Eat Sheet: Game
View PDF | Print View
by: Guest
Total views: 121
Word Count: 1044
Even if your idea of wilderness is the rough at the golf course, you can embrace your primal side by eating like Daniel Boone. These days, elegant menus from New York to Napa are showcasing venison, pheasant, and other game animals with an enthusiasm once reserved for dry-aged porterhouse.
Those looking for a change from beef may consider elk, venison, or even bison. Adventurous diners with a jones for pork can switch things around with wild boar, available either as a chop or in sausage form, a popular addition to Italian-style sauces and ragouts. Prefer white meat? Skip chicken breast and give pheasant, squab, or rabbit a shot (ahem).
Why this sudden fascination with game? For one thing, the meat tends to have fewer calories and less fat. I think the health aspect is the biggest thing, but there s also a bit of nostalgia, says Ken Lingle, executive chef at the Sagamore resort in New York s Adirondack mountains, which serves venison and rabbit. It s mysterious. The people that settled this land were eating this. In other words, it s the ultimate retro food gone haute. And the hearty flavors are especially appealing in winter.
Here are several tips for navigating the culinary wild.
Where the Wild Things Were: Game is generally defined as meat derived from animals that live in the wild, although your menu might specify that a particular deer, rabbit, or boar came from a farm. That s because game that originates in the U.S. must be farmed, according to American regulations. For authentically wild flavors, some chefs import foodstuffs from Scotland and as far away as New Zealand.
Lean and Mean: Because even farmed game typically live in settings more free-range than feedlot, and because such animals have never been commercially bred for rapid weight gain, they re leaner than livestock, which is a boon for diners looking for food that s both heart-healthy and hearty tasting.
A Matter of Taste: Culinary professionals agree that the difference in flavor between wild and farmed animals is substantial, though most chefs are divided on the subject of whether that s a pro or a con. The wild stuff has a stronger, more assertive flavor; some say it s slightly liverlike, or they draw comparisons to the tangy flavor of dry-aged steak. The taste of truly wild game also varies depending on what the animal eats during its life, so hints of grass or acorns are possible. Wild game is gamier. That s what I want, says Terrance Brennan, owner of Picholine Restaurant and Artisanal Bistro in New York. John Besh, owner of Restaurant August in New Orleans, says that American palates often find milder farm-raised game more appealing.
Always in Season: Although American hunters are allowed to enjoy their quarry only during the late fall and winter hunting seasons, the availability of farmed and imported animals means that restaurant diners who want to eat game can do so year-round.
Photograph by Kenneth Chen; Food Styling by: Brett Kurzweil; Art Direction by: Brent Murray
On the Menu: To best experience the stronger flavor of game, look for dishes that pair it with fruit or acid-based accompaniments. Tart berries like cranberries and huckleberries provide a pleasing contrast to the richness of the meat. Sauces or glazes featuring red wine or balsamic vinegar also show up frequently for the same reason.
With white meats like pheasant and rabbit, milder vegetables like leeks or cabbage prevent the game from being overpowered.
Taking the Heat: Since game animals are generally leaner than their barnyard counterparts, it takes a deft touch to avoid overcooking. Two strategies for keeping game succulent are using quick heat, such as roasting or pan frying, or wrapping the meat in pastry or cabbage so it cooks more slowly and gently. Adding a layer of bacon or other fat to the meat is another popular way of keeping a dish moist, as is braising or submerging it in liquid during cooking.
A Rare Bird (or Chop or Steak): Because game dries out so easily, many chefs cringe at the thought of serving it anywhere beyond medium rare. If you can t stomach your meat less than well done, a game dish might not be your best choice. One alternative: Wild boar sausage, which is generally cooked in tomato-based sauces and served over pasta, is browned and then cooked through the same way as conventional sausage.
The Perfect Pour: The bold flavors of game demand equally complex, robust wines. In general, what I suggest is to think of matching the intensity level of the dish, says Adam Rieger, wine director for Bobby Flay s Bar American in New York. Zinfandel is great, he says, because its fruitiness and spiciness complement the meat as well as fruit-based sauces. Chefs say that wines from France s Rh ne region also bring out the strong, sweet taste of many game meats. There are a few exceptions: Pheasant and rabbit pair best with a full-bodied white wine or a much lighter red like pinot noir, while the typically Italian preparations of wild boar lend themselves to a robust Italian red wine.
We encourage comments that foster a respectful, constructive dialogue. If you've read a comment that you believe violates site etiquette, please report it to us using the form below. We will review the comment in question and then decide whether it should be removed. Inappropriate comments include those that contain or solicit personal information, use obscene or offensive language, or make unauthorized or commercial offers. Thank you for your interest in keeping Portfolio.com a place where ideas and conversations can thrive.
Nbsp3, listed companies holding of listed companies, top company shares as an asset disposal programme to act less from listed companies resolution by the company s board of directors, the amount of the General Assembly resolution by the shareholders, and does not require classification vote, but need the same information disclosure .n
New Rand Securities Investment Advisory Co., Ltd. advertising permits :03-4-0850 value-added telecommunications business license B2-20040357
Address: 4002 Shenzhen Huaqiang North Road, St. Ting Garden Block B, 16-office Zip Code: 518028 Guangdong ICP card: B2-20050239
Statement: The content of the website for reference purposes only and do the same market, own risk.
Copyright (C) 2000-2006 newrd.
Related: Eat Sheet: Game
Additional information:
From www.portfolio.com:
Little is known about why health plan members use advice services, what happens as the result of the call, whether the callers follow through.
You should use only reputable and professional guides or tour operators and closely follow park regulations and wardens' advice.
Follow Advice and Help Stop Criminal Damage to Cars in Gloucester. Tuesday June 12. Police in the Barton Street Inspector Neighbourhood.
The Chief Justice told the children to follow the advice of elders. He told the parents to recognise the ambition of children and motivate.
These concerns have wide ranging implications for our research on advice giving and following. For example, if we could measure the degree.
If you intend to travel to the affected area, you should seek and follow advice from the local authorities. The British Ambassador to Mali is resident.
Follow advice has some of the characteristics of. follow the advice of their predecessors to take. free to follow this advice.
He or she bids for advice and on his or her willingness to follow it. are less likely to follow advice, it is interesting to note why this is true.
Rating:
Not yet rated
Comments
No comments posted.
Add Comment
You do not have permission to comment. If you
log in, you may be able to comment.
