Covid-19 brought the concept of OneHealth to the fore and we all now know how much our health is linked to the health status of wild animals. A rapid response to emerging diseases can be the key to success. Rapid local identification of signs of changes in wildlife is therefore necessary. Only we hunters can notice these almost imperceptible signs. We are the eyes of the beholder, the hands of the toucher, we are the sentinels of global health.

In collaboration with Dr. Mario Chiari "Path-Finders" is born, an interactive column in which we will talk about infectious diseases, parasitic diseases and biological aspects of wildlife that directly affect the hunting world.

Mario, thanks to his experience in the field, will help us to understand more deeply some of the fundamental principles for a correct sanitary management of wildlife.

 

PERUKE ANTLERS

AFFECTED SPECIES: All cervids, but more frequently visible on roe deer.

WHAT CAN I SEE: Alterations in trophy growth. Lack of testosterone production (testicular lesions or disease) leads to a continuous trophy growth. The velvet developes irregularly forming a voluminous mass that is not followed by ossification and cleaning. The "wig" grows, increasing in volume downwards (helmet-like) or upwards (tower-like).

IS IT A ZOONOSIS? No, these are alterations of the trophy development due to hormonal imbalances (lack of testosterone production).

IS THERE A RISK TO EATING MEAT? No.

SHOULD I CONTACT THE HEALTH AUTHORITIES? Report what you have observed. Affected animals die in 3-4 years due to excessive trophy development.

MANAGEMENT INDICATIONS: Alteration caused by testicular lesions (disease or trauma) and not by management practices.

 

SARCOPTIC MANGE

PATHOGENIC AGENT: Sarcoptes scabiei

AFFECTED SPECIES: Mites specific to all mammals - S. Scabiei causes severe disease in ibexes and chamois of all ages.

WHAT I CAN SEE: Initially, appearance of scaly and then crusty formations on the head, neck, abdomen and legs. The strong itching due to the immune response to the mites (allergic dermatitis) forces the animal to continuous rubbing (rocks, trees) which leads to the appearance of auto-traumatic lesions (excoriations and sores) and secondary infections. 

Subsequently the animal becomes progressively weaker until it dies (2-4 months).

IS IT A ZOONOSIS?: Yes, transmission of the mite by direct contact with infested animals. Use personal protective equipment for handling.

IS IT A RISK FOR MEAT CONSUMPTION? No. Although handling even slightly affected animals can be risky.

SHOULD I CONTACT THE HEALTH AUTHORITIES? Report what has been observed.

MANAGEMENT INDICATIONS: Disease not manageable in wild populations. Humane and exclusive culling of severely affected individuals.

Spotty expansion in affected populations is influenced by the density of susceptible individuals. In a free population, the occurrence of the disease leads to high mortality (70-95% of the population). Subsequently, the parasite persists, resulting in lower mortality (15-20%).

The progression is characterised by a seasonal distribution, with a minimum in autumn followed by a peak in winter-spring and a minor summer tail.

FIBROPAPILLOMATOSIS

PATHOGEN: Virus-Papovavirus

AFFECTED SPECIES: Various wild species, especially cervids (red deer, white-tailed deer, elk, roe deer, etc).

WHAT CAN I SEE: Skin tumours which appear as fibrous and painful neoformations of varying size and spread on the animal’s skin.

IS IT A ZOONOSIS?: No.

IS IT A RISK FOR MEAT CONSUMPTION?: No, although animals with chronic or widespread lesions should not be consumed.

SHOULD I CONTACT THE HEALTH AUTHORITIES?: Report the observations. If requested, take skin sample a from injured areas.

MANAGEMENT INDICATIONS: There are no specific indications. Culling animals with widespread lesions can be considered a charitable act.


 

AFRICAN SWINE FEVER

PATHOGENIC AGENT: Virus-Asfivirus.

AFFECTED SPECIES: Wild and domestic Suidae.

WHAT I CAN SEE: Dead wild boar in the wild, sometimes with blood coming out of the mouth. This is a primary sign of alarm. Diffuse hemorrhages and splenomegaly may be detected.

IS IT A ZOONOSIS?: No.

IS IT A RISK FOR MEAT CONSUMPTION?: Not for humans. Handling of hunted and infected animals can make humans a passive carrier of the virus causing disease in others.

SHOULD I CONTACT THE HEALTH AUTHORITIES?: Immediately report the discovery of carcasses of animals found dead or of shot animals showing lesions such as splenomegaly, diffuse hemorrhages (not from a gunshot).

MANAGEMENT INDICATIONS: These can be very different depending on the size of the infected area, but to summarise:

- Infected area: prohibit any action that could set wild boar in motion. Search for and recover all carcasses

- Area adjacent to the infected area: the eradication of the wild boar in a coordinated manner managed by police/health authorities

- Area outside infected area: drastic reduction of wild boar density through hunting activities

In all areas search for wild boar carcasses for removal because the virus remains active in the carcasses of dead animals for weeks/months.

The spread of the virus occurs through direct contact (infected/healthy animal) and through the consumption by healthy animals of meat from animals slaughtered during the viraemic phase.

ASF TRANSMISSION ROUTES


How does ASF reach a disease-free territory?

Through humans:

- Human activities that can carry the virus out of an infected area, such as abandoning food (waste) produced from infected animals that had no ASF symptoms (early days of infection).

- Areas at risk: impossible to predict

- Risk very difficult to mitigate and impossible to predict

Through wild boar:

- Contact between a healthy boar and an infected boar (also carcass).

- Risk areas: areas adjacent to infected areas. The virus moves 1 km per week/month depending on the density of wild boar.

- Easy to predict but difficult to prevent

 

ASCARIDIOSIS or MILK SPOT LIVER

PATHOGEN: Parasite-Ascaris suum.

AFFECTED SPECIES: Wild boar and Pig.

WHAT CAN I SEE: Parasitic hepatitis with white spots and parasitic pathways in the liver of wild boar given by the migration of worm larvae. Long white worms(40cm) in the intestine.

IS IT A ZOONOSIS? Occasional, but very rare due to wild boar.

IS IT A RISK TO MEAT CONSUMPTION? No, if meat is handled properly and with hygienic care (avoid contamination with boar faeces during processing).

SHOULD I CONTACT THE HEALTH AUTHORITIES? No, it is a widespread disease.

MANAGEMENT INDICATIONS: Parasite frequency is related to wild boar density. Possible management depends on this factor.

 
 
 
 

“Probably a passion acquired by my mother, skilled cook of game: cooking is more than a passion, indeed a perpetuation of what hunting really is, the final act.

Without this, it does not make sense to me to hunt.

Cooking game means emotion, discovering new techniques, savoring, being with family and trying to convey positive feelings to my children and friends through a dish.

Without the claim of too elaborate dishes, I will try to take you with me and to pass on my passion”

- Michele Benetti, Hunter Masorin -

MALLARD BREASTS BY SOUS-VIDE

Cut the breast out, possibily with skin

Place in the appropriate bag for cooking (SOUS-VIDE COOKING) with sage, rosemary and some vegetable bouillon

Cook for 1.5/2 hours max at 55-60° C (the difference between the cooking time is up to the internal pinkish of the meat)

Burnish both sides for a minute each in a iron cast pan with a ghee knob

Dress it with pepper and serve cut to slices

BURGER CHAMOIS COOKING BY SOUS-VIDE

4 people recipe

Grind 700g of chammy hind and add 1 egg, 2 spons of odl bred i crumble, salt and pepper (depending on taste)

Mesh the componets and make the burgers

After putting the burgers in the aposite bag for vacum-cooking, cook it for 1.5 hours at 57C

While you are wating, follow the second part of the recipe and make a perfect bun to go with the burger!

After the vacum-cooking is finished, grill them in an hot iron cast and add salt and pepper (depending on taste)

Assemble the bun, tomato, fresh onion and homemade mainoaise and enjoy it!

RUMP CHAMOIS IN THE OVEN

Prepare the rump of the chamois, covered on both sides of thin bacon or lard, adding rosemarry or sage to plasure

Preheat the oven at 120 °C and place the rump

Boil some water in order to prepare some vegetable bouillon, wet the meat from time to time

After one hour at 120 °C, bring the oven up to 180 °C and controll that the core part of the rump won't exceed the 55 °C

Got to 55-60 °C of the core, slice the rump and serve with simply pan baked potatoes with salt, black pepper and rosemary

Homemade bun

250g flour 00 - 250g flour 0 - 300ml of milk -
12g brewer's yeast - 1 spoon of honey - 1 spoon of cane sugar - 50g of butter - 2 spoons of salt.

Mix everything and let is rest for 2 hours Make the buns, cover them with some milk and sesam/popeye seeds at pleasure Let them rest for other 40 mins Put it in the oven at 200C for 10-15 mins

RED DEER SPEZZATINO (MEDITERRANEAN SPEZZATINO WITHOUT MARINADE)

Use the meat that was previusoly selected, while deboning, to be used as spezzatino

Trim carrots and onions and brown it in a iron cast preheated, adding a spoon of ghee

Add the deer meat and let it roast for a couple of minutes

Cover it with vegetable broth, add a glass of dry white wine and start the slowcooking for 3-4 hours

Chekc the advancing of the spezzatino once in a while

When the meat appears to be soft, add half cut tomatoes, a spoon of paprika, some nutmeg, black pepper and origano to your taste

Let it go for another half an hour, while preparing side polenta to serve with the spezzatino