2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Game meat is extremely tasty, as long as you know how to cook it. It is characterized by the fact that it is drier and the muscles of the animals are firmer and tougher. This is mainly due to the fact that they live in freedom, move actively and are not fattened by man.
No matter what kind of game meat we are talking about, it is mandatory for it to stay in its skin or feathers for a few days. For this purpose, it is cleaned from all the insides, washed and left to stand in a cool place, preferably in a refrigerator. For the rabbit the period of stay is about 5 days, for the snipes - 9, for the partridges - 8, and for the pheasants - 6.
Before roasting the meat, it is mandatory to leave it in the marinade for a day. It can be hot or cold, but follow one basic recipe for its preparation: mix 500 g of wine, 250 ml of vinegar, 1 carrot, 1/2 onion, 2 bay leaves, 20 black peppercorns, 2 cloves and about 2 liters of water.
It is better to boil this mixture for about 10 minutes, after which it is left to cool completely. Only then is the venison placed in it. It must be completely covered, which means that if necessary, you must make a double or triple amount of marinade. Most birds, like the rabbit, are roasted whole after they are full, and the larger game is cut into pieces and then soaked.
After the game has been overnight, it is removed from the marinade and drained. It should not be forgotten that game meat is much drier than that of domestic animals. It is always prepared with more fat, and it is best if it is larded or wrapped in bacon or fatter bacon.
You can prepare a filling of your choice for the animals you will fill. It can consist of rice mixed with game entrails, vegetables, aromatic merudia, nuts and more.
Smaller birds, such as quails, can be baked, stuffed with zucchini or eggplant, for example, or simply strung on a skewer. The meat is always baked covered so that it does not dry out further and placed in a preheated oven.
If you want to cook game meat in casserole, you will not go wrong either. Most hunters believe that wild boar meat is most delicious this way. In this case, you will not turn on the oven in advance, but only after you have put the casserole with the meat in it.
Run it at about 220 degrees for 30-40 minutes, then reduce it to 180 degrees. The lower the temperature and the slower the game is roasted, the tastier its meat becomes.
Try our suggestions for Stuffed quail, Stewed quail, French roe deer, Roasted quail, Pheasant with potatoes, Roe deer in a casserole, Pheasant with apples, Boar skewers, Stuffed pheasant with rice, Deer leg with cream sauce.
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