HAPPY SATURDAY GREG WAGNER, NEBRASKA AND PARKS JOINS US THIS MORNING. OF COURSE THANKSGIVING IS COMING GONE. HOPE YOU HAD A GOOD FEAST. I’M SURE YOU DID. BUT YOU CANE H MORE THAN JUST TURKEY AFTER THANKSGIVING. YOU’REHE T KING OF THE WILD GAME COOKING AND THIS IS SOMETHING YOU ACTUALLY DFOO R YOUR THANKSGIVING TOO, RIGHT? I DO WE DO AND I WILL TELL EVERYBODY THAT YOU KNOW, WE HAVE ETH TRADITIONAL OFFERINGS, BUT ESPECIALLY TODAY THERE’LL BE A LOT OF WILD. MEGA COOKED IN OUR HOUSEHOLD WE HAVE WILD TURKEY WE HAVE VENISON. WE HEAV PHEASANT. OKAY, SO THERE’S CERTAIN WAYS. YOU SHOULDREPARE P THIS COMPARE ETH TRADITIONAL COOKIE OF MEATS, RIGHT THE FIRST THING WE’RE GOING TO TELL EVERYBODY IS DON’T TAKE A DOMESTIC MEAT RECIPE AND TRY TO PUT A WILD GAME MEAT ENTREE SUBSTITUTE IT FOR THAT. IT DOESN’T WORK BECAUSE YOU’VE GOT DOMESTIC MEATS THAT ARE A LOT MORE FAT CONTENT ORIENTED WILD GAME IS FREE RANGING AND EXTREMELY LEAN, SO YOU GOT TO USE A WILD GAME RECIPE FOR WILD GAME. AND SO TT'H’S PART OF THE ISSUES, RIGHT? WE OVERCOOK IT. IS THAT WHY WEET G THERE? OH,EA YH THAT GAMEY RIGHT ALLEGED TASTE. YOU’RE SO RIGHT MEDIURAM RE NOW A LOT OF PEOPLE OUT THERE GOING HOW MEDIUM RARE BUT INTERNAL MEAT TEMPERATUSRE GOT TO BE 160 GRDEEES 165 DEGREES FOR WATERFOWL. SOOU Y NEED TO HAVE THAT THAT MEAT THERMOMETER THERE, BUT WILD GAME NEEDS TO BE SERVED MEDIUM RAREOT N MEDIUM NOT WELL DONE AN D THE KEY WITH WILD GAME IS MOIST HEAT JOHN YOU GOT TO USE MOIST HEAT WHETHER IT’S A COOKING BAG WHETHER YOU’RE DOING SOME BRINING OR MARINATING OR WHAT HAVE YOU AND SO TILL YOU TALK ABOUT BRINING OR MAYBE SOME DIFFERENT SEASONINGS AND STUFF LIKE THAT. SO YOU WOULD USE WHAT DO YOU NORMALLY DO WNHE YOU’RE PREPARING YOUR YOUR WILD GAME FEAST? WELL, HERE’S A SIMPLE TIP THAT I LEARNED A LONG TIME AGO. SO ANY WILD GAME MAMMALS? A MARINADE COCA-COLA OR COLA REALLY NOW BIRDS BIRDS NEED GINGER ALE SO YOU’VE GOT PHEASANTS TURKEYS IF YOU SIMPLE MARINADE YOU’LL CHANGE IT OUT A COUPLE TIMES PUT IT IN THE FRIDGE COVER IT EVERYTHING ELSE, BUT TRY THOSE FOLKS THOSE WORK REAL WLYELL VERSUS TRYING TO PUT IN A DOZEN DIFFERENT INGREDIENTS. OKLO AT THAT RIGHT CHEF GREG HAS ALWAYS TNKHAS SO MUCH. YOU WANT TO FIND OUT MORE GO TO GAMES AND PARKS WEBSITEOR F MORE INFORMATION OUTDOOR, NEBRASKA OR GET SOME RECIPES AND I'L’