I participated in a gibier workshop! First half
Auberge Espoir's Chef Fujiki will be presenting a gibier workshop!
On June 15, chef Norihiko Fujiki (Auberge Espoir, Nagano) gave a lecture on gibier at Komaba Gakuen High School's Culinary Arts Department.
The objective of the workshop was to provide high school students, who are aiming for a career in the food industry after graduation, with correct knowledge about gibier meat by explaining the environment surrounding gibier and the precautions to be taken when cooking it, as well as by actually removing individual parts of a deer carcass and tasting each part.
The day proceeded according to the following schedule.
Overview of domestic wild game
Sanitary management of wild game
Current situation of capturing
Demonstration of venison loin
Characteristics of each part of the venison (carcass partitioning demonstration)
Hands-on training on poaching and partitioning of venison
Tasting of venison dishes
Tasting of each part of venison
This report is based on the first half of the tour and includes photos!
Please note that there are some pictures of venison carcasses, so please be careful if you do not like them.
Chef Norihiko Fujiki, lecturer
First, an overview of domestic gibier will be given, including what kind of meat gibier refers to, the evolution of hunting from hunting for food, foodstuffs, leather, and fats to hunting as a countermeasure against damage by birds and beasts, and points to keep in mind when purchasing gibier meat.
The presentation continues with interesting content, such as the fact that, although the system of livestock and livestock animals up to distribution has been systematized by law, the details of gibier meat have not yet been legislated, which is why the content of the law tends to be overlooked.
Because gibier is a wild animal, there are strong concerns about bacteria and parasites. That is why it is necessary to create and implement a solid system.
The lecture then proceeded to a demonstration with the actual meat in front of the participants.
Which part is which in human terms? This is an explanation of loin meat.
The chef actually puts the meat on the fire.
There is an explanation of why animal fat is used while the pan is cold, which is said to be suitable for cooking lean meat, and the meat is put in the pan cold, with arrozet at hand.
Originally, in France, butter is used for cooking venison, but the students listened intently to the talk about paying attention to the "why" rather than just because it is a given.
He said that since venison is a meat with little fat, vegetable oil will repel it, and that when cooked in animal oil, the oil soaks into the fibers and gives it just the right amount of flavor.
We learn how to check the core temperature, one by one.
For cooking without causing food poisoning, the core temperature must be 75°C for 1 minute or equivalent temperature and heating time. However, if you do it right on the pan, the meat will be tough and dry...
Therefore, there is a standard time for each temperature, such as 15 minutes for a core temperature of 65°C, 11 minutes for a core temperature of 66°C, and so on, to ensure that the meat does not become tough and dry, and that it is cooked safely.
In this case, we will cook the cakes in the residual heat while rupozing (resting) them. The rule of thumb is to arroze the butter for 8 minutes so as not to burn it, and then let it rest for about 8 minutes.
Immediately after cooking, the juices are flowing inside the meat, so if the meat is cut immediately, the juices will overflow. By allowing the meat to rest, the heat is allowed to penetrate to the center of the meat, while waiting for the juices to penetrate into the fibers.
Finally, pierce the center of the meat with a metal skewer, and after a short while, place the skewer against your lower lip.
The meat cooked by the chef is not white all the way to the edges and is a beautiful rosé color.
This is the end of the first half of the report.
In the second half of the report (2), Chef Fujiki will tell you how he actually separates the carcass and the characteristics of each part of the venison!
Please look forward to it!
Part 1⇒What is domestic gibier?
