Game

Game from a gastronomic point of view is considered poultry meat, which is harvested by hunting and lives mainly in forests. In terms of tissue structure, chemical composition, taste and nutritional qualities, feathered game varies significantly from poultry. The taste and aroma of the cooked game is peculiar, and the amount of fat in its meat is much lower than in poultry meat.

Basically, game is used for cooking second courses and much less often for making soups. In addition to clear game broths, which have a rather pleasant aroma, and mashed soups based on strained game meat, this product is practically not used in the first dishes. To prepare an aromatic transparent broth, game carcasses are freed from vertebral bones in view of the fact that they give the decoctions bitterness. It is recommended to prepare such soups shortly before serving, since the aroma of the finished dish disappears during prolonged storage.

Roasting is considered the best way to make game. In this form, meat is distinguished by its softness, juiciness and extraordinary taste. It is customary to fry game with whole carcasses. All types of game are suitable for frying, with small individuals wrapped in slices of speck to give them a more pleasant taste.

The delicately subtle taste is also found in natural or stuffed game fillet cutlets. But to prepare these meat products, larger game is mainly used - carcasses of partridges, hazel grouse, pheasants and grouse. By-products obtained from game are not consumed as food - mainly they are simply thrown away.

Species of game

When it comes to species of game, first of all, we mean the size of birds, so it is customary to divide the bird into large and small. The first category (large game) includes grouse, partridge, grouse, pheasant, capercaillie, duck and goose. Quail, hollow, woodcock and snipe belong to small species of game.

Partridge, which is white and gray, has a carcass mass of no more than half a kilogram, while grouse is characterized by a weight of 400 grams. Black grouse and pheasant clearly overtake their counterparts in mass - from an average weight of one and a half kilograms.

The size of the capercaillie is large, the adult of which often reaches 5 kilograms. The gray goose is slightly smaller - the maximum kilogram is four. The gerbil duck, of particular interest to hunters, is hardly more than
1. 5 kilograms.

Waldschnep, which is a representative of a small species of game, has the size of a hazel grouse, and the weight of its tribesmen (quail, hollow and snipe) is actually very small - approximately 150 grams.