Noah Perry - 18 Nov

Game Meats 365

Enjoy 365 Days with Amazing Game Meat Recipes in Your Own Game Meat Cookbook

(Game Meats - Volume 1)

Nora Perry

Copyright: Published in the United States by Nora Perry / NORA PERRY

Published on November 20, 2018

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Contents

Introduction

***

Welcome to the Cooking Series about Meat ! You are handling the book Game Meats 365 Volume 1 .

I'm a meat lover! Nope, Im not sharing a secret. Rather, Im letting everyone know that Im so proud of it! Either my caveman good looks or Midwestern background developed my love for meat. As far as I can recall, the best meals Ive had are all meat-based. Meat dishes always fill my heart with happiness, especially a platter of tender and juicy braised chicken thighs and kale with crunchy breadcrumb toppings and my grandma's filling Bolognesea delicious sauce of ground beef with buttery noodles, Parmesan cheese, and a few acidic tomatoes.

Meat can play the lead role in a meal, such as an awesome roast of prime rib served in special gatherings. Sometimes, it can play the supporting role, such as bacon-studded Southern greens, which is the way I eat daily. No matter what, meat usually adds a special touch to any dish, meal, or even an entire event.

As you read through the pages here, I hope you'd not just learn some notable meat-cooking techniques and choosing the right cooking method for the right cut of meat, like pan-frying for chicken livers and braising for pork shoulderbut also appreciate the source of meat, too. Where the meat comes from, as well as raising an animal, is equally crucial as any recipe. Stress-free and happy animals definitely yield better-tasting meat. Yes, quality meat is never cheap. However, if we just reduce our sizes, well realize that a small yet strong-flavored dry-aged rib eye tastes better than a low-priced and bland chop thats twice as big. Thus, the most important takeaway here is eating less but higher-quality and better-tasting meat.

This is an interesting time for food in the United States. Were making good progress in terms of sustainable food. Farmers' markets are practically everywhere, offering local, fresh, healthy, and well-raised foods. Nowadays, its easier to find good (in its most humane sense) chicken, beef, lamb, pork, and game meat. However, fast-food joints keep on replicating meat dishes quickly, causing many cases of diabetes, obesity, and other health problems. Supermarkets arent any better, selling processed foods made of ingredients that only chemists know. Ideally, buying only local, natural, meats from animals raised humanely is the better practice. But I also know that it isnt realistic or practicaleven for me. So let's just do a better job at buying, cooking, and eating meat.

Also, I want to inspire you to cook using not only the well-known cuts of chicken breasts, beef steaks, lamb chops, and pork loinsbut also exotic, less popular meats like goat and rabbit, and innards that are also called the "fifth quarters" or "off cuts" (which easily intimidate a lot of home cooks and diners), including livers, sweetbreads, tripe, and trotters. Instead of just living high on the hog, so to speak, can we be more daring and creative when cooking meat-based dishes? Consider trying to eat more rabbit, a sustainable meat that pairs well with other flavors. Goat has the intense smell and flavor of game. Also, think twice about wasting any good interior organs of an animal, especially if theyre yummy and cheap!

Seldom is meat served on its own. I'd like to challenge the misconception about the typical side dishes served with meat dishes. Buy a chop at a steakhouse, and chances are youll get a filet of beef with mashed potatoes topped heavy, buttery gravy as a side dish. Thats so wrong! For one, the filet is the worst cut of beef on the whole steerits got only a little flavor and even less texture. Serving that limp, unexciting filet with mashed potatoes is a double whammy because soft foods never make a good pair. Even fatty and rich gravy covering the mashed spuds hardly enhances the appearance, texture, and flavor of the beef.

When cooking meat, I try to offset its fatty, rich, and intense qualities with just enough texture, saltiness, and acidity. This technique makes a meat dish perfect rather than dull and plain. Rarely would I serve meat with a starchy side dish (except for pasta dishes) or a heavy sauce. I usually pair my dishes with a citrusy fruit garnish, a tart green salad, or a spicy pickled veggie to complement instead of overpowering the flavors. Case in point: a grilled dry-aged rib eye thats strongly flavored, deeply marbled, and slightly burnt served with a salad that combines peppery arugula and spicy radishes in a zesty lemon dressing. I've added here some of the best side dishes and several sauces that will complete your meat-based meals, so you can come up with new ideas for pairing sides with meat.

Youre sure to get several great choices in this book Game Meats 365 Volume 1 , whether you're preparing food for a dinner party or just making a weeknight dinner for your family. A simple yet filling recipe worth noting for dinner meals is Veal Sirloin Minute Steaks, served with a cool Tomato Salad with Red Onion & Dill. For special occasions or when you have more time to cook, you may want to prepare a Pork Pie. Even better, make two pork pies, as leftovers are nearly as good as the first serving.