1. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Game  Animals hunted for sport or food  Traditionally, game supplies were dependant on the season and the hunter’s skill  Due to popularity, game is being farm-raised with success

2. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Game  Examples of Farm-Raised Game Pheasant Quail Partridge Deer Antelope Rabbit Elk Bison

3. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Game  The life of the animal is seen in the appearance, aroma, flavor, and texture for their flesh  The meat is compact with a robust flavor and less fat  Nutrition Most farm-raised animals are generally more active and less well fed than domesticated animals They tend to be lower in cholesterol and have approximately one-third fewer calories than beef

4. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Inspection of Game  The USDA and most states restrict the sale of wild game  Farm or farm-raised game is only subject to voluntary inspections for wholesomeness  Generally, game is processed under federal inspections as domesticated meat and poultry  State inspections vary but are increasingly being expanded and improved  Only USDA approved countries are permitted to export game into the U.S.

5. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Game  Large Furred Game Animals Deer Moose Bear Wild boar Elk Beefalo

6. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Bison (American Buffalo) Buffalo Steak

7. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Deer Venison Saddle

8. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Game  Smaller Animals Rabbit Squirrel Raccoon Opossum

9. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Procedure For Butchering A Rabbit 5 The cut-up rabbit: hind legs, thighs, loin in three pieces, forelegs.

10. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Game  Feathered or Winged Game Partridge Quail Pheasant

11. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Feathered or Winged Game Chukar Partridge

12. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Feathered or Winged Game Pheasant

13. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Feathered or Winged Game Quail

14. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Game  For the More Adventurous Zebra Bear Wildebeest Moose  Others Include Alligator Rattlesnake

15. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Wild Boar Boar Saddle

16. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Recipe 19.1 Red Wine Marinade