Game embraces all wild animals and birds that are hunted. In former centuries hunting was an important means of providing meat for the table. Today, in industrialized countries, game is only a minor and occasional food stuff, but hunting continues to be enjoyed as a sport. In France there is one hunter per 15 square miles and this has caused a serious reduction in the amount of small game (partridges, pheasants, hares), whereas large game (deer and wild boar) are more abundant, being well protected by hunting regulations. In Europe, game only appears on the market during the open season, when hunting is permitted, unless the animals or birds have been specially bred (quails, pheasants, etc.). In Britain , several birds are protected all the year round, including blackbird, bustard, cygnet, heron, lapwing, lark, rail, swan, and swift. Other birds and animals are no longer hunted at all, tastes having changed (e.g. crow, beaver, dormouse).
Feathered and Furred game
Game can be divided into two broad categories: feathered and furred. Furred game is sub divided into large game (deer, roebuck, and wild boar) and small game (hare and wild rabbit). Feathered game includes woodcock, pheasant, grouse, partridge, partridge l, wood pigeon, capercaillie, and black grouse. Water game includes godwit, wild duck, curlew, wild goose, moorhen, teal, and lapwing. Other birds and animals are hunted in other regions or have been hunted in the past (bear, reindeer, hedgehog, yak etc.).
Digestibility of Game.
The way of life and the feeding habits of game are reflected in the texture and flavour of its flesh, which has a strong fragrant aroma becoming stronger with age. The flesh is more compact and almost leathery in old animals, with a strong colour and less fat than other meat, but richer in albumin. It is considered difficult to digest and must be consumed in moderation. Before cooking, game meat is generally hung for a certain length of time to allow it to mature, which makes it tender and gives it a stronger flavour. Care must be taken, however, not to overhang game as it can become toxic. When this is not carried out, the game is drawn as soon as possible, then hung in a cool dark place, by the hind legs in the case of ground game, or by the head in the case of feathered game. It is not skinned or plucked until just before use The length of time for which the game is left to mature varies according to its age and type: four days for a woodcock or a pheasant, three for a thrush or a duck, two for a hare, six to eight days for large game. This is best done in the refrigerator. During the maturing process the carbohydrates are converted into lactic acid, which improves the flavour and tenderness of the game. Game sold commercially is already matured. When purchasing, it is advisable to choose a young animal or bird that is not 'high'.
Cooking game
The cuts of meat and the culinary methods are the same for large game as for other meat, except that game is often marinated: haunches, saddles, and loins are roasted; breasts, shoulders, and necks are eaten in stews, ragouts and civets; noisettes and cutlets are sautéed or grilled (broiled). Feathered game is prepared like poultry. A sweet accompaniment (whortleberries, red fruits, apples, grapes, chestnuts) is sometimes chosen in order to bring out the strong taste of the dark meat, which is often served with highly seasoned sauces ( poivrade, Perigueux, Cumberland)., also terrines and pates can be made from game. Full- bodied wines with a distinct bouquet are usually served with game.
Grouse Recipes Hare Recipes Partridge Recipes Pheasant Recipes Rabbit Recipes Venison Recipes
