October 18, 2001

Prairie Fare: The Call of the Wild

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Now’s the time of year when people start dressing in orange clothes and venturing out into the great outdoors. I’m not talking about trick or treating. It’s hunting season.

Many of the members of my family enjoy hunting, although I’ve never joined their ranks in the field. My older brother, who was wishing for a brother when I showed up, decided long ago that I shouldn’t be too "girlish." Several years ago we drove to our family’s farm and he taught me how to shoot his guns. After shooting each gun one time, I found that I could easily hit the barn. I wasn’t too interested in honing my marksmanship skills further. So, if I were to go hunting, any barn-size creature would need to be especially cautious.

Hunting is a popular sport in the Midwest. Since meat is involved, there are some food safety issues to keep in mind, so the thrill of the hunt remains a thrill at the dinner table. Who wants gamy tasting meat, after all? The flavor of game meat is distinctive and somewhat delicate. Taking some steps in the field can help preserve the flavor and safety of game meat.

Here’s what to do to keep game birds at their best. Bring along clean knives, water, an ice chest and ice, and paper towels. Clean the birds, removing the entrails as soon as possible after killing the bird, being cautious not to contaminate the bird. Use the water to clean the knife and your hands. Paper toweling can be used to wipe the carcasses. Cool the carcasses as quickly as possible, since bacteria can grow even at cool temperatures. Place the birds in plastic bags and place in the ice chest. Avoid piling the birds together because that practice does not promote rapid cooling necessary for a safe end product.

The feathers may be removed right away or after dipping the carcass in hot (155 F) water for a few minutes. The birds also may be skinned. Some people like to "age" game birds a few days in the refrigerator, but opinion varies on whether aging improves the flavor or tenderness. For longer storage, wrap the birds in moisture/vapor proof wrapping materials like foil or plastic, followed by freezer paper. Label, date and freeze promptly. Thaw frozen meat in the refrigerator.

Cooking game birds is similar to cooking chicken or other poultry. Marinades will add flavor and also may help tenderize the meat. Allow about a half cup of marinade per pound of meat. Game birds like pheasant or grouse, especially older birds, tend to be a little dry. Adding sauces or extra fat will add moistness to bird. Other birds, like geese, however, may be oily, so you do not need to add extra fat. You might also consider using moist cooking methods like stewing to add moistness and flavor to game birds.

Because game meat "processed" in the wild hasn’t necessarily been handled in as sanitary a manner as commercial meat, it’s especially important to cook it thoroughly. Use a food thermometer to check for doneness. Cooking wild game bird breasts to at least 170 F and whole birds, legs, thighs and wings to at least 180 F should result in a safe product.

Here’s a Midwestern standard -- a "hotdish," better known as a casserole in other parts of the country. You can use pheasant, chicken or turkey. The nutritional profile of wild game depends to some degree on what the bird ate in the field. In general, pheasant breast meat and chicken breast meat are very similar in composition. A 4-ounce portion of either contains about 140 calories and 3.5 grams of fat, but the final nutritional value will vary greatly depending on how the meat is prepared.

Pheasant (or Chicken) and Broccoli Casserole

2 cups cooked pheasant (or chicken), sliced or cubed
1/2 cup water
1 10-ounce package frozen broccoli spears
1/4 cup pimento, chopped
1 can cream of mushroom soup, undiluted
1 Tablespoon onion, finely chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon curry powder
2 drops Tabasco sauce
paprika

Bring water to boil. Add broccoli and cook 5 minutes. Drain and arrange in the bottom of a shallow, greased casserole. Arrange pheasant (or chicken) over broccoli. Sprinkle pimento over pheasant (or chicken) and broccoli. Combine soup and remaining ingredients except paprika and two tablespoons cheese. Pour sauce over pheasant mixture. Sprinkle with remaining cheese and paprika. Bake at 350 F for 20 minutes. Makes 4 servings. A serving contains 250 calories, 9 grams of fat, 15 percent of the daily recommendation for calcium, 40 percent of the daily recommendation for vitamin A and a full day’s supply of vitamin C.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu