Transcript game

Game
 Animals hunted for sport or food
 Traditionally, game supplies were
dependant on the season and the
hunter’s skill
 Due to popularity, game is being
farm-raised with success
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Game
 Examples of Farm-Raised Game








Pheasant
Quail
Partridge
Deer
Antelope
Rabbit
Elk
Bison
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Game
 The life of the animal is seen in the
appearance, aroma, flavor, and texture for
their flesh
 The meat is compact with a robust flavor
and less fat
 Nutrition
 Most farm-raised animals are generally more
active and less well fed than domesticated
animals
 They tend to be lower in cholesterol and have
approximately one-third fewer calories than beef
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Inspection of Game
 The USDA and most states restrict the sale
of wild game
 Farm or farm-raised game is only subject to
voluntary inspections for wholesomeness
 Generally, game is processed under federal
inspections as domesticated meat and
poultry
 State inspections vary but are increasingly
being expanded and improved
 Only USDA approved countries are
permitted to export game into the U.S.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Identifying Game
 Large Furred Game Animals






Deer
Moose
Bear
Wild boar
Elk
Beefalo
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Bison (American Buffalo)
Buffalo Steak
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Deer
Venison Saddle
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Identifying Game
 Smaller Animals




Rabbit
Squirrel
Raccoon
Opossum
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Procedure For Butchering A Rabbit
5 The cut-up rabbit: hind legs, thighs, loin in three pieces, forelegs.
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Identifying Game
 Feathered or Winged Game
 Partridge
 Quail
 Pheasant
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Feathered or Winged Game
Chukar Partridge
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Feathered or Winged Game
Pheasant
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Feathered or Winged Game
Quail
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Identifying Game
 For the More Adventurous




Zebra
Bear
Wildebeest
Moose
 Others Include
 Alligator
 Rattlesnake
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Wild Boar
Boar Saddle
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Recipe 19.1
Red Wine Marinade
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved