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Show r-- ff poor copy's Page IB Lakeside Review , Thursday, October 9, 1980 Got Your Game Bird? Learn To took and Store It Properly Wild bfrds are enjoyed by a number as a special dish at the dinner table. The (birds should be processed basicalw the same as poultry, said Reneaf Woods, extension home econorriist for Weber County. should be cleaned Thdy Woods Mrs. said, and thoroughly, soakecf in salt water. Four tablespoons of salt should be added to three quarts water Ifor soaking. The birds should be left infthe solution after theyre cleaned for one hour, Mrs. Woods said. If tne birds are to be eaten soon after theyx are killed they should be refrigerated. They should be used withm three to four days, Mrs. Woods of people this time of year Fall is the time of year when many huhters take to the fields in pursuit of upland game birds and waterfowl. The fcdre and handling of these birds after by are killed is important. VThe most important thing in game (ire is the cooling of the carcass and he removal of entrails," says Don faul, public information officer for the !Jtah Division of Wildlife Resources. Legally, a bird can be only field dressed while the hunter is out in the field. This involves removing only the entrails and leaving the rest of the bird Jintact. In order to transport the birds home it is legal to dress the bird, but one wing must be left fully feathered, While in the field, Paul said, it usually is not necessary for the birds to be cleaned. They can be carried in a game pouch because the hunter is not usually out for a long period of time. said. to store the birds for later use, Mrs. Woods recommends freezing. In order The birds should be used she said. within four months, That helps reduce the gamy taste and : the possibility of the fat going rancid. In order to freeze the birds it is a good idea to bone them. The more its boned the better, said Mrs. Woods. It takes less storage space. She also said the bags are not so apt to be punctured by the bones. When freezing the birds it is important to place them in, air-tigcontainers which are moisture proof. If they are frozen the birds should be thawed in the refrigerator. Mrs. Woods ht . said that helps prevent food poisoning. When the birds or anything is thawed on a counter or stove top, she said the outside of the animal reaches room temperature and the inside remains frozen. That increases the chance for the outer sections to be contaminated. Mrs. Woods said wild birds are best when cooked with some moisture to tenderize them. She suggests cooking pheasant, grouse and partridge by disjointing them and rolling in seasoned flour. Then brown like chicken. Place the browned meat in a tightly covered casserole bowl and bake at 300 degrees for IV2 to two hours, she said. should be pulled until the skin tears. This should then be peeled off, cutting the feet when finished. The book also recommends two methods for removing bristles and down found on most large birds and waterfowl. The easier of the two is the meat. scorching. However, this does not Two methods of dressing the birds remove pin feathers. They must be are discussed in the Utah Hunter plucked with tweezers or small pliers. The scorching can be done with a Education Handbook plucking and skinning the bird. Plucking leaves the propane torch or a gas stove. The haif skin on, which helps to seal in the is simply singed off the bird. The second method involves the use juices, wliile skinning is simpler and of paraffin. The birds should be rough faster. Plucking a bird should be done right plucked and then dipped in a mixture of after the kill. The feathers are harder to water and paraffin. The solution should pull after a few minutes because the be made of 3 cakes of paraffin to six skin tightens up after death. quarts of hot (185 degrees) water. When Skinning the bird is simpler, the the wax cools and hardens, the thin manual says. In order to do this the coating is peeled off, removing the pin neck and wings should be cut off at the feathers and down. The book also suggests body and the feathers on the breast for upland game birds. This involves dipping the birds in scalding hot water and pulling the feathers. One half cup of liquid detergent can be added to the water to help remove the oil and help the water penetrate to the skin, the manual says. He said if the hunter does stay for an extended period or it is warm out then precautions need to be taken. In those circumstances, he said, it is important to get as much cool air circulation around the carcass as possible. The cool air helps with the preservation of wet-picki- Recipes From Home Zucchini Bread 3 1 1 1 2 2 2 eggs cup brown sugar cup white sugar cup oil cups shredded zucchini cups flour teaspoons baking soda teaspoon baking powder teaspoon salt 3 teaspoons cinnamon Vs teaspoon nutmeg 3 teaspoons vanilla 1 cup nuts V4 1 Beat eggs; add sugar, oil, zucchini. Sift dry ingredients. Add to mixture. Stir and floured loaf pans. Bake one in vanilla and nuts; pour into two 15 before removing from pan. Cool for minutes 350 or until done. at hour Cindy Collier, Layton The Lakeside Review is interested in receiving recipes from readers in our coverage area, Roy through Centerville, for publication in our Home Living Review section. Bring your favorite recipe to our office, 5388 S. 1900 W., Roy, or mail it to us at: Lakeside Review, Recipes from Home, P.O. Box 207, Roy, Utah, 84067. Our office is open from 8 a.m. to 5 p.m. Monday through Frdiay. Recipes should not be merely copies of others printed in commercial PREPARING TO CLEAN a drake pintail duck shot on opening day of the watefowl season is Larry Larson, Ogden. He was hunting in the Locomotive Springs area. In order to legally transport a cleaned bird left fully feathered. LET'S AU. BO TO 816 So. 'Main, Layton brazier one wing must be |