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Description: Generally game is cooked in the same ways as farmed meat. It is sometimes grilled or cooked longer or by slow cooking ... more
Game ... or moist-heat methods to make it more tender, since some game tends to be tougher than farm-raised meat. Other methods of tenderizing include marinating as in the dish Hasenpfeffer. Many claim that game meat is more flavorful than farm-meat although some find this flavor objectionable as seen in the term, gamey, which is used pejoratively.

Newest Review: ... oil 2 red onions, peeled and sliced 100g smoked streaky bacon, and chopped 100g chestnut mushrooms, cleaned and sliced 1 ... more

 ... clove garlic, peeled and crushed 30g plain flour 1 bay leaf 1 orange, zest and juice 1 tbsp redcurrant jelly 300ml pint chicken stock 300ml pint red wine 340g puff pastry (ready made from a packet!) Salt and pepper Heat a tablespoon of the oil and brown the game and venison in batches until well browned. Keep on one side. Heat the rest of the oil and cook the onions for five minutes until starting to soften. Add the garlic, bacon and mushrooms and cook for another 2-3 minutes. Stir in the flour and cook for two minut...more

clairestevens
Premium Review Game pie (312 words)
by clairestevens - written on 24.01.08 (Very useful, 34 readings)
Rating:

I've absolutely no idea where I got this recipe from, but I've copied it out from somewhere and stuck it in my recipe binder! All I know is it works a treat for picnics and packed lunches. It's great served cold with mustard. 700g mixed game meat such as pheasant, partridge, hare and rabbit, boned 250g venison steak cut into cubes 2 tbsp sunflower oil 2 red onions, peeled and sliced 100g smoked streaky bacon, and chopped 100g chestnut mushrooms, cleaned and sliced 1 clove garlic, peeled and crushed 30g plain flour 1 bay leaf 1 orange, zest and juice 1 tbsp redcurrant jelly 300ml pint chicken ...

jillmurphy
Crowned Review I'm On Level 8 At Army Men Don't You Know (1908 words)
by jillmurphy - written on 26.02.02 (Very useful, 233 readings)
Rating:

Everyone I know cooks. Everyone I know except, sadly, for me, cooks well. Good eh? Being surrounded by people who cook lovely food means both that I get to eat the lovely food, and that I get to be incredibly lazy and loll about doing not an awful lot while I'm waiting for the next mealtime. Super. And like the good little investigative reporter I am, I observe, just for you. This last week, in Devon, at the home of father-in-law George, chef supreme, we ate some jolly nice stuff. I watched, listened, took notes, ate, ate more, and ate more again. George thinks that people don't eat enough game these days. Judging by his yummy productions, I'm with him. ...

MagdaDH
Premium Review Game: Great with game, possible without: BIGOS or Polish Hunter's ... (819 words)
by MagdaDH - written on 03.11.06 (Very useful, 407 readings)
Rating:

This combination of sauerkraut and meat is a classic Polish winter dish, originally supposedly cooked in a big cauldron on the fire in the forest. Not exactly a pinnacle of sophisticated cuisine but a flavourful, hearty, warming combination. There is no definite recipe, though some ingredients are essential; but you develop your own combinations and use what is available. 'Bigos' means essentially mish-mash and there is a lot of freedom as to what to use and how. Not recommended if you suffer from indigestion or liver trouble (as cabbage is notoriously difficult to process) but great as a hearty evening meal, eminently suitable also for a late-night early-morning pick ...

 
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