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TOURIST ADVICE
Upland game. Tourist tips
We bring tips for cooking upland game. Immediately after shooting First of all, she needs to be allowed to cool and dry as soon as possible (put on the ground or hang by her legs to her belt). It is not recommended to put prey in a backpack or bag. It is necessary to equip the backpack with a mesh that is hung from above (in place of the largest pocket). To prevent the game from falling out of the net, it is tightened with a cord from above. Both shot and snared in the warm season at an air temperature of 20-22 ° C, upland game should cool down when freely hung by the legs or by the heads for about 2-3 hours in the shade. As soon as possible, the game should be hung in a cool place, in the wind. It is better to cover it with gauze from flies. Storage for 1-2 days At the end of summer and autumn, flies lay eggs very quickly on carcasses. So, if hazel grouse for 30 - 40 minutes. hang on a tree, taking up a fire, tea drinking, etc., then they are very likely to be infected with fly eggs (when a hunter carries a game, flies do not lay eggs on it). Returning to the base, you can’t throw the game anywhere, before processing the birds, you need to pay attention to the areas of the carcass near the eyes, beak, and wounds, since it is there that eggs are laid. When found, they are simply scraped off, they die if the birds are singeed, dead eggs are easily washed off with water. Then you need to carry out a half gutting. The carcasses of upland game and small rodents, unlike the carcasses of poultry, are left in the feather and not immediately gutted. Half-gutting the carcasses of animals and birds helps to protect them from rapid spoilage and, as far as possible, to prevent the migration of intestinal microbes from the intestines into the meat, that is, to ensure a higher sanitary quality of the meat. Previously, hunters carried shot birds on straps equipped with rings, or in game bags, and, at the first opportunity, they gutted them. Until now, many hunters still pull out the insides from the abdominal cavity of a bird with a wooden hook through the anus. However, this method is not modern, because not everything can be extracted, the intestines are torn, conditions are created for the meat to rot. It is better to make a small incision in the abdomen at the anus and remove the stomach with the intestines. Then you need to pour 2-3 tablespoons of salt inside and shake the carcass several times so that the salt penetrates everywhere, and fill the abdominal cavity with nettles, needles, junipers. 1. Put small fresh sprigs of juniper, spruce, fir, wormwood, nettle, bracken into the abdominal cavity through the anus and into the oral cavity. Such a technique, even at a temperature of 20 - 22 ° C, allows you to save birds for up to 6 days. This is facilitated by the removal of the main source of microorganisms - the intestines - and the impact of odorous oils and phytoncides released from the needles. 2. If there is no juniper or spruce needles, positive results are achieved as follows. At the anus, a small transverse hole 2-3 cm long is made with a knife, through which the intestines are removed if they have not been previously removed with a hook. Remains of feces and blood are removed with a dry, clean cloth or gauze. Then clean table salt is rubbed into the incision surface and into the abdominal cavity with the fingers. At the same time, they spend on one carcass: wood grouse - 1-2 incomplete tablespoons of salt, black grouse - 1,5 tablespoons, partridge or hazel grouse - 1 teaspoon (100 g of salt per 1 kg of bird weight). The carcass is hung by the legs for 1-2 hours, inserting a twig into the beak. After 1,5-2 hours, a small amount of salty ichor protrudes from the beak, and the carcass meat is slightly dried. Remember that it is not recommended to use salt when storing birds if they are not supposed to be smoked. Salt greatly reduces the taste. 3. The walls of the abdominal cavity, the beak inside and the lesions are sprinkled with mustard powder, salt, sprayed with vinegar. The beak and abdomen can be filled with juniper twigs. Birds, obtained on the first day, are stored, depending on the hunting conditions, either in a cool room isolated from flies, or in a gauze bag suspended from a tree. In a word, the place should be ventilated and possibly cooler. Polyethylene is completely unsuitable for any long-term storage of game (except when fully processed meat is placed in cold water). Storage for 5-7 days 1. Green stuffing If it is required to store the game for several days in a feather outfit, their green filling is taken out of the carcasses and a portion of coarse salt is poured again, instead of the withdrawn coniferous-grass gag, a new one is inserted, stuffing the carcass with fresh nettles, needles, adding garlic cloves and pieces of charcoal to this gag. When transporting the bird, it is best to carry it in a hanging position: gutted head down, not gutted - up. 2. Use of vinegar You can apply more reliable methods of storing game. The plucked and gutted bird is wrapped in a clean rag soaked in vinegar solution. As it dries, the rag is moistened again or rubbed with garlic, wrapped in mustard leaves or nettles. 3. Use of phytoncides There are indications of the possibility of using plants rich in phytoncides for storage of waterfowl during the warm period: onions, garlic, mustard, etc. carcasses, game can be stored up to 1 day. In addition, the abdominal cavity can be slightly squashed and filled with onions, cut into two or three parts, and a few pieces inserted into the esophagus. Sometimes a piece of cotton wool was applied to the site of the incision in the abdominal cavity and sewn with threads, and the carcasses were hung in the shade. 4. Filling with sour milk The plucked and gutted carcass (or several carcasses) are placed in a pan with the belly up, poured with sour milk, kvass or yogurt, the pan is tightly closed to prevent flies and air from entering. Instead of curdled milk, you can use a solution of the following composition: 1 g of crushed garlic and 50 teaspoons of vinegar essence are added to 2 liter of boiled cooled water. Exposure 2 - 3 hours When the time comes, the bird is removed, washed thoroughly, and then lowered for an hour in a weak solution of baking soda. After the soda solution, rinse again with clean water. 5. Storage under oppression You need to have the appropriate utensils, fat and salt. Coming from the hunt, the game must be processed, that is, plucked, singeed. In the morning, before going hunting, the game is washed, stewed, placed in a leak-proof container, pressed down with stones so that the birds are covered with juice and fat (you don’t need to be afraid to put heavy oppression up to 10 kg, nothing will happen to the birds). Cooked game is an exceptionally tasty bait for flies. Therefore, dishes with game must be closed with an absolutely "fly-proof" lid (tie with a film) and put in a cold key. This operation can be done after two days of hunting, keeping singed, but not washed birds, arranged with nettles or bracken, in the same cold vein in a waterproof container. 6. Salting by sprinkling In this case, a cooled saturated solution of table salt is used. It is injected into the soft parts of the carcass (in the muscles of the paws, chest, shoulders, neck, back and tails) with an ordinary medical syringe in the amount of 10% by weight of the carcass. Consumption: for a goose - 200 ml, for a large duck - 100 ml, for a teal -40 ml. After injection, the carcasses are washed inside and out with salt water, laid out on racks for 2-3 days. The most desirable temperature is 3-5°C. Salting by injection allows you to get products of the highest quality. In this form, processed game can be stored for up to 5-7 days. 7. Quenching It is often used to preserve hazel grouse during transportation. For stewing, it is best to use a wide aluminum pan. You need to have two lids for it - one internal, with which hazel grouses are pressed, and the second, which closes the pan itself. Birds pressed to the bottom do not puff up, they are better fried. Fry until the grouse is browned on both sides. At the same time, you should not allow all the juice in the pan to boil away. Boiling birds are laid out in a container intended for their transportation, and covered with a clean film. In this way, elements of preservation are provided - the product contains a minimum number of microorganisms, and since it is immediately cooled, the development of these organisms is slow and the total duration of storage increases. Without extreme necessity, birds should not be transferred from one container to another; after such a transfer, they deteriorate much faster. Long-term storage of upland and waterfowl To ensure long-term storage of game meat, it is necessary to timely and thoroughly process the carcass and place it in the refrigerator or preserve it by salting and smoking. In most cases, game bird meat is frozen in the air, so it often loses its commercial and consumer qualities (for example, under the influence of thaws or temperatures below -25 ° C). 1. Canning by dry pickling Whole peeled butchered carcasses are rubbed with salt and placed in rows in a barrel. The bottoms of the barrels and the rows of carcasses are sprinkled with salt (5-7% salt by weight of the meat). The best temperature of the curing room is 3-4°C. At a higher temperature, the amount of salt is increased to 7-10%. Salting lasts 5-7 days. To give the meat a pink color per 100 kg of game, 60-70 g of saltpeter are added to the brine. 2. Wet Ambassador After light rubbing with salt, the carcasses are placed in barrels and poured with saline solution with a strength of 20-22% or saturated salt solution. At a room temperature of 3-4 ° C, salting lasts 5 days. After a week, carcasses can be smoked. 3. Smoking Before smoking, butchered, plucked and singed game is subjected to salting by injection or other specified method. The carcasses taken out of the brine are lightly washed with water and dried in the air. Smoking can be done hot and cold. During hot smoking, the initial temperature of the smoking chamber is maintained within 1,5-40 ° C for 45 hours, then raised to 55-60 ° C (Fig. 107). The whole process of smoking lasts 3,5-4 hours. When smoking, it is necessary to maintain an even temperature and smoke of medium intensity. Then the carcasses are kept for 4-5 days. suspended for ventilation, after which they can be transported in boxes. Hot smoked carcasses can be stored for 30-40 days. During cold smoking of carcasses, the temperature is maintained at about 30 ° C with the supply of smoke at the beginning of smoking of medium intensity, and then weaker (Fig. 108). The smoking process lasts 8 hours. After cold smoking, the carcasses must be kept in a dry room with a temperature of 12-15 ° C for 8-10 days. Cold smoked carcasses can be stored for up to 3 months.
4. Dried Drying is the drying of carcasses salted by the above methods in the shade in dry weather or indoors for 5-7 days. Dried products are of lower quality compared to smoked ones. 5. Frying and greasing If desired, the carcasses are dismembered, fried, the hot parts are placed in a jar and poured with their own boiling fat. Sprinkle the frozen fat with plenty of salt. An autumn, well-fed bird is most suitable for this. 6. Freezing In winter, or in the presence of ice-salt or compressor refrigerators, upland game carcasses are gutted, set and frozen. Hares, capercaillie, hazel grouse and other small game caught in the cold, in any case, must be processed immediately after the hunt, they cannot be frozen with their entrails, which are often also broken. The mandrel is reduced to removing blood from the feather cover, smoothing it, tucking the head under the wing, tightly pressing the wings and slightly stretching the legs along the tail. At the same time, birds that are badly broken by a shot or skinny are rejected. For freezing, seasoned game is laid out in rows on shelves, racks, on tables or snow without carcasses touching each other and placed belly up. Game should be frozen as quickly as possible. The faster the upland game is frozen, the better the quality of its meat. The most desirable temperature for freezing is -18-23°C. It is also possible to freeze at a very low temperature, namely at a temperature below -23°C, but so that the temperature in the meat does not drop below -25°C, since the lower temperature of the frozen meat promotes the release of colloidally bound water, which leads to to a significant deterioration in meat quality. Under hunting conditions, freezing of game must be carried out in hunting "barns" or in the air, in a place sheltered from wind and snow, laying out each carcass separately from one another. When storing frozen game, the following conditions must be observed:
Frozen game can be stored and transported at -9-10°C for 10-12 months. At home, the hunter must keep the game in the refrigerator.
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