For
instance, the flesh of bear is similar in its composition to that of fat
beef, as bear is one of the wild animals that is very fat. Venison, or
the meat obtained from deer, contains much less fat, and its composition
resembles closely that of very lean beef. Rabbits and most of the wild
birds are quite lean; in fact, they are so lean that it is necessary in
the preparation of them to supply sufficient fat to make them more
appetizing.
RECIPES FOR GAME
83. Only a few recipes for the preparation of game are here given,
because, in the case of wild birds, the cookery methods do not differ
materially from those given for poultry, and, in the case of such
animals as bears, the directions for preparing steaks and other cuts are
identical with the cooking of similar cuts of beef. Rabbit and squirrel
are perhaps the most common game used as food in the home; therefore,
directions for cleaning and cooking them receive the most consideration.
84. PREPARING A RABBIT FOR COOKING.--In order to prepare a rabbit for
cooking, it must first be skinned and drawn, after which it may be cut
up or left whole, depending on the cookery method that is to
be followed.
To skin a rabbit, first chop off the feet at the first joint; then
remove the head at the first joint below the skull and slit the skin of
the stomach from a point between the forelegs to the hind legs.
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