Prairie Fare: Keeping Game Meats Safe to Eat

November 11, 2004

Prairie Fare: Keeping Game Meats Safe to Eat

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

I had chili at a friend’s house many years ago. At the end of the meal, I was informed it was venison chili. They looked at me strangely, waiting for my reaction. I’m not sure what they expected. I could have really surprised them and screamed.

If I had just eaten bear or antelope, it would have been a new experience. I grew up in a family that likes to hunt, so this wasn’t any different to me than eating ground beef.

It’s deer hunting season in much of the Midwest. If you live here, you’ve probably, at some point, tasted game meats such as venison or elk. Maybe someone gave you a package of venison sausage or jerky. Maybe you’ve had venison roast or steak. Game meats can add variety to your diet.

Game meats are nutritious and often lower in fat than domestic meats. A 3 1/2-ounce portion (before cooking) of game meat provides about half of the daily adult protein requirement and 130 to 150 calories. Game meats are usually slightly lower in total fat, but higher in polyunsaturated fats, than grain-fed beef.

Just like meat from domestic animals, wild game needs to be handled carefully to reduce the risk of foodborne illness. How much do you know about safely handling game meats? Try these questions. The answers are in the information that follows.

1. Within how many days should thawed game meat be used?

a. 2 to 3 days
b. 4 to 5 days
c. 6 to 7 days

2. To what internal temperature should game meats be cooked, as measured with a food thermometer?

a. 145 F
b. 155 F
c. 165 F

3. How long will frozen game meats remain at high quality in your freezer?

a. 3 months
b. 6 months
c. 12 months

When wild game reaches your kitchen, refrigerate it and use it within two or three days. To freeze it for longer-term storage, use the right packaging materials.

Divide meat into meal-size quantities.
Use moisture/vapor-proof wrap such as heavily waxed freezer wrap, laminated freezer wrap, heavy-duty aluminum foil or freezer-weight polyethylene bags.
Press air out of the packages prior to sealing.
Label packages with contents and date.
Use within 12 months for best quality.

When it’s time to prepare the wild game, handle it safely to avoid cross-contamination.

Use refrigerator-thawed meat within one to two days. Use microwave-thawed meat immediately.
Cook game meats to at least 165 degrees to reduce the risk of foodborne illness.
Big-game animals usually exercise more than domestic animals, so game meats may be drier and less tender. Consider using moist heat methods such as braising or simmering in a small amount of liquid in a covered pot. Chops and steaks, which are more tender, may be pan fried or broiled.
Game meats have a distinctive flavor. Some people prefer to trim the fat completely to reduce the “gamey” flavor. Others like to add spices or marinades.

For more information about the handling, preparation and preservation of wild game, visit our wild game resources Web site: www.ag.ndsu.nodak.edu/food.htm

Here’s a tasty and easy recipe to warm hunters after a day in the field.

Chuckwagon Chili

1 tsp. oil
1/2 lb. lean ground beef or venison
1 large green pepper, chopped
1 onion, chopped
1 tsp. garlic powder
4 c. cooked kidney beans
1 16-ounce can tomatoes, chopped
3 cups water
1 Tbsp. cornmeal
1 Tbsp. chili powder
1 tsp. dried oregano
1 tsp. cumin

In a large pot, cook beef or venison in oil; drain fat. Add peppers, onions and garlic. Continue cooking for 3 to 5 minutes. Add remaining ingredients. Simmer uncovered on low heat for at least one hour to blend flavors. Stir occasionally until thick.

Makes four to six servings. Each serving has 370 calories and 10 grams of fat.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu

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