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TOURIST ADVICE
Waterfowl. Travel Tips
We bring waterfowl cooking tips. Waterfowl (river and diving ducks and geese) in the warm season is more susceptible to spoilage than upland game, so it must be gutted no later than 1-2 hours after shooting. In the colder season (October, November or March) in the northern and middle latitudes, the game is more resistant and can be gutted in 5-6 hours. You can not throw the waterfowl caught on the wet bottom of the boat. Ducks should be laid out on the stern or bow, covered from the sun with reeds, branches. When carrying and transporting dead birds, it is recommended to use nets or baskets to ensure good ventilation. And yet, waterfowl is caught mainly in the warm season, so keeping it fresh presents significant difficulties. First of all, due to the dense and low heat-conducting plumage, the carcasses cool slowly and retain their lifetime heat for a considerable time. In addition, the contents of the gastrointestinal tract of waterfowl are extremely unstable and easily cause damage first to the intestines, and later to the carcass. The initial treatment of carcasses consists in removing blood from the wounds with dry rags, paper or moss, then removing the entrails through a small incision, cleansing the cavity of the carcass from blood and rubbing the walls of the internal cavity with salt. Salt is also poured into the oral cavity. As in the case of upland game, it is not recommended to remove the intestines with a wooden hook through the anus. Tampons from grass or branches are put into the oral cavity, preferably from juniper. Do not fill the abdominal cavity of waterfowl with needles or grass: it is better to wipe the abdominal cavity with a cloth or gauze moistened with 5-10% table vinegar. In places with a sharply continental climate, where at night the temperature drops to zero, and during the day it rises to 18-20 ° C, half-gutted waterfowl, cooled at night on the soil and covered from the sun during the day, was preserved without the use of preservatives for up to 2-3 weeks. Non-gutted ducks and geese were kept at the average daily air temperature:
The same gutted birds lasted 2,5 times longer. Here is a method that preserves a bird for four days. Cold brine (for 4 liters of boiled water 1 kg of salt) is poured with a pipette into the incision of the windpipe at the head of the duck, if it does not have through wounds of the lungs and windpipe. 150 g of brine is poured into the teal, 250-300 g into the mallard duck. Then the throat is tied with twine, the incision is sprinkled with salt and kept in this form for 10 hours. After that, the twines are removed, hung by the paws and wait until the brine flows out. Together you can process 10 ducks per hour. Storage for 5-7 days Various methods can be used to keep game fresh for 5-7 days in warm weather. 1. Salting by sprinkling in a pen As you know, the meat of healthy, restless and undepleted animals is sterile and for some time has bactericidal properties, preventing the development of bacteria. The bactericidal period in meat can be extended by introducing a strong saline solution into it: 100-32 parts of salt are taken per 34 parts of water. Freshly caught game (duck) at the hunting site is subjected to partial cutting, that is, the removal of internal organs through a small incision in the abdominal cavity. Then, with a conventional medical syringe, a saline solution is injected into the deep layers of the muscles of the legs, chest, as well as into the bases of the articulation of the wings, into the back and neck in an amount of 10% of the approximate weight of the carcass. The abdominal and oral cavities are thoroughly washed with the same saline solution. Carcasses processed in this way are wrapped in wrapping paper and stored in a dark room. Salted duck meat retains all the properties of fresh unsalted game, since the amount of salt introduced is not high. This method of settlement is the most perfect and does not cause loss and leaching of the constituent parts of the meat. 2. Storage in specially adapted pits For this purpose, near water bodies where the temperature of the earth is especially low (which is especially typical for sandy soils), holes are dug out with a depth of about 1,25-1,5 m. water penetrated). Game carcasses are stored in these pits either suspended or laid out in one row without touching each other. During the day, the pits should be covered with a thick layer of branches, and at night open for ventilation and cooling. The hunter needs to remember that in warm weather conditions, waterfowl last for an extremely short time and, as a rule, should be used or preserved while still fresh, immediately after being hunted. Methods for long-term storage of waterfowl are no different from those for upland.
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