Older game will be tough if you cook it in this way and needs slow braising, pot roasting or stewing to become tender.

The 6-16 lb (3-7 kg) sections are usually cut down to a workable (6-10 lb) size and seasoned heavily before slow braising or deep frying.

He said careful marinating and saucing and long slow braising can perform magic on meat, though it is no less time-consuming.

Today this ancient technique can be approximated by slow braising in a heavy, covered pot either in the oven or atop the stove, which is how the Roman cooks probably prepare abbacchio.

A lean, hard, grilled pork chop could have used some of that slow braising.

While they are unsuitable for oven roasting due to the toughness of the fibers, they become tender and flavorsome after slow braising.

Speaking of tender meat, it is increasingly difficult to find low-fat pork chops that aren't hard and dry from fast grilling, rather than the slow braising they require.

It is sturdy, sinewy meat, which can be rendered succulent and meltingly tender with long, slow braising.

The cooler part is good for the slow braising of lesser meats like pork shank, which winds up as a two-fisted bistro dish, served with mustard and cabbage.

The inexpensive neck and shoulder have plenty of flavor and respond well to long, slow braising.