The versatile nature of game meat extends beyond the type of cooking to encompass its flavour pairings, which are extensive: What Brian says:”Venison goes really well with fruit like blackberries and plums and even chocolate, and you can pair partridge with apricots or prunes. Describe how the composition of the meat influences the choice of processes and preparation methods j. What to look for in venison…If opting to cook venison, look for lean meat with a deep colour and dense texture. Although warmer temperatures may be more comfortable for hunters, colder temperatures help keep game meat safe. This option is more expensive to purchase and process but does produce a fresh streak that will last likely twice as long. Game meat is generally considered as a healthy food due to its low fat content, favorable fat composition, and rather high protein content. LEGS should be … They come in various shapes and sizes and all bring to the table completely different and new tastes. Game is good for you. What are your tips for buying and cooking game? Meat Quality Testing. It is therefore often barded, meaning it is covered in a layer of fat and cooked at a low temperature.. In January 2012 the first Game Chef of the Year competition took place, with Brian Grigor taking the crown. *Leatherhead Food International Research 2006, Read our comprehensive guide to game seasons throughout the year, This site uses cookies to offer you a better browsing experience. Hand in hand with the hanging of the meat is also the aging process. Both dishes require the best quality meat. Veal can dry out and toughen easily. Almost all game will pass through a game processing plant that guarantees quality and hygiene. Offal is generally less popular but is still an important source of protein in the diet. A beef quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). Pheasant and partridge contain a high level of iron, protein, vitamin B(6) and selenium, which helps to protect cells from damage caused by free radicals*. Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. The meat’s muscle fibers should be clearly seen by the naked eye. The only real challenge presented with game is keeping it moist – the absence of much fatty tissue means overcooking can quickly dry out the meat, though this can be prevented through several techniques such as basting, covering while slow-cooking and, as Brian suggests, not being afraid of a little colour in your cooked meat. Game is leaner than many types of meat and lends itself brilliantly to slow cooking and seasonal flavours. Well-hung meat doesn’t need to be cooked for as long as meat that has been hung for a shorter period. The … Pick of the birds…Grouse, partridge, pheasant and goose are among the most popular game birds in the UK, with shooting season running from the beginning of October until the end of January for most. Try to keep it pink as it will dry out when cooked for longer, always rest the bird for a few minutes before taking the breasts off the carcass. The exceptions are pigeon and wild duck which do not require hanging. They are slightly thick-fleshed and have a slightly plump appearance. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Turkey. Try to think of using vegetables which are in season at the time like root veg, cabbage and beetroot as they just naturally go well with what you’re cooking. Your butcher should be able to tell you the provenance, so don’t be afraid to ask which estate it has come from. How to Choose Quality Veal Look for veal meat that is grayish pink, with a firm texture with very little fat and no marbling. Feathered game is the simplified name for all game birds. It is a healthy alternative to many other red meats, tastes wonderful and is easy to cook. It could be very local to your area. The first is hanging which helps to tenderise the meat and allows the flavour to develop. Loins and backs tend to be moderately full and plump. This is a difficult task, because quality is "in the eye of the beholder." Venison is a great substitute in most recipes for beef. For us, choosing cuts of meat has ultimately boiled down to looking for three main features!Of course, the very best way to feel confident that you’re buying good quality meat … For many, venison and other game meats are a major part of the diet. Therefore proper handling of game meat from field to table is extremely important. Through the use of recipes we provide, feathered game can produced hundreds of courses, and can really compete against the monopolising giant that is chicken. 2. Don't avoid frozen game - stocking up your freezer with game during the season is a wonderful way of enjoying game out of season. The meat from large game such as stag, wild boar and deer are … And batting out meat with a mallet can be used for individual portioned cuts, steaks or schnitzels, but not whole joints. Now you have learnt how to tenderise your meat have a go at one of our game recipes. How can you tell when meat is of good quality? Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. Some game meat also has special nutritional qualities (for example kangaroo, which is very common in Australia, is extremely high in conjugated linoleic acid). 1. Then there is rabbit and hare which produces a number of wonderful meals but are a bit more restricted on the recipe front. Before poultry meat quality is addressed, the term quality should be clearly defined as it relates to poultry. 1. Handling game correctly. Next time you make a casserole or pie try using diced venison. 5 reasons to eat game. The term game arises in medieval hunting terminology by the late 13th century and is particular to English, the word derived from the generic Old English gamen (Germanic *gamanan) "joy, amusement, sport, merriment".. This process has two important effects it causes more collagen to dissolve during cooking; making the meat more tender to eat and reduces the pressure that the connective tissue exerts during heating which means the meat loses less moisture during cooking.. I like to take the legs off game birds and cook them separately as they will take longer. Ground meats: 160°F (71.1°C) for ground meats such as beef, pork, and lamb. Simply mash raw fruit and spread over the meat, or mixed with other marinade ingredients to coat the meat, some time before cooking. There is no great mystery to cooking game, though it’s considered by many to be an ingredient reserved for the keen cook. Game is available from many butchers in a variety of cuts during the season. Offal, also called Variety Meats, any of various nonmuscular parts of the carcasses of beef and veal, mutton and lamb, and pork, which are either consumed directly as food or used in the production of other foods. For example, someone trying to sell a product might view its quality in terms of how well it sells and how much people are willing to pay for it. There is a good selection now of butchers, farmers markets and farm shops up and down the country, which are ideal for finding good quality Scottish game.”. The use of a tenderising marinade is more effective on thinner cuts of meat. Description. Game is wild, natural and free-range. What Brian says:”The key to achieving a moist piece of meat is to poach the whole crown of a game bird in simmering water for a few minutes (depending upon size) before searing in a pan and roasting in the oven. Just remember the tenderising effect only acts only on the surface, so a marinade works better on small, thin cuts of meat. What Brian says:”Venison is such a versatile meat and can be used as a substitute for beef in many recipes. Variety meats have been a part of the human diet since the invention of cooking, which rendered the otherwise indigestible animal parts edible. Venison is high in protein, low in saturated fatty acids and contains higher levels of iron than any other red meat. The meat may be soaked in the marinade for several hours or days in the chiller. It can be frozen for up to 9 months if wrapped very well in a freezer bag - try to extract as much air as possible. Working as sous chef at the prestigious Balmoral Hotel in Edinburgh, Brian’s environment has lent him good cause to champion game meat: ”One thing we do really well in Scotland is game as we have the perfect climate and terrain for them to thrive. Lamb meat is a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance. Beef delivered for preparation or meat that has already been prepared should have a clean fresh aroma/smell. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Wild birds and animals also naturally exercise lots, which results in lean muscle and a denser textured meat which is a common characteristic of game. Game is leaner than many types of meat and lends itself brilliantly to slow cooking and seasonal flavours. Wild British game meat have a common “gamey” flavour note which is achieved predominantly though the diet – a mixed, free range diet of natural grasses, insects, berries and grains will result in a much more developed flavour than a diet of just grass or grain. How do you choose between one cut and another? The shorter the hanging time the milder the flavour. Once you’ve found a reputable supplier, what do you plump for? It is important that pigs exhibited in youth swine shows produce meat that has high eating quality. From oven-ready whole partridges and pheasant, to portions such as pheasant breasts, venison fillets, diced venison and even sausages! ”If you’re looking to cook a game bird, prime cuts like loin or the breasts from birds are always a good place to start,” recommends Brian, ”also, joints like the haunch (leg) of venison when cooked slowly are amazing.”. To begin with there is venison which you can produce beautiful joints, as well as sausages, burgers and great steaks. Game meat is generally hung for less time now for a more delicate flavour. What Brian says:”When cooking venison, cut into portions and sear in a pan before adding butter and thyme, rosemary and garlic. Vacuum-seal packaging is an outstanding way to remove the air and preserve your game meat. Fresh wild game can only be bought in season but it can be bought frozen at any time.