81. GAME, which includes the meat of deer, bear, rabbit, squirrel, wild
duck, wild goose, partridge, pheasant, and some less common animals,
such as possum, is not a particularly common food. However, it is
sufficiently common to warrant a few directions concerning its use. Game
can be purchased or caught only during certain seasons, designated by
the laws of various states. Such laws are quite stringent and have been
made for the protection of each particular species.
82. The meat of wild animals and birds is usually strong in flavor. Just
why this is so, however, is not definitely known. Undoubtedly some of
the strong flavor is due to the particular food on which the animal or
the bird feeds, and much of this flavor is due to extractives contained
in the flesh.
When game birds and animals have considerable fat surrounding the
tissues, the greater part of it is often rejected because of its
extremely high flavor. By proper cooking, however, much of this flavor,
if it happens to be a disagreeable one, can be driven off.
The general composition of the flesh of various kinds of game does not
differ greatly from that of similar domestic animals or birds. 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.