Because we know how different temperatures affect the growth of bacteria in our food, we can protect ourselves and our families from foodborne illnesses by properly handling, cooking, and storing game meat, birds, or fish at safe temperatures. Heat a cast iron skillet over high heat and sear duck breasts on each side for 2 – 3 minutes, or until medium rare (125 degrees F internal temp). Processing of Wild Game or Fish The smell of smoke and grilling meat evokes deep-seated perceptions of hunger fulfilled. Safe food-handling practices are a good defense against foodborne illness. Most game will keep safely for up to five days at temperatures at or below 40°F, and up to 12 months in the freezer. A digest of the science and data concerning the risk and presence of getting trichinosis in wild game, and how to minimize the risk. But the amount of cooking varies from species to species. Not many. Information on the parasite and proper cooking should be made available at points of wild game distribution, such as custom butchers and game meat processors. ... believed by many to be scientifically suspect when it comes to meat safety in the real world — dropped the “safe” cooking temperature of pork from 160°F to 145°F in 2011. There is less tolerance for overco ... cooking, and storing game meat, birds, or fish at safe temperatures. Grilling Game Meats The grilling of meat is "in our genes". Minimum internal temperatures of 160°F for wild game and 165°F internal temperature for wild fowl. Check the list of temperatures. Just like wild pigs and bears, big cats can be carriers of Trichinella spiralis, the roundworm that causes trichinosis in humans. Wild duck is pink at 52-53°C while capercaillie is better at 67-68°C so as not to be dry. Cook game bird breast meat to an internal temperature of at least 165°F. Contamination is easily prevented by cleaning knives and cutting surfaces after processing, freezing the meat for at least 21 days, and cooking to an internal temperature of at least 165 degrees Fahrenheit. Lean game meats must be grilled with more care than domesticated fatty meats. Most wild fowl are wonderfully pink and juicy at an internal temperature of 55-56°C. Use an instant-read meat thermometer to ensure that all meats have reached the proper internal temperature. Ground meat and meat mixtures Temperature ; Beef, pork, veal and lamb: 160°F (71.1°C) Turkey, chicken: 165°F (73.9°C) Beef, veal and lamb – roasts, steaks and chops When it’s time to cook your meat, refer to the USDA recommended temperatures for wild game. Grilled meats are very positively perceived as menu items. Sous vide, which translates to “under vacuum” in French, is a cooking method that utilizes precise temperature control to deliver consistent, restaurant-quality results. 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