Roast Game

Game meat tastes outragous, thereby is lean and flavourous. Game is healthy Meat. Game is easy to prepare. Game is something special to cater Guests. Game lives in free Woods better, than captured stalled breeded Stock. Game dies, less before fearing Evil, quickly by the Hunters clean Bullet better, than flayed Stock, anticipating Death after a long Transport in a Slaughterhouse.

After the Game is shot, open it quickly. Then cool it quickly, preferably the whole Animal in its Coat. If the usual dark red Meat appears shiny red, Colour a bit direction orange, you have Bakteria inside the Meat. Cut with Knife, to see, whether the shiny red aknen     sGame Meat may be fresh or after beeing frozen prepared. As Game meat contains no Fat, it will withstand storing in the Freezer much better than Fat containing degenerated domestic stock. No Fat can rance. (Every Fat becomes after a While rancid, even in a Freezer, albeit slow). Hang fresh Game for a Week at below 7°C away, to let the Milk acid bakteria ferment the Muscles to become tender. At 0°C the Process may be streched up to three Weeks, if the Meat was clean. If on the Surface soeme unshine slippery Coating appears, you just produced a heavy Bakteria layer, that must be  quickly wiped away. If let on for long, the Meat will spoil. If the Meat ferments at warm Temperatures, no Milk acid fermentation will happen, but something ugly else, that quickly spoils the Meat to be used for human Food. That mostly happens when Game is shot and not found right away. Shooting a big Sow on a Summer evening, that flees, and not finding it, letting is lay overnight, is the Recipe to loose the Meat. It will not be eatably any more. 

Wild Boar, Bear, Badger, Dogs, Cats, Rats may have Trichina. Those are Blood parasites, living in heavily blooded Muscles, not the Liver. If raw wild Boar-, Bear-, or Badger-Meat is eaten, you may obtain Trichinosis, a serious Disease. Plant eaters never have Trichina. Trichina cannot withstand Heat, will die from 10 Minutes at 70°C. Therefore eat no raw Meat from Wild Boar, Bear, Badger unless checked by a Veterinary and cook you Meat well. Your local Veterinary should know wether in your Neighborhood Trichina have bee visible lately. To detect them in thin Meat slices with a moderate Microscope is no big Deal, if you, the Veterinary, knows, what to look for.

The game right Way from "Game" to "Good Food" is the real Sense After all hunting Pains.

Sidedishes

are boiled Saltpotatoes (to be 20 Minutes boiled), mandatory, and some red Cabbage, or green Bens or any othe fresh cooked Vegetable. Drink Red Wine to the Meal, or Beer, or Water, but no white Wine or anything sweet else.
 

Roast

Cut the conective Tissue around the Muscles off. Salt. No other Spices! The simple and natural Path, to serve home Game onto the Table is to roast Game on some salted, smoked white Bacon in the Oven on the Bake tin at about 200°C for 1hour (small Pieces) to 1½ hours for larger Pieces, like a whole hind Leg. Every 15 to 30 Minutes pour some Water on the Bake tin, to keep the downdripped Juice from burning to Coal, but still let it brown with the Porkfat on the hotter Tin.  

Sauce

Fifteen Minutes, before you planned to eat, preheat an electric Plate on your Kitchen stove. If you luckily own a Gas Stove, skip that. Ten minutes, befor you planned to eat, fetch the Roast out the Oven from the Tin, move it on the Plate and stuff it back into the off switched Oven, to keep it warm, while you prepare the Sauce.

Pour sour Cream onto the brown Bake tin. Heat the Tin. Scrub with a flat wooden Scrubber with the Sour Cram the brown, baked Meatjuice from the Tin. The white sour Cream will coulour brown. Thereby you solve the fatty, tasty, Residue with the Milkfat and bond it to the Milkproteins to disperse it in the Sauce. With fresh Meat, you should yield ample Liquid. In Case, you froze the Meat before, before you layed the Meat onto the Tin most Juice will have dripped off, missing for theSauce. Anyhow scratch the brown Sauce base from the Tin into a small Pot. Solve a Teaspoon Starch (Potatao- or Corn-, whatever handy) with cold Water in a Cup, maybe half full, and add it while stirring to the brown Base. You may add some Cranberry jam to the Sauce. Taste for the right Saltdosis. Add Salt, if needed.
 

Serve the Game with boiled Salt potatoes, cooked Vegetables, Red Wind or Beer, the wonderful Sauce, to bring you Praise from all Guests with Cranberry Jam, to be eaten with the Meat and the Sauce. The Potatoes are unmissable, as the Sauce with the Potatoes is next to the Meat the most delicious Part of the Meal. The lean Vegetables are a contrarian Taste to the full bodied Meat with Sauce and Potatoes with Sauce. Cranberry jam adds some other fresh contrarian Taste to the whole Experience. The Sauce must use the molten Pork fat from the Tin to transport the Taste, as you could not taste less Fat.

Good Hunger!

English Rifle Articles