Where the wild things are....

Gathering and preserving wild foods in preparation for the coming winter is an age old fall tradition. Hunters and gatherers provided food to ensure survival during cold dark months until spring and summer crops were once again available.

In today’s world, this practice is no longer necessary for survival, but can be a way to continue family traditions.

If you choose to hunt and gather in the wild, be sure to seek permission from landowners or the appropriate agency before digging, picking, or hunting. Also check a reliable publication or with someone knowledgeable about the identity of wild edibles to be sure you correctly identify the species you plan to use. Finally, collect wild edibles away from busy roads where they are less likely to have been sprayed with pesticides.

For more information about wild edibles, contact Missouri Department of Conservation for Wild Edibles of Missouri by Jan Phillips.

Preserving wild birds
Fall is hunting season for many birds—pheasants, quail, and turkey among them. A number of Extension websites offer recipes and information on how to prepare these birds for delicious meals.
From North Dakota, Wild Side of the Menu: http://www.ext.nodak.edu/extpubs/yf/foods/fn124.pdf
From Minnesota,
Wild Game Cookery at
http://www.extension.umn.edu/foodsafety/components/itsnogame/wildgamecookery.pdf and from North Carolina, the Index of Wild Game Cookery where you can learn how to prepare a wide array of game from armadillos to woodchuck: http://www.ces.ncsu.edu/martin/wildrecipes/index.php
For a print resource, order B3573 Wisconsin’s Wild Game: Enjoying the Harvest, 34 pages at $3.75 from Mary Schroepfer whose address is on page 4 of this newsletter.
Freezing is the most common way to preserve game, although canning and drying are other options to consider. Whichever method of preservation you choose, start by handling game birds properly. Dress and gut game birds as soon as possible after shooting. Cool and clean properly. Many hunters skin game birds or waterfowl to avoid the tedious time consuming task of plucking and removing pinfeathers. However, the meat may dry out more during cooking unless covered with strips of bacon. Remove excess fat on wild ducks and geese as it becomes rancid very quickly.

Freezing game birds
Do not stuff game birds or any poultry before freezing to prevent the growth of harmful bacteria. Package fowl in meal-size portions in moisture,
vapor-proof wrap, seal, label with name of product and date and freeze. Recommended length of freezer storage for game birds is 6 months.

Canning game birds
Directions for canning game birds is the same as that for chicken and other poultry.
Chill dressed birds for 6 to 12 hours before canning. Remove excess fat. Cut into pieces suitable for canning. Can with or without bones.

Hot pack. Boil, steam or bake meat until about two-thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill clean, hot jars with hot meat and hot broth, leaving 1 ¼-inch headspace.

Raw pack. Add 1 teaspoon salt per quart, if desired. Fill clean, hot jars loosely with raw meat pieces, leaving 1 ¼-inch headspace. Do not add liquid.
Wipe jar rims clean, adjust lids. Process in a pressure canner. For bone in, processing time is 65 minutes for pints, 75 minutes for quarts as indicated below for the type canner and altitude where you live. For boneless, processing time is 75 minutes for pints, 90 minutes for quarts as indicated below for the type canner and altitude where you live.
Sources: B3345 Canning Meat, Wild Game, Poultry & Fish Safely, University of Wisconsin-Extension Cooperative Extension, 2002 and National Center for Home Food Preservation.

Canner Pressure
Dial gauge canner;
up to 2,000 ft altitude
—11 pounds pressure
Weighted gauge canner;
up to 1,000 ft altitude
—10 pounds pressure
Weighted gauge canner;
above 1,000 ft altitude
—15 pounds pressure
 

Other October  2006 Articles:
Questions & Answers
Missouri artichoke is disguised as a wildflower
New canning DVD set available from Georgia
Preserving Persimmons