By: Nancy Honig, Adult Development and Aging Extension Agent
The bright orange colors visible around the area let us know pheasant season is in full swing, and deer season is just around the corner. For those who like to hunt and prepare wild game, here are some tips to make sure you are keeping it safe and delicious throughout the process.
The most important part is to process your game correctly in the field. Below is a link with great information about proper field dressing, as well as additional information on care, cookery (which includes recipes), and food preservation methods for game.
Once you have gotten your meat home you need to decide if you are going to eat it immediately, freeze it for later, or preserve it.
Freezing:
If freezing is your preference be sure to do it immediately or the following day. One of the best methods it to use both freezer paper and plastic freezer storage bags. Put into your freezer package only the amount you plan to use at one time.
If freezing a number of birds, or sections of meat, wrap them individually. Meat that touch is more likely to get freezer-burn. Wrap meat tightly and remove all air from the bag before sealing. Air is the enemy, get it all out! Properly wrapped meat will store in the freezer for 9 to 12 months. Don’t forget to label packages with contents and dates, and amount of meat (i.e.4 pheasant breasts).
Eating fresh:
A salt brine is a good method for birds to help draw out the blood. Brining promotes a change in the structure of the proteins in the muscle. The salt causes protein strands to become denatured, or unwound. The most common solution ratio recommendation is 1 cup of salt to 1 gallon of water, or 1/4 cup salt to 4 cups water if you have smaller portions. When brining or marinating your birds, it is best to do a minimum of four hours, but no longer than overnight. Beside the salt you can add bay leaves, peppercorns, various seasonings, or cut up fruits such as, limes, oranges, or berries. Remember to discard your brine or marinade when done.
You might also consider a salt brine when you are ready to thaw the birds. A common method of thawing meat quickly is to place it in cool water. You can use that same principle but just swap out plain water for a brine solution. As the meat thaws in the brine, it also uses that time to absorb the seasoned water, as you are doing it safely in the refrigerator.
Cooking Method:
Your cooking method should be based on the age of the bird. Dry cookery methods, such as frying and grilling, are appropriate for young birds. Moist cookery methods, such as stewing or braising, are appropriate for older birds. Older birds may become dry during baking. You may want to wrap the birds with bacon to prevent them from drying out, or rub them with olive oil.
Wild game birds should always be cooked thoroughly. Check visual signs of doneness; juices should run clear and meat should be fork-tender. However, recent research has shown that color and texture indicators alone are not reliable. Using a thermometer is the only reliable way to ensure safety and to determine the “doneness” of meat and poultry. Your birds should be cooked to an internal temperature of 165 degrees.
Be sure and check out the link below to see your local Wild West Actions providing more information for taking a bird from field to table.
* This site includes a number of publications including a pocket size guides to handling birds as wells as deer from field to table.
https://www.ag.ndsu.edu/food/food-preservation/game-and-fish
