2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Game meat is a real delicacy on our table and is much more useful than the meat of animals raised by humans for food. The delicious meat of wild animals is divided into three main groups - feathered game (pheasants, partridges, quails and others); small game - rabbits and similar in size animals; big game - deer, roe deer, wild boar.
Characteristic of animal meatliving in the wild in nature, is that it is nutritious, useful and with characteristic taste and aroma. It is much tougher due to the content of muscle fibers.
Animals in the wild have significantly more muscle mass because they move more in open spaces. At the same time, it is purely because of their food. Acorns, roots, mushrooms and berries make up their menu mainly.
The beneficial properties of venison are due to the antioxidants in it, which stabilize blood sugar. It does not contain bad cholesterol, and its caloric content is much lower than that of domestic animals. Its taste is also superior to that of domestic animals.
The preparation of the game however, it requires a culinary culture, as the subtleties of this specific meat are quite.
The animal's skin or feathers must first be removed. The skin of feral pigs is separated from the meat, but in order to leave no hair left afterwards, it must be scalded.
The feathers of the birds are removed by immersing them in hot water and then plucking them. To remove any remaining hairs, it is also good to burn them on an open fire.
It is not good to cook meat right away, especially big game. It is best to stand for a while. For different types of game, the residence time of the meat before cooking is different. For birds it is from 3 to 5 days, for rabbits it is 2-3 days. However, cleaning of the entrails is done immediately after the hunt.
Before cooking, it should be marinated for a day. The meat of large game must be soaked in water and vinegar to remove the typical odor, which for many people is too strong and unusual.
The best way to heat the meat of large animals is by cooking or stewing. It can be baked, but it gets a little drier.
A characteristic feature of the game is that its meat is not fatty. This allows larding with bacon, bacon or ham. So prepared the venison is cooked with more fat. Another way is diving. It is wrapping the meat in bacon. It is characteristic mainly for the meat of wild birds. This keeps it juicier and more tender if fried.
When frying birds, the best time to remove them should be taken, because frying leaves it dry and tough.
To avoid the danger of trichinosis, the meat of large game as the wild boar and the bear are processed longer.
The most appropriate game spot glaze is with honey, and bay leaf, rosemary and black pepper are the best spices for it.
Game meat served with red wine.
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Venison
Deer meat is a deeply prized, incredibly tasty and nutritious meat that is either wild deer or home-raised. While the taste of the meat is directly related to the meat diet, venison is usually described as having a full, deep taste of something akin to red wine aged in oak barrels and fruity.
How To Cook Venison
Exquisite dishes are prepared from venison for connoisseurs. Venison is valuable because of its taste and because of its high content of proteins and vitamins. To prepare reindeer in a hunter's way , you need 2 kilograms of venison, 300 grams of bacon, butter or frying oil, 200 grams of tomato paste, 4 onions, 24 cloves of garlic, 4 tablespoons of vinegar, pepper and salt to taste.
Ideas For Venison Appetizers
Game meat is characterized by more special and distinctive taste and aromatic qualities. Most often recipes with game meat are found from wild boar, wild rabbit, deer, deer and others. Characteristic features of game meat The meat of wild animals is tighter and tougher due to the richness of muscle fibers, as wild animals move more in open spaces and this increases muscle mass in them.
What To Cook With Venison
Roe deer meat is considered a delicacy. Here are some ideas on what to cook with it: Stewed venison Necessary products: 1 kg. venison, 3-4 onions, 1 carrot, 1/2 celery, 1 tbsp. tomato paste, 1 liter of flour, 1 liter of red pepper, 1 glass of wine, 2-3 bay leaves, 7-8 grains of black pepper, salt, 4-5 potatoes For the marinade:
Basic Cooking Oils In Cooking! Which Is Used For What
The shelves of modern stores abound in a wide range of vegetable oils. However, most housewives use only two types of oil - one for frying, the other for dressing salads. This approach is not entirely correct. Modern nutritionists recommend that you have about five species various oils in the kitchen and alternate their use.
