The Gazette-Times, Heppner, Oregon, Thursday, Nov.2, 1978 FIFTEEN
Extension specialist gives tips on game cooking
Who gets the prized catch
when the hunter returns from
the fields and woods? The
cook, of course.
Whether the catch be a
2,000-pound moose, a 500
pound elk, or a two-pound
pheasant, it's the cook's re
sponsibility to keep it safe for
eating. A little extra care can
go a long way toward prevent
ing food poisoning, advises
Molly Saul, Oregon State
University Extension Home
Economist.
Salmonellosis is the poison
ing most likely to develop
from improperly handled wild
game, says Mrs. Saul.
Salmonellosis resembles flu in
its symtoms headache, vo
miting, cramps, nausea, fever
and diarrhea. The symptoms
usually occur between 12 and
36 hours after eating contam
inated food and last from two
to seven days. It is seldom
fatal, but can be extremely
dangerous for infants or older
people.
Bacteria grow best between
40 and 140 degrees Fahrenheit.
So the faster the game is
chilled or cooked, the better
the chance of avoiding spoilage.
Assume the hunter took
preliminary sanitary steps
before presenting his catch to
the cook. He killed the game
quickly and cleanly, washed
and chilled it properly and got
it home as soon as possible.
If you're the cook, you can
guard against further danger
of bacterial contamination by
taking these precautions in the
care and handling of wild
game:
First, be sure your kitchen,
hands, cutting board, knife
and other utensils are as clean
as possible while you prepare
the game for storing or
cooking. Thoroghly wash
hands and kitchenware again
betweeen handling raw and
cooked meat. Use plenty of
soap and water.
After thoroghly cleaning the
game, treat it just as you
would any meat or poultry
from the supermarket. Wrap
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meat loosely for later use and
store quickly in the refriger
ator. For storing longer than
one or two days, wrap it
securely in airtight freezer
bags or foil and store immed
iately in the freezer (below
zero degree F.)
Once meat is thawed, cook it
right away, and cook it
thoroughly, cautions the OSU
home economist. Wild game
has a greater chance of
bacterial contamination than
meat bought at the market
because of conditions in the
field.
Chilling and freezing stop
the growth of harmful bac
teria only temporarily. It
takes exposure to at least 155
degrees F. all the way though
the meat to kill the common
strains of Salmonella that
might be present. This makes
thorough cooking doubly im
portant when handling wild
game.
Serve the meat as soon as it
is cooked. If it is to be eaten
hot, keep it hot-above 140
degrees F. If it's cold keep it
cold-below 40 degrees F.
Dont't leave cooked meat out
at room temperature for more
than two nburs. Refrigerate
leftovers as soon as possible.
Remove all stuffing and
store meat, stuffing and gravy
in seperate, covered airtight
containers. Meat from wild
birds, as with domesticated
poultry, should be removed
from the bone before you put it
away. Use leftovers kept in
the refrigerator within one or
two days. Freeze any intented
for later use.
Proper handling of food at
home-cooking, storing and
serving-is the best protection
against foodborne illness, re
minds Mrs. Saul. So keep food
as safe as possible by follow
ing recommended precautions.
Workshops
slatedfor
farm lobbying
Agricultural interest groups
in Oregon have three opport
unities in November to
improve their ability to work
with the state legislative
processes, according to Har
old Kerr, County Extension
Agent.
Three one-day workshops,
organized and sponsored by
the Oregon State University
Extension Service, are sched
uled to help agricultural and
other community leaders be
come more effective in
influencing legislation.
The sessions are scheduled
for Nov. 14 in Pendleton, Nov.
15 in Lake Oswego, and Nov.
16 in Eugene. Enrollment is
limited to the first 50 who
register for each workshop.
Information and registra
tion forms are available at
OSU Extension offices in all
Oregon counties.
"We chose people to be on
the workshop program on the
basis of their experience in
working with the state legisla
tive process," said Fred
Hagelstein, assistant director
of Extension. "They represent
a variety of interests and
purposes." Various Oregon
legislators will explain how
state government and the
legislature are organized to
carry out their roles. In
addition, they will discuss how
to testify effectively at public
hearings.
Representatives from com
modity and farm organiza
tions will examine the prob
lems and opportunities they
face in dealing with the
legislature. A number of
lobbyists will discuss their
roles in the legislative pro
cess. Newspaper, radio and tele
vision journalists will explain
how interest groups can best
gain access to the media.
And OSU Extension special-.
ists will explore ways to
communicate with legislators
and discuss the role of
information in decisionmaking.