Wild fowl
As wildfowl is any wild birds that are hunted for human consumption. This is partially restricted for game birds by the current hunting law .
Wild poultry includes pheasant , partridge , wild duck , wild goose , wild pigeon , guinea fowl and quail , even if some of them are kept and bred by humans. ( see also: Aviary keeping ). Historically included various songbirds to wild fowls, such as larks , thrushes and Fieldfares (fieldfare).
The snipe is partly assigned to the game birds , partly to the big game , but generally referred to as wild fowl. The African ostrich is bred in Africa, Australia and parts of Europe, and its meat is used for food. In general, it is one of the "exotic types of meat", but with increasing spread it also belongs to domestic fowl and / or farmed wild fowl.
Capercaillie , black grouse and field thrush ( Krammetsvogel ) are threatened with extinction and are therefore mostly under nature protection. In the past, they were hunted and eaten as wild fowl. Until the Renaissance, swans and peacocks were eaten as a festive meal for the nobility and clergy .
In many regional kitchens, other bird species are consumed as specialties. In Europe, this also includes ravens, crows and gulls , but there are also food taboos.
literature
- Gerald Rimbach, Jennifer Möhring, Helmut F. Erbersdobler : Food product knowledge for beginners . Springer, Berlin Heidelberg 2010, ISBN 978-3-642-04485-4
Individual evidence
- ↑ Rimbach, Möhring, Erbersdobler p. 72
- ↑ a b Rimbach, Möhring, Erbersdobler p. 73
- ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, ISBN 978-3-937963-41-9 .