Re(2): SC - peacocks and eels

[Christi Redeker]

I have a question on this.  I agree with the dressing out theory.  But
doesn't it also depend on what the animal ate?  I have had venison that
survived on mostly sage, and venison that was ranch raised and there was
a definite difference in flavor.  I was told that meat that was wild was
more "gamey" due to their diet.  Both of these animals were killed,
gutted and prepared by the same individuals.

Christi

>----------
>From: 	Sue Wensel[SMTP:swensel at brandegee.lm.com]
>Sent: 	Friday, April 18, 1997 9:22 AM
>To: 	sca-cooks at eden.com
>Subject: 	Re(2): SC - peacocks and eels
>
>> At 10:18 PM 4/17/97 -0600, Stefan li Rous wrote, quoting me:
>> >1. A peacock is a game bird, and cooks differently than a chicken.
>> >2. It was a peaCOCK, not a peaHEN, and took longer to cook because of
>>this.
>> >>>>>>
>> >Please explain these two points to new cook. If the peacock and the
>> >chicken are the same size, why would they cook differently?
>> 
>> It is my understanding that game birds (pheasant, for example) take much
>> longer to cook than your average off-the-shelf chicken. Also, unless spiced
>> some way (like roasted in rose water, as someone else suggested), you will
>> get a very "gamey" flavor from the meat.
>
>In my experience growing up in a hunting household, what generally told how
>gamey the meat was was the competence of the person who gutted it.  If they
>were poor, the meat was so bad as to be almost uneatable (but never waste
>meat!).  If they were average, the meat was "gamey."  If they were good, then
>the meat tasted wonderful, and even avowed non-game eaters loved it.  The
>difference was in how the entrails were handled.  
>
>Difference 1:  Good field-dressing ties off the urethra *before* doing
>anything else.  This means getting a little messy, but it makes for better
>meat if it has not been in contact with urine.  The meat directly in contact
>is really unfit for human consumption, and the remaining meat around the
>cavity tastes gamey.
>
>Difference 2:  The entrails are handled quite carefully.  Slitting the skin
>is
>done carefully -- to make sure that the peritoneum (or whatever lines the
>abdomen) is the only thing slit/there are no nicks in the entrails.
>
>Difference 3:  Field dressing is done immediately after killing, not a half
>hour to an hour after the kill when the animal is home.
>
>Another factor in the taste of game meat is how it is cooked.  Remember, most
>game meat is significantly leaner than domestic animals.  Therefore they need
>to be cooked *slowly* in a moist environment (roast in covered pan with
>water,
>simmer in a stew, etc.).  Birds tend to do better skinned.  This will give
>you
>quite good tasting, moist, non-gamey meat.
>
>Derdriu
>(whose family insisted that everyone -- guys and gals -- hunt for at least
>one
>year to decide if we liked it or not)
>
>swensel at brandegee.lm.com
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