The Matusz-Vad Group also achieves great success in Austria, so we made our successful products available to the Hungarian gastronomy. Try the popular 4×4 diced venison, cut from the neck and shoulder blades.
Because how do you know quality meat? It's not too fatty, nutrient-dense and chemical-free - in this case, drug-free. We search the butcher's range, guess which butcher's pig, winged or beef may have come from the most natural medium, but the solution is not just here. Wild animals eat what they can find, they never see a doctor, so their flesh is devoid of the two main bogeymen, hormones and antibiotics.
A wild the flesh is firmer and tougher due to the constant movement, and if you want to eat it immediately after cutting, you will have to fight it, so it is better to age it for a few days.
A game meat an important and much-loved member of the venison. Now, I could say, look at the animal itself, it has a slender body, strong legs, excellent running, jumping and swimming - if we want to be like that, let's eat more deer, but I won't say that, because then who will eat eggs, even though they are healthy? For a starter, let's just say that deer its meat is very tasty when properly matured and cured, and it will certainly not disappoint when prepared in a stew, stew, goulash or other sophisticated way.
I know, we live in the 21st century, many of us in cities, behind desks, it's a legitimate question where we can get the best quality, pure origin venison? What is very important is that we do not buy an animal that was hit by our brother-in-law or shot by a poacher's friend of a friend of a friend of a friend, just because it is cheaper or perhaps free. In these cases, what the anti-poachers argue, namely that we can get all sorts of interesting diseases, may be true. This is indeed the case if you get your Sunday mutton from an uncontrolled source, but due process minimises the chances of this happening. A real hunter can judge whether an animal is healthy or not just by looking at its appearance, and then after the kill, when he eviscerates the animal, he can also make sure that it was healthy. The meat is then allowed to cool, and the processing company arrives with a refrigerated truck, and a veterinarian with a microscope loaded with tubes is waiting at the plant to determine whether the killed deer had any diseases.
Now, for those who don't have the time or inclination to play through the first three stages of this-go-hunting alone, I recommend that you venison or other game meat processed and frozen. The meat is carefully diced by hand and prepared to the strictest specifications. No other preparation or curing is required and it can be used immediately after thawing without loss. Another big advantage is that it is packaged in small, family-friendly sizes, so you don't have to find room for half an animal in your already overcrowded freezer. What can you make with it? Most often it's a goulash, but it's great in any kind of stew, soup or stew, and the only limit is your imagination. Enjoy your meal!
