GAME
a
brief guide to game
Game is divided into 2 groups: Furred
and feathered - birds and animals that are hunted or farmed.
A guide to preparing Game
Quality Points
* Breast plumage soft and breast plump.
* Quill feathers pointed, not rounded.
* Beak breaks easily.
* Feet soft and pliable, hardly any spurs.
Venison - Deer
Roebuck normally used.
Well fleshed and dark brown reddish colour.
Normally marinated to tenderise and moisturise.
Hares and Rabbits
* Ears should tear easily
* Old hares lip is more pronounced
* Rabbit has shorter ears, feet and body than a hare.
ENGLISH
FRENCH
WEIGHT
PORTIONS
Venison
la venaison
15 kg
15 - 20
Har e
le lievre
21ž2 - 31ž2 kg
6 - 8
Rabbit
le lapin
1 kg
4
Pheasant
le faisan
11ž2 - 2 kg
2 - 4
Partridge
le perdreau
1ž4 - 1ž2 kg
1 - 2
Grouse
la grouse
360 g
1 - 2
Woodcock
la bécasse
1ž4 kg - 360 g
1
Snipe
le bécassine
120 g
1
Quail
le caille
150 g
1
Wild duck
le canard-sauvage
1 - 11ž2 kg
2 - 4
Teal
la sarcelle
1ž2 - 3ž4 kg
1 - 2
Wood pigeon
le pigeon
360 kg
1
* Venison (deer) - hang 2 - 3 weeks
* Hare -
* Rabbit -
* Pheasant - Most common game bird; hang 5 - 8 days
* Partridge - Hang 3 - 5 days
* Grouse - Hang 5 - 7 days
* Woodcock - Small birds, long, thin beaks; prepare as below
* Snipe - Hang 3 - 4 days,
* Head and neck skinned
1. Eyes removed
2. Trussed with own beaks
3. Only gizzard, gall bladder and intestines removed,
therefore liver and heart remain.
* Quail - Not hung
* Wild duck - i.e. mallard and widgeon; hang 1-2 days
* Teal - Smallest duck; hang 1-2 days
Teal must be eaten in season, otherwise flesh is coarse and has a fishy
flavour.
Game Seasons
Grouse - August 12 - December 10
Snipe - August 12 - January 31
Partridge - September 1 - February 1
Wild Duck - September 1 - January 31
Pheasant - October 1 - February 1
Woodcock - October 31 - February 1
Venison, hares, rabbits and pigeons available all year
Fresh over these dates; frozen all year.