2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The meat of wild animals in cooking is called game meat and is especially valued. It is useful and nutritious and gives a different idea of the taste of meat products.
It has the lowest fat content and its main composition is muscle tissue. It is rich in proteins and minerals. Potassium, phosphorus, sodium, magnesium, iron and zinc combine with vitamins B1, B6, niacin and create a symbiosis of nutrients.
Therefore, wild meat is recommended for diets for weight loss and diabetes.
The preparation of venison requires much more preparation time than meat from domestic animals. The most commonly processed and consumed meat is pheasant, wild boar, wild duck, quail, partridge, wild rabbit, roe deer and deer meat.
Since it is mainly muscle meat, it is tough and tight due to the presence of many muscle fibers. At the same time, it is very clean because of the food that wild animals consume. They feed mainly on acorns, mushrooms, berries, snails, roots.
Game meat processing begins with its cleaning. In wild boar, the bristles must be separated from the meat. In order not to leave any hairs, it is good to burn them. Burning is also recommended for wild birds after the feathers have been removed. This is done by immersion in boiling water and subsequent plucking of their feathers.
Before the heat treatment begins, the meat is left to soak in water for at least 7 hours. Adding vinegar or wine to the water is not a good idea because they have the ability to tighten the meat even more. The best option is to stand in a solution of water and vinegar for 48 hours.
The water in which the game boils must be cold. Thus the remaining blood in the flesh is drawn. The warm water seals it and it stays in the meat itself, changing its taste.
The game is very grateful for the marinades. In this way the meat softens and acquires a richer taste. It can be cooked without other additives, only with sauce. The most suitable marinade for game is made of some spice, jam-sugar or honey and acid - vinegar or tomato juice.
Game cooking time depends on the age of the animal. Young boar cook for 3 hours, adult - at least 4 hours.
The best ways to culinary processing of game are cooking and stewing. Roasting makes the meat dry. The birds are mainly fried. The quail becomes very tasty with butter, but you have to catch the moment when it is ready. The fried meat becomes dry and tough.
In the case of bear and wild boar game, the heat treatment must be longer in order to avoid the risk of trichinosis.
All wild meat meats go well with fatty foods such as bacon and bacon. However, the wild rabbit should not be cooked with sauerkraut.
This type of meat is suitable for larding, and for glazing the mussel is the ideal product.
The spices for game are bay leaf, rosemary and black pepper, and for wild boar and quail meat cranberry jam is the best addition.
The drink for the game dish is red wine.
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Important Facts About Game Meat
Game meat it may not be among the favorite foods of some people, but for others it is a real delicacy. Apart from being very tasty, however, it is also useful. It is a source of more protein, but on the other hand it has lower fat levels. See other interesting facts about game meat that you probably don't know:
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Subtleties In Cooking Game
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