The Sidney Herald

Unless a member of the family or a neighbor is a hunting enthusiast, today we seldom cook wild game more than a few times in a lifetime. These birds are always tougher and stronger in flavor than a domestic bird; may be loaded with shot which could break a tooth; might not pass too rigid a health inspection. However, since game birds do provide an occasional treat, here are a few pointers for preparing and cooking them.

To clean, dip game birds into hot, but not boiling water until the water penetrates to the skin. Then grasp the feathers as close to the skin as possible and pull in the direction in which they grow. Pat dry with a paper towel. Singe by holding dry bird over direct flame, turning to expose all areas of the body. Remove pinfeathers with tweezers.

Cut around vent and make slit almost to tip of breastbone. Insert hand into the cavity and carefully loosen entrails from back and sides. Pull out. Push back skin of neck. Cut off neck close to the body and remove the windpipe. Separate gizzard, heart and liver. Cut away gall bladder attached to liver, being careful not to break it. (You will be able to recognize it by its greenish color.) Remove oil sack from tail. Wash and dry bird thoroughly inside and out.

Rub salt into the cavity of any game bird; roast at 325 degrees to 350 degrees for 15 to 20 minutes per pound - longer if you prefer a less game flavor. Gourmets prefer a bird which we might consider not quite done. Most of us will enjoy game more if we test it for doneness as we would any domestic bird. If the drumstick moves up and down easily, the bird is done. Since few game birds are plump and juicy, most game fanciers suggest laying strips of salt pork or bacon over the breast of the bird while it is roasting.

Birds may be roasted stuffed or unstuffed. A wild rice stuffing or an orange stuffing is delicious.