Game Animals

Venison

For example: Rabbit, Venison.

Preparation

Large game animals need to be prepared and cut into usable sized joints, steaks and stewing meat.

Small game animals can be left whole or jointed.

If you are buying fresh meat from a supermarket or butchers check it hasn’t already been frozen. Packaging should state whether an item can be frozen. Fresh meat which has previously been frozen should not be refrozen without cooking it first.

Packaging

Large game animal cuts should be wrapped in foil or cling film and pad any protruding bones with foil. Overwrap again in foil and place in dated and labelled freezer bag.

For small game animals: wrap several thicknesses of foil or clingfilm around extremities of animal then wrap whole animal again and place in labelled and dated freezer bag.

For halved or jointed cuts: wrap individual pieces in foil or clingfilm and then pack several pieces together in labelled and dated freezer bags.

Thawing

Large game animal cuts can be cooked from frozen if on the bone and under 1.5 kg or 3 lbs. Simply roast in moderate oven for 45 minutes for each 1/2 kg or 1 lbs for medium and 50 minutes for well done. Thaw large and boned and rolled joints at least overnight in the refrigerator and then roast as for fresh.

Small game animals must be thawed completely before cooking. Thaw in wrappings in refrigerator as below:

Weighs less than 3.5 kg or 8 lbs: defrost for 24 to 36 hours

Weighs between 3.5 kg to 6.25 kg or 8 lbs to 14 lbs: defrost for 36 to 48 hours

Weighs between 6.25 kg to 9 kg or 14 lbs to 20 lbs: defrost for 48 to 60 hours

Weighs over 9 kg or 20 lbs: defrost for over 72 hours.

Halved or jointed cuts should be thawed for 12 to 15 hours in a refrigerator or can be cooked from frozen or partially frozen if required.

Always cook immediately after defrosting.

Storage Time

Small game animals: 6 months

Larger game animals: 12 months