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GAME BASICS |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best GAME BASICS recipe on the web!! Low in fat and high in protein, game meats typically have a more robust flavor than beef, veal, pork or lamb. Game found in meat markets, supermarkets and restaurants is farm-raised and federally inspected. Wild game is leaner, stronger tasting and often tougher than commercially raised meats. Marinating wild game will tenderize it and mask some of the unique, gamy flavor without overpowering the flavor of the meat. Cooking also affects the tenderness and flavor; match the cut of game to a similar cut of beef when choosing how to cook it. The secret to cooking large cuts of game? Cook it slowly over low heat and don’t overcook! Rabbit and venison are popular farm-raised game. Wild game includes antelope, armadillo, bear, boar, caribou, deer, elk, kangaroo, opossum, porcupine, raccoon, reindeer, squirrel, wild goats and wild sheep. Rabbit Rabbit tastes similar to chicken, and it can be used in most recipes calling for chicken. Some supermarkets and meat markets carry rabbit in the freezer case, or you may have to order it from them a few days in advance. Farm-raised rabbit is sold cut up in ready-to-cook parts. If it’s frozen, thaw it in the refrigerator, and use within 2 days. The lean, mild-flavored meat will darken when marinated and cooked. Typically, a rabbit will weigh 2 1/2 to 3 pounds. A 3-ounce serving of rabbit contains about 130 calories. It’s most flavorful and tender if cooked with moist-heat methods. Smaller, more tender rabbits (under 2 pounds) can be broiled or roasted. Always cook rabbit until well done, never medium or rare. Cook whole rabbits until thermometer reaches 180° and rabbit pieces until thermometer reaches 170°. Because the meat is lean, it dries out quickly during cooking, so be careful not to overcook it. Venison Venison isn’t a type of animal, it’s a term used for deer, elk, moose, antelope, reindeer and caribou. Farm-raised venison, whether fresh or frozen, is available in cuts similar to beef or pork; look for it at specialty stores, meat markets that carry game, game farms and venison farms. Venison is very lean meat with a rich, full-bodied flavor. Like most game, it will become tough if overcooked. Before cooking, remove the silvery membrane from the meat, and trim off as much of the fat as possible because the fat has a concentration of gamy flavor, congeals quickly and is unpleasant to eat. Game fat can also become rancid quickly. To tenderize fresh venison, marinate it in the refrigerator overnight. Because venison is so lean, you may need to add fat when cooking it. You can "lard" venison or other lean game by inserting slivers of uncooked salt pork or bacon with a skewer or ice pick all over the meat. Or to add fat for extra moisture and added flavor, try one of these ideas before cooking: - Place uncooked slices of bacon over the venison - Rub venison with salt pork, beef suet or bacon fat - Rub venison with butter, margarine, olive oil or vegetable oil While cooking venison, basting with the fatty pan drippings will also help to keep the meat more moist. Grill or broil steaks and chops, and braise or roast larger cuts. Roast large cuts of venison to 160° to destroy bacterial contamination or parasites that might be present. For an accurate reading, insert a meat thermometer so the tip is centered in the thickest part of the meat and not touching bone or fat. If the roast is boneless, insert the thermometer in the center of the roast. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. 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