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>Game birds can be tricky to cook, but
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that animal doesn't hit that cooler |
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very rewarding if well prepared. Here
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clean and fast the meat suffers. So make |
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are step by step directions to help
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sure you are taking care of that meat, |
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insure your success in this endeavor, as
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and for some reason chefs feel okay |
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well as some ideas of what to do with
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leaving the meat out. Don't make this |
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the bird when you bag it.
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mistake, just like in chicken salmonella |
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1. Cleaning That Bird-Setting yourself
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can run wild so on the field, cooler, |
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up for success from day go is important,
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immediately in fridge or freezer as soon |
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do not let a dead bird sit for any
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as it is clean. Store the animal no |
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longer than absolutely necessary before
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longer than three months in a freezer |
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cleaning it. I clean mine in the field,
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and if you have a vacuum sealer all the |
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except of course the feathers. Take the
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better, don't expect that Ziploc to do |
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head off and the guts out as soon as
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the trick for you for more than about |
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possible after the kill. Guts can be
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two weeks. Animals in the fridge should |
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removed by opening the anus and shaking
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be used within two days, no later. |
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the animal a few times, then you can
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3. Cooking That Meat- Get out your meat |
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reach around and pull. Do not pull on
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thermometer, and use it in the thigh, |
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the intestines or you will be sorry. I
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not the breast. The thigh will be the |
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reach up and grab the gizzard and heart.
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last part of the bird to be cooked |
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The cavity should be perfectly clean
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completely and I am way against uncooked |
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before the bird is put to cooler or
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poultry. I hear all the time that people |
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refrigerator. When removing the
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"like a duck rare". That is not safe; |
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feathers, scald the bird and remember
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cook any foul you serve all the way |
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that the skin on the wild game is
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through without exceptions. Smoking is |
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delicate and tears easily, it's not like
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my favorite way to serve duck and |
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chicken skin which is tough and thick.
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Pheasant, a Goose roasted to me says |
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Skin is important for holding moisture
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Happy Christmas. But one is certainly |
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to the meat later. Remember to run a
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not bound by said traditions, try all |
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magnet for shot, I have on more than one
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kinds of recipes and see which one is |
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occasion been served a bird pellet in a
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your favorite. Wild Turkey can be hard |
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breast that got missed by a novice chef,
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to hunt, but a game hen inside a |
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and believe me you never get let off the
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Pheasant inside a Turkey is a fun way to |
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hook for this one.
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impress the in-laws at Thanksgiving as |
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2. Storing That Bird- Get that bad boy
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well. |
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on ice, immediately. I believe that if
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