Poultry

Storage

Fresh Polutry must be hung by legs in weel vetilated room for 24 hours.

The innards are not removed until required.

Quality

· The breast should be plump.

· The vent end of the breast bone must be pliable.

· Flesh should be firm.

· The skin to be white, unbroken with faint bluish tinge.

· The legs smooth with small scales and spurs.

GAME FEATHERED OR FURRED

Storage

· Must be hung to become tender and develop flavour.

· Hanging depend on age, type, condition and temperature.

· Game birds are not plucked or drown before hanging.

· Venison and hair are hung with their skins on.

· Game must be hung in well ventilated, dry, cold storeroom.

· The ears of hares and rabbits should tear easily.

Served with feet still on (nails clipped)

Birds

· The beak should break easily.

· The breast plumage is soft.

· The breast should be plump.

· Quill feathers should be pointed not rounded.

· The legs should be smooth.

French le Gibier

Derives from the French word giberier – to hunt therefore game can be defined as the flesh of the wild free roaming animals and birds that are edible to
humans.

Although this definition is still correct many types of game are now produced domestically, reared like poultry, e.g. quail and guinea fowl.

Game is protected by legislation, which is designed to preserve needs, i.e. protect during the mating and breading periods, and restrict the hunting to
curtain months of the year. Each type of game has a close season during which they must not be hunted, shot or sold. Shops or Wholesalers who sell fleshed
game must be licensed.

Game is broken down into 2 categories or classifications:-

1. Gibier à plumage – feathered game, i.e. grouse.
2. Gibier à poil – furred game, venison, heir

As it is difficult to determine the age of wild birds, they are not controllable, like the rearing of poultry, therefore game birds vary in age, weight and
size. Activity game birds spend a lot of time on the ground resting and feeding, they have to be on the move frequently so legs become well muscle tight,
well developed and tough!

Fat, as stated above, because of their existence, there is very little fat on game birds, with exception of wild fowl. The flesh is very dry and usually
needs banding. Usually when roasting, only the breast meat is served, the legs being reserved for terrines, pàtes, etc.

Hanging (see accompanying chart)

This tends to increase the typical gamy taste and to tenderise the meat. Hanging needs to be carried out, in a well ventilated cold room, which does not
have to be refrigerated. The game birds are hung the neck with feathers still attached. Hanging time will depend on a number of factors.

Conditions regarding hanging:

1. Type of game bird or animal, size, weight.
2. Condition, tears, wounds, ages of bird or animal.
3. Temperature and humidity of hanging places.
4. Personal preference of the Consumer. Water fowls, teal, wild duck, grouse, and quails need little or no hanging.

La Grouse – 12^th August – 10^th December

T
he most commonly used is the red grouse, which is shot on the Yorkshire & Scottish Moor. It is a small reddish brown bird speckled with black feathers
and white down feathers on its lower legs.

Red eye wattles, male more decorative.

Black Grouse – 20^th August – 10^th December

Le Coq De Bruyene (Black Grouse) found in Scotland, Wales and the North of England. The male is recognised by its blue black plumage and distinctive white
lyre shaped tail.

Partridge fr le prerdreau – 1^st September – 1^st February

There are several varieties, the most common being the common and red legged varieties both found throughout the country. Both have brown plumage, the red
leg having rich chestnut buns across a blue grey breast.

The common has a dark horse shoe on its breast.

Pheasant le faisan – 1^st October – 1^st February

One of the most common of game birds found throughout the UK. The male is recognised by its copper coloured plumage and multi coloured head. Its ringed
neck, a excessively long tail, (usually 18 inches), the female is dull mottled brown with a tail half the length.

Quail la Caille (protected)

Originally imported from Egypt and India, they are now reared extensively on farms in this country. The birds resemble young partridge with their sandy
speckled brown plumage. Usually sold oven ready boxed of 12. Their eggs are also extensively sold, again usually in boxes of 12, approx cost £1.80.

Snipe fr la becassine – 12^th August – 31^st January

Several varieties are eaten, the common Jack and Great Snipes. Small wading birds with streaked plumage and long straight beak. As the beak is used for
trussing the head is left intact.

Woodcock la becasse – 1^st September – 31^st January

Similar to a snipe but larger. Has a slight curve in its beak, recognised by the russet coloured plumage and darker colouring on its head and under parts,
again the beak used for trussing.

These 2 wading birds differ in preparation to the other game birds described. These types of birds do not have a gall bladder, so are cooked undrawn with
the exception of the gizzard is removed.

Pratical larder 9^th January

Preparation of pheasants for roasting, then turning into Salmis de faisan.

Preparation and roasting of partridge then turning into a Chartrease de perdreau.

Degrees of feathered game Gibier à plume:

Wild duck
underdone

Grouse
underdone

Partridge
just done

Pheasant
just done

Plover
just done

Quail
just done

Snipe
just done

Woodcock
just done

Menu examples:

Salmis de faisan Truffle, Roast, split, R Wine, Shallot Game demi button mushrooms, crout de Coeur, aux, farce á gratin

Chantruse “en Pedreau”, moulded & decorated with veg, fine farce. Meat bound in glaze, pouched au bain Marie.

Accompaniment for Roast game:
croute de mie de pain “frut”

Farce a gratin

Jus roti slightly greasy

Pommes chip

Cresson “water cress”

Panier de citron

Sauce pain

Fry : white bread crumbs golden / butter

Farce a gratin may be placed croutes de Coeur, on set into croute demie de pain.