M i c h i g a n hunters are bringing home a variety of game birds and animals these days. In effect, it is a revival of the ancient instincts that compelled early man to hunt or fish for a living.

Unfortunately, too many hunters promptly ruin the whole effect by improper handling of what should be excellent wild foods. Small wonder that many object to that "wild taste" from the duck, pheasant, rabbit, or squirrel added to the menu.

To allow such a thing to happen is inexcusable. If your local meat market treated chickens or pork or beef like some hunters treat the game they bag, a good many families would become vegetarians in a hurry.

In some of the European countries, it is common practice to allow waterfowl, pheasants, woodcock, and grouse to "hang" until the feathers begin to drop out, after which it is deemed fit to eat. That is one way to acquire a gamy taste. Chances are, though, you would not like it that way and will want to get the best eating quality.

Most states and Canadian provinces prohibit hunters from destroying the identity of game by complete dressing. In the case of waterfowl, grouse, or pheasants, the birds are better off with the feathers left on, anyhow, since they serve as a sort of insulation against heat. All entrails should be removed from the body cavity. Wipe it clean with dry grass or a cloth and, if possible, have the birds frozen for the trip home.

Rabbit and squirrel hunters commonly remove all entrails right after killing the game. By making a long slit in the belly of the animal, then taking it by the front legs with one hand and the back legs with the other, the entrails can be "snapped" out with a sharp swing without even touching them.

Should something intervene so that dressing must be put off until later, the thin strip of meat along the belly can be thrown away as the entrails are removed. This will usually remove any objectionable taste that might remain in the meat.

When skinning out rabbits or squirrels at home, there is often a problem of getting loose hair all over the meat. This can be overcome most of the time by first dipping the entire carcass into a bucket of water. The hair clings together and is not nearly so apt to get all over the meat.

It might be a good idea to mention here, though, that water should not be put on meat of any kind until you're ready to use it or are going to freeze it. If you can't use the meat right away, water tends to spoil it in a hurry. Any blood or dirt is best removed with dry cloths, paper towels, or something similar.

Generally speaking, "wild" meat is no worse or better than the kind you buy from a store. Proper handling means everything when it comes to the finished product. Don't take a chance and ruin the wild game you worked so hard to get while hunting.