Roe deer / Wild game / Animals description and pairing

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Roe deer / Wild game / Animals description and pairing

Instructions for Roe deer / Wild game / Animals description and pairing

To prepare the Roe deer / Wild game / Animals description and pairing recipe, please follow these instructions:

It used to be used in the past to let the game hang until it had "a thought", this has been abandoned, but it uses it fairly well.

A young animal can thus be used 1-2 days after it has been shot. Older animals should last 8-10 days. However, storage time is correct after storage conditions.

Once the hunter has shot larger animals, he immediately uses to "break the animal" That he removes the intestines.

When purchasing, observe: 1) That the animal is fresh and freshly shoots.
2) That the animal is not over 1-2 years. Characteristics of young animals are that the ribs are easily broken and the meat is stuck.
3) That the meat color is light (just like veal). Old animals have a darker color.

The animal hanging in the hind legs or laying on a table gives a cut on the inner side of the fore and hind legs and in the abdomen, after which the skin is loosened and swung by the animal until the neck is now being removed.
Carefully cut the belly. The meat is taken, the ribs and ribs are cut off and the back is given with an ax some bumps from the inside, otherwise it will bend during the frying.
(Take care of the gallbladder that it does not matter when the liver is taken out, the gallows give the meat an ugly color and a bitter taste). The food is used as domesticated by domestic animals if it is healthy and good, but when game is not subjected to meat control, One must check whether the organs are fit for human consumption. It is therefore especially important to examine the liver if it has stains or nodules (tuberculosis). In this case, the food must be disposed of, but in most cases the meat may be used after thorough thorough cooking or cooking.

The animal is now divided into the back, the bow and the bow, which is usually roasted, but the bows can also be used for the father. The meat is washed with cloth clothed in lukewarm water. If the meat is particularly bloody, cold water should be used, and the meat can be laid for some hours. Adding meat to vinegar should not be recommended as it exceeds the nutritional value and taste of the meat, only in the case of older animals, the meat may be left overnight in vinegar water (1 dl of vinegar to 1 liter of water) and in this way tenderized. Should the meat be stored for a few days, put it in milk that is changed every other day, then rinse in lukewarm water and wipe off before frying.