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Game & Fish

Home Canning Meat Poultry, Red Meats, Game and Seafood - FN188

Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.

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Home Canning Meat Poultry, Red Meats, Game and Seafood (FN188 (Revised))

Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.

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Preparing Goose

Pinchin' Pennie$ in the Kitchen: Tips and Recipes for Preparing Goose - FN1734

Using game birds in your menus adds variety to your diet. Consider these tips as you expand your menu options to include game birds such as goose.

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Preparing Elk/Venison

Pinchin' Pennie$ in the Kitchen: Tips and Recipes for Preparing Elk/Venison - FN1733

Game meats, such as elk and venison, add variety to your diet. They often are lower in fat than other meats. Consider these tips as you expand your cooking to include game meats.

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Care and Cookery

Wild Side of the Menu No. 1 - Care and Cookery - FN124

The most succulent wild game can be destroyed by improper handling in the field or improper cooking at home. The handling of the meat from harvesting to preparing can make a major difference in flavor and safety of the end product. The purpose of this publication is to provide information on proper care and cookery of wild game so you can fully enjoy the fruits of the field.

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Deer and Elk

From field to table a pocket guide for the care and handling of Deer and Elk - FN536

Concern has grown in recent years about a disease affecting deer and elk called Chronic Wasting Disease (CWD), which belongs to a family of diseases known as Transmissible Spongiform Encephalopathies (TSEs). Therefore, hunters should take a few simple precautions when handling and transporting deer or elk carcasses.

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