Guide to Cooking Wild Game
Remember all times are approximate. Use a thermometer!
| Approximate Game Cooking Times | ||||
|---|---|---|---|---|
| TYPE OF GAME | ROAST | GRILL / FRY Direct heat | SMOKE Indirect heat* | BRAISE / STEW In liquid; covered |
| GAME BIRDS: | ||||
| Whole bird, 4 to 6 lbs. (Do not stuff.) | 350 °F 30 to 35 min./lb. | Not preferred | 2½ hours | Not preferred |
| Breast or parts | 350 °F 1 to 1¼ hrs. | 20 to 40 min. | 2 hours | 60 to 75 min. |
| Whole small birds | 350 °F 45 min. | 30 min. | 1 to 1½ hrs. | 45 to 60 min. |
| GAME ANIMALS: | ||||
| Rib Roast, bone in 4 to 6 lbs. | 325 °F 27 to 30 min./lb. | Not recom- mended | Not recom- mended | Not recom- mended |
| Rib Roast, boneless rolled 4 to 6 lbs. | 32 to 38 min./lb. | Not recom- mended | Not recom- mended | Not recom- mended |
| Chuck Roast, Brisket 3 to 4 lbs. | Not recom- mended | Not recom- mended | Several hours | 325° 2 to 3 hours |
| Round or Rump Roast 2½ to 4 lbs. | 325 °F 35 to 40 min./lb. | 18 to 25 min./lb. | 2½ to 3 hours | 325° 2 to 3 hours |
| Whole leg (boar, deer) 6 to 8 lbs. | 375 °F 2 hours | Not recom- mended | 3 to 4 hours | Not recom- mended |
| Tenderloin whole, 4 to 6 lbs. | 425 °F 45 to 60 min. total | 12 to 15 min./side | Not recom- mended | Not recom- mended |
| Tenderloin half, 2 to 3 lbs. | 425 °F 45 to 60 min. total | 10 to 12 min./side | Not recom- mended | Not recom- mended |
| Steaks, ¾ inch thick | Not recom- mended | 6 to 7 min./side | Not recom- mended | Not recom- mended |
| Ground meat patties | Not recom- mended | 6 to 8 min./side | Not recom- mended | Not applicable |
| Meat loaf, 1 to 2 lbs. | 350 °F 60 to 90 min. | Not recom- mended | Not recom- mended | Not applicable |
| Stew or Shank Cross Cuts 1 to 1½ inch thick | Not recom- mended. | Not recom- mended | Not recom- mended | Cover with liquid; simmer 2 to 3 hours |
| Ribs, 4 inches | 375 °F 20 min. | 8 to 10 min./side | Not recom- mended | Parboil 1 hour; then grill or roast |
| Home Storage of Game | ||
|---|---|---|
| Product | Refrigerator 40 °F | Freezer 0 °F |
| Fresh game birds | 1 to 2 days | 6 months |
| Fresh game animal meat | 3 to 5 days | 6 to 9 months |
| Fresh organ meat (liver, heart, kidney, or tongue) | 1 to 2 days | 6 months |
| Cooked game; soups, stews, or casseroles containing them | 3 to 4 days | 2 to 3 months |
| Leftover takeout or restaurant food | 3 to 4 days | 2 to 3 months |
| Smoked game, Vacuum-sealed | 2 weeks (or 1 week after "Use-By" date) | 1 to 2 months |
| After opening | 7 days | 1 to 2 months |
| Canned game products (paté, soup, stew, etc.) Before opening, 2 to 5 years in pantry. | 3 to 4 days after opening | 2 to 3 months after opening |
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