All fur-bearing animals should be eviscerated at once and
skinned as soon as possible.
It is said that a good hunter
may be judged by the condition of the carcass he brings in: there
should be no bits of lung or foreign material clinging to the
inside of the carcass and the outer flesh should be free from any hair.
In skinning all animals, it is possible to carefully fold back the
skin without letting the hair touch the meat.
This is important because
the hair carries with it odors from the sweat glands
and may give a strong flavor to the meat.
The hair also clings to the
flesh and is almost impossible to remove by wiping or washing.
All shot and blood clots should be cut out at once, and the carcass
cooled promptly.
The carcass should be chilled for at least 2 or 3 days.
At the end of this time, it should be wiped thoroughly with a damp cloth,
and washed on the inside with cold water, or water acidulated with
lemon juice (1 lemon to each qt of water).
Then it should be cut and
stored properly or cooked according to the individual recipe.
Recipe is believed to be accurate
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