Ducks and geese can be stuffed with raw apples. Because the goose (even sufficiently matured) has been baking since 2 do 3 at, By steaming, apple juices protect the goose meat from drying out.
The turkey, and especially the turkey is also baked from 2 — 3 hours To bake these large pieces of poultry properly, they should initially be baked in a hot oven, covered with a second suitable roasting pan. The meat can then cook until tender, it does not burn or dry out. When the meat is finished, remove the cover and brown the poultry until it is golden brown.
Dehydration is also prevented by pouring the sauce on the surface of the meat.
The sauce protects against overburning by adding a small amount of water.
As can be seen from the above, proper roasting of large pieces of poultry requires constant vigilance, skill and practice and is not easy.
Of the game, hares and wild boars are the most available. Hare meat is very strongly overgrown with membranes. It matures slowly, preferably in the skin. After evisceration, it speeds up the process of putting the meat into the vinegar mixture. It is best to stew properly ripe hare meat (due to the large amount of membranes). The hare giblets are used to make a pate with the addition of fatty pork.
Because the muscles of the hare are not overgrown with fat, it is added, stuffing the meat with strips of unsalted lard, make fat, melting out, it added juiciness to the meat. Especially saddle of hares, intended for baking.
The use of wild boar meat can be the same, like the use of pork. Wild boar meat is drier and stringy, it must mature for a longer time in a cold store or in a marinade, where it crumbles and gains a specific aroma and tenderness as it matures.
