8.2: Handling Game
- Page ID
- 21258
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)How is Game Handled Safely?
FRESH GAME. Because the demand is not as high as for domestic meats, game is usually sold frozen in supermarkets. However, fresh game is sometimes available. Always select the meat just before checking out at the register. Put fresh game in a disposable plastic bag (if available) to contain any leakage that could cross-contaminate cooked foods or produce. Make the grocery store your last stop before going home.
At home, refrigerate game immediately at 40 °F or below. Cook or freeze (0 °F) game birds and ground game within 1 or 2 days; game animals, within 3 to 5 days. If kept frozen continuously, it will be safe indefinitely.
| TYPE OF GAME | ROAST | GRILL/FRY Direct heat | SMOKE Indirect heat* | BRAISE/STEW In liquid; covered |
|---|---|---|---|---|
| GAME BIRDS | ||||
| Whole bird, 4 to 6 lbs. (Do not stuff.) | 350 °F for 30 to 35 min./lb. | Not preferred | 2 1/2 hours | Not preferred |
| Breast or parts | 350 °F for 1 to 1 1/4 hrs. | 20 to 40 min. | 2 hours | 60 to 75 min. |
| Whole small birds | 350 °F for 45 min. | 30 min. | 1 to 1 1/2 hrs. | 45 to 60 min. |
| GAME ANIMALS: | ||||
| Rib Roast, bone in 4 to 6 lbs. | 325 °F for 27 to 30 min./lb. | Not recommended | Not recommended | Not recommended |
| Rib Roast, boneless rolled 4 to 6 lbs. | 32 to 38 min./lb. | Not recommended | Not recommended | Not recomended |
| Chuck Roast, Brisket 3 to 4 lbs. | Not recommened | Not recommended | Several hours | 325 °F for 2 to 3 hours |
| Round or Rump Roast 2 1/2 to 4 lbs. | 325 °F for 35 to 40 min./lb. | 18 to 25 min/lb. | 2 1/2 to 3 hours | 325 °F for 2 to 3 hours |
| Whole leg (boar, deer) 6 to 8 lbs. | 375 °F for 2 hours | Not recommended | 3 to 4 hours | Not recommened |
| Tenderloin whole, 4 to 6 lbs. | 425 °F, 45 to 60 min. total | 12 to 15 min./side | Not recommended | Not recommended |
| Tenderloin half 2 to 3 lbs. | 425 °F, 45 to 60 min. total | 10 to 12 min./side | Not recommended | Not recommended |
| Steaks, 3/4-inch thick | Not recommended | 6 to 7 min./side | Not recommended | Not recommended |
| Ground meat patties | Not recommended | 6 to 8 min./side | Not recommended | Not applicable |
| Meat loaf, 1 to 2 lbs. | 350 °F for 60 to 90 min. | Not recommended | Not recommnded | Not applicable |
| Stew or Shank Cross Cuts 1 to 1 1/2-inch thick | Not recommended | Not recommended | Not recommended | Cover with liquid; simmer for 2 to 3 hours |
| Ribs, 4 inches | 375 °F for 20 min. | 8 to 10 min./side | Not recomended | Parboil 1 hour; then grill or roast |
READY-PREPARED GAME. If picking up cooked game or other fully- cooked product from a restaurant or other foodservice outlet, be sure it is either hot or cold when you pick it up. Use hot food within 2 hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat either cold or reheated to 165 °F. It is safe to freeze ready-prepared game. For recommended storage times, see the chart.
How Do You Reduce the “Gamey” Flavor?
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.
- Salt solution – one tablespoon per quart of cold water
- Vinegar solution – one cup per quart of cold water
- Use enough solution to cover the game completely. Discard the solution after soaking.
You can also marinate game to give it a savory flavor or to tenderize it. Always marinate it in the refrigerator (1 to 2 days for birds; 3 to 5 days for game animals). Boil used marinade before basting meat as it cooks or using as a sauce on the cooked meat. Discard any uncooked leftover marinade.
Safe Thawing
There are three safe ways to thaw frozen game: in the refrigerator, in cold water, and in the microwave. Never thaw on the counter. Whole birds or ground meat may take 1 to 2 days or longer to thaw in the refrigerator; roasts, several days. Once the meat thaws, it will be safe in the refrigerator an additional day or two before cooking. Meat and poultry thawed in the refrigerator may be safely refrozen without cooking it first.
To thaw game in cold water, do not remove store packaging. Be sure the packaging is airtight or put it in a leak-proof bag. Submerge the product in cold water, changing the water every 30 minutes. A whole game bird (3 to 4 pounds) or package of parts should defrost in 2 to 3 hours; larger amounts of game may take 4 to 6 hours.
APPROXIMATE GAME COOKING TIMES
Whole game birds are safe cooked to a minimum internal temperature of 165 °F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures. Ground meats and other cuts of game meat should reach 160 °F. Approximate cooking times for use in meal planning are given on the chart below.