GREENCASTLE, Ind.  — Small game such as rabbit and squirrel is surprisingly nutritious and if it is cooked properly it can be a tasty addition to the table, according to Abbi Sampson, MA, RD, LD, Sampson is a Health and Human Sciences Educator with Purdue Extension-Putnam County. She has developed a series of four webinars on safely handling and cooking wild game.

Food safety and food quality start in the field, according to Sampson. First, hunters should consider using non-lead bullets or slugs. Otherwise, they should be careful to remove the meat around the wound channel because lead can get left in the meat and a large amount of lead can be harmful to children and pregnant women. Second, hunters should be diligent about properly field dressing the rabbit or squirrel and cooling the meat as soon as possible.

“You want to have a sharp knife and water or hand wipes with you in the field to keep your hands and knife clean,” she said.

Cooks need to be cautious of foodborne pathogens with any type of meat, but it is extremely critical with wild game, according to Sampson. 

“With any meat, we need to consider foodborne bacteria such as salmonella and e.coli,” said Sampson. “Those bacteria grow between 40 and 135 degrees and they grow more rapidly between 70 and 125 degrees.”

Sampson said there are four keys to preventing foodborne bacteria. Wash your hands, clean, and sanitize work surfaces frequently. She said it is important to keep your hands and work surfaces clean, especially when you are working with wild game is critical because you don’t want to leave bacteria on other surfaces.

Separate raw meat from other perishable foods. Don’t use meat in torn or leaking packages because it may not be sealed properly. Cook the meat to the right temperature and invest in and use a good meat thermometer. 

“When it comes to controlling bacteria growth, a good thermometer is essential,” she said.

Cooking methods are important because rabbits and squirrels typically do not have very tender carcasses. Sampson said cooks can tenderize the meat by using a meat mallet to pound the meat and make it tender, they can use a marinade, or they can heavily salt the meat, and rinse it off before putting it on the grill or using it in a recipe. Cooks can also set the meat in a pan on the counter for 15 to 20 minutes to help loosen the proteins and make it more tender.

“Soaking the meat helps break up the tendons and removes the gamey flavors,” she said. “You can add spices and create a unique flavor. Another option is to wrap the meat in fat or something like bacon to give the meat a more desirable flavor and keep it from getting too dry.”

“When you use a marinade, make sure you are using a high acid liquid like vinegar, lemon juice, tomato juice, or wine,” said Sampson. “The simplest way to create a marinade is to use one tablespoon of salt per quart of water or one cup of vinegar per quart of water and refrigerate the meat for about an hour.”

Sampson cautioned against marinating the meat for more than 24 hours because it can break down the muscle fiber and the meat will become mushy. She recommends marinating the meat for 8 to 24 hours before broiling or grilling the meat. Discard the marinade after removing the meat. 

“When you cook squirrel or rabbit, the secret is to cook it low and slow,” said Sampson. “So you want to use slower cooking methods, such as braising, and moist heat to help break down the muscle fibers and make the meat more tender.”

Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature. 

Sampson said the easiest way to braise meat is to start with a heavy skillet on medium-high heat drizzled with enough fat to coat the bottom of the pan. Sear each side of the meat until it is golden brown. When the meat is browned, add other ingredients, making sure meat is at least partially submerged in the pot. Season to taste, bring to boil. Simmer for up to an hour. Adding liquid will enhance the flavor and texture of the meat.

Another way to make the meat more tender is to let it rest for 5 to 10 minutes after it has been removed from the oven to allow the juices to distribute through the muscles of the meat and help keep the meat from drying out. Another secret to keeping the meat from drying out is to cut the meat against the grain, this helps keep the muscles from drying out.

“Don’t overcook your meat and don’t cook it over 375 degrees,” she said. But you don’t want to serve your meat at lukewarm because it can have an undesirable taste. Either serve your meat hot or cold.”

Sampson said before cooking the meat, cooks should remove the silver skin and any sinew because it is grisly and can give the meat an off-flavor. Sampson said cooks can also baste their leaner cuts with additional fat while they are cooking it. If they are using a slow cooker, they should make sure the meat is completely thawed, cut into small pieces, and thoroughly cooked before putting it in the slow cooker. This allows the meat to be heated thoroughly.

“When you serve your meal, present it nicely,” she said. “Use color and make it look good on the plate.”