The term game is used to refer to poultry and meat animals normally found in the wild. However, most of the "wild" game that has become so popular on restaurant menus is actually from farm-raised animals.Venison farms,in particular,have become numerous and productive, supplying a growing demand.
Farm-raised game birds are discussed along with other poultry in Chapter 12.This section is concerned with furred game.
The bone and muscle structure of furred game such as venison and elk is the same as that of familiar meats such as beef and lamb. The carcasses are also broken down and fabricated in the same ways. After you have become familiar with the charts and diagrams on pages 264-267, you can apply the same cuts to venison and other large game.
Unlike those larger game animals, however, rabbit is cut differently, so separate illustrations are provided in this section, beginning on page 283.
Although a great variety of game, large and small, can be found on hunters' tables, the supply of game for the restaurant and retail markets is more limited. Venison, the most popular game item, is the main subject of this section. Other products, such as boar and hare, are occasionally available as well. In addition, domestic rabbit is considered here,although its meat has little in common with true game.
The French terms for game meats are often used on menus and in cooking manuals and references.To clarify these terms, a list of those most commonly used follows:
Chevreuil: often translated as "venison" but refers specifically to the roe deer, the most prized European variety Cerf: red deer; often farm raised Daim: fallow deer; often farm raised Marcassin: young boar, especially boar under six months of age Sanglier: boar
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