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 game:
 Game
meats are the flesh from any wild animal.
These meats tend to be full of flavour, very lean (to the
point of being dry) but also can be quite tough. This is due
to the animal constantly wandering in search of food, so its
muscles gets lots of use and fat build is minimal. The flavour
of the meat is greatly influenced on what the animal has been
feeding on.
Game foods are often classified as just either feathered
or furred, however this does not allow for meats from animals
such as crocodile
Most game meats will require either marinating to tenderise,
or larding (inserting fat into) or barding (wrapping or covering
with fat) to add extra moisture to prevent it drying out when
cooking
Game meats lend themselves wonderfully to fruits, fruity
sauces or acidic sauces (wine based).
recipes links:
email chef@tallyrand.info
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