Game Flashcards
What are game seasons?
Pheasant 1st October to 1st February
Partridge 1st September to 1st February
Grouse 12th August to 10th December (Glorious 12th)
Woodcock England 1st October to 31st January
Woodcock Scotland 1st September to 31st January
Traditional accompaniments for game?
- Bread sauce
- Game chips
- Fried crumb
- Fruit jelly
Why do we hang game?
Game is hung for 2 reasons, flavour development and to tenderise the muscle fibres.
What are the most suitable conditions to hang game?
Hanging location should be cool, dry and well ventilated
What methods are used to cook game and why are these are appropriate?
What are the difference between hanging methods for feathered and furred game?
Feathered game is hung by the neck and furred game by the feet.
Larger animals need to be hung for longer(consequently feathered will require less hanging than
furred game)
Examples of game?
- Furred e.g. hare, deer, boar
- Feathered e.g. pheasant, partridge, grouse
What is blood used for when cooking jugged hare?
Hare would normally be hung for 5-6 days, unpaunched, by the feet and the blood collected. A teaspoon of vinegar
added to the bowl collecting the blood will prevent it from congealing. The dish relies on the hare’s blood to thicken the braising liquid.
What is barding?
When meat is wrapped in strips of fat while it cooks, the practice is called barding. Barding helps to keep meat moist while it cooks, and also imparts flavor. (Used on pheasant)
What is larding?
Larding involves inserting pure fat into a cut of meat with the assistance of special tools.
What is the best way to cook venison?
Treat it like beef, although as it virtually fat free so therefore must be treated with great care when cooking
as has the potential to dry out very easily.
What is the best way to cook wood pidgeon?
Younger birds (softer pink legs, round, plump breast meat) are best roasted
whilst older birds are better for braising or pot roasting.
What does Salmis mean? (game)
A term referring to undercooked/part-cooked meat that is re-heated in a sauce which also
completes the cooking. This technique is of particular value with game (due to its lean nature it can
go very dry when overcooked)
