I skin most birds (for casseroles and terrines) to save time; some, usually hens, I pluck for roasting. I freeze the carcasses until I have several, then roast them and boil them to make game stock. (Do not add vegetables, it can make the stock bitter.) When roasting, birds should be covered with bacon (not smoked, that invariably is a chemical process.)
It is true that most of the chemicals are stored in the liver and subcutaneous fat tissue, but I would suggest that what is added to feed for steers in the US is probably as harmful as any pesticide residue in game – my guess is that game would be healthier.
A lot of nonsense is spoken about hanging game. As mentioned by others above, it is to allow rigor mortis to pass and relax the meat muscle. Two days in a reasonable temperature is sufficient. “High” game became a fad in 18th century France but was despised by most gourmets. Later it became a fashion in the UK, and it has been suggested that it was due to the length of time it took to get the game from the country estates to city houses. Some of the old classic chefs advocated making a salmis (mincing the cooked entrails) and spreading them on a chapon (slice of toast) upon which the bird was served. They usually did this with woodcock. I pass that one by!
Marinating anything in brine is a nonsense, it may add some water to the tissue and does not do anything other than leach out some surface blood and add salt to the meat. It is used commercially to increase the weight of the product, (some producers even inject chemicals to make the meat more water absorbent) thereby increasing the profit margin. Consumers are so used to it now that they will not buy pork if it is too “red” i.e real!
Using citrus (or pineapple or vinegar) as a marinade to “tenderize” the meat is also a nonsense – only the very outer layer can be tenderized, unless you leave the meat in the mix for weeks when it will be reduced to mush. I have used buttermilk to “soften” the flavour of venison (lactic acid activity) but cannot state that I’ve noticed any difference. Haunches should be larded with bacon fat.
Roast young pheasant should be served “pink”; old birds should be casseroled (with three bottles of wine, one for the chef when cooking, one for the casserole and one for the table.)
There are some great American chefs (the late Julia Child, for one; Sara Moulton is another.) David Rosengarten writes with great feeling about food. However, there are many charlatans – Emeril Lagasse used to be a great chef until he went on TV. Most of the foodie programs are junk “menutainment”
When I read a recipe and I see “add a packet of…” my stomach can often heave.
Go out, shoot, cook simply and enjoy.
K.
