Why brown phesant, chicken, venison, etc?

[BLACKJACK]

I'm curious why recipes so often call for browning the meat and then baking it. Is it for looks? Does it increase the flavor? Hold in the moisture? Not being critical, just curious. Plus I hate the mess of browning, flour all over, greasy pans and stove top, etc. I tend to just throw my stuff in a roaster, add the onion, soup, etc and bake. Less mess and fuss and it tends to taste good and disapear.

Any insights from you chefs would be appreciated.

[vermilionfox]

Browning, or caramelizing, prior to roasting, adds a layer flavor. It also helps to retain moisture in the meat.

[BobT]

I agree. Browning serves to seer the outside of the meat to lock in moisture and flavor.

Bob

[Tom Linderholm]

Vermillion Fox & Bob hit it the nail on the head. I also like to use it to make sure that any fresh herbs or seasonings I use cook into the meat.