Cooking game – Tipsjusthitreviews_lekz3m - November 5, 2020
When the hunting season begins in early autumn, meat lovers go into raptures: now roe deer, deer, wild boar, hare, chamois, and pheasant enrich our menu. Cooking game wild is not witchcraft if we follow a few tips. Here you can read which ones.
When you enjoy game meat, you still believe you can feel the scent of nature. It is considered to be low in fat but rich in protein, vitamin B2, potassium, and iron. You can prepare the game in countless ways and play with unusual flavours, such as orange, sour cherries, or even chocolate. Cleverly presented, they harmonize perfectly with the fine-grained meat of roe deer and stag.
Tips for the correct preparation of game meat
Game dishes take time: the meat must be able to cook through slowly. The ideal oven temperature is therefore around 120 ° C. Goulash and stews should also be allowed to simmer at a relatively low temperature. The slow cooking process is not only essential for the success of wild boar dishes, but above all.
Thus venison beautiful remains tender, it is important that you fry the dice just before cooking. However, it does not have to be seared as spicy as conventional meat.
Roasting pans, Roman pots, or foil are suitable for cooking.
Medallions or fillets should ideally be rubbed with salt and pepper before searing and then turned in a little flour.
Fillet pieces of wild boar, venison, and roe deer are served pink (à point) or well done (well done) as recommended. However, it is rather advisable not to serve the precious pieces of game stagnant (bloody to pink). For the following reason: Wild animals are shot. Germs could penetrate the flesh through the projectile. Even the experts argue about this point.
You can prepare hare in the same way as wild rabbits or rabbits, for example, marinated in red wine.
Spices for game
In addition to salt, pepper, onions, and garlic, juniper is the most important spice; it harmonizes perfectly with the intense aroma of game meat. In addition, juniper helps to soften the dominant taste. Bay leaves, thyme, rosemary, and nails also go well. As already mentioned, you can experiment with different flavours as you wish: You can pimp your game dishes with cinnamon or lemon peel, chocolate, black beer, or star anise.
Pickling game meat – pickling
Although it is not necessary, roasts for game dishes are usually put in before cooking. It is buttermilk very popular and suitable for the preparation of older animals. Because the buttermilk takes away the intense taste of the meat.
Alternatively, it is a good idea to pickle game in a mixture of red wine and spices that has been enriched with root vegetables. This is how you do it:
Prepare vegetables such as onions, celery, leeks, and carrots and cut into small cubes.
Mix with the red wine-water mixture and spices and stir well.
Bring the stain to a boil briefly and allow it to cool.
Cut meat into pieces as required, remove sinews or skin residues, place in a saucepan and pour over the stain. Important: The meat must be completely covered with liquid.
Cover and leave to rest in the refrigerator for at least two days. Turn the meat several times in between.
Before further processing, let the meat drain well and pat dry with kitchen paper.
How do I prepare a good sauce for cooking game meat?
The base for the sauce is a strong roast stock (spices, root vegetables, and meat juice).
After you have removed the cooked meat from the stock, you boil the stock with red wine and meat stock and let it boil down a little.
Now pour off the liquid and collect it. Puree the root vegetables and put them back in the pan. Add some of the collected brews until you have the desired consistency. Season to taste if necessary.
Thicken with a little starch and bring to the boil again.
The gravy is a good basis for all kinds of sauces, which you can refine with mushrooms, tomato paste, cranberries, plums, or black beer.