Game

Game

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From
Encyclopedia of Food and Cookery

For culinary purposes, ‘game’ means the meat of wild animals and birds or of traditional game species which are now farmed for the table. Farmed game is usually milder in flavour, fatter and more tender than the wild variety.

Game is prized for its rich flavours and textures. The powerful aroma and taste referred to as ‘gamey’ develop with lengthy hanging – a necessity with much wild game in order to tenderise it, but less necessary for the farmed kind.

Most game tends to be dry, so game is often marinated or barded or larded with fat before cooking to promote juiciness

To bard game: Cover the breast of the game with fatty bacon or pork fat before roasting; towards the end of cooking remove the covering, dredge the breast with flour and baste. This is called ‘frothing’ and is done to brown the breast..

To lard game: Cut strips of pork fat and thread or insert through the flesh, using a larding needle.

To cook: Roasting is the best way to cook good, young game, but if you have any doubts about its tenderness, it is advisable to casserole it to ensure moist, tender meat. Game also makes a luxurious soup or pie. Small game birds are often placed on a piece of toast for roasting and are then served on the toast.

Accompaniments for game: Game Chips and wild rice are classic accompaniments to game. Other accompaniments should be robustly flavoured, for example braised celery; Brussels sprouts and chestnuts; glazed onions or turnips; spiced fruits; Watercress and Walnut Salad; or orange salad.

See also Pheasant; Quail; Rabbit; Venison.

Ingredients

Quantity Ingredient
see method for ingredients

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