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Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomposition. [4] However, this adds to the risk of contamination. Small game can be processed essentially intact, after gutting and skinning or defeathering (by species). Small animals are ready for cooking, although they may be disjointed first.
Venison originally meant the meat of a game animal but now refers primarily to the meat of deer (or antelope in South Africa). [1] Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs.
A compote is a dish made from game meat. Some examples of the game meat used are rabbit, partridge and pigeon. The meat is cooked in a roux for a long time over low heat along with pearl onions and bacon added at the end. The dish is cooked until the meat has a fine texture and has completely fallen from the bones. [1]
For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...
Game pie is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge , pheasant , deer , and hare . The pies reached their most elaborate form in Victorian England , with complex recipes and specialized moulds and serving dishes.
If your store doesn't have stew meat out and labeled, look for the same cuts of meat for pot roast: chuck roast, bottom round, and brisket (preferably the fattier part "second cut"). You can ask ...
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
Roasting can be done with boneless or bone-in cuts; grilling can help create a crispy exterior; slow cooking is ideal for busy days; and sous vide cooking helps keep the meat juicy and tender.