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By HELEN W. SMITH „. Extension Agent. Home Economic* ‘ It is important to handle game carefully from the moment you take it. Game and fowl should be fielddressed as soon as possible after Idling. Keep the carcasses cool and covered until proper refrigeration or freezing is available. The temperature of the air determines how long ,the meat will stay fresh in the field. If the air temperature is 50 degrees F or below, fowl and small game will keep safely for up to 48 hours. An animal taken on a warm day may spoil within a few hours.
Final cleaning is usually done at home. Skin the hide or pluck the feathers, and remove shot or splintered bone. Cleaned game can be cooked at once, stored in the refrigerator for one to two days, or frozen in heavy duty aluminum foil or freezer paper. Game should be defrosted slowly in the refrigerator. To speed defrosting, use a microwave oven and follow the manufacturer’s instructions. Never defrost by soaking in water. Keep game covered during defrosting to retain moisture.
When cooking game, consider the fat content and the age of the animal. Slow, moist cooking methods such as stewing, covered roasting, or braising in liquids are best for older, leaner, or less-tender game. Broiling, over pan roasting, grilling or other dry heat methods are best for young, fat, or tender game. For
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