Title: Informaiton on Storing & Cooking Game
Categories: Game Info Crockpot
Yield: 6 Servings

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Information

STORAGE OF GAME To prolong the delights and benefits of the hunt, store the surplus to prevent waste. Frozen storage is the best method, though the preservation of the good flavor of a frozen product will depend on how well it is wrapped and sealed, the storage temperature, and the length of storage. Game is cut up and wrapped for storage by the same methods as domestic meats and requires the same treatment as beef. When the carcass is thoroughly chilled, cut the meat into family-size portions, wash clean, chill and wrap in moisture and vapor-proof paper or aluminum foil. Ordinary wrapping paper or waxed paper will not do.

STEWING OF GAME MEAT A stew of game meat requires long, slow cooking or pressure cooking. Crush or saw the bones to get the marrow. Cover with water and simmer until meat drops from bones. Vegetables are added to last half hour of cooking though seasonings of salt, pepper, garlic, onion, parsley, and other herbs may be added at once to blend the flavor. Try adding grated onion just before serving. Dumplings are a natural accompaniment of stew or soup. MARINADE FOR GAME MEATS Into a large, flat pan (do not use metal other than enameled ware) put the following ingredients: juice of 2 or 3 lemons or limes, juice of 1 orange, I/2 cup of vinegar, 2 cups of white wine or cider, 1 sliced onion, a diced carrot, 2 sticks of diced celery or a handful of celery leaves, 1 clove of garlic that has been mashed into a paste, 4 springs of parsley, 1 bay leaf, 2 chili peppers seeded and veined and a good dash of nutmeg. Lay the meat in this marinade and let it remain for several hours, turning and basting it frequently. If the meat is a leg of venison or elk, or a moose roast, it should be brushed well with oil or larded, before being seared. Bear are fat and need no added grease. When the meat is removed from the marinade and placed in the roasting pan for roasting, it may be basted frequently with some of the marinade during the process of cooking. - BRAISED BEAR CHOPS Cut from the loin the required number of chops. Broil these until brown and well seared. Now put them in the Dutch oven, season with salt and a liberal portion of freshly-crushed black pepper, half cover with boiling water, put on the lid tightly, and simmer until tender. The time required will depend upon the age of the bear or the toughness of the meat. - POT ROAST BEAVER Cut a small beavers hindquarters in pieces. Dip in flour and brown in Dutch oven. Add 2 small onions and 2 bay leaves. Add salt and pepper to taste. Cover and let cook until fork tender. - CARIBOU All recipes in the Game Section covering Moose and Venison can also be used for Caribou. Caribou is a great deal like lamb and can be prepared by the same methods.

Posted by Al Rice

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