In the UK game is defined in law by the Game Act 1831. Wild game meat (usually considered to include animals harvested from game reserves) is generally considered to be superior in nutrient density and usually has lower fat content than meat procured through contemporary farming methods, while the cost in time and money to procure wild game is much higher. UK law defines game as including: Deer are not included in the definition, but similar controls provided to those in the Game Act apply to deer (from the Deer Act 1991).
The meat of young game is generally easily digested. The ban is generally considered voluntary on private lands, and few birds live away from RSPB or Forestry Commission land allegedly. Ground game, which is classed among red meats, is usually readily digestible, but some such meat, like that from hare, may be rich in elements that make it more resistant to digestion than domestic meat acquired from a butcher.
Young boar, or wild pig, that has been roasted, grilled, braised, or smoked is considered a delicacy, as is pheasant. Quarry in the generic meaning is early modern (first recorded 1610), in the more specific sense "bird targeted in falconry" late 14th and 15th centuries as quirre "entrails of deer placed on the hide and given to the hunting-dogs as a reward", from Old French cuiriee "spoil, quarry" (ultimately Latin corium "hide"), but influenced by corée "viscera, entrails" (Late Latin *corata "entrails", from cor "heart"). In general, game is drawn and allowed to cool after being killed and then hung for several days. Game meat is the meat of any animal that’s hunted for food instead of raised on a farm. The meat from wild ducks is leaner and more flavorful than that from domesticated animals. This is influenced by climate, animal diversity, local taste and locally accepted views about what can or cannot be legitimately hunted.
The type and range of animals hunted for food varies in different parts of the world. The type and range of animals hunted for food varies in different parts of the world.
In some parts of Africa, wild animals hunted for their meat are called bushmeat; see that article for more detailed information on how this operates within the economy (for personal consumption and for money) and the law (including overexploitation and illegal imports).
[4][5] It is sometimes grilled or cooked longer or by slow cooking or moist-heat methods to make it more tender, since some game tends to be tougher than farm-raised meat. Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree.... Get exclusive access to content from our 1768 First Edition with your subscription.
Generally game is cooked in the same ways as farmed meat. A favourite dish in Russia is braised bear, served with sour cream. Let us know if you have suggestions to improve this article (requires login). Fish caught for sport are referred to as game fish. Game is usually classified according to three categories: (1) small birds, such as the thrush and quail; (2) game proper, a category that can be subdivided into winged game, such as the goose, duck, woodcock, grouse or partridge, and pheasant; and ground game, such as the squirrel, hare, and rabbit; (3) big game, predominantly venison, including roebuck, deer, elk, moose, and caribou but also including other large animals such as bear and wild boar. This difference in taste can be attributed to the wild diet of the animal, which usually results in a lower fat content compared to domestic farm raised animals.
The Norwegian Food Safety Authority considers that children, pregnant women, fertile-aged women, and people with high blood pressure should not consume game shot with lead-based ammunition more than once a month. Small game includes small animals, such as rabbits, pheasants, geese or ducks. Small game can be processed essentially intact, after gutting and skinning or defeathering (by species).
While most game is cooked in simple country fashion, this class of foods has given rise to numerous renowned, sometimes very elaborate gourmet dishes.
Once obtained, game meat must be processed to avoid spoiling. Many creatures have returned to former areas from which they were once taken from as a result of being killed for big-game hunting. Large game such as deer is quickly field-dressed by removing the viscera in the field, while very large animals like moose may be partially butchered in the field because of the difficulty of removing them intact from their habitat.
The flesh of the animal, when butchered for consumption is often described as having a "gamey" flavour. Our editors will review what you’ve submitted and determine whether to revise the article.
Game, in gastronomy, the flesh of any wild animal or bird. Also see the legal definition of game in Swaziland.[1]. Meat from older game, or from an animal exhausted in the chase, is less desirable, but it can be improved by marinating it for several hours, usually in a mixture of wine, vinegar, and spices. The method of processing varies by game species and size. Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomposition. Small birds, usually eaten within a short time after the kill, are considered to be as digestible as poultry. Updates? Hare and rabbit are among the most widely eaten game. Rabbit can be stuffed with bread and herbs before baking, potted with layers of bacon or ham, and stewed with vegetables.
In Great Britain and western Europe. Venison stew is a rustic dish popular in many countries. In Africa, animals hunted for their pelts or ivory are sometimes referred to as the big game. Of the remaining 41 species, 24 have shown an increase in numbers and distribution range in the last 25 years or so. Hunters must be absolutely certain of their target before shooting and should make every effort to get the animal down as quickly and painlessly as possible. Bear steak was a popular dish among North American trappers; as served today in wilderness lodges and urban restaurants, it is usually prepared like beef, except that it is marinated for a few days prior to cooking. Species of creatures commonly hunted include: South Africa also has 62 species of gamebirds, including guineafowl, francolin, partridge, quail, sandgrouse, duck, geese, snipe, bustard and korhaan. Animals hunted for bushmeat include, but are not limited to: Some of these animals are endangered or otherwise protected, and thus it is illegal to hunt them.
Game or quarry is any animal hunted for food, and the meat of those animals. [6], Learn how and when to remove these template messages, Learn how and when to remove this template message, Hunting and shooting in the United Kingdom, British Association for Shooting and Conservation, "Mattilsynet: – Barn kan få lavere IQ av storvilt", https://en.wikipedia.org/w/index.php?title=Game_(hunting)&oldid=982980439, Articles needing additional references from July 2007, All articles needing additional references, Wikipedia articles needing rewrite from October 2014, Articles with multiple maintenance issues, Creative Commons Attribution-ShareAlike License, This page was last edited on 11 October 2020, at 14:55. The method of processing varies by game species and size. Big game is a term sometimes used interchangeably with large game although in other contexts it refers to large, typically African, mammals (specifically "big five game" or "dangerous game") which are hunted mainly for trophies. Other game species include: In the PRC there is a special cuisine category called ye wei, which includes animals in the wild. The carcass is kept cool to minimize spoilage. The gamebirds of South Africa where the population status in 2005 was secure or growing are listed below: In the U.S. and Canada, white-tailed deer are the most commonly hunted big game. Whether or not game birds should be drawn is a debated issue. Other methods of tenderizing include marinating as in the dish Hasenpfeffer, cooking in a game pie or as a stew such as burgoo. Game or quarry is any animal hunted for its meat or sport. Small animals are ready for cooking, although they may be disjointed first. Game in Norway, Sweden, Denmark and Finland includes: Game meat is typically taken from a wild animal that has been shot with a gun or bow.
Otherwise the hunter handles butchering. South Africa is a famous destination for game hunting, with its large biodiversity and therefore rather impressive variety of game species.
Omissions? Other (non-game birds) that are hunted for food in the UK are specified under the Wildlife and Countryside Act 1981. In that sense, it’s closer to the kinds of meat that would have been available in the Paleolithic: generally higher in protein and lower in fat, but higher specifically in Omega-3 fats.
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