Game
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- Created by: jackstevens_
- Created on: 30-01-19 11:09
why is it important to hang game before it is used for complex game dishes?
To allow enzymes in the meat to tenderise/metabolise and develop the distinct gamey flavour.
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whats the difference between game meat and poultry?
game lives in the wild and other animals and poultry are domesticated on farms. another difference can also be that game is shot in the wild and other animals and polutry are slaughtered in abbitoirs.
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name two birds that can be classified as both game and poultry
duck/pigeon/quail
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whats the best methods for cooking whole game birds?
roasting
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what is another method of cooking game birds?
Braising- pheasant Confit- legs of birds Sous vide- all game Poaching- pheasant breast
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what is the name of the natural chemical in game that breaks down or metabolises the protein in game ?
Enzymes and or microorgansims (anaerobes)
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what are the quality points of grouse?
soft downy plumes on breast and under wings/soft spurs that are hard and scaly in older birds
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what are the quality points of woodcock?
soft supple feet/clean mouth and throat/ full and firm breasts
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what are the quality points of pheasant?
flexible beak/pliable breast bone/grey legs which are short with no spurs/the last feather of the wing is pointed
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how doe sthe nutritional value of game birds differ from that of poultry birds? does this make a difference to the finished dish?
Game birds usually have a lower fat content. care must be taken with game birds that they do not become over dry in cooking.
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Name types of furred game?
venison/rabbit/hare/wild boar
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How can you check whether rabbits or hares are young animals?
the ears tear easily. older hares have more pronounced lips than younger animals.
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is it best to hang game with skin on on off?
with the skin on to prevent the meat from drying out.
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if game birds have been delivered with entrails, how do you clean them?
on a red board place down bird with legs towards you. make lateral incision into the base of the bird, insert the forefinger and middle finger and use them to loosen the membrane that holds the innards. gently pull out and discard. wash and dry bird
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suggest ways that game can be kept moist during cooking
cook birds breast down to allow juices to run inot the drier breast meat. larding the meat with fat using needle. wrapping fat bacon over areas that could become dry.easing butter under the skin. injecting with melted butter
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is game more or less healthy than farmed meats and why?
healthier because it is wild and so has less fat than most farmed animals.
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what can be done to make tougher cuts of game tenderer?
hang for longer/marinade in wine,oil or vinegar/use long wet cooking methods such as braising and stewing/use low temperature cooking methods such as slow roasting and sous-viding
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suggest ways to preserve poultry and game to keep it longer?
cold chilling (0-1c)/freezing/cooking(confit)/vaccum packing/modified atmosphere packing/smoking/marinating/canning(foie gras)
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list the temperatures when preparing,storing and cooking game.
delivery-below 8c/fridge-0-5c/freezer -18 to -21/cooking-52c(rare)-57c(mediumpink)-75c or 72 for two minutes(reheating)
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what does seasons for game do to prices?
price fluctuation due to season,which is when the game is at its best in line with current legistation also.
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key season dates for poultry
mostly available all year round due to farming. shooting season will affect wild bird availablilty(duck goose inland) september 1st january 31st (duck and goose below high water mark)september 1st -20th february
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key season dates for feathered game
pheasant(oct 1st-feb 1st) grouse(the glorious twelth aug-dec 10th) partridge (sept 1st-feb 1st) woodcock(oct 1st-jan 31st) snipe (aug 12th-jan 31st)
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key season dates for furred game
hunted all year around however cannot be sold from march - july
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key season dates for large game
venison red (stags aug 1st-apr 30th) (hinds nov 1st-mar 31st) fallow (bucks aug 1st-apr 30th) (does nov 1st-mar 31st) roe (bucks apr 1st-oct 31st) (does nov 1st-mar 31st) wild boar no close season but sows and young not culled
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quality points of poultry
free range/corn fed/colour/aroma/pliable breast bone/firm flesh/plump breasts/use-by-date
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quality points of game
age/freshness/no shot damage/brittle beak/webbed feet that tear easily(water fowl)/ears that tear easily (rabbit and hare)
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quality probelms with poulry and game
birds samller or larger than expected will affect price,cooking time,presentation and portion control/smell or unpleasnt colour/ apperance not as expected as meat has been overhung meaning meast will fall off bone,slimey
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explain hanging
hang in cool conditions with no flies before skinning or plucking for a minimum of two days and a maximum of 3 weeks in winter. hanging tenderises meat and develops the characteristic game flavour. longer the hanging period the stronger game taste.
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Other cards in this set
Card 2
Front
whats the difference between game meat and poultry?
Back
game lives in the wild and other animals and poultry are domesticated on farms. another difference can also be that game is shot in the wild and other animals and polutry are slaughtered in abbitoirs.
Card 3
Front
name two birds that can be classified as both game and poultry
Back
Card 4
Front
whats the best methods for cooking whole game birds?
Back
Card 5
Front
what is another method of cooking game birds?
Back
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