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Der Vollständige Leitfaden Für Die Zubereitung Von Wildfleisch
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ISBN13: 9781804656358
Publisher: Bruna Franke
Published: May 5 2022
Pages: 306
Weight: 0.91
Height: 0.64 Width: 6.00 Depth: 9.00
Language: German
Essspiel
Wildfleisch von Wildtieren ist lecker, fettarm und nachhaltig. Wildfleisch wird durch die natürlichen Aromen der Nahrung der Tiere aufgewertet und ist im Allgemeinen schmackhafter als Fleisch aus Zuchtbetrieben. Das Kochen von Wild kann einfach und lecker sein, egal ob Sie es selbst gejagt oder von einem guten Metzger oder Wildhändler wie der Wild Meat Company gekauft haben.
Viele Menschen schrecken vor Wildfutter zurück, das zu wählerisch sein kann - das müssen sie nicht sein! Verwenden Sie Fasan anstelle von Huhn in einem Curry oder braten Sie Rebhuhnbrüste für ein schnelles Abendessen unter der Woche. Machen Sie statt dem üblichen Rind ein leckeres Kaninchenragout oder gönnen Sie sich am Wochenende ein Wild- statt Rindersteak.
Dieses Buch soll Sie dazu inspirieren, häufiger Wild zu kochen und Ihnen zeigen, wie einfach und lecker es sein kann.
Beliebtes Wildfleisch
A. Fasan: Der wohl beliebteste und am weitesten verbreitete Wildvogel ist der Fasan. Jungvögel sind gebraten köstlich, während ältere Vögel geschmort, geschmort oder im Schmorbraten gebraten werden können. Wenn Sie ein Anfänger sind, wenn es um das Kochen von Wild geht, beginnen Sie mit Fasan, da er einen sü en, erdigen Geschmack hat, der nicht aufdringlich ist.
B. Grouse: Von vielen als der beste Wildvogel angesehen, den es gibt. Es hat dunkles, kräftig rotes Fleisch und einen intensiven Geschmack, der starken Aromen gut standhält. Sie können es einfach halten und mit viel Butter bei hoher Temperatur braten.
C. Ente: Wildenten wie Stockenten, Tauben und Krickenten sind im Herbst und Winter erhältlich, aber Stockenten werden Sie am ehesten antreffen. Wildente hat einen Reichtum, der sich für eine Vielzahl von Gerichten eignet, mit weniger Fett und einem stärkeren Geschmack als Zuchtente.
D. Gans: Wildgans hat ein reichhaltiges dunkles Fleisch und verströmt beim Kochen einen starken Duft. Metzger und Wildhändler dürfen keine Wildgans verkaufen. Wenn Sie also eine probieren möchten, müssen Sie entweder selbst schie en oder eine von jemandem bekommen, der eine hat!
E. Wild: Mit magerem, fettarmem Fleisch ist Wildbret eine zunehmend beliebte Alternative zu anderem roten Fleisch. Wildbret hat einen Vorteil gegenüber gezüchtetem Fleisch mit dunkelrotem Fleisch und reichem Geschmack, der sich aus seiner abwechslungsreichen, natürlichen Ernährung ergibt. Die verschiedenen Hirscharten unterscheiden sich in Geschmack und Textur, wobei Brache eine feinere Textur hat als der mächtige Rotwild, während der winzige Muntjak den mildesten Geschmack hat.
F. Kaninchen: Wildkaninchen ist eines der schmackhaftesten und am häufigsten vorkommenden Wildfleischarten, und wir sollten mehr davon essen! Es ist sehr fettarm. Die Leute vergleichen es mit Hühnchen, aber tatsächlich hat Wildkaninchen einen stärkeren Geschmack mit einem dunkleren Fleisch. Junge Kaninchen können im Ganzen gebraten und das Fleisch abgerissen werden, ältere (der beste Indikator ist die Grö e) können zäher sein und werden besser geschmort oder in einem Eintopf oder Curry langsam gegart.
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