{"id":2925,"date":"2021-11-04T15:00:00","date_gmt":"2021-11-04T14:00:00","guid":{"rendered":"https:\/\/dasmei.at\/?p=2925"},"modified":"2021-11-03T15:59:49","modified_gmt":"2021-11-03T14:59:49","slug":"wild-kaufen-und-zubereiten-so-gehts","status":"publish","type":"post","link":"https:\/\/dasmei.at\/en\/2021\/11\/04\/how-to-buy-and-prepare-wild-game\/","title":{"rendered":"Buying and preparing game: Here's how!"},"content":{"rendered":"
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Hooray, game season is here! There is hardly a type of meat that suits the autumn and winter months better than the much sought-after game. No wonder, really, as game meat tastes particularly aromatic and goes perfectly with other autumnal ingredients such as blue or red cabbage. Even though game goulash or game stew is a real delicacy for many people, game is very rarely served on the table. Yet the meat of roe deer, stag and other game is considered to be extremely healthy and rich in nutrients. The reason for this: Game meat is low in fat, rich in protein and iron and also free from foreign substances such as hormones and medicines, as wild animals eat a natural diet. If that's not a reason to cook game in the near future! But wait a minute - how does that even work and what do you have to bear in mind? You have questions, we have answers. Let's get started!<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>

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The spectrum of game flavours: from mild to strong <\/strong><\/h3>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>
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Not all game meat is the same. The flavour of meat from different game animals differs greatly. While rabbit and pheasant have a very mild flavour, wild boar meat has a very pronounced gamey note. The meat of deer, roe deer and the like forms the middle ground, with its slightly aromatic flavour and harmonious gamey notes. To get a particularly delicious gamey flavour, make sure that the meat has a dark red colour when buying. This allows you to recognise that the meat is still very fresh. If the game has a brownish to blackish tinge, this indicates that the meat is no longer completely fresh and has already dried out. Another quality criterion is the firmness of the meat. Game meat should not feel too soft. This guarantees a juicy and flavourful taste.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div>

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When is which game meat in season? <\/strong><\/h3>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>
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In addition to the different flavours, it is of course also important to consider when which game meat is in season. After all, fresh flavour and good quality can only be guaranteed if the meat is also regional and seasonal. Fresh game from Austria and Germany is only available depending on the season - here we have a small list for you that illustrates when which type of game is in season.<\/p>\n

- Mid-May to January: Venison
\n- August to January: red deer and fallow deer
\n- September to January: Wild duck
\n- October to January: game birds, pheasant, hare
\n- June to January: Wild boar (young animals all year round)<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>

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The right preparation <\/strong><\/h3>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>
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Now it's time for the roast! Literally, because we will now explain step by step how to prepare game meat properly. Before preparing the meat, it is important to first remove the sinewy outer skin, the silverskin and the tendons using a sharp knife. This step is essential, otherwise the roast will become firm and tough. To keep the meat nice and juicy, it can be marinated overnight in a broth. To prepare a succulent venison roast, you will need the following ingredients:<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>

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- 1 kg roast venison
\n- 500 ml water
\n- 200 g carrots
\n- 200 g celery
\n- 100 g leek
\n- 2 onions
\n- 6 juniper berries (crushed)
\n- 6 peppercorns<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div>

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- 1 bay leaf
\n- 1 tsp thyme
\n- 1 tsp marjoram
\n- 700 ml red wine (dry)
\n- 100 g cr\u00e8me fra\u00eeche
\n- 200 g cranberries
\n- Salt and pepper
\n- 1 tsp cornflour or flour<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>

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Step 1:<\/strong>\u00a0Wash and peel the vegetables, roughly chop them and sweat them briefly in a pan. Deglaze with boiling water and leave the vegetables to simmer for 20 minutes.<\/p>\n

Step 2:<\/strong>\u00a05 minutes before the end of the cooking time, add the crushed juniper berries and peppercorns as well as the bay leaf, thyme and marjoram. Also add the red wine and bring the stock to the boil briefly.<\/p>\n

Step 3:\u00a0<\/strong>Place the roast venison in a bowl or other suitable dish and pour the stock over it. Marinate the meat for at least 12 hours.<\/p>\n

Step 4:\u00a0<\/strong>Preheat the oven to 220\u00b0C (fan oven 200\u00b0C). Remove the meat from the vegetable stock and sieve it. Save the reserved vegetables.<\/p>\n

Step 5:\u00a0<\/strong>Brown the meat on all sides. Then place it in an oven dish and place the reserved vegetables around the roast venison. Place the whole thing in the preheated oven for 40 minutes.<\/p>\n

Step 6:<\/strong>\u00a0After 20 minutes, start basting the roast gradually with 500 ml of the stock. At the end of the cooking time, remove the meat and, wrapped in aluminium foil, place it in the oven for another 15 minutes at 50 to 80\u00b0C to keep warm.<\/p>\n

Step 7:\u00a0<\/strong>In the meantime, strain the pickling liquid through a fine sieve and puree the vegetables to thicken the sauce. Mix the cr\u00e8me fra\u00eeche and cranberries together and add the mixture to the sauce. Allow the sauce to simmer for 5 minutes and season to taste with salt and pepper. If necessary, add a little cornflour or flour to thicken the sauce.<\/p>\n

Step 8:<\/strong>\u00a0Cut the meat into slices and serve with the sauce and your favourite side dish. Et voila - a game roast to fall in love with is ready! We hope you enjoy cooking it and wish you bon app\u00e9tit!<\/p>\n\n\t\t<\/div>\n\t<\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"Hooray, game season is here! There is hardly a type of meat that suits the autumn and winter months better than the much sought-after game. No wonder, really, as game meat tastes particularly aromatic and goes perfectly with other autumnal ingredients such as blue or red cabbage. Even though game goulash or game stew is a real delicacy for many people, [...]","protected":false},"author":7,"featured_media":2926,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[417,416,418,415],"_links":{"self":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/2925"}],"collection":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/comments?post=2925"}],"version-history":[{"count":5,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/2925\/revisions"}],"predecessor-version":[{"id":2933,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/posts\/2925\/revisions\/2933"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/media\/2926"}],"wp:attachment":[{"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/media?parent=2925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/categories?post=2925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dasmei.at\/en\/wp-json\/wp\/v2\/tags?post=2925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}