Skin gout
As haut gout ( Ogu , from French. Haut goût , literally "high taste") is referred to in the kitchen language considered a specific flavor of venison , which is caused by aging or set-off of the wild meat, which makes soft and crumbly. Meat ripening causes the connective tissue to loosen, and glucose and glycogen are converted into lactic acid in meat . The weak skin gout should not be confused with the sharp smell of venison that has been stored for too long. With young and bred (mild) game, a very intensive ripening is not necessary.
In the old school it was believed that pickling made game meat tender, today we know that it only leaches out and becomes dry. Pickling therefore only serves to impart the aroma, not to cover up the excessively harsh wild taste.
Freshly killed game is eviscerated in the blanket, examined by a veterinarian and sold with a health certificate. Game birds must before cooking in plumage depend , with the typical wild taste (haut goût) arises.
The meat of smaller animals (such as rabbit meat , venison and wild fowl ) ripens for 3–5 days, that of larger animals (such as deer meat and wild boar ) matures for around 6–8 days until it reaches the skin . Care must be taken that the ripening does not turn into spoilage. Cut and stab wounds in the processed game always pose an acute risk of blood poisoning.
By cooling it is now possible to switch off the decomposition process to such an extent that a sharp wild taste no longer occurs. Chilled at 1 ° C and vacuum-sealed, venison can be stored for another two weeks, and it can ripen during transport.
Web links
Individual evidence
- ↑ a b c d e Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 224, 235, 243, 249 .
- ^ A b c Franz Maier-Bruck : The great Sacher cookbook . Wiener Verlag, 1975, p. 360 .