I just got a letter in the mail from my butcher, they sell game meat until January. I've never eaten any type of game meat except for kangaroo. These are the options :
All of these are wild caught. Does anybody have more experience with the above animals (what's the taste like, what's the nutritional value)?
I've experienced Rabbit, Venison, Duck and Pheasant. All are excellent. I hunt and prepare them myself. Preparation of wild-caught game is vastly different than farmed proteins. I suggest buying if the price is right. Researching recipes for the above is paramount to success.
Marinate a leg roast for >12 hours in fridge with:
Red wine, Red wine vinegar, cracked peppercorns, juniper berries, bay leaf, salt (very light).
Sear on all sides (cast iron pan preferred) and then place in 300* oven with the marinade and enough water to reach 1/3 up the side of the roast. Add root vegetables to the braise, if you like. Braise until the center of the roast reaches medium rare (~130 degrees, although I prefer rare for wild game). Rest 10 minutes, carve and serve with the delicious side of your choice.
I highly suggest a peppery red with full tannin as a wine accompaniment.
New link that ought to cover it:
We hunt duck, venison and pheasant. As far as game birds go, I think the key is brine. And if possible make sure they are skin on. Duck usually comes that way but pheasant skin is thinner and they are harder to pluck, but it is worth it I think.
Here is a tremendous resource AKD turned me on to. http://honest-food.net/
Boar tastes like very flavourful pork, so you really can't go wrong. With boar "chops" I like to put them in a brine with apple cider vinegar, star anise, cinnamon sticks, and a couple cloves. I serve them with some stewed apples and grainy mustard, it really is sensational.
Duck is my favourite of all time- I live in Quebec so I have access to duck all of the time in any grocery store. I like a light brine on this too, but it isn't necessary. Duck legs cooked confit is a favourite of mine. If you are cooking a whole duck, make sure you have good oven mitts! There is some serious spitting that goes on in the oven. Save the duck fat for another purpose, it's a great frying oil.
Venison, to me, is like a gamey version of beef/lamb (that is probably not the most useful description, anyone have a better way of describing?). It is great as a jerky (you can make it in a dehydrator). Ground venison makes a great alternative for shepherds pie (combine potatoes with cauliflower for a more paleo topping).
Rabbit I describe as the flavour of chicken with the texture of pork. I like it best in a wine-y French stew. You can save the bones and add it to chicken carcasses for stock.
If you want to get better descriptions of game meat, as well as fantastic recipes, Hank Shaw is your man. I love his cookbook, but there is loads of information for free on his website: http://honest-food.net/
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