Game is a specialty and a very special meal. Many people only order game in restaurants, assuming that it is particularly difficult to prepare. We have many tips here to clear up this misconception.
Tips for preparing game
- To make the roast more tender, always cut off the outer skin, which is very sinewy, with a pointed and sharp knife.
- Game becomes very juicy if it is marinated overnight. Buttermilk is very suitable for this. To do this, let the game soak in the buttermilk in the refrigerator overnight.
- Game should always be heated to a core temperature of 70° C or higher.
- Doneness test: The meat is still very red: the pressed finger is pressed far into the meat. If the meat gives way slightly, it is pink, and if it does not give way at all, it is well-done. Another test is to prick it with a needle or skewer: if the juice is clear, it is ready; if the juice is still pink, leave it in the oven for a little longer. If you want to be on the safe side, use a meat thermometer.
- To clarify game stock, always pour it through a thin linen cloth. This will catch fine bone splinters.
- If you want to prepare frozen game, pay attention to the thawing times. Depending on the size of the piece of meat, the thawing time in the refrigerator can take up to 2 days. At room temperature, up to 12 hours. Once the meat has thawed, it should be processed quickly. Rinse well with water beforehand and pat dry with paper towels.
- The following herbs are excellent for seasoning: rosemary, lovage, thyme, marjoram, bay leaf, allspice, cloves, nutmeg, pepper, juniper berries, paprika, parsley.
- You can use the following as ingredients: mushrooms, root vegetables, shallots, onions
Cooking times for game at a cooking temperature of 200°C
- Whole hare 50-60 minutes
- Hare saddle 30-40 minutes
- Hare leg 40-50 minutes
- Whole wild rabbit 40-55 minutes
- Venison saddle (with bone) 80-110 minutes
- Venison leg (2-3 kg without bone) 90-120 minutes
- Roe deer saddle (with bone) 50-60 minutes
- Roe deer leg (approx. 2 kg with bone) 90-110 minutes
- Wild boar saddle (with bone) 80-110 minutes
- Wild boar leg (without bone) 90-120 minutes
- Venison, wild boar fillet 30-40 minutes
- Partridge, wild pigeon 45-50 minutes
- Pheasant, wild duck 50-70 minutes
- Wild goose 120-180 minutes
Read also: The most important tips for juicier meat
Photo by Sabine, meinhaushalt.at
