Kitchen reference · Ideals Family Cookbook · No author listed
Game Notes
Ingredients
- Duck, goose and other wild birds
- Historical soak: water with 1 Tbsp baking soda and 1 Tbsp salt (the source does not specify water volume)
- Venison: trim excess tallow, remove hair and other debris promptly
- Wild game taken with shot: inspect carefully for shot pellets and damaged tissue
Directions
- Historical wild-bird note: The cookbook recommends soaking game birds for three hours in water containing baking soda and salt to reduce “wild” flavor. This is recorded as a historical method, not a food-safety recommendation.
- Inspect shot birds carefully and remove any visible pellets and affected tissue. Small fragments can remain, so take care when preparing and eating.
- For venison, field-dress and chill promptly, remove visible hair and debris, and trim excess fat/tallow if a milder flavor is desired.
- Current handling approach: Keep raw game chilled, avoid rinsing or soaking poultry in the kitchen because of cross-contamination, clean equipment and surfaces thoroughly, and cook to a safe temperature appropriate to the species and preparation.
Source
“Game Notes,” an unsigned kitchen reference in the Ideals Family Cookbook, under its Game section. The notes mention duck, goose and venison, recommend a three-hour salted baking-soda soak for birds, advise removing shot pellets, and emphasize prompt cleaning and removal of hair and excess tallow from venison.
Historical versus current handling
The soaking instruction is preserved for historical reference but not recommended as a modern food-safety step. Soaking raw poultry can spread contamination and is not a substitute for proper chilling and cooking. Inspect hunted game for shot fragments, and follow current wild-game handling and cooking guidance.
Flavor note
The source associates excess venison tallow with a strong flavor. Trimming excess fat is a practical preparation choice, although flavor also varies with the animal, age, diet and handling.