Venison

Game (including venison ) ( MHG wildbræt " meat from the wild " ) is the name for meat of wild animals, subject to the right to hunt, the wild. A specific African term for wild meat is bushmeat.

Is game meat, with the exception of seal meat, low in fat and also rich in proteins, minerals and vitamins.

Meat Hygiene

Even before the shot, but especially after the shot is up to the hunter, the duty to pay attention to meat hygiene. The shot must be mounted so that it is immediately fatal and injury is avoided by the intestines, for example. The qualification to take place during the training as a hunting license and is one of the most important examinations in order to obtain the legal hunting permit. With the utilization of hunted game, the hunter becomes the meat producers and traders and are subject to the provisions of game meat hygiene sharp meat hygiene regulation. It is necessary therefore to respect the cold chain, meat inspection, such as Trichinella, perform and generally make sure that the health is ensured.

Meats

• Deer and fawn: Both deer and venison can be frozen easily. Fresh meat should ripen something, let frozen meat thaw slowly in the refrigerator.
• Boar: Wild boar meat is richer than deer or deer. Meat of young animals is especially suitable for braising and roasting and remains very juicy. Pieces of wild boar should always be completely cooked through before eating to destroy any germs. Wild boar meat is very aromatic. Wild boars can be Trichinenträger, therefore subject her flesh of the Trichinella examination, which is carried out by a veterinarian before the meat is for consumption or trade.
• Rabbit: Schlegel and back are ideal for frying and braising.
• Pheasant: pheasants can also be prepared with traditional poultry recipes.
• Partridge: Very tasty wild chicken.
• Wild Duck: fried, with red cabbage is a popular festive food.
• Kangaroo: Kangaroo meat is dark red and contains only two percent fat, so is very lean. It can be grilled, steamed, boiled or fried, due to the low fat content, however, it is only to be "medium" cooked as the meat is very dry and hard otherwise.

Origin

Wild wild game meat differs from the meat of wild held in gates. Thus, increased total fat content in wild gates were found in a study, which are attributable to the limited freedom of movement and feeding in the gate. Gates Wild is wild, mostly Dam, Red or Black game, which is fenced kept in a natural environment, but is fed due to the high concentration of animals due to lack of natural food with supplements. Wild in the gate is not abandoned in contrast to wild in the wild (depending on national legislation).

Load

Since the Chernobyl disaster is noted that venison from areas affected by the radioactive contamination areas can not be enjoyed without some risk. Used when lead shot ammunition, there is a risk of increased lead exposure. To what extent this is accompanied by an increased health risk for humans is controversial, pregnant women recommends the Swiss Federal Office of Public Health, to eat no more than two servings of wild meat per week.

Wild food

Although in European cuisine probably wild schnitzel and wild pepper are the most common, there are many other ways to prepare venison.

As starters:

• Charcuterie: deer sausage, Salsize, dried meat, etc., are often produced in a conventional manner according to traditional recipes. Salted and spiced, rich meat pieces are air-dried for a few weeks and will get a characteristic, very intense flavor.
• Pies: game pies have been known for centuries as a delicacy and were on the tables of kings and emperors.
• Terrines: For the production of wild terrines a farce of one or various meats is prepared, seasoned with heavy cream, salt, spices, and possibly some cognac, possibly flavored with mushrooms, pistachios or apple pieces, then placed in a mold and slowly poached in the oven.
• Carpaccio: Game meat of ruminants can also be eaten raw, such as a deer carpaccio. Here, however, it is essential to ensure that the meat is free of parasites. The meat from non- ruminants, that is, Wild boar is not suitable for raw consumption.

For the main course:

• Wildragout: shoulder, neck or leg pieces are cut into small pieces and for three to ten days, placed in a Rotweinbeize with vegetables and spices and then braised.
• Schnitzel
• Ossobuco
• Deer and venison ( Venison Baden- Baden)

A traditional game dish is often served with spaetzle, red cabbage, hot fruits, chestnuts, cranberry sauce or chutneys.