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Cooking Game.Rtf Game: Part I Game can be divided into two categories: furred and feathered. Although many of the various species classified as game are hunted in the wild, some during limited seasons, there is a growing demand for breeders to create a regular supply for the table. Sometimes breeding produces valuable spin offs; not only can the meat be sold for culinary purposes, but hides and other produce are also a significant source of income. Deer hides and velvet, crocodile and ostrich skins, rabbit furs, goat hair and goats' or sheep's milk can all be marketed. Alternatively, the meat itself can be a byproduct of one of these industries. Part I on Game covers the following section: * Furred game o Bison o Deer o Goat o Hare o Kangaroo o Rabbit o Water buffalo Furred game Free range meat caught in the wild has a gamey flavour which is attractive to many, but excessively strong tastes deter some and are often difficult for the cook to marry in with other ingredients. Free range, farm raised meat may still have a gamey flavour (albeit milder), but because the animal has not had to fend for itself the meat will be somewhat more tender than that of animals caught in the wild. This is the major advantage of farm raised animals, along with the fact that a more regular supply of meat can be established. On a number of occasions I have been given wild duck which look potentially palate-pleasing but vary wildly in taste and texture, from mild and tender to strong and oily. Specimens which are rather tough may be old birds, or perhaps ones which have faced a head wind for most of their lives! Such are the risks with hunted meat. The growing demand for more readily available meat of consistently high quality is an incentive to both retailers and breeders to stock and develop an ever widening range of game birds and animals. Preparing game for the table Preparing game before cooking it is extremely important for the final result. Buffalo, venison and hare benefit from being placed in a marinade before cooking. This helps to tenderise the meat by breaking down the fibres in it. Sometimes a little of the marinade can be added to the sauce to enhance the flavours of the dish. Papain, the proteolytic enzyme contained in papaw, is a useful tenderising agent for game and other tough meat. It can be bought in dried and powdered form, or the fresh fruit can be pureed and spread over the meat for a few hours, then rinsed off before cooking. Bison An enterprising Victorian farmer, Ashley Brown of Corryong, has imported stocks of American bison in order to breed them for the table. This is the first time that bison have been imported for commercial purposes; before this the animals have been brought in only as stock for zoos. Having studied the animals in Canada, Ashley believes that they have the potential to supply good quality, low cholesterol and low fat meat, high in essential amino acids and iron, and with a rich but not gamey flavour. Bison offer an additional attraction in that they are hardy, low maintenance animals. They have dark brown coats with a shaggy mane and short, curved horns. Their coat fur is very fine (19 microns) and both hides with fur on and leather are potential sources of income for bison farmers. Preparing bison for the table Bison cuts are similar to beef cuts, except for some forequarter cuts, such as the hump roast. The meat does not marble like beef, but is a rich, dark colour almost brown. It is lean meat which will tend to shrink when cooked. It is best to roast bison at a lower temperature than would be used for beef, in order to retain the moistness and juiciness of the meat and to avoid shrinkage. Bison cooked to the well done stage at high temperatures will probably be dry and fairly tough. For example, a beef cut which would be roasted at 160C to produce a medium doneness would, as bison, be roasted at 135C. Grill or pan fry bison steaks, seared slightly first then cooked at a lower heat. This will produce a tender and succulent result. Minced bison is suitable for rissoles, terrines and the like. Deer Deer (Cervidae sp) were brought to Australia in the early 1800s and are now commercially farmed. It is not only the meat which is prized, the velvet - a blood rich growing stage of the antlers - is used in oriental medicines and commands high prices. Stags shed their antlers each year and tend to scrape off the velvet from maturing antlers on bushes and trees. In farmed deer, this tissue and the antlers themselves are removed while the animal is under sedation. In this way the velvet can be collected while it is still soft and rich in blood vessels and the males can be prevented from injuring one another in territorial and mating disputes. Farmed species consist mainly of fallow deer (Dama dama), rusa (Cervus timorensis), red (Cervus elaphus), chital (Axis axis) and sambar deer (Cervus unicolour). Another species, the wapiti (Cervus candadensis), which is actually an elk of North American origin, breeds well with the red deer, producing large offspring. The wapiti is twice the size of the red deer, produces excellent fat-free venison and yields up to four times the amount of velvet. The Chinese have known the deer for at least 2000 years and the Chinese god of longevity is always accompanied by a spotted deer, a symbol of the deer's medicinal value. Modern Chinese medicine still recognises the value of deer products, including velvet, tails and intestines, and the demand for such products is high. A joint venture has been set up, involving Australian Deer Producers and Associates and the China National Medicines and Health Products Import and Exports Corporation. It is being conducted in Australia by Denis White of Black Stag Deer Farm in Goulburn, New South Wales. Preparing venison for the table Venison is reputedly the 'meat of kings'. It has a lower fat content than beef or lamb, with a high protein level and excellent flavour. The older the deer, the darker the meat, thus the wapiti deer, which is killed for the table at 12 months old, has lighter flesh than other species. Although the colour of the flesh is related to the age of the beast, it does not necessarily follow that darker coloured meat will be tough. Deer fat is not very palatable, so trim all visible fat off venison before cooking. Because it is lean, venison is often marinated or larded with pork fat. This is certainly necessary for animals caught in the wild, but farmed venison is more tender and this step may safely be skipped. Farmed meat also requires less cooking time - a 1 1/2 kg joint should be cooked for about 1 1/2 hours at 180C, or until the juices run clear. The same size joint of venison caught in the wild must be cooked for 3 to 4 hours at 160C. Various cuts of venison are used, with the fillet being the most prized. Shoulder and leg meat are used in casseroles, pies, soups, terrines and sausages. Traditional accompaniments for venison are potatoes, chestnuts, red cabbage and berry and citrus-based sauces. Cured fillet of venison, sliced thinly like prosciutto ham, is excellent served with fresh melon or wrapped around crunchy slices of nashi or tiny faccia bella pears (sometimes known as sugar pears). * Recipe: Venison meatballs with lingonberries These Swedish meatballs are excellent with lingonberries: small, acidic, red berries imported from Sweden and available preserved in jars from specialty food shops. Cranberries may be substituted if lingonberries are not available. 300 g minced venison 200 g pork and veal mince 1 onion, finely chopped 1 clove garlic, crushed 1/2 cup breadcrumbs 1 egg, beaten 1/2 tspn salt 1/2 tspn allspice SAUCE 500 ml good beef stock, well reduced 1 tblspn tomato paste 100 g preserved lingonberries (or cranberries) salt and pepper to taste Mix all ingredients together and shape into small balls. Place in a greased baking dish and cook for 10 to 12 minutes at 200C. To prepare sauce: Combine all ingredients and heat. The sauce may be served with the cooked meatballs or poured over the raw meatballs and baked with them. In the latter case, make the meatballs a little larger and cook them, covered, for 30 minutes in the sauce. Serve with rice, or potato and red cabbage. Suggested Wine: Chandon Cuvee Riche * Recipe: Venison pie This dish requires eight individual souffle or pie dishes. 80 g butter 1.5 kg venison, cubed 100 g bacon pieces 2 cloves garlic, crushed 2 onions, cut finely 2 carrots, sliced 150 g mushrooms 375 ml red wine 500 ml venison or beef stock 2 tblspns tomato paste 3 tblspns redcurrant jelly grated zest 1 orange 1/2 tspn allspice 1/2 tspn cinnamon 4 juniper berries, crushed salt and pepper to taste 500 g puff pastry Melt the butter in a large pan and soften the onions in it. Add the venison, bacon and garlic, stirring well to brown the meat. Add all other ingredients except the pastry and simmer until the meat is tender, about l 1/2 to 2 hours. When the mixture is cooked, transfer to individual dishes and top with circles of puff pastry. Prick the pastry with a fork and glaze with an egg wash.
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