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Game
animals hunted for sport or food. generally dark flesh, robust flavor, and less fat
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Antelope
almost no body fat, meat retains a high amount of moisture, flavor slightly stronger than vennison.
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Bison (american Buffalo)
raised like beef cattle. Meat is juicy and flavorful and may be prepared in the same way as lean beef
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Deer (vennison)
inclueds elk, moose, reindeer, red-tailed deer, white-tail deer, and mule deer. Typically dark red meat with mild aroma. Leaner than other meats.
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Rabbit
mild, lean and tender flesh. Flavor and texture similar to chicken.
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Wild Boar
close relative to dometicated hog. leaner and stronger flavor.
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Partridge
flavor less delicate than than phesant. meat tougher.
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Pheasant
mild flavor good for roasting, stewing, and braising. Hen is more tender and smaller.
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Quail
related to pheasnat. very small (1-2oz of breast meat each). grilled, roasted, broiled, or sauteed. So lean that they benefit from barding.
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