Pheasant season opens today so handle game birds safely

KSU News Service

MANHATTAN --- Hunting season is eagerly anticipated by many Kansans. Game birds are plentiful in the state, but hunters are encouraged to consider safety --- hunter safety and food safety, said Karen Penner, K-State Research and Extension food safety specialist.

In the excitement of the season, food safety should not be overlooked. Game birds can easily become contaminated, she said.

To help hunters reduce their risks, Penner answers these frequently asked questions:

Can hunters reduce the risk of foodborne illness?

Hunters should be prepared to field dress game birds and chill them promptly. Field dressing also improves the quality of the meat.

What equipment is needed to field dress birds?

A sharp hunting knife, whetstone or steel, light rope or nylon cord, re-sealable food storage bags, paper towels suitable for use with food (not made from recycled paper) or clean cloths, and a cooler filled with ice are recommended. Hand sanitizing solutions, now available at most supermarkets, also are recommended when water for washing hands is not available, Penner said.

Is there a proper technique for field dressing birds?

Allow air to circulate around bird carcasses ---use light rope or nylon cord to hang the birds or lay them in a well-ventilated area. In warm weather, which can speed spoiling, place each bird in a re- sealable plastic food storage bag and place on ice.

Remove entrails and crop as soon as possible. (Removing the crop is recommended because grain stored in the crop may ferment.) The heart and liver can be saved for giblets --- store them in a separate resealable food storage bag on ice.

Birds can be plucked or skinned in the field; store feathers in a separate plastic bag. Wipe cavity with a clean cloth or paper towel, rather than grass or snow, which may harbor harmful bacteria.

To retain flavor and maintain food quality, cool carcass quickly. Store birds in cooler or ice chest out of the sun --- temperatures above 40 degrees cause meat quality to deteriorate rapidly.

No cooler?

If a cooler is not available, transport birds on the back seat or floor of the vehicle that has been covered with protective paper or cloth; crack windows for ventilation. Transporting game birds in a trunk on warm days is not recommended because the lack of ventilation will not allow heat to escape from the birds, Penner said.

What's the best way to store game birds?

- In the kitchen, wash hands, knives, and cutting boards in hot soapy water.

- Skin upland birds, such as pheasant and quail.

- Soak clean, skinned birds in cold water for one to two hours to remove excess blood.

- Remove whole birds or birds in parts from cold water bath, pat dry and store in resealable freezer-weight food storage bags, or moisture/vapor-proof wrap, such as heavily waxed freezer wrap or heavy duty aluminum foil. Wrap tightly, pressing out as much air as possible.

- Store game birds that will be cooked and eaten in three days or less in the refrigerator, at 45 degrees F. or lower temperature.

n Or, freeze meat while it is fresh. Label and date; use within a year.

Do ducks require special handling?

Cut off wings at the joints; remove head and pluck out pin feathers. Feathers can be removed by carefully scalding the birds in hot water (145 degrees F.). Pin feathers and down also can be removed by dipping the feathered bird in a mixture of paraffin and hot wax. After the wax hardens, feathers may be scraped off. Follow storage instructions for upland birds, above.

How should game birds be thawed before cooking?

Place game birds (in freezer bag or wrapping) in a pan or on a baking sheet in the refrigerator early in the day or the day before they will be cooked. Birds also can be thawed in the microwave. Follow microwave manufacturer's instructions.

"Since micro-thawing actually starts the cooking process, game birds that are thawed in the microwave should be cooked immediately," Penner said.

Do game birds require special cooking?

"The age of the bird determines the cooking technique," she said.

Young birds have lighter legs, flexible breastbones and flexible beaks. Older birds will have darker, hard-skinned legs, brittle breastbones and inflexible beaks, she noted.

"Game birds can be cooked like chicken. Dry cookery methods, such as frying or roasting, can be used for younger birds. Moist cookery methods, such as stewing or braising, are appropriate for older birds. Pheasant, quail and duck --- all game birds commonly found in Kansas --- each offer distinctive flavors. To diminish the game taste, trim as much fat as possible before cooking. Wild game also can be soaked in a cold water solution prepared with one tablespoon salt per quart of cold water, or one cup vinegar per quart of cold water. Prepare enough solution to cover the game; cover and soak overnight in the refrigerator. Discard soaking solution before cooking," Penner said.

How can I tell if the meat is cooked?

Using a meat thermometer is the best way to tell if meats and poultry is cooked.

Can I stuff a pheasant or duck?

A game bird is similar to a turkey. The carcass of the bird is moist and full of nutrients, which makes it ideal for bacterial growth. Placing stuffing in the cavity of the carcass protects microbes that may be present from hot oven air, which can destroy the potentially harmful bacteria. A stuffed bird also requires a longer cooking time. To be safe and speed cooking, bake stuffing separately in a casserole or baking pan, covered.

If stuffing a game bird is still preferred, stuff the bird just before roasting; remove stuffing from bird immediately after roasting.

Meat too dry?

Older birds and also birds that have been skinned can dry out during baking. Choose moist heat cookery, and/or wrap birds with bacon to reduce dryness. Take care not to overcook.

How should leftovers be stored?

Use leftovers in a day or two, or freeze them for later use.

For information on cooking game birds, contact the local Extension office, or visit the K-State Research and Extension website: http:// www.oznet.ksu.edu (click on publications, click on foods and nutrition).

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