The New English Kitchen by Rose Prince

Author:Rose Prince [Rose Prince]
Language: eng
Format: epub
ISBN: 9780007387540
Publisher: HarperCollinsPublishers
Published: 2012-12-04T16:00:00+00:00

flavours of wild meat

Gaminess, the flavour attributed to all wild meat, is attributed to breed, feed and the way in which the meat is matured or hung in order to tenderise it. It is vital that it is handled hygienically. Game must be kept cool, cleanly plucked, and arrive at the shop looking like something ordinary people would like to eat. The tenderness of game birds generally comes from being hung in a chilled, fly-proof environment, as with venison, but wild rabbit should be eaten very fresh. While some game birds have a gentle flavour, others can be powerful. A grouse that has hung chilled for seven days will have a powerful fragrance and resonating flavour, whereas a partridge can taste only slightly less mild than a chicken. While I will eat a pheasant that has been hung on the feather in cold weather for a week, I get no kick out of the macho pursuit of eating really high birds.

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