Collection search - Preparing Game Birds

Record information – Brief

1

Preparing Game Birds

Item number (ISN):

562759

Hierarchical level:

Item (Accession level)

Item number (ISN):

562759

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1974-10 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

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Game birds have a savoury flavour which can make domestic birds taste "washed out". Here's how to prepare and cook them. If you don't enjoy the "wild" flavour, you may skin the bird, since most of this flavour is located in oils in the skin. Birds which have been skinned should have extra fat added during cooking. It's also possible to remove the wild flavour by soaking the birds overnight in a brine of 1 tbsp. salt in 1 quart of water. This should be done before they're frozen. Young, tender birds may be roasted; the rest should be braised or stewed. If the wing joint yields easily, the breast bone is soft and flexible, and the skin under the leg or wing breaks easily, the bird is young, tender and suitable for roasting. Prepare these game birds for roasting the same way you would prepare domestic birds. Then cook them at 32 5 F for 30 minutes per pound, basting them frequently. Tougher birds may be braised or stewed in the same manner as fowl. Recipes for stewed chicken can be found in most good cook books. An important point to remember when handling game birds is to eat or freeze them as quickly as possible. Otherwise the fat will turn rancid. Then for best quality, try to use frozen birds within 6 months. <1mn 20s>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935990

Format:

SOUND

Location number:

1978-0095/1019

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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