Game meat is a high-quality food. Since game animals naturally nourish themselves, their meat is poor in fat and rich at proteins, mineral materials and Vitaminen. It contains insatiated which the body cannot synthesize. Game meat is very lean, easily digestible and therefore for Schonkost and parliamentary allowance suitably.

Meat places

• Deer and deer: Both deer and deer meat can be chilled problem-free. Fresh meat should one something after-mature, frozen meat slowly in the refrigerator thaw out let.
• Wild pig: Wild pig meat is fatter than deer or deer. It is suitable excellently for scorching and roasting and remains very juicy thereby. Pieces of the wild pig must be through-roasted before the meal always completely, in order to destroy possible germs. Wild pig meat is very aromatic. Wild pigs can be therefore is subject their meat of the Trichinenschau, which must be made by a veterinarian in each case, before the meat arrives at the consumption or into the trade.
• Hare: Schlegel and backs are suitable excellently for roasting and scorching.
• Pheasant: Pheasant chest is one delicate-eats. Pheasants can be prepared also with traditional poultry prescriptions.
• Rebhuhn: Very tasty game chicken.
• Wildente: Roasted, with red Kohl a popular holiday food.

Origin

Is not wild equal to game. A genuine Gourmet swears on game meat of free-living animals, which differs sensoryly and physiologically from so-called gate game. So increased total fat contents could be determined at gate game in an investigation of Atanassova, ring and old eggs, 1989, which are to be attributed to the reduced freedom of movement and the in the gate. Gate game is game, Dam, red or black game, which are held in naturenear environment and (enclosed) is eingegattert, however made of lack of natural food with artificial auxiliary materials (for example pellets) to be usually course-fed must. How the Eingatterung lets assume, gate game is not abandoned, but belongs to its owner. Wildly in free game course however is abandoned, exclusively nourishes themselves of animal and vegetable materials, which it finds in its biotope and can itself by the hunt-practice-entitled are through hunt-acquired. The acquisition by game from gate attitude or from free game course contained beside the sensory to consider nourish-physiological aspect further ecological criteria from the consumer to are. Wildly from free game course one moves from larger game animal species with the classical Ansitzjagd being hunted, no battle stress like it for instance animals from agricultural production do from birth in its natural habitat and is subject, goes.

The choice of the purchase and control of the origin, which is not defined for example on the packing of the Wildprets in the supermarket, are left thus to each final consumer. The Wildpretkauf with the local hunter guarantees therefore for freshness and quality of a adept producer.

Game foods

Although in the European kitchen game shreds and game pepper are furthest common probably, there are many other possibilities of preparing game meat.

As hors-d'oeuvres:

• Charcuterie: Deer sausage, Salsize, drying meat, etc. are produced often still in conventional kind after delivered prescriptions. Gesalzene and peppered noble are air-dried and thereby received during some weeks a characteristic, very intensive taste.
• Pies: Game pies already are for centuries as delicate meals admit and stood on the tables of kings and emperors.
• Terrinen: For the production of Wildterrinen a farce is possibly peppered salt, spices and something Cognac made of or different Flei, with full cream, refined possibly with mushrooms, Pistazien or apple bits, filled then into a form and pochiert in the furnace slowly
• Carpaccio: Game meat of can be eaten also roughly, for example as Hirschcarpaccio. Here it must be paid attention however absolutely to the fact that the meat is parasite-free. The meat of not is not suitable for the raw consumption.

As Hauptgang:

• Deer and deer pepper: Shoulder, neck or pivot pieces are cut small and during three to ten days into one red wine-pickle with vegetable and spices inserted and afterwards scorched.
• Shred
• Ossobuco
• Deer and deer back

A traditional game court is handed with red herb, hot fruits, Maronen, Preiselbeersauce or Chutneys. The courts with an impact frache or impact cream are refined. In addition a fruchtiger, not too dry red wine, for example a Beaujolais or a Pinot Noir.

Articles in category "Game"

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