Know your venison: Which meat is the most tender and which has the strongest flavour
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Game meat is usually best in autumn, when both the animal and the meat in ideal condition. However, when it comes to venison, the origin of the meat dictates quality. In recent years, there has been an increasing supply of of so-called farmed game - animals reared in fenced enclosures and often overfed.
Such meat is more readily available, but it loses what makes venison venison: the wild flavour, the naturalness and the idea of sustainability. That's why most chefs rely on meat of animals that have lived and died in the forest - they often take it from known hunters or from specialised butchers that work with local associations.
It depends on what they do, and how the animal dies. A good hunter knows that calm is the key - the animal should be shot while waiting, not after the chase. The stress of the hunt affects the taste of the meat, among other things. In the kitchen, quality is easy to tell: fresh meat smells good, is supple and returns to its original shape when squeezed. If it has a 'muddy' consistency after cooking, it is probably it has been subjected to thermal shock - it has been frozen and thawed again.
Species of game
Hunters traditionally divide game into furred and feathered game.
- Furred game includes roe deer, fallow deer, red deer and wild boar, as well as hare.
- Feathered game includes pheasants, wild ducks, pigeons, partridges and other game birds.
Game is also divided into light (roe, fallow, deer, hare, feathered) and dark(It is distinguished according to the colour of the meat, the fat content and the nature of the taste.
Roe deer venison
This has tender, lean and with a slightly sweet taste. It belongs to the the most affordable types of venison, and is an ideal choice for those who are just discovering this type of meat.
- Batches and preparation: The loin and sirloin are suitable for dishes such as medallions or steaks. The ham is great for roasts or roulades, the shoulder and neck are used for ragout and stew. Ribs are used in broth.
- Interesting fact: this is often called 'ladies' venison', because it is so tender and light.
Fallow deer venison
The meat has a firmer texture, but not as dark and distinctive as venison from red deer. The taste is harmonious, delicate, but at the same time full-bodied.
- Batches and preparation: The loin and sirloin are excellent for medallions or steaks. The hams make roasts and roulades, while the shoulder and neck are suitable for classics such as venison in red wine, with rosehip or rosemary. If you enjoy experimenting, feel free to prepare burgers.
- Interesting fact: Fallow deer is not an indigenous Czech species - it wasn't imported and domesticated until the modern era.
Red deer venison
A dark meat - firmer, more sinewy, but very noble in taste. It resembles beef, but with a typical "forest" tone.
- Batches and preparation: Loin and sirloin are the obvious choices for steaks or steak tartare. The leg is excellent roasted or braised in wine, the shoulder and the neck find a use in ragout and goulash. Ribs and chops are suitable for broths.
- Interesting fact: There are not only red but also white deer. Their origin is shrouded in mystery and they are considered a world rarity. They live in preserves in several countries and the Czech Republic is the world leader in the number of deer bred.
Wild boar
Boar is a dark, aromatic meat with a slightly sweet 'wild' taste. It has more fat than other game meats and therefore remains beautifully juicy.
- Batches and preparation: Leg and shoulder are used for roasts and stews. The neck is also suitable for stews, the loin can be prepared for mince . The flank and ribs are made into sausages and pates.
- Interesting factWild boar is one of the most widely distributed land mammals.. However, overpopulation and complaints from residents often lead to the organisation of mass culls.
Hare
The meat of the hare is lean, darker and has a distinctive, slightly sweet taste. It has a tradition mainly in the Czech countryside.
- Batches and preparation: Whole hind legs are prepared in cream, wine or rosemary. The fore-legs and loin are suitable for roasting or braising, and the smaller parts for ragout.
- Interesting fact: The hare is a fast runner, it can travel at speeds of up to 55 km/h and make jumps of up to five metres.
Pheasant
Lean, light meat with a taste that falls somewhere between chicken and partridge. The breast tends to be drier, the thighs juicier.
- Batches and preparation: Breasts can be cooked for a quick minute, but also in wine, thighs can be braised or roasted. It is also excellent roasted whole with stuffing.
- Interesting fact: The pheasant has always been a symbol of luxury and was a staple on noblemen's tables.
Wild duck
A darker and more distinctive meat than domestic duck. It is leaner, with a spicy flavour that reflects life in nature.
- Batches and preparation: Breasts can be used for steaks or roasted whole, thighs for confit or ragout. The wings and skeleton are used to make a strong broth.
- Interesting fact: The taste of wild duck is so different from domestic duck that it is almost impossible to confuse the two.
Pigeon
Pigeon meat is succulent, darker and slightly sweet. Usually young birds are chosen, and considered a delicacy.
- Batches and preparation: It can be roasted or stuffed whole, the breast can be cooked in minutes, the thighs can be stewed.
- Interesting fact: In the past, the pigeon was like a living larder - pigeons were a valuable source of meat at a time when food was scarce on farms, i.e. in spring.
There is no such thing as a pigeon
From a culinary point of view, the pigeon (specifically the homing or homing pigeon) is a game bird.
The difference lies in the origin:
- Domestic pigeons (farm-reared, so-called meat pigeons) can be described as poultry, similar to chicken or turkey.
- Wild pigeons (e.g. homing pigeon) are game - hunted and have a typical gamey taste, darker meat and a distinctive smell of woods and grain.
Partridge
Partridge used to be a common part of hunting menus and Czech cuisine, but nowadays it is practically impossible to hunt legally in the wild. The partridge is strictly protected in our country and its numbers have long been very low.
However, there are you can find farmed partridges - usually from Poland, Hungary or France. These are legally sold as game, just like farmed pheasants. Partridge meat is small, pale and very tender. It is one of the most delicate game birds.
- Batches and preparation: It is usually roasted whole and accompanied by root vegetables or wine.
- Interesting fact: In winter, partridges often get snowed in during prolonged snowfall and warm each other up.
Quail
Quail meat is very tender, delicate and has a delicate, slightly sweet taste. It is a small game bird and is highly valued in the kitchen for its juiciness and quick preparation.
- Batches and preparation: Whole quail is usually roasted or grilled, but it is also delicious stuffed. The breasts are good for mince , the legs for confit or stewing . The bones can be used for a strong, aromatic broth.
- Interesting fact: Quail eggs are thought to boost vitality and sexual desire.
Time to indulge, Kuchyň is serving up a venison feast!
The game feast at Prague's Kuchyň restaurant is held every year. "This year we're building on boar neck, boar cheeks and boar back," says chef Marek Janouch.
What exactly is on the menu?
- Cold starters: venison tartare or slow roasted venison with blackberry and sea buckthorn-horseradish mayonnaise
- Hot starters: roast boar cheek in red wine with grated truffle or roasted mushrooms
- Main courses: roast boar neck with mushroom sauce and lightly pickled chanterelles or grilled duck loin with a thick venison sauce
The feast in Kuchyň always lasts two to three months. All the venison comes from Bidfood, specifically the brand Petrov. "The company gets it from hunting associations, which take care of game all year round in accordance with hunting law. The animals come to us already knocked out, in the form of individual lots," explains Marek Janouch.
In Kuchyň, venison is processed in various ways. "We roast it, stew it, make steaks out of it, or serve raw venison in the form of tartare.. After the New Year, we would like to bring back carpaccio to the feast," comments the chef, adding that you can also enjoy a special wine pairing.
"At the same time, we try to incorporate everything that belongs to the forest into the game feast - sea buckthorn, chokeberries, cranberries, porcini mushrooms and chanterelles," says Janouch.
And what is Mark's favourite game lot? Venison back! But he's even more excited about the second main course this year. "We were a bit stumped with the boar neck at first. Then we decided to roast it in herbs and now the guests like it even more than the duck loin," he says with a smile.
And finally, a tip from the chef for sirloin sauce at home. A leg of deer or fallow deer is brilliant for this. Wild boar goulash is also great, but more challenging," he concludes.
