Grilling Game Meats The grilling of meat is "in our genes". Check the list of temperatures. But the amount of cooking varies from species to species. 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. 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. 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). There is less tolerance for overco Cook game bird breast meat to an internal temperature of at least 165°F. The smell of smoke and grilling meat evokes deep-seated perceptions of hunger fulfilled. Temperatures may vary. 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. A digest of the science and data concerning the risk and presence of getting trichinosis in wild game, and how to minimize the risk. Safe food-handling practices are a good defense against foodborne illness. At least one hour before cooking, liberally season duck breasts with fresh cracked pepper and douse with teriyaki sauce; set aside at room temperature. Just like wild pigs and bears, big cats can be carriers of Trichinella spiralis, the roundworm that causes trichinosis in humans. Grilled meats are very positively perceived as menu items. 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 Not many. ... cooking, and storing game meat, birds, or fish at safe temperatures. Processing of Wild Game or Fish To prevent trichinellosis, consumers should be advised to monitor for an adequate cooking temperature of 160 ° F (71 ° C) ( 1 ) and observe the color and texture of the meat during cooking. Wild duck is pink at 52-53°C while capercaillie is better at 67-68°C so as not to be dry. Minimum internal temperatures of 160°F for wild game and 165°F internal temperature for wild fowl. Cook ground meats to an internal temperature of at least 160°F. Most wild fowl are wonderfully pink and juicy at an internal temperature of 55-56°C. ... 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. When it’s time to cook your meat, refer to the USDA recommended temperatures for wild game. Use an instant-read meat thermometer to ensure that all meats have reached the proper internal temperature. 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