First, brown the meat in hot fat and then roast it in a hot oven (400 and 450 degrees). At these high temperatures, roasts should only be cooked on a rare to medium basis. If cooked properly, they dry out and shrink. Don't overcook or cook at temperatures higher than 375 F.
Short fibers in wild game meat will harden. Serve game meat very hot or very cold. Warm game fat tastes very greasy. Game birds should be cooked at an internal temperature of at least 160°F, but preferably at a temperature close to 170°F (170°F).
These are the safe minimum cooking temperatures for this type of meat. For cuts of meat that need to be cooked at an average temperature or higher, bake or grill the meat. Because of the rancidity and the rancid and unpleasant flavors associated with poultry fat, it is not recommended to store game birds for much longer than 6 months. A rare but serious parasite that may be associated with wild bears and pigs in North America is Trichinella spiralis.
Using a food thermometer is the only reliable method to ensure that meat, birds, or game fish have reached an adequate internal temperature during cooking. Therefore, the proper handling of game meat or fish from the field or stream to the table is extremely important. The meat of game animals is generally less tender than that of domestic animals due to the exercise that wild animals do to find food and the low-energy diet they consume. I've been perfecting wild game cuisine over the past few years, so today I'll explain everything you need to know about cooking wild meat.
Other, harder parts, such as the shoulder, neck, or leg, are best prepared with slow, gradual cooking, such as braising or stewing. It's never been easier to get wild meat, but be sure to buy it only from reputable sellers. There is not much adipose tissue because game animals do not gain weight or are kept in pens and cages, but are allowed to roam freely. In partnership with ethical farms, these companies are guaranteed to provide you with 100% organic game meat, with no added hormones or antibiotics.
Game birds can be processed into a salty brine, in which the salt has been smoked or to which liquid smoke has been added, and cooked in a domestic oven without a special smokehouse. If fresh game meat has reached 160°F (71°C) everywhere, even though it's still pink in the center, it should be safe. Properly handled and prepared game, poultry, or fish stored in a freezer at -18 °C (0 °F) will last up to approximately one year. However, keep in mind that the Center for Disease Control and Prevention (CDC) recommends, for safety reasons, cooking wild game meat at an internal temperature of 160°F.
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