Show PREPARATION AND CARE OF GAME REPORTED BY AGENT By Mary C. Home Agent For the hunter who kills small animals and waterfowl and for the housewife who prepares and cooks here are a few tips from your local home All game should be field dressed immediately to prevent bacterial This is the job of the hunter and usually means removing the Evisceration not only prevent bacterial growth but opens the body cavity to the air so the carcass can cool more When the hunter gets he should remove the skin of rabbits and squirrels and the feathers of birds as well as their head and It's then up to the to either cook the game immediately or store If it's to be freezing Is Game is frozen the same as other It should be kept more than four Since freezing does not improve the quality of any it is best to freeze only high quality Use moisture-vapor-resistant packaging materials Label all packages with the name of the the date frozen and the number of servings or weight The best way to cook small game animals is according to their Age may be cult to but you can figure 80 percent of the small game taken in season is less than 1 year This game is and may be cooked by or pan-broil-irig Because small are always the meat may easily become dry and To avoid cover with an oil or fat-soaked cheesecloth during As this baste with more oil or Bacon fat is especially good because it makes the game It takes about an hour to roast or pot-roast squirrels and can also be This takes only 30 to 40 For every z to pounds of squirrel or you will get 1 to 2 The rules for cooking wild ducks and geese are much the same as for small Figure pounds dressed weight to serve 2 to 3 Most people prefer to oven-roast ducks and Without this will take about 15 minutes at degrees with 1 to 1 Apple chunks may used as a The apples will ab-sorbe some of the game They should be discarded roasting is To add special zest to use spices and herbs but with Try thyme or |