Three Tips for Cooking Wild Game

FOR IMMEDIATE RELEASE
November 6, 2009

If you have a hunter who brings home wild game for the dinner table, there are three things you can do to improve the flavor and tenderness of the meat:

1. Remove all visible fat and connective tissue before cooking the meat.
   
2. Marinate the meat in the refrigerator for several hours or overnight. Marinades can tenderize meat and enhance or disguise game flavors to fit your preference. Try one of the marinade suggestions below.
   
3. Cook the meat slowly. A slow, moist cooking method such as a crockpot works well for many types of wild game. Just remember that slow cookers don't get hot enough at the Low setting to kill all the bacteria. To keep the meat safe, always set the crockpot on High for one hour, before turning to the Low setting.

Marinades for Wild Game

• 2 cups vinegar, 2 cups water, and 1/2 cup sugar
• Tomato sauce, undiluted tomato soup, or tomato juice
• Fruit juice such as lemon, pineapple, or a blend of several juices
• Milk
• 2 tablespoons vinegar, 1-1/2 teaspoon ground ginger, 1 clove garlic (minced), 2 tablespoons brown sugar, 1/2 cup soy sauce, and 3/4 cup vegetable oil

More information is available in our wild game recipe booklet, From Field to Table. Call University of Illinois Extension, Franklin County, 618-439-3178, for more details. Or visit the You and Your Family website for sample recipes from the booklet.