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Libro de Cocina de Los Sabores de la Dieta Animal Forrajera

Libro de Cocina de Los Sabores de la Dieta Animal Forrajera

          
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About the Book

La carne de caza de animales salvajes es deliciosa, baja en grasas y sostenible. Mejorada por los sabores naturales de la dieta forrajera de los animales, la carne de caza es generalmente más sabrosa que la carne de granja. El juego de cocina puede ser simple y sabroso, ya sea que lo hayas cazado tú mismo o lo hayas obtenido de un buen carnicero o distribuidor de juegos como Wild Meat Company. Muchas personas rechazan la comida de caza, que puede ser demasiado exigente, ¡no tiene por qué serlo! Usa faisán en lugar de pollo en un curry o fríe pechugas de perdiz para una cena rápida entre semana. Prepare un delicioso ragú de conejo en lugar de la carne de res habitual o disfrute de un bistec de venado, en lugar de carne de res, el fin de semana. Este libro tiene como objetivo inspirarte a cocinar juegos con más frecuencia y mostrarte lo simple y delicioso que puede ser. Carne de Caza Popular

A. Faisán:

Probablemente el ave de caza más popular y extendida es el faisán. Los pájaros jóvenes son deliciosos cuando se asan, mientras que los pájaros mayores se pueden guisar, estofar o asar a la olla. Si eres un novato cuando se trata de juegos de cocina, comienza con el faisán, ya que tiene un sabor dulce y terroso que no es abrumador.

B. Queja:

Considerado por muchos como el mejor ave de caza que existe. Tiene una carne roja rica y oscura y un sabor intenso que aguanta bien los sabores fuertes. Puede mantenerlo simple y asarlo con mucha mantequilla a alta temperatura.

C. Pato:

Los patos salvajes, incluidos los ánades reales, las palomas y las cercetas, están disponibles en otoño e invierno, pero es más probable que te encuentres con ánades reales. El pato salvaje tiene una riqueza que se presta a una variedad de platos, con menos grasa y un sabor más fuerte que el pato de granja.

D. Ganso:

El ganso salvaje tiene una rica carne oscura y emite una fuerte fragancia mientras se cocina. Los carniceros y los comerciantes de juegos no pueden vender ganso salvaje, así que si quieres probar uno, ¡tendrás que matarlo tú mismo o que alguien que lo haya hecho te dé uno!

E. Venado:

Con carne magra baja en grasa, el venado es una alternativa cada vez más popular a otras carnes rojas. La carne de venado salvaje tiene una ventaja sobre la de criadero al tener carne de color rojo oscuro con un rico sabor como resultado de su dieta variada y natural. Las diferentes especies de ciervos varían en sabor y textura, siendo el barbecho de textura más fina que el poderoso rojo, mientras que el diminuto muntjac tiene el sabor más suave.

F. Conejo:

El conejo de monte es una de las carnes de caza más ricas y abundantes que existen y ¡deberíamos comer más! Es muy bajo en grasas. La gente lo compara con el pollo pero, de hecho, el conejo salvaje tiene un sabor más fuerte y una carne más oscura.

Los conejos jóvenes se pueden asar enteros y quitarles la carne, los más viejos (el mejor indicador es el tamaño) pueden ser más duros y son mejores estofados o cocidos a fuego lento en un estofado o curry.


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Product Details
  • ISBN-13: 9781804655849
  • Publisher: Vincente Hidalgo
  • Binding: Hardback
  • Language: Spanish
  • Returnable: N
  • Weight: 580 gr
  • ISBN-10: 1804655848
  • Publisher Date: 11 May 2022
  • Height: 229 mm
  • No of Pages: 306
  • Spine Width: 19 mm
  • Width: 152 mm


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