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 First published in 1997 by Creative Publishing Acquisitions Editor: Elizabeth Noll
international; this edition published in 2014 by Project Manager: Caitlin Fultz
Voyageur Press, an imprint of Quarto Publishing Senior Art Director: Brad Springer
Group USA Inc., 400 First Avenue North, Suite 400, Cover Designer: Matthew Simmons
Minneapolis, MN 55401 USA. Layout Designer: Danielle Smith-Boldt

© 2014 Quarto Publishing Group USA Inc. Executive Editor, Outdoor Products Group: Don Oster
Copy Editor: Janice Cauley
All rights reserved. With the exception of quoting brief Photographers: Tony Kubat, John Lauenstein,
passages for the purposes of review, no part of this Mark Macemon, Mette Nielsen, Rex Irmen,
publication may be reproduced without prior written William Lindner
permission from the Publisher. Contributing Photographers: Erwin Bauer,
Albert W. Damon III, Daniel Halsey, Jerry Robb,
The information in this book is true and complete to the Norm and Sil Strung
best of our knowledge. All recommendations are made Food Stylists: Bobette Destiche, Teresa Ernst,
without any guarantee on the part of the author or Suzanne Finley, Melinda Hutchison, Robin Krause,
Publisher, who also disclaims any liability incurred in Lynn Lohmann, Sue Sinon, Susan Zechmann,
connection with the use of this data or specific details. Lynn Bachman, Carol Grones
Deer Illustration: Mary Albury-Noyes
We recognize, further, that some words, model names, Nutritional Analysis: Hill Nutrition
and designations mentioned herein are the property of
the trademark holder. We use them for identification Cooperating Agencies and Individuals:
purposes only. This is not an official publication. Catherine E. Adams, United States Dept. of Agriculture;
Mike Barron; Browning; Coleman Co., Inc./Western
Voyageur Press titles are also available at discounts in Cutlery; Mary Ebnet, Wild Acres Game Farm; Federal
bulk quantity for industrial or sales-promotional use. Cartridge Corporation; Dick Grzywinski; Alan and
For details write to Special Sales Manager at Quarto Debbie Hart; Minnesota Department of Natural
Publishing Group USA Inc., 400 First Avenue North, Resources—Mike Hammer, Jim Konrad, Paul Rice; Pete
Suite 400, Minneapolis, MN 55401 USA. Nelson, Lindstrom Community Market; Larry Nelson;
Remington Arms Company, Inc.; John Schneider;
To find out more about our books, visit us online at Simmons Outdoor Corporation; Bob and Karen
www.VoyageurPress.com. Swanson; Marsh Lake Hunting Preserve

Library of Congress Cataloging-in-Publication Data Printed in China

Dressing & cooking wild game. 10 9 8 7 6 5 4 3 2 1

The classic guide to dressing & cooking wild game.
pages cm
"First published as Dressing & cooking wild game in
1997 by Creative Publishing International."
Summary: "A cookbook for wild game (including
big game, small game, upland birds, and waterfowl),
with a guide to field dressing and a nutritional chart"--
Provided by publisher.

ISBN 978-0-7603-4719-5 (paperback)

Digital edition: 978-1-62788-400-6
Softcover edition: 978-0-76034-719-5

1. Cooking (Game) 2. Game and game-birds, Dressing

of. I. Title. II. Title: Classic guide to dressing and cooking
wild game.
TX751.D73 2014
641.6'91--dc23

2014015818

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 DRESSING
& COOKING
WILD GAME

TERESA MARRONE
with contributions from Annette and Louis Bignami, Joan Cone, Billy Joe Cross, William Gregoire,
George and Kathryn Halazon, Jim Schneider, and Bill Stevens

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 •
Contents
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Chapter 1 FIELD DRESSING WILD GAME . . . . . . . . . . . . . . . . . . 10

Selecting & Sharpening Hunting Knives . . . . . . . . . . . . . 11
Field Dressing & Transport . . . . . . . . . . . . . . . . . . . . 14
In the Field. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Transporting Big-Game Animals . . . . . . . . . . . . . . . . . 18
Hanging, Aging & Skinning Big Game . . . . . . . . . . . . . . 21
Skinning Big Game . . . . . . . . . . . . . . . . . . . . . . . . . 22
Butchering Big Game . . . . . . . . . . . . . . . . . . . . . . . . 25
Dressing Small Game . . . . . . . . . . . . . . . . . . . . . . . . 32
Portioning Small Game . . . . . . . . . . . . . . . . . . . . . . . 37
Dressing Upland Birds & Waterfowl . . . . . . . . . . . . . . . 38
Portioning Upland Birds & Waterfowl . . . . . . . . . . . . . . 46
Birds & Small Game: Final Cleaning Steps . . . . . . . . . . . . 48
Freezing Wild Game . . . . . . . . . . . . . . . . . . . . . . . . 50

Chapter 2 COOKING BIG GAME . . . . . . . . . . . . . . . . . . . . . . . . 58

Roasting Big Game . . . . . . . . . . . . . . . . . . . . . . . . . 61
Sausage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

•
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 •

Mincemeat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Corning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102

Chapter 3 COOKING SMALL GAME . . . . . . . . . . . . . . . . . . . . 104

Chapter 4 COOKING UPLAND GAME BIRDS . . . . . . . . . . . . . . . 122

Roasting Upland Game Birds . . . . . . . . . . . . . . . . . . 124

Chapter 5 COOKING WATERFOWL . . . . . . . . . . . . . . . . . . . . . 156

Chapter 6 STUFFING, STOCK, SAUCES & MARINADES,

AND SMOKING . . . . . . . . . . . . . . . . . . . . . . . . . . 178
Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180
Stock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 183
Sauces & Marinades . . . . . . . . . . . . . . . . . . . . . . . 186
Smoking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191

NUTRITIONAL CHART . . . . . . . . . . . . . . . . . . . . . 198

INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 204

•
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 •
INTRODUCTION

•
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 • •

With increasing availability of farm-raised birds and venison

in supermarkets and specialty shops, game is on the menu
more than ever. Elegant game dinners command high prices at
trendy restaurants. And as the popularity of farm-raised game
increases, hunters find that the truly wild game they take in the
field is appreciated by more people. Unlike domestic animals,
wild game has never been fed with chemicals, nor is it exposed
to dangerous bacteria like so much commercial poultry and
livestock. Wild game truly is a priceless treat.
But game dinners often fall short of their potential. Fearing
a “wild” taste, many cooks soak the meat in saltwater and pre-
pare it with strong seasonings that disguise the natural flavor.
Or, they prepare it like domestic meat and are disappointed when
it comes out tough and dry. And if the game has been handled
improperly in the field, it may have an off taste regardless of
how well it is prepared.

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•
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 8 Introduction

This book will help you avoid these pit- pressure-cook rabbits and squirrels so the
falls. The first chapter shows you how to meat is tender and delicious, as well as how
care for every kind of game after it’s down. to roast a goose with baked apples and even
You’ll learn how to field-dress and transport how to barbecue partridge on a rotisserie.
big game, and how to hang, age, and skin in. There are also recipes for sauces, stuff-
The section on butchering and boning big ings, and marinades to complement game
game features complete yet concise step-by- dishes. An instructive section shows you
step photos that teach you to process your how to get the most from your game by
own game, assuring that you get exactly making stock and from the bones. The final
what you want from your big-game harvest. chapter covers hot- and cold-smoking tech-
You’ll also find step-by-step direc- niques, including a method for making tra-
tions for dressing and portioning small ditional venison jerky.
game, upland game birds, and waterfowl. Every recipe in this book has been
Everything is covered, from wet- and dry- thoroughly tested by professional home
plucking birds to skinning squirrels. The economists. The recipe styles range from
chapter concludes with a comprehensive traditional to contemporary, but all have one
guide to freezing wild game that shows thing in common: they highlight the natu-
proven ways of packaging to prevent freezer ral, distinctive flavor of the game.
burn, including techniques for water- Because wild game is harder to come by
packing game and wrapping odd-shaped than domestic meat (and purchased farm-
cuts like ribs. raised game is expensive), it pays to prepare
The chapter on cooking big game fea- it with the finest ingredients available. If
tures more than fifty tempting recipes, fresh herbs are available, substitute them
including time-tested favorites like chicken- for the dried herbs listed, simply doubling
fried venison steak and big-game pot roast, the amount. And when a recipe calls for
as well as heritage recipes for corned big wine, use a good table wine. If you prefer to
game, big-game mincemeat, and big-game make the recipes non-alcoholic, use broth of
sausage. Helpful photo sequences make it water instead.
easy to butterfly steaks, prepare a rolled, Reading through this book before your
stuffed venison roast, or bake a tasty big- next hunt and referring to it in seasons to
game pie. come is sure to help you make the most of
The next three chapters cover mouth- your wild harvest. The savory game dishes
watering recipes for small game, upland you prepare will be as memorable as the
birds, and waterfowl. You’ll learn how to hunts that made them possible.

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 Introduction 9

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 •
Chapter 1

FIELD
DRESSING
WILD GAME

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 • •

Cooking successfully with wild game requires preparation—

preparation that begins even before the actual hunt. In order
to end up with meat of the best flavor and texture, the hunter
must know how to field dress and transport the game, how to
skin and butcher it, and how to dress, portion, and clean it. Each
of these steps requires proper equipment and some degree of
expertise, not only in how to use the tools but in how to handle
the meat (for instance, how to keep it clean and cool).
This chapter serves as an introduction to the equipment,
the preparation, and the step-by-step processes involved in con-
verting an animal to cuts of meat, whether the hunter is after
big game, small game, or birds. From selecting hunting knives
to transporting deer out of the field to portioning upland birds,
these basic details are essential knowledge for hunters (and wild
game cooks). If these steps aren’t done properly, the meat can be
contaminated or—at the very least—tough and gamy.

Selecting & Sharpening Hunting Knives

A good hunting knife is one of the best investments a hunter can
make. Properly selected, used, and cared for, it may well outlive
him. A cheap knife, on the other hand, may not last a single
hunting season.
When selecting a hunting knife, look closely at the materi-
als, blade length and shape, and workmanship. The blade steel
should be stainless, hard but not brittle. A blade with a Rockwell

•
hardness rating of 57 to 60 is hard enough to hold an edge,
but soft enough for easy resharpening at home when it does
become dull.

11
•
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 12 Chapter 1

HUNTING KNIVES include general-purpose 1

types, such as (1) folding drop-point and
(2) folding clip-point. The tip of a clip-point
3
is more acute and curves up higher than
that of a drop-point, as shown in the top
photo, right. Special-purpose types include
(3) folding bird knife, with a hook for
field-dressing birds, as shown on page 45; 2
(4) folding combination knife, with a
blunt-tip blade for slitting abdomens
without puncturing intestines, a clip-point
blade, and a saw for cutting through
the breastbones and pelvic bones of big
game; and (5) big-game skinner, whose
blade has a blunt tip to avoid punching 4
holes in the hide. The sides of the skinner
blade are concave, curving down to a thin
edge that’s ideal for skinning but prone to
chipping when used to cut against wood
or bone.
5

The handle should be made of hard- straight knife, and the folded blade is safely
wood, plastic-impregnated wood, or a tough out of the way in the event of a fall. Choose
synthetic. These materials last longer than folding knives carefully, checking for qual-
brittle plastic, or than wood you can easily ity construction. When fully opened, the
dent with your fingernail. blade should lock in position with no trace
Select a knife that feels comfortable in of wiggle or sloppiness, and the back of the
your hand. Remember that your hands may blade should line up exactly with the back
be wet when you’re using it, and look for a edge of the handle.
handle shape that’s easy to hold firmly. A Use your knife only for its intended pur-
blade between 3½ and 4½ inches long is pose. If you use it to hack wood or pry the
adequate for either big or small game. lid off a jar, you could destroy the edge. Be
Clip-point and drop-point knives (see pho- sure your knife is clean and dry before you
tos above) are good all-purpose types. The store it at the end of the season. Over time,
acutely pointed tip of a clip-point is good for even modern stainless steel can be corroded
delicate cutting, and penetrates the abdomi- by salts or acids.
nal skin easily in field dressing. The tip of a A sharp blade is safer than a dull one.
drop-point is less apt to puncture the intes- It gives you more control, and you need less
tines when slitting the abdominal skin, or to pressure to get the job done. Dress the edge
punch a hole in the hide should you use it often with a sharpening steel (page 26). A
for skinning. steel does not remove metal from the blade,
For convenience and safety in the field, but simply realigns the edge. When the blade
many hunters prefer folding knives. They becomes so dull that the steel won’t dress it,
are shorter and easier to carry than a sharpen it with a whetstone.

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 Field Dressing Wild Game 13

How to Sharpen a Knife

1 2
Select a medium whetstone at least as long as the blade. (If Hold the base of the blade against the whetstone at the
the blade is extremely dull, use a coarse stone first, then the angle at which the blade was originally sharpened (usually
medium stone.) Place the stone on a folded towel for stability, between 12 and 17 degrees). Using moderate pressure, push
and apply a little honing oil. the knife away from you in a smooth arc from base to tip, as
if shaving thin pieces off the face of the stone. Keep the edge
of the blade at the same angle, in constant contact with the
whetstone. Repeat this pushing motion two more times.

3 4
Draw the knife toward you in an arc three times, maintaining Repeat the previous steps on a fine whetstone. If the stone
the same angle. Continue sharpening alternate sides, adding clogs, wipe and re-oil it. The knife is sharp when it slices
oil if necessary, until the blade hangs up when drawn very effortlessly through a piece of paper. Clean the whetstone
gently over a fingernail. with soapy water for storage.

Handy sharpening devices include (1) pre-

angled sharpening kits; (2) ceramic sticks,
which have a light sharpening action; and
(3) diamond-impregnated sticks, which
remove as much metal as a medium stone.

2
1

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 14 Chapter 1

Field Dressing & Transport Familiarize yourself with state and local
A little homework before a big-game hunt regulations. Some states prohibit quarter-
can save a lot of time and effort once you’ve ing and skinning in the field; others require
bagged your animal. And it will insure that that you turn in certain parts for biological
the meat you bring home will be in prime study. Be sure to check the regulations book-
condition for the table. let available with your license. For more
information, contact state or federal wildlife-
management agencies.
If you are hunting for a trophy, consult
in advance with a reliable taxidermist. He
can give you advice on the best ways to han-
dle the head and antlers in the field. There
are also several good do-it-yourself kits for
antler mounting and hide tanning.
The hides of deer, moose, and elk make
excellent leather. Many tanneries will buy
raw hides directly from hunters. If you plan
on selling the hide, find out how the buyer
wants it prepared. Some tanneries will
exchange a raw hide for a pair of finished
leather gloves. Or, you may want to have the
hide tanned and returned to you.
Unless you have a reliable cold-storage
area for holding your animal prior to butch-
ering, make arrangements with a locker
plant before you hunt. Ask about the locker’s
business hours; you don’t want to return
from hunting on a warm Saturday only to
discover the plant is closed for the weekend.

In the Field
Before you shoot, consider the location and
body position of the animal. Remember that
you’ll have to get it out of the area after it’s
down. If you spot an animal cross a canyon,
consider possible drag routes before shoot-
ing. A moose standing in a bog may be a
tempting target, but you would probably
need several people to move it to dry land for
Hang field-dressed big game in a tree to speed its cooling. field dressing and quartering.
Hanging also helps protect it from scavenging animals if you
must leave to get help carrying it out. Use a block and tackle Shot placement affects both the quality
for easier lifting. and quantity of the meat you bring home.

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 Field Dressing Wild Game 15

4 7 8

3
5

9
6
10
1

11

Equipment for field dressing includes: (1) folding lock-back knife and a spare, (2) small whetstone or sharpening stick, (3) several
foot-long pieces of kitchen string, (4) two clean sponges, (5) zip-lock plastic bags, (6) rubber gloves, (7) block and tackle, and (8) 20 feet
of ¼-inch nylon rope. If hunting moose or elk, also bring (9) cloth bags for carrying out the quarters if skinned, and (10) a belt axe or
folding game saw for quartering. Hooks (11) can be slipped over the edges of the split ribcage, then tied to trees to hold the body open
while gutting. Stow everything but the belt axe in your pack, along with a first-aid kit and other hunting gear.

A study at Texas A&M University showed reaction, shoot it in the head or heart. When
that game killed instantly with a clean shot certain the animal is dead, unload your gun
produces meat more tender and flavor- and place it safely out of the way.
ful than game only wounded with the first Field-dress the animal immediately to
shot. Game animals, like humans, produce drain off the blood and dissipate the body
adrenalin and other chemicals when fright- heat. Wear rubber gloves to protect you
ened or stressed. These chemicals make the from any parasites or blood-borne diseases
meat tough and gamey. A poorly placed shot the animal may be carrying, and to make
may also damage choice cuts, or rupture the cleanup easier.
stomach or intestines, tainting the meat. The step-by-step instructions on the fol-
If possible, shoot an animal that’s stand- lowing pages will guide you through a field-
ing still rather than running. A shot in the dressing procedure that produces a clean
heart or neck will drop it instantly, and you’ll carcass. Splitting the pelvis is optional with
lose little meat. this method. In warm weather, you may
Approach a downed animal with cau- wish to split the pelvis, because the hams
tion, keeping your gun loaded and staying cool faster when separated. However, an
away from the hooves and antlers. Nudge animal with a split pelvis is more difficult to
the animal with your foot, or gently touch drag. The separated hind legs flop around,
your gun barrel to its eye. If there’s any and the cavity may get dirty.

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 16 Chapter 1

If you elect to split the pelvis, cut between Be sure to follow state regulations
the hams as described. Then, locate the natu- requiring evidence of the sex left on the
ral seam between the two halves of the pelvic carcass. Antlers are usually adequate to
bone, and cut through it with your knife. On identify a buck; in some states, antlers
a large or old animal, you may need to use must be a certain length for the animal to
a game saw or hatchet. Some hunters stand be legal.
their knife upright with its tip on the seam, Where the law allows, attach the regis-
then strike the knife with their palm to split tration tag after field dressing, rather than
the pelvis. Do not attempt this unless you have before. The tag may get ripped off during the
a sturdy knife; you could damage the blade. dressing procedure.

How to Field-Dress Big Game (Right-Handed Hunter)

1 2
Locate the base of the breast-bone by pressing on the center Form a V with the first two fingers of your left hand. Hold
of the ribcage until you feel its end. Make a shallow cut that the knife between your fingers with the cutting edge up, as
is long enough to insert the first two fingers of your left hand. shown. Cut through the abdominal wall to the pelvic area.
Be careful not to puncture the intestines when cutting. Your fingers prevent you from puncturing the intestines.

3 4
Separate the external reproductive organs of a buck from the Straddle the animal, facing its head. Unless you plan to mount
abdominal wall, but do not cut them off completely. Remove the head, cut the skin from the base of the breastbone to
the udder of a doe if it was still nursing. The milk sours rapidly, the jaw, with the cutting edge of the knife up. If you plan to
and could give the meat an unpleasant flavor. mount the head, follow your taxidermist’s instructions.

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 Field Dressing Wild Game 17

5 6
Brace your elbows against your legs, with your left hand Slice between the hams to free a buck’s urethra, or if you elect
supporting your right. Cut through the center of the breastbone, to split the pelvic bone on either a buck or doe. Make careful
using your knees to provide leverage. If the animal is old or cuts around the urethra until it’s freed to a point just above
very large, you may need to use a game saw or small axe. the anus. Be careful not to sever the urethra.

7 8
Free the windpipe and esophagus by cutting the connective tissue. Hold ribcage open on one side with left hand. Cut the
Sever the windpipe and esophagus at the jaw. Grasp them firmly diaphragm, from the rib opening down to the backbone. Stay as
and pull down, continuing to cut where necessary, until freed to close to the ribcage as possible; do not puncture the stomach.
the point where the windpipe branches out into the lungs. Repeat on the other side so the cuts meet over the backbone.

9 10
Remove the heart by severing the connecting blood vessels. Hold Cut the tubes that attach the liver and remove it. Check liver
the heart upside down for a few moments to drain excess blood. for spots, cysts, or scarring, which could indicate parasites or
Place heart in a plastic bag. Some hunters find it easier to remove disease. If you see any, discard the liver. If liver is clean, place
the entrails first, then take the heart and liver from the gutpile. into plastic bag with heart. Place on ice as soon as possible.

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 18 Chapter 1

Transporting Big-Game Animals

After field dressing, move the animal to
camp as soon as possible. Leave the hide on
to protect the meat from dirt and flies. The
hide will also prevent the surface from dry-
ing too much during aging (page 21). In hot
weather, however, you may want to remove
the hide in the field to help cool the carcass.
If you plan to skin the animal in the
11
field, bring along a large cloth bag or sheet
Pull tied-off rectum and urethra underneath the pelvic bone to keep the meat clean during transport.
and into the body cavity, unless you have split the pelvic bone.
(If you have, this is unnecessary.) Roll the animal on its side so Never put the carcass or quarters in plastic
the entrails begin to spill out the side of the body cavity. bags unless the meat is thoroughly chilled.
The plastic traps the body heat, and the meat
may be ruined. Avoid plastic garbage bags;
they may be treated with a toxic disinfectant.
You may have to quarter an elk or moose
to transport it from the field (opposite page).
Some hunters skin the animal before quar-
tering, so the hide can be tanned in one
piece. Others prefer to quarter the animal
first. A quartered hide is still suitable for tan-
ning; in fact, most tanneries split whole elk
12
or moose hides in half to make them easier
Grasp the windpipe and esophagus firmly. Pull down and away to handle.
from the animal’s body. If the organs do not pull away freely,
the diaphragm may still be partially attached. Scoop from both
Wear blaze-orange clothing and make
ends toward the middle to finish rolling out the entrails. lots of noise when you move an animal in the
field. Hunters have been known to mistak-
enly shoot at animals being dragged or car-
ried. For this reason, the traditional method
of carrying a deer, by lashing it to a pole
between two hunters, is not recommended.
If you must carry an animal this way, drape
it completely with blaze-orange cloth.
Once in camp, hang the animal up
(pages 14, 21, and 22). Hanging aids cool-
ing and blood drainage, and the stretching
13 helps tenderize the meat. Clean the clots and
Sponge cavity clean, and prop open with a stick. If the urinary excess blood from the heart and liver, then
tract or intestines have been severed, wash meat with snow place them in plastic bags on ice.
or clean water. If you must leave the animal, drape it over
brush or logs with the cavity down, or hang it from a tree to Ideally, the carcass should be cooled to
speed cooling. 40°F within 24 hours. Cool it as rapidly as

001-057_41307.indd 18 6/24/14 12:45 PM

001-057_41307.indd 18 6/24/14 12:44 PM
(Fogra 39)Job:06-41307 Title:MBI-Dressing Cooking Wild Game
(Text) #175 Dtp:225 Page:18
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