In North America, some of the most common types of game meat include deer, rabbit, and duck. Barding is a technique similar to larding that relies on the laying of fat over the meat rather than inserting it into the flesh. Then they are submitted to the smoking and cooking steps according to established rules. Fat is known to carry a lot of this flavor and as much of the fat as possible should be cut away. Call us at 570-270-5000. Hunting is one of the oldest forms of harvesting food for your family. If meat was marinated overnight, the marinade has picked up gamey odors and should not be used for basting purposes. Wild birds require frequent basting during smoking and cooking. Fish caught for sport are referred to as game fish. Equipment for Making Alcohol Type Beverages. Rub thoroughly with cracked black pepper and whole coriander. Meat will lose more moisture and will become more stable. Readjust dampers to 1/4 open and apply light smoke for 2 hours. All wild game, wild fowl included, will benefit greatly from this procedure. Sometimes a distinction is also made between varieties and species of a particular animal, such as wild turkey and domestic turkey. You don’t need nitrite when meats are smoked/cooked above 170° F (77° C). The sharp point of the needle penetrates meat and exits on the other side. Fossil Farms is committed to offering all natural, farm-raised exotic meats and game that are free of antibiotics, growth hormones and steroids. As smoking/cooking will be performed at 200-225° F (93-107° C) there is little to worry about botulism or trichinae. It also helps to enhance the flavor of tougher cuts by internally basting and moisturizing them with fat. The pan should be placed under the meat to catch the meat juices dripping down. Showing page 1. Cut thin but wide sheets of pork fat and cover the entire piece of meat, for example the breast of the goose. Game cropping is defined as the taking of animals from a wild herd in numbers that will not endanger the viability of the wild population. This classification is based on both the species of animal and its origin. D'Artagnan is confident our meats and prepared foods are the best tasting you'll find, which is why we back every purchase made at dartagnan.com with a 100% Satisfaction Guarantee. Game meat refers to the meat from any land animal that is hunted for food, and is not typically raised on farms. Fat can be seasoned with herbs, or spices and the ingredients will fully penetrate the meat rather than remaining on the surface. If present in pork, this parasite may also be destroyed by keeping meat frozen for a certain time (explained in the chapter on food safety). The Kenya Wildlife Service estimated that demand for game meat would reach 500 tons per annum by the end of 1995 (Byrne et al., 1994). For more information and guidance, please refer to International Affairs - Import Conditions. The veterinary certificates for fresh game meat are laid down in the legislation as indicated above for the listing of third countries. Quality jerky is made from lean meats with as much fatty tissue removed as possible. The establishment of origin must be approved and authorised as an establishment, from which the specific fresh meat species may be introduced into the EU If smoking meats at low temperatures, use sodium nitrite (Cure #1). Then as the liquid evaporates, the marinade will baste meat with its own juices. A larding needle is designed to push fat into meat. The importers must follow the procedures laid down in Commission Regulation (EC) No 136/2004 before, during and after the entry of the goods of animal origin into the EU via a BIP. Either as a management technique to prevent the animals from overpopulating their; Harvesting to provide bush meat and other wild animals products for local consumption Bushmeat is a catchall phrase for the meat of wild animals, but it most often refers to the remains of animals killed in the forests and savannas of Africa. The definition of "fresh meat" is laid down in Annex I of Regulation (EC) No 853/2004. that has been authorised and listed for that purpose. People prone to gout should avoid the meat of wild game, especially rabbit, venison, quail, pheasant, and goose.Like beef, pork, and lamb, these animals have high purine content that increases the risk of gout attacks. Tougher cuts from older animals may be stewed. Take note that rodents and rabbits can be infected with tularemia (rabbit fever) which can be transmitted by handling an infested animal or eating not fully cooked meat. 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