So yesterday, we had the lovely pleasure of having the opportunity to skin a whole wild boar and two small deer. Part of our Game Seminar. Interesting to hang up a dead animal without its inside organs, but everything else there. Our chef showed us how to cut the skin off and then we all got to try it. I wont go into details, but it wasnt the prettiest or nicest thing that Ive done, but it was good to see and learn how to do it, in case it comes up again in my cooking career.
Today, Wednesday, we will skin wild rabbits. The Germans dont waste too much with these animals, composting the hide, using the bones for stock and the meat to be for goulasch and other dishes.
On a happier note, I get to go to Leipzig tomorrow to meat with the American Generalconsolate, and talk about our expieriences in Germany. Should be good to get away from all the meat.
No comments:
Post a Comment