The practice of hunting is an activity with a long tradition, useful for the defense of biodiversity as it contributes substantially to the protection of the balance between wildlife and biotope. Modern hunting is sustainable, as it is planned and practiced according to specific criteria, taking into account ecological, social and economic needs. By closely observing wildlife, hunters also make a valuable contribution to its systematic monitoring.
Aging and marinating of game
Before being consumed, game requires a maturation period which varies according to the species, size and age of the hunted specimen. It is a natural process that makes the meat tender and tasty. The flavor of the meat becomes more marked and tasty thanks to the action of some microorganisms present in the intestine which, during the maturation process, penetrate the muscle tissues decomposing their structural proteins, with the consequent formation of substances which, however, risk becoming harmful if the operation is prolonged excessively. At one time, aging was often brought to the limits of putrefactive processes, but the advice is to be wary of excessively aged meats. To hang a game it is first of all necessary to eviscerate the animal by hanging it by the hind limbs, in the case of furred game, or by the neck in the case of feathered game, and leave the carcass in this position for the necessary time .
It takes approximately four days to mature for pheasants and woodcocks, three days for thrushes and mallards, two days for hares and partridges, and about a week for large furred specimens. To familiarize yourself with the various animal species, you can also use video games and online games, such as those available on netbet.it, including for example Birds on a Wire, Four Fowl Play, Vinci la Gallina, Chicken Drop, Rocco Gallo, Big Bass Bonanza and Wolf Riches, to name a few. It is advisable not to eviscerate thrushes and woodcocks, as their digestive system transforms into a sort of delicious pâté during cooking. The carcass must be skinned or plucked at the time of use.
Large furred game has the same cooking methods as animals for slaughter, with the difference that the meat is marinated before being cooked. The marinade serves to make the aromas of the selected spices and herbs penetrate the meat and to soften the leathery meat. A marinade suitable for game is made up of garlic, onions, carrots, juniper berries, cloves, shallots, celery, peppercorns, thyme, bay leaves, rosemary, red or white wine, oil and a modest quantity of vinegar. It is not recommended to add salt to the marinade, which would risk causing the liquids from the meat to leak out.
Red wine forms an extremely tasty sauce, while white wine tends to make the cooking liquid less full-bodied. The oil, on the other hand, forms a sort of protective film which hinders the oxidation of the meat. It is advisable to turn the meat often in the marinade using a special spatula and not your hands. A couple of hours of marinating is sufficient for cutlets, while for large pieces of large-sized specimens it takes at least five days. Using a cooked marinade, with onions, carrots and shallots in a base of hot oil, you can halve the marinating time.
Saddles, thighs and loins are parts indicated for roasting, on spits and in the oven; abdomen, chest, shoulder and neck are to be prepared stewed and in salmì; while ribs and cutlets are cooked on the grill or simply in a pan. Feathered game is suited to the same cooking techniques as poultry. To enhance the flavor of the meat, it is recommended to accompany the preparation with a very savory sauce or a sweet compote made with grapes, blueberries, apples or chestnuts.
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