Meat

We have divided meat into different categories. Beef and pork each have their own category because of the quantity of different types of meat. Here are listed all other types of meat, such as lamb meat, deer fish, rabbit and veal meat. You can also find minced meat here, because half of it consists of beef and the other half of pork.

Bremen knipp
Bremen knipp Bremer Knipp is also known as Stipp Grütze. Bremer Knipp consists of pork meat, oat groats, onions, beef meat and spices, depending on the manufacturer. ...
Calf liver
Calf liver Calf's liver (french foie de veau, ital. fegato di vitello, span. hígado de ternera) looks reddish brown and is slightly lighter than beef liver, but darker than pig liver. To soften the taste, veal liver can be soaked in milk before roasting. ...
Calf Medallions
Calf Medallions Veal medallions are cut into thicker slices from the long veal fillet. Veal medallions only need to be fried for a short time because the meat is particularly tender. ...
Deer Goulash
Deer Goulash is particularly tender and dark meat. When deer goulash comes from young deer, the typical wild taste is not as intense as from older deer. ...
Deer Goulash
Deer Goulash is cut from the deer leg. The dark meat has its own wild taste, which is influenced by the natural food consisting of wild herbs. ...
Deer leg
Deer leg Leg of venison, French deer club Cuissot de chevreuil, ital. Cosciotto di capriolo, span. ...
Deer Medallions
Deer Medallions (Venison Medallions, french) Médaillons de cerf, ital. Medaglioni de cervo, span. ...
Deer roast
Deer roast has dark firm meat and tastes aromatic. When braising or roasting in the oven deer roast becomes very tender. ...
Deer Steak
Deer Steak is usually cut from the leg of deer. Fresh venison steak is mainly available around Christmas in the butcher's departments of large supermarkets or from game traders. ...

(C)opyright by Marions Kochbuch