The Mail-Journal, Volume 29, Number 15, Milford, Kosciusko County, 23 May 1990 — Page 60

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SUMMER — Wednesday, May 23, 1990

Cooking tips for game and fish

Preparing special wild game and fish dinners for family and friends is a delight many sportsmen enjoy. Yet some hunters have difficulty getting the knack of cooking wild game and fowl because they fail to realize that wild meat is somewhat different than domestic meat. The Coleman Company offers the following suggestions and recipes for preparing tasty wild game dinners using the versatile new Cookin’ Machine. • Do not overcook wildfowl or wild game. Perhaps the biggest mistake novice wildgame chefs make is overcooking, which can produce dry, tough meat. • Wild game contains far less fat than domestic meat, so the cooking method should preserve the meat’s own moisture and juices or add moisture. • By using a water pan during the cooking and smoking process, steam will help insure moist, succulent meat. • Wine, beer,-fruit juices, fruit slices or spices can be added to the water to add a hint of flavor to meats. • Marinades and sauces should enhance the meat’s own special flavor, not overpower it or cover it up.

Ten camping tips for handling foods

A camping trip can be a memorable experience and one of great enjoyment. But don’t let unsafe handling of food spoil your trip. Here’s some tips the Starcraft Recreational Council advises taking for a camping experience free of food poisoning: 1. Never exceed your food storage ty2. Make more trips to the grocery store and use non-perishable foods. 3. Keep cold foods cold and hot foods hot. 4. Cook food thoroughly when camping. HEY, MOM, LOOK AT ME — Robby Hall, four, Ligonier, enjoyed the warm water and sun last summer as he made a striking pose for his mother.

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• Smoking is one of the best ways to add subtle flavor to meats. The choice of wood used in smoking will not only influence flavor, but can add color. Cherry wood, for instance, will make a turkey appear reddish, while mesquite makes the bird’s color bronze and hickory yields a golden coloration. • Ducks and geese will be more moist when cooked with the skin on. If you have skinned wildfowl, consider wrapping the birds in bacon (holding bacon in place with toothpicks) when grilling or smoking to prevent drying. This will hold true for upland birds, too. Try serving duck medium to medium rare if you have not tried it before on a grill. • Don’t be afraid to experiment with recipes. In addition to the many wild game recipes available from cookbooks, you can convert domestic meat recipes to wild game or fowl by using a little imagination. Cooking time may need to be altered because of the slightly different nature of wild game. You can make wild game cooking as simple or complicated as you like. Either way, you can end up with tasty results that will please you and your dinner guests.

5. Keep your hands, utensils and preparation area very clean. 6. Never thaw frozen foods on the counter. 7. Ice down fresh caught fish ly8. Cook all fish Within 24 hours. 9. Divide large bowls of starchy foods into smaller portions before refrigeration. 10. Inspect all canned goods carefully before using. Throw away any canned goods that have loose lids, are swollen, or smell bad. Piers and rafts private property Lake residents who place piers and rafts in Northeast Indiana lakes can prohibit individuals from using them, says officials from Indiana Conservation Department. Even though piers and rafts are on public property, (state-owned water), they are still private property and owners assume control, as well as liability for them.

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