Other thawed meat should be used within one to two days. Keep raw food and cooked food separate. The age of the bird determines the cooking method. Wild game always should be cooked thoroughly until the juices run clear and no pinkness remains in the meat. Young birds have lighter legs, soft breastbones and flexible beaks.
Old birds have darker, hard-skinned legs, brittle breastbones and inflexible beaks.
Game birds may be prepared like chicken. Dry cookery methods, such as frying, are appropriate for young birds. Moist cookery methods, such as stewing or braising, are appropriate for older birds. To decrease the distinctive taste of some wild game, trim off as much of the fat as possible. Older or skinned birds may become dry during baking.