There is no doubt that mouflon is one of the most unique game meats. The meat of wild animals is also fundamentally very healthy, being rich in minerals and vitamins. Depending on their habitat and diet, it can even be called organic meat, which depends on proper wildlife management and animal feeding.
The mouflon
A species of mammal of the order Mammalia, a subfamily of goat-like ungulates. This animal is considered the ancestor of the domestic sheep. The male is called a ram, the female a she-goat until she lambs, then a ewe, and her offspring a lamb. Originally found in south-eastern Turkey, northern Iraq and Iran. It was introduced to the island of Cyprus during the Neolithic period and from there spread throughout Europe. The original pure-blood wild European mouflon population is found only in Sardinia and Corsica. The mouflon was introduced into Europe mainly for hunting purposes. It was introduced in Hungary by Count Károly Forgách, then only a few animals, but later it was introduced into many of Hungary's wildlife gardens and forests. Today they can be found in all the central mountainous areas of our country.
Photo by Envatoelements
Characteristics of mouflon meat
It is essential that the mouflon is a herbivorous, ruminant animal. It readily eats high-fibre parts of plants that are relatively more difficult to digest. This is one of the reasons why good quality mouflon meat is lightly marbled with fat. There is a thin layer of fat around the thigh, which is thicker in older meat. The meat is dark red in colour and has a low water content. In wild animals, especially the older males, the meat is firmly fibrous, while that of young lambs is weak and therefore easily tenderised. A meat of mouflon is reminiscent of beef, but unlike beef, it is a real game meat with a distinctive, piquant flavour. Rarely available in Hungary, although it is can be a curiosity an in the restaurant menu. A MATUSZ - A wild palette available, high quality, boned and fully cleaned. It is most often prepared whole, roasted, steamed, grilled, confit, sous-vide, in stews or stews.
Photo by Envatoelements
What to look out for?
Mouflon meat has a distinctive smell, most reminiscent of sheep meat. For this reason, special attention must be paid to the seasoning of the meat, which is exceptionally important. The distinctive smell and taste can be muted, but should not be overdone. Tarragon, shallots, marjoram, bay leaves, rosemary and juniper berries are all excellent with meat.
Nevertheless, the profile of mouflon meat is steadily growing. Characteristic unique is a favourite ingredient for many because of its taste. It quickly became a very big favourite. The meat from older sheep requires curing, which should be done days before use, and the heat treatment takes longer. The aim of curing is to soften the fibre, reduce the time needed for heat treatment and make it easier to digest. Depending on the subsequent cooking processes, either an oily marinade or a wet marinade may be used. An oily marinade is used for meat cuts that are to be roasted and a wet marinade for those that are to be braised.
Photo by MATUSZ - VAD
Muflon roasts are best cooked in an oven or baked whole. As this is drier meat than wild meat, it can be rib roasted whole or even confit with the spices + onions listed above. Before cooking in the oven, it is a good idea to crust the meat.
Before braising, it is a good idea to brown the meat in a circle. Roasting produces fat which increases the enjoyment value of the food. The crusting of the meat seals the fibres of the meat, preventing the escape of meat juices, so the meat does not dry out and remains tender and juicier.
The specialities are available frozen - even after release - and have the same gastronomic value as fresh, thanks to modern freezing technology.
