GOOSE, VENI­SON, QUAIL

Exquisite Taste - - It's All About Meat: Goose, Venison, Quail -

Although of­ten bred rather than hunted, the three most pop­u­lar game meats served up in the re­gion’s restau­rants are goose, veni­son and quail. Goose is a real favourite with the Chi­nese, ei­ther roasted or as a core in­gre­di­ent in many clas­sic dishes. In the West, goose is as­so­ci­ated with feasts and re­li­gious hol­i­days, as well as be­ing a com­mon in­gre­di­ent in game pies.

Cook­ing wild goose presents chefs with the prob­lem of judg­ing a bird’s age, for this rea­son, many recipes call for slower clay pot-style tech­nique or meth­ods that re­tain the juices, like wrap­ping in ba­con. At about 5-6kg, this ver­sa­tile bird is much larger than a duck and just as rich in taste.

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