Camping and woodcraft - Scoutmastercg.com

CHAPTER XVIICAMP COOKERYGameThe following additional details are supplementaryto what has gone before, and presuppose a carefulreading of the preceding pages.Game and all other kinds of fresh meat shouldbe hung up till they have bled thoroughly and havecooled through and through — they are tendererand better after they have hung several days. Venisonespecially is tough until it has hung a week.In no case cook meat untilthe animal heat has leftit: if you do, it is likely to sicken you. This doesnot apply to fish. P'rozen meat or fish should bethawed in very cold water and then cooked immediately— warm water would soften it and stealits flavor.All mammals from the 'coon size down, as well'as duck and grouse, unless young and tender, orunless they have hung several days, should be parboiled(gently simmered) from ten to thirty minutes,according to size, before frying, broiling, orroasting. The scent glands of mammals and theoil sacs of birds should be removed before cooking.In small mammals look for pea-shaped, waxy orreddish kernels under the front legs and on eitherside of the small of the back.As game has little natural fat, it requires frequentbasting and the free use of butter or bacongrease in cooking.Venison.— (Deer of all species, elk, moose t,caribou.).305