Deer, wild boar, roe deer … how are these meats cooked? Game requires several precautions, let's find out which ones
Winter is the right time to taste hot unique dishes prepared with the game. Let's talk about meat like that of roe, of the deer, of the hare or even of the boar, of the guinea fowl, of the pheasant, of the rabbit wild. Very particular animals because they require a treatment very different from the typical beef or pork that we cook every day. Let's find out everything you should know about game.
How to hang game meat
To avoid that game meat is too hard – it is less fat than farmed meat – it must be subjected to frollatura, which changes from animal to animal in times and ways. It consists of a process of maturation of the meat, to make it softer and more juicy, and must take place at constant temperatures, between 0 and 4 degrees. To hang up you will have to remove the bowels of the animal, then hang it in a cool, ventilated place for a period ranging from 2 to 4 days. The time depends on the animal: for birds, for example, a couple of days are enough, while wild boar and deer take longer. This phase is normally carried out by the butcher, because professional cold rooms are needed.
Game meat must marinate
There marinating it is the passage we can instead take to our home before we put ourselves in the kitchen. It's very simple: putting the meat in the bath, for example with wine, red or white, and various spices, we make it tender and tasty and let's get rid of that wild taste that not everyone appreciates. To prepare a marinade pour into a bowl large enough to hold the piece of meat half a liter of red wine, two tablespoons of extra virgin olive oil, two of vinegar, a few grains of pepper, 3 bay leaves, 10 juniper berries, 1 chopped raw carrot, 1 chopped onion. The marinade also allows you to keep the meat longer. It is sufficient to leave the meat in marinade for about 12 hours, but the times vary from the type of animal, therefore it is good to always ask your butcher for advice.
Game: not only stewed
The common idea is to associate game with preparations in salmì or stewed, but today are not the only possible recipes. So if the stewed deer or the tagliatelle with wild boar ragout perfect dishes for cooking game remain, modern cuisine has also evolved in the preparation of game. A few examples? The deer shank marinated in citrus fruits, or the roe leg with sweet spices, or still there terrine of hare and caramelized onions or the citrus artichokes stuffed with pheasant.
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