Types of Game

Alligator: The choicest cut is the tail meat which is white and very similar to veal in texture. The tenderloin comes from a cylindrical tube inside the tail. The body meat has a darker and more pronounced taste, and a slightly tougher texture. Alligator tastes somewhere between chicken, rabbit and pork.

Uses: Jambalaya, Soup, Stew, Stir-Fry

Antelope: Antelope have the appearance of being part of the deer family, but actually are members of the animal family that includes goats and oxen. Antelope is a mild-tasting meat similar to venison. Antelope has one-third the calories of beef.

Uses: Grilled and Sauteed dishes, Stir-Fry, Braised methods and Stews

Axis Deer: Native to India, but free-range and farm-rasied in the United States, Axis venison is light-colored and relatively mild in flavor

Uses: Grilled, Sauteed, Braised and Slow-roasted, Stir-Fry

Buffalo (Bison): A similar taste to beef, but more coarsely textured and much sweeter flavor. Buffalo has significant advantages over beef - it is high in protein, yet extremely low in cholesterol (approximately 30% lower than beef), and it has about half the caleries and fat of beef. Buffalo should be cooked slow, low and is most flavorful when it is cooked to a medium-rare or medium stage. The density of the meat will provide a more satisfying portion, allowing for reduction in serving quantity per person.

Uses: Grilled, Sauteed, Braised and Slow-roasted, Stir-Fry

Caribou: Closely related to the reindeer, caribou is finely-grained and resembles veal or entelope in taste and texture.

Uses: Grilled, Sauteed, Braised and Slow-roasted, Stir-Fry

Elk: It is the second largest member of the deer family. Elk is very dark-colored and coarsely grained. It is often described as the sweetest of the deer meats. Elk can be cooked very similarly to any variety of venison.

Uses: Grilled, Sauteed, Braised and Slow-roasted, Stir-Fry

Fallow Deer: Natural free-range graizers, fallow are just one variety of venison and produce a very mild, but succulent meat.

Uses: Grilled, Sauteed, Braised, Slow-roasted, Stir-Fry

Kangaroo: While some may find it odd mentally to consume Kangaroo, it is very similar in flavor to venison and can be prepared in the same way as any venison variety. It is imported from Australia.

Uses: Grilled, Sauteed, Braised and Slow-roasted, Stir-Fry

Rabbit: Farm-raised rabbit is very lean, and is a slightly sweet meat with a closely-textured flesh that has virtually no fat, but is very high in protein. Farm-raised rabbit is often used as a substitute to chicken in many dishes.

Uses: Grilled, Sauteed, Braised and Slow-roasted, Stir-Fry

Red Deer: Relatively mild flavor that yields a bit more grassy and/or woodsy flavor due to diet.

Uses: Grilled, Sauteed, Braised, Slow-roasted, Stir-Fry

Wild Boar: Far more pronounced flavor than standard pork, wild boar has a sweet, nutty and densely flavor that has you yearning for more. Wild boar can be prepared in a similar fashion to pork, but be sure not to overcook as it will be tough and undesirable.

Uses: Grilled, Sauteed, Braised and Slow-roasted

Game Bird Varieties

Goose: is a dark-colored meat that very much resembles and tastes like beef. Goose has a lot of fat between the skin and meat, but the meat itself is very lean. If roasting is your choice, the skin should be pricked every inch to release a lot of the fat during roasting. A good introduction into any type of game bird is to get familiar with cooking the boneless breast in a variety of ways, and then place some cooking focus on the whole bird for recipes. Hint: Meat should not be cooked to well done stage - should have pink color in the middle for optimal taste.

Uses: Grilled, Sauteed, Braised and Slow-roasted

Ostrich: Though ostrich is part of the game bird family, it is a very lean, tender red meat that has a light and delicate flavor that has similarities to prime beef. Ostrich has 1/3 less cholesterol than beef and is almost fat-free.

Uses: Grilled, Sauteed, Braised

Pheasant: Introduced to America in the 1880s, this bird has become famous for its culinary qualities. Pheasant has a gamy, poultry flavor with a meatier, slightly drier texture than domestic fowl. The meat is pinkish white in color.

Uses: Grilled, Roasted, Braised and Sauteed

Quail: Quail has been domestically bred for many years due to its delicate texture and sweet nutty flavor. These birds are extremely versatile in recipe selections, whether they be roasted and stuffed, semi-boneless and skewered for the grill, or even used for kabobs or sauteed or pasta dishes.

Uses: Grilled, Sauteed, Braised, Roasted

Squab: A part of the pigeon family, squab is a delicate dark meat that retains earthy tones that pleases many who consume them. The average squab weighs approximately 14 ounces, enough to serve one person. Squab should be served medium rare to medium, so that the meat remains slightly rosy and moist. The meat is very lean and easily digestible, and is rich in proteins, minerals and vitamins.

Uses: Grilled, Pan-roasted

Wild Turkey: Purchased wild turkeys are generally smaller than their counterparts and have a darker, richer meat that has a more intense flavor. They are also firmer in texture than domestic turkey. The breast, being smaller, tends to cook faster than the legs and thighs, so barding the breast with things like bacon or coating it with olive or grapessed oil (when roasting a whole bird), along with basting is recommended. Very much like pheasant, wild turkey must never be overcooked or it will become too dry. You can split a wild turkey up and use it in various purposes i.e. the carcass for making stock, the breasts to be stuffed, sliced as medallions or cut into strips for stir-fry; the thighs for slow braised dishes, or you could even use a WildCheff flavored brine and infuse flavor into the whole bird for slow-roasting or even to deep fry.

Uses: Roasting, Grilling, Sauteeing, Stir-fry, Braising, Deep Frying