鹿肉について① / Dear deer meat 1

鹿肉について

先日会社からジビエ料理の講習に行かせてもらいました。
京都中丹地方では今ジビエに力をいれています。
ジビエについては欧州にいるときから知っていましたが、
今回、捕獲⇒処理⇒調理と川上から川下までの一連の流れを学びました。


鹿の捕獲　⇒　農家を獣害から守る
　　　　      ⇒　猟師の生活の安定。

鹿肉処理場　⇒　安全な鹿肉の提供

鹿肉の特長
・低カロリー　　　　　　＝　牛肉の３分の１
・低脂肪　　　　　　　　＝　牛肉の８６分の１
・高タンパク　　　　　　＝鶏のささみと同等のタンパク質
・鉄分豊富　　　　　　 ＝レバーや貝と同等
・Ｌカルニチン豊富　　＝豚肉の８倍。脂肪燃焼、疲労回復
・ＤＨＣ豊富　　　　　　 ＝四足動物でもっとも魚と近い量
                                                                                          　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　the menu is
1. Salad of deer leg meat.
2.Saute of deer leg meat
3. Fibrous meat Stew

This is Salad of deer meat. normally we put together with veg.
The meat looks pink but it is well boiled. and It was easy to chew.

It's all about deer

Recently I had a class for gibier.
It is becoming specialty of this region.

The gibier is cuisine of wild animal like deer, wild boar and so on.
Especially in Europe, it is famous in autumn.

This time I learned about how they catch, and how they process animal to edible meat, and at last, the special chef cook some meat for us. and he gave us lecture what is important when you cook.

The deer made serious damage on the farmer's field around here.
so, hunting and eating them are good for farmer and also hunter's life.

Why we had better go through the processing plant ?
because the hunter himself doesn't know good way to slaughter them and also
what makes wild animal meat stink.

If we use meat from these processing plant, we will get safe and good taking-care meat.
In the end, it makes hunter's life richly.

The reason the gibier is good
1.Low calory - 1/3 of beef
2.Low fat     - 1/86 of beef
3.high protein - as same as white meat
4.Rich iron    - as same as liver
5.Rich High-carnitine - 8 times of pork. It is good for fat burning, and recovery from exhaustion.
6.Lots of DHC  - as almost same as fish