The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Game

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Introduction Game is the name given to certain wild birds and animals that are eaten. There are two kinds of game: feathered furred

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Food value of game As it is less fatty than poultry or meat, game is easily digested, with the exception of water fowl, owing to their oily flesh. Game is useful for building and repairing body tissues and for energy.

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Storage (1) Hanging is essential for all game. It drains the flesh of blood and begins the process of disintegration, which is vital to make the flesh soft and edible and also to develop flavour. The hanging time is determined by the type, condition and age of the game and the storage temperature. Old birds need to hang for a longer time than young birds.

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Storage (2) Game must be hung in a well-ventilated, dry, cold store room; this need not be refrigerated. Venison and hare are hung with the skin on. Game birds are not plucked or drawn before hanging. Game birds should be hung by the neck with the feet down. Care should be taken with the water birds – wild duck, teal etc – not to allow them to get too ‘high’, because the oiliness of their flesh will quickly turn them rancid.

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Furred game – venison Joints of venison should be well fleshed and a dark brownish-red colour. It can be from any member of the deer family which includes elk, moose, caribou and antelope. Red deer meat is a bright red colour; the flesh of the roe deer is lighter.

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Types of venison Both farmed and wild venison is available. It is usually roasted or braised and small cuts fried. Joints available are usually shoulder – boned and rolled, haunch – boned and rolled, prepared saddle and steaks and also sausages, pâté and burgers.

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Furred game – hare and rabbit The ears of hare and rabbits should tear easily. With old hare the lip is more pronounced than in young animals. The rabbit is distinguished from the hare by shorter ears, feet and body.

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Birds The beak should break easily. The breast plumage ought to be soft. The breast should be plump. Quill feathers should be pointed, not rounded. The legs should be smooth.

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Feathered game Grouse, pheasant and partridge are the most popular game birds. Wood cock, snipe, wild duck and plover are used but much less so. All these birds are protected by game laws and can only be shot in season. Quail is a game bird, but large numbers of quail are reared and are available all year round. The term includes all edible birds that live in freedom, but only the following are generally used in catering today: partridge, woodcock, snipe, wild duck, teal, grouse.

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Types of feathered game Male and female pheasants Partridge Grouse Snipe

The Theory of Hospitality and Catering Dynamic Learning published by Hodder Education © 2011 D Foskett and P Paskins Flavour The flavour of most game birds is improved by their being hung for a few days in a moderate draught before being plucked. Hanging is to some degree essential for all game. It drains the flesh of blood and begins a process of disintegration, which is essential to make the flesh tender and develop flavour – this is due to the action of enzymes.