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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]
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.
The CDC recommends cooking wild game meat to an internal temperature of at least 165 degrees Fahrenheit, which should be verified with a meat thermometer — not by looking at the color of the meat.
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.
The meat and fowl considered appropriate for roasting included domestic fowl, feathered game, small furred game, suckling pig, and, less commonly, lamb. Roasts were rarely of other butcher's meat, large furred game, or organ meats. [19] Other dishes were often served alongside the roasts, including sauced and stuffed meats and meat pies.
Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor. [2] [3]
Games. Health. Home & Garden. Medicare. News. Shopping. ... so that tissue breaks down and the meat becomes tender. In fact, letting it cook down is the first way to thicken stew and the main ...