On Cooking Game

1. C H A P T E R EIGHTEEN
GAME
“ One can never know too much; the more one learns, the more one
sees the need to learn more and that study as well as broadening
the mind of the craftsman provides and easy way of perfecting
yourself in the practice of your art.
”
– Auguste Escoffier. French chef (1846-1935)
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

2. After studying this unit 2
GAME
 You will be able to:
– Identify a variety of game
– Understand game inspection practices
– Purchase game appropriate for your needs
– Store game properly
– Prepare game for cooking
– Apply various cooking methods to game
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

3. Game Overview 3
GAME
Game are animals that are hunted for sport or food.
Due to the popularity of these meats they are now
farm-raised for use in the food service industry.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

4. Furred or Ground Game 4
GAME
 Large animals  Small animals
– Deer (Venison) – Rabbit
– Moose – Squirrel
– Bear – Raccoon
– Wild boar – Opossum
– Elk
– Bison
– Antelope
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

5. Delicious, Nutritious and
Available 5
GAME
 Widely available for use in restaurants and homes
 Safe
 Raised on domesticated farms or ranches
 Must come from an approved source
 Truly wild game is not to be sold or served in a
food service establishment
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

6. Venison Saddle 6
GAME
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

7. Big Game Animals 7
GAME
 Zebra
 Bear
 Wildebeest
 Available through exotic game purveyors
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

8. Feathered or Winged Game 8
GAME
 Upland birds  Waterfowl
– Wild turkey – Wild geese
– Pheasant – Ducks
– Quail  Songbirds
– Woodcock – Larks
– Partridge
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

9. Game Birds 9
GAME
 Available whole or precut
– Fresh or frozen
 Less fat than other poultry
– Often barded with fat
 Many can be cooked to medium rare
 Can become dry and stringy if overcooked
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Game Birds 10
GAME
Pheasant
Chukar Partridge
Quail
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Reptiles 11
GAME
 Rattlesnake
 Alligator
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Inspection of Game 12
GAME
 Game is not graded for quality
 Subject to voluntary inspections
 Processed under the same federal inspection
requirements as domesticated meats and poultry
 Only USDA-approved countries can export game
to the U.S.
– Subject to spot inspection
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel