Game meat is a light and tasty option to grill, recommended for its low fat content, and an alternative recommended by local authorities for the benefits it has both for the environment and for consumers themselves.
Summer is the period in which more barbecues are made throughout the year. Gardens and terraces are the most common scenario, although sometimes they are also done indoors. In any case, choosing ultra-processed foods is a departure from the nutritional recommendations for a balanced diet, due to the high levels of saturated fat, sugar and salt that can be found in these foods.
Barbecues have established themselves as leisure plans and to spend with the family, and their frequency has increased in recent years. When an event goes from being something occasional to something habitual, the greater frequency of consumption of the classic ingredients of a barbecue means a departure from the Mediterranean diet. Given this, we must look for alternatives that do not force us to give up the unique flavor that passing through the coals gives food.
Game meat for barbecue
Thousands of years of consumption endorse the barbecue
In any self-respecting butcher shop we will find wild game meat to make a grill full of flavor and with just the right amount of fat. The commitment to game meat allows us to consume meat from wild animals, raised in freedom and fed with herbs and plant resources, that is, their natural diet.
To cook a wild barbecue, the ambassador of the European Program to promote the consumption of Wild Game Meat, launched by ASICCAZA, recommends betting on pieces of larger game, since they are larger and juicier when it comes to eating. make them on the grill, compared to those of Small Game, which are more easily overcooked.
One of the main points to consider is correctly maturing the pieces of meat before cooking. To increase the juiciness of the meat, it is advisable to macerate it for 16 hours in marinades, which can be made with red vermouth, citrus peels, olive oil, juniper berries, pepper, paprika and the classic aromas of the countryside, such as rosemary or thyme. Another option is to marinate it for a couple of days with the classic recipe based on vinegar, garlic, sweet paprika, oregano and olive oil.
A grill with quality pieces such as sirloin, loin, leg fillets, ribs or deer or roe deer shoulder, is the prelude to a barbecue where flavor is not at odds with nutrition and balance. Respecting the cooking times without going overboard is as important as choosing the pieces well and tempering them before cooking them.
