Venison - Species, Differences, Origin & Preparation
Deer, roe deer, wild boar. What's with us at the butcher and on the plate? Where does it come from? How do you prepare it? The answer to all these questions? May I help you:
Wild species
The hunting law and the hunter differ principally in wild deer and game birds. That's easy. The term hoofed game is incomprehensible. As a shell, the hunter refers to the claws of the game, so are designated with hoofed game all Cloven Hooves: deer, deer, wild boar.
Then there were the high and the small game in the past? was the game high when the high nobility found it desirable and reserved for hunting? this was all hoofed game except, unintelligible today, roe deer, but including grouse, golden eagles and white-tailed eagles! Within the hoofed game there is a distinction between red deer, that is the red deer and its deer cows, all of which we associate with large antlers and cheesy oil paintings. Fallow deer are the deer that have a lighter coat in summer with funny white dots. Roe deer, the roe deer and the roebuck, are the smallest deer here and do not live like the others in large packs, but rather loner. The wild boars, boars and boars, are becoming more and more popular thanks to intensive agriculture and a large supply of food.
Hunting and hunting rights
Countless animals are mentioned in the hunting laws of the federal states, not all are allowed to hunt, but more than one thinks, such as badger and polecat, raccoons and moufflons. It is important to determine what may and when be hunted and when the populations have rest. Hunting times are roughly stated, usually in autumn and winter between September and February. Only wild boars can be hunted all year round. Nevertheless, deer meat is offered year-round. A law violation?
Game of caterpillars
Deer and fallow deer can be kept well in gates, but not in roe deer. Especially in New Zealand the agricultural game keeping was perfected. Since the animals still live on large pastures and are not fattened, you can also recommend deer from the gate. The animals ? Incidentally, called? Hirsch? male as well as female animals - are slaughtered for a maximum of one year, because then the game taste is not so pronounced. In the past you always had the "skin gout" with game. a severe taste, partly caused by the hormones of an adult stag, in part from the extremely long but necessary relegation of the old twelvefender, which was not otherwise to be preserved. In order to lessen the taste, the game was formerly used in milk or buttermilk.
The meat
Game meat is short-fibred and extremely lean. Accordingly, one should proceed with the preparation carefully. Game meat should always be fried? also for stews. But not too hot, not as hot as beef. The cooking of roast takes place then with little temperature? maximum 120 to 150 ° C. The pickling of roast pieces, so the longer insertion into an acidic liquid such as red wine, you can do, but you do not necessarily have today, since the meat is quite tender by itself, since usually no older animals are offered. For high-quality pieces of meat such as a leg of venison or a back I would do without it, with shoulder or goulash it may be advisable, even with wild boar, it can not hurt. In addition I take plenty of red wine, roughly cut root vegetables, onions, juniper berries, crushed peppercorns, bay leaves, thyme, possibly a bit of allspice.
The best pieces
- Medallions are pieces of filet that are best baked shortly.
- Mace is very good for tender roasts.
- Shoulder (leaf) and neck are best processed as goulash or ragout.
- The back is extremely tender and, if you want it in one piece, should be cooked on the bone as much as possible, because it will not dry out.
The basic recipe: wild boar leg
- 1 wild boar leg, preferably with bone (the bone generally gives the roast and the sauce more flavor, especially if it is a long bone with plenty of marrow in it)
- Onions, carrots, celeriac, garlic to taste
- clarified butter
- Wild fund
- red wine
- Salt, peppercorns, bay leaves, juniper berries, allspice, thyme
- ginger bread spice
- Cranberries from the glass
If desired, strew the leg in red wine with small cut root vegetables and spices (without salt). On the day of preparation, remove the meat from the stain, drain well and dry. Drain spices and vegetables as well, collecting the red wine. Roast the meat well in a roasting pan and keep warm. Fry the vegetables from the stain in dripping, add fresh root vegetables if desired. Gradually deglaze with red wine and game stock. Bring it to a boil and add the meat again. Cover at 140 - 150 ° C in the oven and let it cook for about two hours with a roast size of one kilogram.After the cooking time, remove the roast from the sauce, wrap in aluminum foil and let it rest. Bring the sauce to a boil, add cornflour and season with a good spoonful of cranberries (which may be another red jam, such as redcurrants or rosehips), gingerbread spice, salt and pepper. If desired add some cream.
Tip: In principle, you can also prepare venison and venison leg or game goulash. Also delicious in the sauce are prunes. The sauce gets more depth when you crumble a small handful of dried mushrooms right from the start. If you want more color, you can add some tomato paste to the vegetables before blanching, but then fry for several minutes, so it caramelized nicely and the tomato taste loses.
Venison in a row
- 1 venison on the bone
- 10 bacon slices
- clarified butter
- 10 peppercorns, 4 juniper berries, 1 clove, 1 bay leaf
Remove the small inner fillets on the back of the spine, parry and serve separately, e.g. as an appetizer with salad. Cut the venison on the right and left of the spine approx. 2 cm / detach from the bone. Insert a metal spit through the spinal cord so that the bone does not bend. Pound the spices, mix with a little oil and rub on the cut surfaces along the bone. Keep your back cold for half an hour. Season with salt and pepper just before searing. Put the clarified butter into a large roasting pan and fry the venison on the meat side. Turn, cover with slices of bacon and place in the preheated to 140 ° C oven (top / bottom heat). 30? Cook for 35 minutes, occasionally sprinkling with the frying fat. When the cooking time is over, remove the oven from the oven, wrap well in aluminum foil and allow to rest for another 10 minutes.
Tip: Make Wildfond yourself
If you have a good butcher or hunter in your hand, you can get wild bones from which you can make a game fund. Rub the bones with tomato paste and fry them at 200 ° C in the oven on a large, oiled baking tray. Chop up the small vegetables and roast on a second oiled baking sheet. Put everything in a very large saucepan, just cover the bones and vegetables with water, spices such as peppercorns, juniper berries, thyme, bay leaves, allspice and whiz for a long time, the longer the better, but it must be 8 hours already , Never let the bottom boil bubbly. Bottling hot, cap and store in the fridge.
