Game Meats © 2007 Thomson Delmar Learning. All Rights Reserved. Chapter 8

© 2007 Thomson Delmar Learning. All Rights Reserved. Game Meats Characteristics –Animals work hard to sustain themselves, so they develop tough lean muscles, with very little fat –Wild animals eat a varied diet, giving their meat a gamy or strong flavor –Farm-raised meats also taste earthy and complex

© 2007 Thomson Delmar Learning. All Rights Reserved. How Fat Affects Game Animals The absence of fat can be overcome by: –Addition of fat during preparation –Use of rich marinades –Larding and barding during cooking –Use of aromatics such as herbs, spices, wines, and spirits –Perfect sauces rendered from the bones

© 2007 Thomson Delmar Learning. All Rights Reserved. Preparation of Wild Game Meats Rules to follow: –Wear plastic gloves at all times –Clean your knife continually, especially when you are working inside the carcass –Try to keep the carcass clean by getting it off the ground as quickly as possible –Always use clean equipment during dressing –Remove the intestines, lungs, liver, and heart as soon after the kill as possible

© 2007 Thomson Delmar Learning. All Rights Reserved. Preparation of Wild Game Meats Rules to follow: –Carefully remove any musk glands, which exude a powerful acid that quickly ruins the game –Protect the cavity from insect invasion –Take care to ensure that these organs are not pierced and that the animal’s hair is kept free of exposed flesh at all times –Cool the carcass quickly and keep it cool during processing and transportation

© 2007 Thomson Delmar Learning. All Rights Reserved. Preparation of Wild Game Meats At this time, it is advisable to hang the animal to drain and dry out Wipe out any excess blood in gutted cavity with paper towels and fresh water, making sure to remove any loose hairs Dry the cavity well and try to prop it open until the cavity is very dry To prevent severe spoilage, hang the meat at the proper temperature

© 2007 Thomson Delmar Learning. All Rights Reserved. Aging Large Game Meat Flavor improves as it begins to tenderize It becomes easier to cook The carcass or large cuts should be held between 34ºF and 37ºF for 7 to 14 days, and even as long as 30 days Aging allows the enzymes in the meat to break down some of the complex proteins in the carcass

© 2007 Thomson Delmar Learning. All Rights Reserved. Aging Large Game Meat Rules: –Do not age any game carcass if it was shot during warm weather and not chilled rapidly enough –Do not age animals that were severely stressed before being killed –If the wounds are too extensive over the body, aging is not recommended

© 2007 Thomson Delmar Learning. All Rights Reserved. Aging Large Game Meat Rules: –The animal should be at least 1 year of age before aging will make a difference –Aging is not recommended for carcasses with little or no fat covering –There is a time limit when tenderization slows down and bacterial slime begins to develop

© 2007 Thomson Delmar Learning. All Rights Reserved. Tenderizing Game Meats Methods –Mechanical Cutting Pounding Grinding –Plant (protein-digesting enzymes) Papaya leaves (papain) Fig Pineapple Some fungi

© 2007 Thomson Delmar Learning. All Rights Reserved. Tenderizing Game Meats Methods –Marinades Considerations –The marinade will tenderize the muscle fibers of certain meats –The marinade is intended to improve the flavor of the meat by penetration the meat fiber –The marinade does preserve the meat for a small period of time –There are two basic types of marinade: »A cooked marinade stays on the meat for a long period of time, up to 4 to 5 days »An uncooked marinade is on the meat for a shorter period of time—2 to 8 hours

© 2007 Thomson Delmar Learning. All Rights Reserved. Tenderizing Game Meats Methods –Marinade Considerations –The marinade generally contains some kind of oil that helps protect the meat during marinating –The ingredients used should be compatible with the type of meat being used –The ingredients can include herbs, spices, acid liquids, salts, fruits, alcohol and wines, flavored oils, and pungent vegetables –The meat needs to be turned regularly in the marinade

© 2007 Thomson Delmar Learning. All Rights Reserved. Tenderizing Game Meats Methods –Marinade Considerations –Any alcohol, including wine, used in a marinade should first be brought to the boil and chilled before use, because the raw alcohol tends to burn the surface of the meat –The marinade can be used as part of the cooking of the dish that it was used to marinate –The acids in a marinade that contains vinegar, citric juices, or other acidic liquids act to break down protein chains in meats, making them more tender

© 2007 Thomson Delmar Learning. All Rights Reserved. Adding Fat to Game Meats Barding and Larding Stuffing Basting Tumbling

© 2007 Thomson Delmar Learning. All Rights Reserved. Furred Game Venison –Meat of the red, fallow, or roe deer –Cud-chewing, even-toed, hoofed animals –Shed antlers annually Elk –Mild, pleasant-tasting meat –Can be substituted for venison in most recipes

© 2007 Thomson Delmar Learning. All Rights Reserved. Furred Game Bison –Largest terrestrial animal in North America –Commonly referred to as buffalo –Meat has unforgettable flavor, with a very sweet, rich texture –Can be cooked similar to beef –Less fatty than beef

© 2007 Thomson Delmar Learning. All Rights Reserved. Pawed Game Rabbit –Used for eating as far back as 1500 BC –Meat is white with it own distinctive flavor, comparing favorably to the flavor of veal –Low in calories and fat, and has less cholesterol than chicken, beef, lamb, or pork

© 2007 Thomson Delmar Learning. All Rights Reserved. Rabbit Removing the Skin –Slice through the skin, up toward the inside of one of the legs, cutting around the paws and pulling the leg out of the skin –Remove the tail and, using the tip of the knife to loosen the tissue between skin and flesh, draw the skin down towards the head –Now cut around the front paws and continue to draw the skin over the head –Cut off the ears and trim the skin off the head; now the skin should be completely removed and you can start to remove the gut

© 2007 Thomson Delmar Learning. All Rights Reserved. Rabbit Removing the Skin –Make an incision from vent to ribs, along the middle of the belly, and through the rib cage, making sure not to go so deep that you perforate the intestines –Break through the skin of the diaphragm, separating the belly from the organs; lift out the lungs, liver, heart, and intestines and separate those you wish to use –Wash the rabbit well, taking particular care with the cavity, and pat dry

© 2007 Thomson Delmar Learning. All Rights Reserved. Rabbit Removing the Rack –Remove the hind and fore legs and reserve for further use –Remove the saddle from the carcass, leaving the rib cage intact –Chine the rack with poultry shears, splitting into two racks –Break the rib bones halfway to their ends with a sharp blow of a heavy knife

© 2007 Thomson Delmar Learning. All Rights Reserved. Rabbit Removing the Rack –Pull the excess ribs over the ones attached to the flesh, removing the connective tissue and flesh from between the bones to create the French look –Cut the excess off at the eye of the meat, leaving the rack

© 2007 Thomson Delmar Learning. All Rights Reserved. Hare Looks like a rabbit but has very different characteristics Larger in size Very dark, rich, gamy flesh Judged good for eating if they have very tender ears when torn, short claws that are easily broken, and an undeveloped harelip Best at age 7 to 8 months and weighing 2½ to 5 pounds

© 2007 Thomson Delmar Learning. All Rights Reserved. How to Prepare a Baron of Hare Remove the hind legs and loins from the body Remove the bones from the loins, and the aitchbone from the legs Remove the sinew and silver skin from the back of the baron Stuff with a sausage and fruit dressing, and wrap the baron with back fat Tie securely with butcher’s twine

© 2007 Thomson Delmar Learning. All Rights Reserved. Webbed Frog –Species used for cooking: Green Leopard Pickerel Bullfrog –Giant frog –Jumbo frog

© 2007 Thomson Delmar Learning. All Rights Reserved. Stuffed Frog Legs Procedure –Remove the meat from the foot end of the leg, peeling it back without breaking it and leaving it still attached to the bone –Beat lightly to form a flattened piece of meat –Fill with stuffing and roll around the thigh –Wrap in caul fat and cook as desired

© 2007 Thomson Delmar Learning. All Rights Reserved. Cooking Game USDA Guidelines –Whole birds to 180ºF, measuring temperature in the thigh with a thermometer –Breast meat to 170ºF –Ground meats and other cuts should reach 160ºF