Cookbook:Game
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Meat and poultry
Game refers to wild animals traditionally hunted for their meat.[1][2][3][4]
Characteristics
editIn large part, game animals have the same broad anatomy and structure as their domesticated livestock counterparts.[1] However, game meat is known for having a stronger flavor than that of domesticated livestock.[4][5][6] This is attributable, in part, to the predominantly foraged diet and higher activity levels of wild animals.[4] For similar reasons, game meat is also darker, leaner,[5] and tougher than livestock meat, with younger animals having more tenderness.[4][5][6]
Varieties
editSome wild game animals have domesticated equivalents. For example, bison meat is similar to beef; boar to pork; wild duck to domesticated duck; etc.[7]
Mammals
editMammalian game animals may be classified as "large game" or "small game". Large game includes species like antelope, deer/venison, elk, bear, caribou, bison, moose, reindeer, boar, camel, kangaroo, wild sheep/goat, zebra, etc.[2][6][5] Small game, as the name implies, include animals like rabbit, hare, squirrel, beaver, muskrat, opossum, porcupine, raccoon, etc.[2][6][5]
Birds
editWell-known game birds include grouse, guineafowl, partridge, grouse, squab, quail, pheasant, wild duck, wild goose, and wild turkey.[2][3][5][6]
Reptiles
editReptiles consumed for meat may be classified as game.[5] These include iguana and alligator.[6] They typically have a mild flavor and lobster-like texture.[6]
Farm-raised
editWhile farm-raised game may seem contradictory, it is possible to rear wild animals[1][7] in ways that mimic their natural behaviors.[4][6] These animals are still wild and often still have a largely foraged diet and higher activity level than fully domesticated livestock.[6] However, they are somewhere in between the domesticated livestock and fully wild game animals in terms of both taste and texture.[1][6][7]
Seasonality
editMany game meats are seasonal, which can be in part due to restrictions of the hunting season in a given country.[2] Autumn is often associated with game meats.
Selection and storage
editGenerally speaking, indicators of game quality are the same as for livestock meat. Younger animals will be tender, and the diet will affect the flavor of the meat. Reportedly, game meat is best in the fall after a plentiful spring and summer feeding. If purchased, the flesh should be firm without slime, blemish, or bad odors.[6] If hunted, the animal should be quickly killed and cleaned as soon as possible. Increased stress can reportedly decrease the quality of the meat. Proper cleaning is particularly important in venison,[5] whose spinal and brain tissues can carry prion diseases.
Like other fresh meat, keep game wrapped well and refrigerated.[6] It can similarly be frozen like other meat.[6]
Use
editThe relative tenderness of a particular cut of game is similar to that of the equivalent domesticated meat, and it can be similarly prepared.[6] For example the loin of venison is one of its more tender regions, as it is with beef. Overcooking can toughen game. To avoid this, you can use moist heat, basting, and larding/barding (inserting slivers of fat or wrapping in bacon) to help keep the meat tender during cooking.[5] Fast searing over high heat can also work for smaller cuts, such as tenderloin medallions or rib chops. Any existing fat is generally bad tasting and should be removed.
Substitution
editRecipes
editReferences
edit- ↑ a b c d Gisslen, Wayne (2015-03-12). Essentials of Professional Cooking, 2nd Edition. Wiley Global Education. ISBN 978-1-119-03072-0.
- ↑ a b c d e Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e America, Culinary Institute of; Schneller, Thomas (2009-02-03). Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-111-78059-3.
- ↑ a b c d e f g h i Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b c d e f g h i j k l m n Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c Green, Aliza (2012-06-01). The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat. Quarry Books. ISBN 978-1-61058-393-0.