Cooking Wild Game | Video

Jennifer Joas | 11/29/2012

You have done the hard part of hunting and capturing wild animals. Now comes the easy part of cooking them. NDSU says there are some easy instructions, but meat could also make you sick if those details are overlooked.

Hunting is a tradition for many North Dakotans. But after killing just one deer, you have a lot of meals. Which means plenty of options.

"We want to experiment. We bought packaged stuff before but we want to experiment with making different flavors," said Rick Wutzke of Mandan.

That is why the Burleigh County Extension Service provided a hands on workshop to help people better preserve and prepare wild game.

"I think it is critical for people to learn. Instead of just seeing things being done, they can actually touch it. It conects with them a lot easier," said Austen Germolus, NDSU Meat Lab Manager.

Germolus explained how to make jerky. He says the first major step is taking a part of the leg meat, cutting along the grain.

"I am trying to cut off some meat and marinate and cook it," said Nolan Hintz of Bismarck.

Next you want to add the cure, which helps preserve it, and then cook the meat to 160 degrees or higher. Instructors say another important part about cooking is having fun.

"I really enjoyed it. It is a lot of help," said Hintz.

"I enjoyed it. We do most of our stuff at home, so just getting more ideas and stuff," said Wutzke.

"Just have fun. The whole reason people do it is to have fun and feel confident about making their own food items," said Germolus.

Nearly 30 people attended the class. To learn more about preserving meat, log onto ag.ndsu.nodak.edu/food

COMMENT ON THIS STORY