DUCK AND WILD GOOSE

Purchase:

The most common are:

The WILD DUCK, known as “Common Mallard”. The TEAL, which is smaller than the wild duck.

To remove the strong taste of moisture, the thin skin that wraps the animal under its wings and the gland in the tail should be removed.

Usually their skin and meat are very greasy but 30% less fatty than the farm ducks.

The WILD GANZo, on the other hand, has very good flavored meat especially when the animal is young. It is prepared just like the duck.

Uses:

Baked roasts can be prepared. A sauce is also usually prepared as an accompaniment.

Storage:

For hygiene, sanitation and to avoid contamination and possible intoxications, hands should be thoroughly washed and/or gloves placed before beginning to handle poultry meat.

If consumed within 24-36 hours:

  • Remove the liquid that has been released into the package.
  • Place in a lid container that prevents juices from falling on other foods and “cross-contamination” occurs.
  • Marinate and refrigerate in the coldest place in the refrigerator.
  • Otherwise, freeze on the bag for that purpose.

Freezing will be effective as long as no pathogenic agents are present.

Pack the air out of the bag as much as possible.

Use a large bag, which does not squeeze the contents into it.

Use plastic bags that can be sealed preferably if it is to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward.

Freeze at temperatures below 0 °c because the freeze keeps the microbes inactive by decreasing the movement of the molecules, preventing their growth and deterioration of meat and food in general.

When defrosting the meats, the microorganisms re-activate and can multiply to cause disease, for this reason defrost in the refrigerator. Never at room temperature and less re-freeze.

Conservation:

Freeze.     Cool.

Duration:  

3 months approx. 2 days approx.

Note:  

  • Take great care when handling raw poultry meat, because salmonella (a harmful and toxic micro-organism for human health) is transmitted to other foods by contact with this or used utensils and that have not been properly washed. The same way you have to wash your hands very well.
  • Wash all the ingredients to be added.
  • Cook at suitable temperatures.
  • Separate raw food from cooked foods.

Danger!

It is vitally important to have information about the dangers of game meat when using lead-based munitions because of the risk of contamination of the meat as it enters into contact.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “Plumbismo”o “Saturninismo”, because the alchemists called this element, Saturn.

Children under the age of 6, pregnant women or who are trying to have children, cannot eat meat from animals hunted with lead ammunition because it is even more toxic to forming and developing brains than in mature brains.

It is therefore necessary to take precautions, with the meat hunted with this type of ammunition, even for people who are not within the aforementioned parameters. Cut and discard the piece of meat that is damaged by the ammunition and the area around the visible wound.

Rabbit

Purchase:

The RABBIT, is a small game animal (hair) and also of breeding (farm). Young specimens are fleshy and have rounded thighs. Its flesh is tender, juicy and protein-rich.

They should not eat freshly slaughtered, but wait for their limbs to regain their elasticity. Their meat is more delicate than the hare and is digested better.

Old animals are known in their long, yellowish teeth and white-haired snout. In the market you usually get farm rabbits.

Its approximate weight is 2 kg and they are fed in such a way, that they produce abundant meat for its commercialization.

If the rabbit is hunting, you should remember to bring a portable refrigerator (with enough ice) or if it is electric, carry all the necessary connections, in order to properly preserve the meat of the animal, while reaching its destination.

Conservation: 

Refrigerate, freeze

Duration:  

Refrigerated, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains.

Storage:

The RABBIT when you get home refrigerate or freeze immediately as the case may be. Wash the meat quickly, marinate (season with liquor) and ripen in cold for 2 days to make it tender and soft.

IF It is to be CONSUMED SOON or BEFORE 24-36 hours, it should be:

-Place in a container with a lid that prevents its juices from falling on other foods and produces a “cross contamination”.-Marinate (this preserves the meat) and refrigerate in the coldest place of the refrigerator. Otherwise, slice and freeze on the bag for that purpose.

TO FREEZE.

-Pack with the maximum amount of air inside the bag

.-Use a large bag, which does not tighten the contents inside it. That the package is flat, so that it can be stored and thawed better.

-Use plastic bags that can be sealed preferably if it has to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side inwards.

Annotate with indelible marker on the package, the class, quantity and cut of the meat.-Freezing will be effective as long as no agents are present Pathogens.

Defrosting.

-When defrosting the meats, the microorganisms re-activate and multiply to cause diseases, for this reason it must be thawed inside the refrigerator, not at room temperature.

If you forgot to defrost with time, place the package (well closed), in a container with water at room temperature and inside the refrigerator, for 10-20 minutes according to the quantity and turning the package. It is possible to change the water, so that it will be defrosted soon.

-Defrosting in “microwave oven”, take care not to heat the meat, so that the proliferation of bacteria does not begin.-Once thawed, do not re-freeze.

DURATION. Refrigerated, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains. IMPORTANT: MAIN PATHOGENIC AGENTS IN MEATS. (See MEAT STORAGE).

Tips

-For the Farm rabbit, its duration also depends on: the freshness at the time of the purchase.

The expiration date of the product (see packaging). Proper conservation. Handling with clean utensils and hands.

NOTES:

  • For when hunting rabbits, if for some reason you could not get blocks of ice for the portable fridge, one option is, wash very well unoccupied milk boxes and put to make ice inside them.
  • Take great care when handling the meat , because the microorganisms that exist in it (harmful to the human health), are transmitted to other foods by contact with this one, or with utensils used and that have not been adequately washed.

When you go to prepare it:

• Wash the hands thoroughly and all the ingredients to be added to the preparation.

• Cook at suitable temperatures.

• Separate raw food from cooked foods.

Boar


WILD BOAR is a big game animal (hair). The Jabato is the animal less than one year.

Freshness:

Its flesh is less reddish than that of the wild boar. It is very similar to pork, although a little insipid, for this reason should be seasoned very well.

The best pieces are the legs, Lomitos and carré (rib boneless or loin wide).

Uses:

The meat of first category, are the Perniles, loin, carré (rib boneless, loin wide), Baron (the two hind legs and the Chair), Chair (hip), which are prepared roasted.

Second-class meat are the shoulder (shoulder), chest and neck, which are used to prepare stews and onions. Before you prepare them, they should be marinated or marinated with a mixture of wine, vinegar, carrots and onions, to enternecer the meat and soften its flavor.

It can be prepared as pork meat in hams.

The meat of old animals, is unappetizing. It should be marinated to soften its flavor and texture is more tender.

Storage:

All game animal meat should be kept in portable refrigerators while you reach your final destination.  It is washed, marinated and put to ripen in cold for two days so that it becomes tender and soft. Then it freezes the one that will not be consumed soon.

Its refrigerated duration, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains.

Conservation:

Freeze.   Cool.

Duration:

 2 months approx. 2 days approx.

Note: Danger!

It is vitally important to have information about the dangers of game meat when using lead-based munitions because of the risk of contamination of the meat as it enters into contact.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “plumbism,” or “Saturninismo”, because the alchemists called this element, Saturn.

Children under the age of 6, pregnant women or who are trying to have children, cannot eat meat from animals hunted with lead ammunition because it is even more toxic to forming and developing brains than in mature brains.

It is therefore necessary to take precautions, with the meat hunted with this type of ammunition, even for people who are not within the aforementioned parameters. Cut and discard the piece of meat that is damaged by the ammunition and the area around the visible wound.

GAMO AND SUEDE


The GAMO and CHAMOIs are big game animals.

Freshness:

As the deer his flesh is fine, delicate and excellent.

Uses:

The meat of first category, are the Perniles, loin, carré (rib boneless, loin wide), Baron (the two hind legs and the Chair), Chair (hip), which are prepared roasted.

Second-class meat are the shoulder (shoulder), chest and neck, which are used to prepare stews and onions. Before you prepare them, they should be marinated or marinated with a mixture of wine, vinegar, carrots and onions, to enternecer the meat and soften its flavor.

When the animal is young and prepares roast. Otherwise in stews.

Storage:

All game animal meat should be kept in portable refrigerators while you reach your final destination.  It is washed, marinated and put to ripen in cold for two days so that it becomes tender and soft. Then it freezes the one that will not be consumed soon.

Its refrigerated duration, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains.

Conservation:

Freeze.     Cool.

Duration:  

2 months approx.  2 days approx.

Note: Danger!

It is vitally important to have information about the dangers of game meat when using lead-based munitions because of the risk of contamination of the meat as it enters into contact.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “Plumbismo”o “Saturninismo”, because the alchemists called this element, Saturn.

Children under the age of 6, pregnant women or who are trying to have children, cannot eat meat from animals hunted with lead ammunition because it is even more toxic to forming and developing brains than in mature brains.

It is therefore necessary to take precautions, with the meat hunted with this type of ammunition, even for people who are not within the aforementioned parameters. Cut and discard the piece of meat that is damaged by the ammunition and the area around the visible wound.

REINDEER OR CARIBOU


REINDEER and CARIBOU, are big game animals (hair).  They’re a variety of deer. The latter is the best known.

Freshness:

Your meat is top quality. It can replace beef.

If the meat comes from an old animal it must mature.

Uses:

The meat of first category, are the Perniles, loin, carré (rib boneless, loin wide), Baron (the two hind legs and the Chair), Chair (hip), which are prepared roasted.

Second-class meat are the shoulder (shoulder), chest and neck, which are used to prepare stews and onions. Before you prepare them, they should be marinated or marinated with a mixture of wine, vinegar, carrots and onions, to enternecer the meat and soften its flavor.

The old animal meat after being ripe, should be chopped, marinated and cooked to make it tender and delicious (stew).

It is prepared fresh and marinated. Roasted and stewed.

Storage:

All game animal meat should be kept in portable refrigerators while you reach your final destination.  It is washed, marinated and put to ripen in cold for two days so that it becomes tender and soft. Then it freezes the one that will not be consumed soon.

Its refrigerated duration, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains.

Conservation:

Freeze.      Cool.

Duration:

 2 months approx.   2 days approx.

Note: Danger!

It is vitally important to have information about the dangers of game meat when using lead-based munitions because of the risk of contamination of the meat as it enters into contact.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “Plumbismo”o “Saturninismo”, because the alchemists called this element, Saturn.

Children under the age of 6, pregnant women or who are trying to have children, cannot eat meat from animals hunted with lead ammunition because it is even more toxic to forming and developing brains than in mature brains.

It is therefore necessary to take precautions, with the meat hunted with this type of ammunition, even for people who are not within the aforementioned parameters. Cut and discard the piece of meat that is damaged by the ammunition and the area around the visible wound.

Deer


The DEER, it’s a fur-hunting animal. The female is called a servant, the male who only reaches 1 year of life is known as Cervato.

Freshness:

The Cervato is one of the best game meat dishes. It’s very similar to the chamois.

If the meat comes from an old animal it must mature.

Uses:

The meat of first category, are the Perniles, loin, carré (rib boneless, loin wide), Baron (the two hind legs and the Chair), Chair (hip), which are prepared roasted.

Second-class meat are the shoulder (shoulder), chest and neck, which are used to prepare stews and onions. Before you prepare them, they should be marinated or marinated with a mixture of wine, vinegar, carrots and onions, to enternecer the meat and soften its flavor.

The old animal meat after being ripe, should be chopped, marinated and cooked to make it tender and delicious (stew).

Storage:

All game animal meat should be kept in portable refrigerators while you reach your final destination.  It is washed, marinated and put to ripen in cold for two days so that it becomes tender and soft. Then it freezes the one that will not be consumed soon.

Conservation: 

Refrigerate, freeze

Duration:  

Refrigerated, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains.

Note: Danger!

It is vitally important to have information on the dangers of game meat when using lead-based munitions,

Because of the risk of contamination that the meat suffers when entering it into contact inside it.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “Plumbismo”o “Saturninismo”, because the alchemists called this element, Saturn.

Children under the age of 6, pregnant women or who are trying to have children, cannot eat meat from animals hunted with lead ammunition because it is even more toxic to forming and developing brains than in mature brains.

It is therefore necessary to take precautions, with the meat hunted with this type of ammunition, even for people who are not within the aforementioned parameters. Cut and discard the piece of meat that is damaged by the ammunition and the area around the visible wound.

ROE DEER


The ROE DEER is a big-haired game animal. Animals between 1 and 3 years provide the best meat, because the more years it becomes harder.

His age is known by the number of mogotes he has in his horns.

Freshness:

The meat of first category, are the Perniles, loin, carré (rib boneless, loin wide), Baron (the two hind legs and the Chair), Chair (hip), which are prepared roasted.

Second-class meat are the shoulder (shoulder), chest and neck, which are used to prepare stews and onions. Before you prepare them, they should be marinated or marinated with a mixture of wine, vinegar, carrots and onions, to enternecer the meat and soften its flavor.

Uses:

He prepares roast, stew, in sauces.

Storage:

All game animal meat should be kept in portable refrigerators while you reach your final destination.  It is washed, marinated and put to ripen in cold for two days so that it becomes tender and soft. Then it freezes the one that will not be consumed soon.

Its refrigerated duration, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains.

Conservation:

Freeze.  Cool.

Duration:  

2 months approx.   Two days.

Note: Danger!

It is vitally important to have information about the dangers of game meat when using lead-based munitions because of the risk of contamination of the meat as it enters into contact.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “Plumbismo”o “Saturninismo”, because the alchemists called this element, Saturn.

Children under the age of 6, pregnant women or who are trying to have children, cannot eat meat from animals hunted with lead ammunition because it is even more toxic to forming and developing brains than in mature brains.

It is therefore necessary to take precautions, with the meat hunted with this type of ammunition, even for people who are not within the aforementioned parameters. Cut and discard the piece of meat that is damaged by the ammunition and the area around the visible wound.

Pheasant

Purchase:

The pheasant is very colorful plumage. There are several kinds of pheasants: gold, silver, real and common. The latter, his flesh is not so fine, but if he is well prepared and young, is of great prestige. The female is preferred for having more tender meat although it is smaller.

Freshness:

Its tenderness is known in that it has the little developed spur and its tender sternum. Their hunting is carried out in winter.

It is prepared roasted, in pates and Galantinas.

Storage:

For hygiene, sanitation and to avoid contamination and possible intoxications, you should wash your hands and/or put on gloves before you begin to handle poultry meat.

It must mature outdoors for 4 -6 days.

If it is to be consumed soon it must:

  • Place it in a container with a lid that prevents its juices from falling on other foods and produces a “cross-contamination”.
  • Season and put it in the coldest place in the refrigerator to refrigerate.
  • Otherwise, freeze on the bag for that purpose.

Freezing will be effective as long as no pathogenic agents are present.

Pack the air out of the bag as much as possible.

Use a large bag, which does not squeeze the contents into it.

Use plastic bags that can be sealed preferably if it is to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward.

Freeze at temperatures below 0 °c because the freeze keeps the microbes inactive by decreasing the movement of the molecules, preventing their growth and deterioration of meat and food in general.

When defrosting the meats, the microorganisms re-activate and can multiply to cause disease, for this reason defrost in the refrigerator. Never at room temperature and less re-freeze.

Conservation:

Freeze.     Cool.       Temp. Environment.

Duration:  

3 months approx.    2 days approx.    4-5 days approx.

Notes:

  • Take great care when handling raw poultry meat, because salmonella (a harmful and toxic micro-organism for human health) is transmitted to other foods by contact with this or used utensils and that have not been properly washed. The same way you have to wash your hands very well.
  • Wash all the ingredients to be added.
  • Cook at suitable temperatures.
  • Separate raw food from cooked foods.

 Danger!

It is vitally important to have information about the dangers of game meat when using lead-based munitions because of the risk of contamination of the meat as it enters into contact.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “Plumbismo”o “Saturninismo”, because the alchemists called this element, Saturn.

Children under the age of 6, pregnant women or who are trying to have children, cannot eat meat from animals hunted with lead ammunition because it is even more toxic to forming and developing brains than in mature brains.

It is therefore necessary to take precautions, with the meat hunted with this type of ammunition, even for people who are not within the aforementioned parameters. Cut and discard the piece of meat that is damaged by the ammunition and the area around the visible wound.

Quail

The common quail is a small bird, which tends to measure between 16 to 20 centimeters, and has a characteristic plumage brownish-brown, which is darker on the back, to become almost white in the womb.

Quail meat is a type of lean meat or white, which means that its content both fatty and ultimately caloric is really low. In fact, 100 grams of this meat contributes only 106 kilocalories and only 1.6 grams of fat.

Purchase:

It is small, of earthy plumage, marbled and short tail. It is abundant in the regions where cereals are cultivated.

Freshness:

Its meat is tender and of a softer flavor than that of the other game birds. It can be prepared immediately after hunting it.

Uses:

It prepares the same as the partridge, always grilled or baked, wrapped in bacon, served on canapés.

Storage:

For hygiene, sanitation and to avoid contamination and possible intoxications, hands should be washed and/or gloves placed before beginning to handle meat or any other kind of food.

If it is to be consumed soon, it should be:

  • Place it in a container with a lid that prevents its juices from falling on other foods and produces a “cross-contamination”.
  • Season and put it in the coldest place in the refrigerator to refrigerate.
  • Otherwise, freeze on the bag for that purpose.

Freezing will be effective as long as no pathogenic agents are present.

Pack the air out of the bag as much as possible.

Use a large bag, which does not squeeze the contents into it.

Use plastic bags that can be sealed preferably if it is to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward.

Freeze at temperatures below 0 °c because the freeze keeps the microbes inactive by decreasing the movement of the molecules, preventing their growth and deterioration of meat and food in general.

When defrosting the meats, the microorganisms re-activate and can multiply to cause disease, for this reason defrost in the refrigerator. Never at room temperature and less re-freeze.

Conservation:

Freeze. Cool.

Duration:           

Three Months.    2-3 days.

Note:

  • Take great care when handling raw poultry meat, because salmonella (a harmful and toxic micro-organism for human health) is transmitted to other foods by contact with this or used utensils and that have not been properly washed. The same way you have to wash your hands very well.
  • Wash all the ingredients to be added.
  • Cook at suitable temperatures.
  • Separate raw food from cooked foods.

Danger!

It is vitally important to have information about the dangers of game meat when using lead-based munitions because of the risk of contamination of the meat as it enters into contact.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “Plumbismo”o “Saturninismo”, because the alchemists called this element, Saturn.

Partridge

Purchase:

As PARTRIDGE, the adult animal is known.

Chicken less than one year is the PELLET. This one is finer and an excellent delicacy. Adult poultry meat is less appreciated than that of young specimens. Its age is known by the legs that are rough and dark grey, almost black, the wings end in tip.

The juveniles have rounded the tips of the feathers, and their legs and beaks are flexible and yellowish brown. Its flesh is lean, dark color and exquisite flavor.

Uses:

The partridge is almost always prepared on the grill or in the oven, wrapped in bacon, served on canapés.

Storage:

For hygiene, sanitation and to avoid contamination and possible intoxications, you should wash your hands and/or put on gloves before you begin to handle poultry meat.

If it is to be consumed soon it must:

  • Your meat matures for 2-3 days before cooking.
  • Place it in a container with a lid that prevents its juices from falling on other foods and produces a “cross-contamination”.
  • Season and put it in the coldest place in the refrigerator to refrigerate.
  • Otherwise, freeze on the bag for that purpose.

Freezing will be effective as long as no pathogenic agents are present.

Pack the air out of the bag as much as possible.

Use a large bag, which does not squeeze the contents into it.

Use plastic bags that can be sealed preferably if it is to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward.

Freeze at temperatures below 0 °c because the freeze keeps the microbes inactive by decreasing the movement of the molecules, preventing their growth and deterioration of meat and food in general.

When defrosting the meats, the microorganisms re-activate and can multiply to cause disease, for this reason defrost in the refrigerator. Never at room temperature and less re-freeze.

Conservation:

Freeze.       Cool.

Duration:  

3 months approx.  2-3 days approx.

Note:

  • Take great care when handling raw poultry meat, because salmonella (a harmful and toxic micro-organism for human health) is transmitted to other foods by contact with this or used utensils and that have not been properly washed. The same way you have to wash your hands very well.
  • Wash all the ingredients to be added.
  • Cook at suitable temperatures.
  • Separate raw food from cooked foods.

Danger!

It is vitally important to have information about the dangers of game meat when using lead-based munitions because of the risk of contamination of the meat as it enters into contact.

It should be known about lead, that being a metal that consumes the human, decreases the IQ and cognitive development (lower capacity of the brain to process information). This disease is known by the names of “Plumbismo”o “Saturninismo”, because the alchemists called this element, Saturn.

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