Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 11 · column 3 of 6 · from the scan, no model involved
Having the luck or skill to bag wild game is one thing, but preparing it for the dinner table is quite another.
“Whether your quarry is deer, bear, rabbit, or squirrel, it is vitally important to take proper care of the game after the kill,” says Michael J. Clifford, Virginia Extension agent.
Mr. Clifford, who is the author of the “4-H Wild Game Food Guide and Cook Book,” is an avid hunter and cook of wild game dishes. With foil hunting season now here, he offered some helpful tips to ensure that wild game is not ruined between the kill and the kitchen.
“Even the finest chef cannot salvage deer meat that has been poorly handled after the kill,” Mr. Clifford said. “After the deer is down, it should be opened, gutted, and its body cooled to 35-45 degrees as soon as possible.” The quicker the meat is cooled, the better the meat.
For this reason, large game should never be transported on the hood of a car or truck. “The engine will quickly reheat the freshly killed meat,” said Mr. Clifford. ‘Tying the carcass onto the vehicle’s roof is acceptable because wind circulation from the moving vehicle helps keep the game cool.”
If hunters have a choice before they shoot, they should choose a deer that has not been run long and hard. Adrenalin pumping through the deer’s body can cause a “gamey” flavor. A quick kill is important for the same reason.
91.5%