (about 2/3 cup).

6.Cover tightly.

7.Cook very slowly (simmer) until tender (2 to 3 hours). Turn the

meat

occasionally, adding water, if necessary.

Stewing (shank, neck)

1.Cut the meat into one inch cubes.

2.Sprinkle with flour and season.

3.Brown on all sides in medium hot fat.

4.Cover meat with boiling water.

5.Cover kettle tightly.

6.Simmer until tender (about 2 to 3 hours). Do not boil!

7.Add vegetables just long enough before serving time so they will

be

tender.

Marinades

Marinades can tenderize, enhance or disguise game flavors to fit your

preference.

Cover meat with one of the following marinades and allow to stand in

the

refrigerator at least 24 hours. Broil, roast, or braise.

1.2 cups vinegar, 2 cups water, 1/2 cup sugar

2.French dressing

3.Tomato sauce or undiluted tomato soup

4.Tomato juice

5.Fruit juice (such as lemon, pineapple, or a mixture of many

juices)

6.1/4 cup vinegar, 1/2 cup cooking oil, 1/2 tsp pepper, 1/4 tsp

garlic

salt

7.2 cups water, 2 cups vinegar, 1-2 tbsp sugar, 4 bay leaves, 1 tsp

salt, 12 whole cloves, 1 tsp allspice, 3 medium sized onions, sliced

8.Garlic salt, salt, and pepper to taste and equal parts of:

worcestershire sauce and two of your favorite steak sauces. This gives

a

blend of flavors and also is excellent for basting game roasts or

thick steaks during cooking.

9.2 tbsp vinegar, 1 1/2 tsp ground ginger, 1 clove garlic, minced, 2

tbsp brown sugar, 1/2 cup soy sauce, 3/4 cup vegetable oil

10.Commercial marinades

11.Milk

Big Game Recipes

Game Roasts

Tenderness will be the guide for choosing either moist or dry heat

cookery to cook game roasts. Less tender roasts can be baked with

dry heat at low temperatures for long periods of time or cooked with

moist heat for shorter times.

Use a meat thermometer, if possible, to judge the doneness of game

roast. It's best to roast game to a minimum internal temperature of

160ºF to destroy parasites that might be present.

Notes:

Instructions:

serves 4 generously

8 venison scallops, cut 1/2 inch thick and pounded 1/4 inch thick (1 &

1/2 to 2 pounds of meat)

salt and pepper

flour

3 tablespoons butter

1 tablespoon olive oil

2 tablespoons finely chopped shallots

1/2 cup dry white wine

1/2 cup heavy cream

few drops lemon juice

fresh parsley sprigs and thin slices of lemon

Season the scallops with salt and pepper. Dip them in flour and

shake off the excess. In a 10 inch skillet, melt the butter and oil

over

moderate hat. Brown the scallops for 3 minutes on each side and then

remove to a dish. Pour off most of the oil, except for a thin film.

Stir in the shallots and cook for one minute, or less. Pour in the

wine

and bring to a boil, scraping up any brown bits from the bottom of the

skillet. Boil for 2 or 3 minutes until the wine has reduced by half.

Reduce the heat, add the cream and simmer, stirring constantly, for 3

to

5 minutes, or until the sauce thickens. Taste and season with a few

drops

of lemon juice, salt and pepper. Return the scallops to the pan,

basting

with the sauce, and cook just long enough to heat the scallops

through.

To serve, plate the scallops down the center of a heated

platter. Surround with parsley sprigs and lemon slices. Pour the

sauce

over the scallops and serve.

Notes:

Instructions:

20 pounds Venison

5 pounds fat pork butts

1 qt. ice water

8 ozs salt

1 oz ground white pepper

8 ozs onion powder

1 T. (tablespoon) ground nutmeg

1 oz cure #1 (nitrate)

Grind all meat through grinder and mix all ingradients well. Stuff

into

32-35 mm hog casings make 6" links.

Move to preheated smoke house at 120 degrees F for about 1 hour or

until

sausage is dry. Then apply heavy smoke gradually increasing

temperature to 160 degrees. smoke until the internal temperature of

the

sausage is 152 degrees. Remove from smoker and shower with

cool water until internal temp reaches 110 degrees. Place in refrig.

for

24 hours before eating.

Notes:

Instructions:

1 oz ground black pepper.

8 ozs salt

1 oz cure #1

1/4 oz ground coriander

1/4 oz ground ginger

1/4 oz garlic powder

1/4 oz ground mustard

20 pounds venison *

5 lbs pork fat and/ or trimmings*

14 ozs fermento (optional, gives it a slight tangy taste)

Grind meat through a fine plate. The fat should be ground in a larger

plate, or cut into small cubes. Place all ground meat and fat with

other ingredients and mix well to distribute the spices thoughout the

meat and fat. Refrigerate for 2 days. Then regrind.

Stuff into 1 1/2-2 3/4 inch beef middles.

Hang up and allow to dry at room temp for about 4 hours. Place in

smoke

house that has been preheated to 120-130 degrees. Apply

heavy smoke and remain at this temp for 3-4 hours, or until desired

color is obtained.

Raise the temp. to 165 degrees and cook until the internal temp of the

sausage is 145 degrees. Rinse until the internal temp is 120

degrees. Allow to dry, place in refrig.for at least 24 hours.

Notes:

Instructions:

Yield: 6 Servings

6 Quail; cleaned

Salt to taste

Black pepper to taste

5 tb Butter

3 tb Flour; all-purpose

2 1/2 c Chicken broth; boiling

1 ts Worcestershire sauce

Juice from 1/2 a lemon

Preheat the oven to 325 degrees.

Sprinkle each quail inside and out with salt and pepper.

Heat the butter in a skillet, preferably of black cast iron, and when

it is quite hot, add the quail. Brown the birds on all sides, turning

occasionally to brown evenly, about 5 minutes.

Transfer the quail to a platter. Sprinkle the fat in the skillet with

flour. C&127;&127;k, stirring, until the flour takes on a hazelnut color. Add

the broth, stirring rapidly with a wire whisk until the sauce is

thickened and smooth. Add the Worcestershire sauce and lemon juice.

Return the quail to the skillet and turn them in the sauce. Cover

with a tight-fitting lid. Place in the oven and bake 45 minutes or

longer, or until the quail are thoroughly tender.

Notes:

Instructions:

- The Eatery's Style

4 lb Venison pot roast

2 tb Fat (Pork or Beef)

Salt and pepper

2 tbs horse radish (cream style)

8 oz Can tomato sauce

1 c Merlot Wine

1 lg Red Onion, chopped

1 c Sliced Carrots

1 can Stewed tomatos

1 c Celery, chopped

1 tb Parsley, minced

2 t Oregano

4 Clove garlic

Flour ( 1 1/2 tbs for each cup of liquid)

Water ( As needed )

In Dutch oven, brown roast on all sides in fat. Add salt and pepper

to

taste.

Combine remaining ingredients, except flour, and pour over pot

roast.

Cover and bake 3 to 4 hours at 300. Pour off liquid and measure.

Mix a smooth paste of flour and water, measuring 2 Tbl of water and

1 1/2 Tbl of flour for each cup of liquid. Gradually add hot

liquid,

stirring constantly and cook until thickened. Correct seasoning.

Notes:

Instructions:

Yield: 10 servings

5 lb Venison roast

Salt

Pepper

6 1/4 inch slices salt pork

2 Lemons

2 Tbsp Worcestershire sauce

1 md Onion; chopped

Remove all fat from venison roast, season with salt and pepper. Wash

salt pork to remove excess salt, line roasting pan with salt pork.

Place venison roast in pan. Add the juice of one lemon,

Worcestershire sauce, chopped onion and slices of remaining lemon.

Cover. Bake at 325 degrees F for 2 to 3 hours or until done, adding

hot water if needed.

Note: Fresh game often appears on dinner tables in Vermont - it takes

the place of fish and shellfish in that landlocked state.

Source: Americana Cookery (New England Cooking)

Notes:

Instructions:

4-5 lb. roast

2 tbsp instant minced onion

1 tsp salt

2 tbsp Worcestershire sauce

1/2 tsp pepper

4 slices bacon

1 tsp monosodium glutamate

2 lemons, sliced

Remove all fat from venison roast. Place in a roasting pan and rub

with

salt, pepper and monosodium glutamate. Sprinkle onion and

Worcestershire sauce over roast. Cover roast with bacon and lemon.

Cook,

covered, at 300ºF for 4 hours until tender. Add a small

amount of hot water, if needed. Serves 8 to 10.

Steaks and Ribs

Steaks and ribs retain more juice if the cuts are thick (1-1 1/4").

Tenderness will be the guide for choosing dry or moist heat cookery.

Use moist heat for less tender cuts or tenderize in one of these ways:

1.Cut the long muscle fibers by pounding or scoring.

2.Soften the tissue by using acids (lemon juice, tomato juice).

3.Use commercially prepared marinades or tenderizers.

Use dry heat cookery for tenderized or already tender cuts. Cook

quickly

over high heat.

Notes:

Instructions:

Yield: 12 servings

6 lb Roast

1 Celery stalk with leaves

2 Carrots, quartered

1/2 cup Dry red wine

2 Med. onions, quartered

Salt & Pepper

1 Crumbled bay leaf

1/2 tsp Rosemary

1/2 tsp Marjoram

Place roast in center of piece of heavy aluminum foil large enough

to completely wrap it. Put in shallow pan; fold foil up around meat

pan fashion.

Brown under broiler. Add vegetables; brush them with melted butter

or fat & brown also. Season meat with salt, pepper & herbs. Add

wine. Bring foil up around meat & seal the edges with a double fold.

Place in 300 degree oven for about 3 1/2 hrs. (If longer time is

available, roast in 250 degree oven for about 4 1/2 hrs.). Remove

meat to a hot platter. Simmer juices in saucepan until slightly

thickened, correct seasonings & serve.

Notes:

Instructions:

[Use leg steak]

1 tbsp butter or margarine

2 lb. leg steak, 1/2 inch thick

1/2 c carrots, diced 1/4 inch thick

salt and pepper

1/2 c celery, diced 1/4 inch thick

garlic powder, freshly ground

1/2 c onion, diced 1/4 inch thick

1/4 c flour

1/4 bay leaf

2 tbsp butter or margarine

2 c beef broth

To make mirepoix, melt 1 tbsp butter or margarine in a sauce pan and

saute vegetables slowly until limp. Add bay leaf and beef broth.

Simmer gently for 5 minutes. Trim excess fat from sides of meat. Slash

sides to prevent curling. Sprinkle steak with salt, pepper and

garlic powder, then dredge in flour. Melt 2 tbsp butter or margarine

in

a heavy skillet over medium heat. Brown steak on both sides.

Add mirepoix. Cover skillet tightly and simmer over low heat until

tender (about 1 1/2 hours). Serve venison in large pieces with some

sauce spooned over each piece. Serves 4 to 6.

*Mirepoix is a classic mixture of vegetables and liquid used in French

cooking as a flavor enhancer. Cut vegetables exactly as directed

as they form a "built-in" garnish.

Notes:

Instructions:

1 & 1/2 pounds of venison steaks, cut very thin

kosher salt

1 tablespoon olive oil

1 onion, chopped

4 cloves of garlic, minced

1 green bell pepper, chopped fine

1 chorizo sausage, about 4 ounces, in very thin slices (if you have

venison chorizo, use that)

1/3 cup dry sherry

1/3 cup chicken or beef stock

2 tablespoons tomato sauce

1 teaspoon thyme

1 bay leaf

black pepper

Sprinkle venison with salt and pepper on both sides. Heat oil in

large, heavy skillet. Brown the steaks over high heat and remove them

to

a warm platter. Lower the heat and saute the onion, garlic and green

pepper of 5 minutes (this is sofrito). Add the chorizo and cook for

another 2 minutes. Add the sherry , stock, tomato sauce, thyme, bay

leaf. Return the steaks, spooning sauce over them. Cover and cook at

a

very low simmer for 15 minutes.

Serve with rice.

Notes:

Instructions:

South Dakota State University Extension Service

Contents

Introduction

Curing and Smoking

Corning

Canning

Introduction

Wild game provides wholesome, nourishing food, but should be preserved

carefully to retain quality. Like domestic meat, wild meat is

perishable, so care is needed to maintain its quality. Freezing meat

is

the most accepted way to maintain top quality.

Other methods for preserving game meats include curing and smoking,

drying, corning, canning and sausage making.

To insure good quality in frozen meat:

1.Freeze meat while it is fresh and in top condition.

2.Select proper freezer wrapping materials. To ensure quality, the

wrapping material needs to be moisture/vapor resistant. Be sure

to use packaging material designed for freezing.

3.Wrap tightly; pressing out as much air as possible.

4.Freeze and store at 0° F or lower

5.Avoid long storage periods.

Most wild game will keep up to one year frozen without loss of

quality.

In most states hunting laws require that all wild game be used before

the next hunting season. Check regulations for amount of game you

can keep and length of time that you can keep it.

Curing and Smoking Game

One purpose in curing meat is to make a high-quality meat product for

future use. Only properly butchered and thoroughly cooled meats

should be used.

Fresh meats can be home-cured by two methods: dry cure or pickle cure

(often called sweet pickle cure). Traditionally, dry-cured

meats were not injected with sweet pickle. However, when temperature

control is difficult or impossible, injecting pickle helps to insure

a quality safe product.

The purpose of injecting or pumping is to distribute pickle

ingredients

throughout the interior of the meat so that curing begins on the

inside and cures outward at the same time that curing begins on the

outside and works inward. This protects the meat against spoilage

and provides a more even curing.

Pumping usually is done with a stitch pump (which can be ordered from

Morton Salt Co., 110 N. Walker Drive, Chicago, IL 60606), an

instrument with a hollow needle and holes in the needles through which

brine can come out when the needle is inserted in the meat

(Figure 1).

Stitch Pumping

Pickle recipes usually are given on packages of commercial cure. Start

by scrubbing tip pump in warm soap water, rinse. Then, to keep

the pump sanitary while pumping meat, do not touch the needle with

hands

or lay it down. When not in use, put pump needle end-down in

container that holds the pickle.

To use, draw pump full of pickle and insert needle all the way into

the

meat. Push with slow, even pressure. As pickle is forced into

meat, draw the pump toward you to distribute pickle as evenly as

possible. Always fill pump full of pickle to prevent air pockets.

Meat will bulge a little and a small amount of pickle will run out of

the meat when the pump is withdrawn. To stop the pickle from

running out after the needle is withdrawn, pinch the needle holes

together with thumb and forefinger for a few seconds.

Use three or four pumpfuls of pickle for legs and shoulders that weigh

10 to 15 pounds, and five or six pumpfuls for those that weigh 15

to 25 pounds.

The diagrams of the shoulder and leg ( Figure 2 and Figure 3) show the

bone structure. The lines show how and where the needle of the

pump should be inserted for making the five different pumping strokes

for large legs and shoulders. For smaller legs and shoulders

fewer injections are needed.

Dry-Curing Game

After pumping, apply dry cure using the recipe below or a commercial

product. Rub well over all the meat, especially around the bones,

hock and the knee joint.

Dry Cure (For 100 pounds of meat)

6 pounds salt

3 pounds sugar

3 ounces sodium nitrate or 1 ounce sodium nitrite

Rub dry cure mix over entire leg surface:

1/3 of mix on first day

1/3 of mix on seventh day

1/3 of mix on fourteenth day

Place on flat surface, uncovered, at 38° F for 2 days per pound of

leg,

or approximately 4 to 6 weeks. Curing action stops when

temperature inside the meat gets below 34° F.

When the meat is cured, let the smaller legs soak for 30 to 40 minutes

and larger ones 60 minutes in lukewarm water. Then work and

scrub with stiff brush to remove grease and salt. Meat is now ready to

smoke.

Using Sweet Pickle Cure

Put pumped leg in a container such as a crock, barrel, sealed wooden

box

or a stainless steel container, or in a USDA approved plastic

container that is approved for food products, such as containers used

in

the restaurant trade. Do not use other metal containers. Add

water to cover the meat. Remove the meat and add enough salt to the

water so an egg will float, measuring as you add. If you do not have

a specific pickle cure recipe, add sugar to equal 1/2 the amount of

salt

used. Add commercial cure to pickle according to package

directions.

Put leg into pickle. Let stand at 38° F for 3 days per pound of meat

(45

days for 15 pounds meat). If temperature becomes warm and

brine becomes ropy, remove meat. Wash the meat. Boil and skim pickle

or

make a new one. The new pickle should be as strong as the

original. If space is a limiting factor, it might be advantageous to

bone out the wild game. This procedure is described in Circular

HE-125, "Wild Side of the Menu No. 2--Field to Freezer." Keep the

pieces

of meat as large as possible and then use one of the

procedures described above for curing. Smoke after curing is complete.

Smoking

Smoke leg until golden brown at 110° F to 125° F. Then raise

smokehouse

temperature to 170° F until the internal temperature of the

meat reaches a minimum of 137° F. Usually the internal temperature is

brought up to 141° F. A meat thermometer will make it easy to

check temperature. Hardwood such as hickory, maple, chokecherry, oak,

or

apple is best for smoking. Never use a soft wood such as

pine because the resin tars will produce off-flavors.

Smokehouses can be as simple as a tarp covering or as sophisticated as

a

commercial unit. An old refrigerator makes a useful

smokehouse. Caution: Remove the locking device from the door and

replace

with a simple latch that will lock only from the exterior.

Plans for more elaborate smokehouses are available at North Dakota

State

University Extension Agricultural Engineering Department,

North Dakota State University Station, Fargo, North Dakota 58105.

Drying or "Jerkying"

Drying or "jerkying" meat is an art that has been known since the dawn

of civilization. There are many recipes which can be tried, but

before you begin check the jerky maker's check list and then adapt

these

directions to your own circumstances.

A Jerky Maker's Check List

1.Use fresh lean meat that is free of fat and connective tissue.

2.Slice the meat across the grain.

3.Add the correct amount of seasoning. If you do not have a scale,

use

approximate equivalent measures for seasonings as follows:

Salt

10.5 ounces

=1 cup

(298 grams)

8.0 ounces

= 3/4 cup

(227 grams)

3.0 ounces

=4 1/2 level

(85 grams)

tablespoons

Sugar

5.0 ounces

= 2/3 cup

(141 grams)

3.5 ounces

= 1/2 cup

(100 grams)

1.0 ounce

=2 level

(28 grams)

tablespoons

Ground spices

0.5 ounce

= 6 level teaspoons

(1 4.3

grams)

0.08 ounce

= 1 level teaspoon

(2.4 grams)

Saltpeter

Potassium Nitrate

0.3 ounce

=2 level teaspoons

(8.5 grams)

4.Cure the meat for the correct length of time at 38° F. Salted meat

should be placed in wooden, stainless steel or stone containers.

5.Keep the drying or smoking temperature in the smokehouse or oven

at

120° F (use a thermometer).

6.If an oven is used, line the sides and bottom with aluminum foil

to

catch the drippings. Open the door to the first or second stop,

or prop open to allow moisture to escape and to lower the oven

temperature. A fan will speed air circulation and the drying

process.

7.Use hardwood for smoking. (Do not use pine, fir or conifers

because

they cause off-flavors.)

8.Remove the jerky from the smokehouse or oven before it gets too

hard

for your taste. Five pounds of fresh meat should weigh

approximately 2 pounds after drying or smoking.

9.Store jerky in clean, airtight containers or plastic bags at room

temperature, or wrap it in freezer paper and freeze it. Check

often during the first month to be sure jerky is dry enough to

keep

well. Although jerky will last almost indefinitely at any

temperature, its quality deteriorates af

Notes: