Published: November 27, 2007 04:54 pm         

Get in the game

Cooking wild meat easy when you know a few tricks

Game is any animal hunted for food that is not normally domesticated. Game meat is typically prepared the same way as traditional meat. However, since game is often leaner, overcooking must be avoided. Marinating game is recommended and quick grilling or slow, moist cooking methods are best.

Many people get squeamish at the thought of eating rabbit, duck, pheasant or elk. It appears we have forgotten that these were staple foods of our ancestors. In recent times, the consumption of game meats has grown in popularity due to their healthy attributes.

Although the term “game” implies that the meat was harvested by hunting, you can find most game meats in the frozen food section of your local super market. Duck, goose, quail, rabbit, venison, elk and buffalo are conveniently packaged and ready for use. These farm-raised animals are also monitored for health conditions, a positive development for consumers.

What meats are considered game is determined by local cultures and sometimes by legal definitions. For instance, you and I might consider duck a game meat; however, in Asia duck is not considered a game food at all, as it has been domesticated there for centuries. Duck is also popular in Eastern Europe. Here in the United States, duck dishes are more common in New England than other parts of the country.

One positive characteristic of a duck’s anatomy is that it has a lot of breast meat. Because ducks are birds of flight and exercise the upper body, they produce breast meat which is darker than chicken or turkey. Duck breast meat is often described as more succulent as well. Definitely a must try if you’ve never indulged in this culinary delight.

Of all of the familiar game meats, the majority of us have tried venison. Venison has been consumed by humans since prehistoric times. It is still a principal meat in Scandinavian countries, where the climate is more suitable for herding deer than any other livestock.

Domestically raised venison is becoming commonplace in grocery stores. Deer, caribou and elk farms are fast growing around the world. This advent means you don’t have to wait for hunting season to enjoy venison. Farm raised animals are also monitored and inspected by the U.S. Department of Agriculture, guaranteeing a safe, superior product.

Many consumers enjoy the health benefits of eating venison. It is high in iron and protein and low in saturated fat. It is also an excellent source of vitamins B6 and B12.

Venison is very versatile and can be cut into steaks and roasts. Venison ribs can be prepared the same way that beef or pork ribs would be. The meat may also be used to make kabobs or stews. Ground venison can be made into hamburgers, meatloaf, meatballs and tacos. Venison can also be dried and made into jerky or pumped into sausage casings.

Another versatile game meat is rabbit. Rabbits have been raised for meat since the ancient Roman times. Compared to all other livestock, raising rabbits has a minimal environmental impact on the earth. And, as we all know, rabbits multiply fast; one healthy female rabbit can produce enough offspring to equal 320 pounds of meat in one year.

Rabbit meat is low in fat and high in protein. The U.S. Department of Agriculture has actually stated that rabbit meat is one of the most nutritious known to man. Many individuals on heart healthy diets have turned to rabbit meat as their protein of choice.

Goat is a recent addition to the trend in game meats. It is a red meat that until recently was only popular in Africa and the Caribbean. Goat meat is leaner and lower in fat than beef and many consumers appreciate that the animals are not treated with growth hormones or chemicals. Goat meat has also been found to be more easily digested and therefore good for individuals with digestive sensitivities.

Game birds such as partridge, ptarmigan, grouse and quail are a fantastic choice if you are planning a plated meal. These birds assure an elegant and memorable plate presentation. Each of your guests can get their own bird surrounded by a delightful array of side dishes. It makes for a lavish meal.







Quail with red cabbage



2 whole quails, cleaned

1 head of red cabbage, shredded

1/2 cup raisins

1/4 cup brown sugar

1 tablespoon vinegar

1 sliced onion

1 sliced apple

2 tablespoons butter

Salt and pepper

1 cup of water



Salt and pepper quails on both sides. Heat large skillet. Brown quails on both sides in butter, then remove and set aside. Add onions to the pan and cook until they begin to caramelize. Add red cabbage and sauté. Add raisins, sugar, vinegar and apple slices, and then return quail to the pan. Add water and cover skillet to cook down. Near the end of cooking, uncover the skillet to allow excess water to evaporate out. Serve quail and cabbage with mashed potatoes or rice pilaf. This recipe may be used for grouse, ptarmigan, pheasant or any other small game birds.







Venison meatloaf



2 pounds of ground venison

One 8-ounce can tomato sauce

2 eggs, beaten

2 tablespoons mustard

2 tablespoons brown sugar

1 small onion, finely chopped

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon parsley

1 cup bread crumbs



In a large mixing bowl, combine all ingredients in the order that they are listed. Knead well to distribute ingredients evenly. Bake in a greased loaf pan for about 1 and one-half hours. Serve with buttered noodles and vegetable of your choice.







Duck a l’orange



1 duckling, (if frozen, thaw before cooking)

1 medium onion, quartered

2 ribs of celery, cut into large chunks

1 large carrot, cut into large chunks

Salt



For glaze:

1 small jar of apricot preserves

1 small jar of orange marmalade

2 tablespoons lemon juice

1/4 cup orange liqueur (optional)



Wash duck thoroughly. Rub the outside of duck with salt. Fill the body cavity with onion, celery and carrot. Place breast side up in a roasting pan and roast uncovered at 325 degrees for about 3 hours, or until skin is browned and crispy.

Place glaze ingredients in a sauce pan. Heat until bubbly. Glaze duck with glaze and serve extra glaze on the side.







Bacon-wrapped rabbit with raisins



1 loin of rabbit

4-5 strips of bacon

1/4 cup of raisins

Salt and Pepper

1 cup white wine (or apple juice)



Cut rabbit loin in half (into 2 equal pieces). Salt and pepper each piece. Wrap each rabbit piece with bacon slices. In a frying pan, cook wrapped rabbit pieces on all sides, until bacon starts to crisp. Remove from pan and set aside. Deglaze the pan by adding wine (or juice). Add raisins to the pan and allow to reduce. Return rabbit to pan, cover and cook for about 5 minutes. Serve rabbit with rice pilaf or mashed potatoes and vegetable of your choice.



Sources:

-- http://www.ardengrabbit.com/ facts.html

-- http://www.fsis.usda.gov/ Fact_Sheets/Duck_&_Goose_from_ Farm_to_Table/index.asp

-- http://www.whfoods.com/ genpage.php?tname=foodspice& dbid=139

-- http://www.boergoatshome .com/why_meat_goats.php

— Bailey is director of the National Institute for Culinary Arts at Mountain State University in Beckley.