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Game Meats Recipes

Game meats represent the meats that were found by traditionally hunting animals and birds. They often come up with a stronger flavor than the animals that are traditionally farmed. They tend to be less fatty and leaner meats. For this they may need to follow special cooking treatment. Game meats are those of deer, rabbits and wild boar. Though these animals are farmed, they still maintain the game title. The traditional methods always work out the best in order to preparing them.

French cuisine shares an affinity with preparing game meats. Classic French cuisine has ultimately come from the royal style of cooking from the middle Ages. That is why they connect with each other perfectly. Hunting used to be the particular royal hobby at that period. And thus game meats got frequently grace in the dining tables of the royal courts.

As a result, French cuisine is rich with many game meat recipes. Here we will discuss such a traditional dish: a stuffed rabbit roast. The twist in such recipe would be that the royal game meat was given peasant treatment. There was more elaborate cooking procedure for prosaic rabbit. We should keep in mind that the French used to consider rabbit as a delicacy. They brought these animals all along to Britain. They kept these on isolated islands so that they could be safe.

Let’s make the stuffing first. For this we will need white bread- one thick slice, two tablespoon of white wine, three finely chopped shallots, two tbsp butter, one clove of garlic, one slice of bacon, one smoked ham slice, a rabbit liver, one large size egg, two tbsp of tarragon, chopped parsley, chopped wild thyme, and necessary salt and black pepper.

For preparing the Rabbit we will need one tender and farmed rabbit, two tbsp mustard, one bard, one tbsp oil, one tbsp of lemon juice, two tbsp of stock and as usual necessary salt and black pepper. The preparation for the rabbit is not much complicated. But the taste mostly depends on this section.

Let us begin with preparing the stuffing. First soak the bread with the wine. Soak it until it becomes soft. Then crumble it into a bowl very finely. Next, we would melt the butter. In a pan, take butter, then add the shallots. We would fry them for five minutes until they are softened. When the butter is done, we would add it to the bread.

Take the bacon, ham, garlic and liver and chop them. Then mix all together with the egg and herbs. Next stir it in the bread. After cleaning the rabbit remove its head. Stuff the mixture within the body of the rabbit. Then coat the rabbit with the mustard and the bard.

Put the rabbit finally on a rack of a roasting tin. Then place it to an oven. Pre-heat the oven to 180°C. When it looks well browned; sprinkle some oil, lemon juice and stock on it. Season salt and pepper for taste. Roast it for 45 minutes.