Cook ground meats to an internal temperature of at least 160°F (71°C). Cook poultry breast meat to an internal temperature of at least 165°F (174°C). Use an instant-read meat thermometer to ensure that all meats have reached the proper internal temperature. 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. Cooling wild game to below 40°F as quickly as possible will slow the growth of bacteria and prevent meat from spoiling. 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. It's never been easier to get wild meat, but be sure to buy it only from reputable sellers.
Improper handling of wild game, or any crude protein, can cause unpleasant, and sometimes fatal, foodborne illnesses. For overcooked meats or cuts of meat that are considered tough, moist heat and longer cooking time tend to break down connective tissue and produce better results, so methods such as stewing, simmering and braising would be better. Most game animals are safely stored for up to five days at temperatures equal to or below 40°F and for up to 12 months in the freezer. For most game meats, especially those with an intense game character, whether large, small or poultry, a final temperature of 56 degrees Celsius is recommended.
Back home, wild game should age at a temperature of 34 to 37°F and, according to the Cattleman's Beef Association, at 80% relative humidity for no longer than 14 days. The kitchen set requires more careful handling and attention compared to cooking a pet, but when done right, a tender and juicy flavor is guaranteed. Wild game and food safety expert Luann Boyer says that one of the most important and often ignored food safety regulations is to cool the animal quickly after killing it.