How to cook game meats
Information for game meats in our free cooking ingredients collection.
Game meats
Game meat was once classified as wild animals hunted for human consumption. However, because many “wild” animals are now being raised as livestock on farms or hunted in protected environments, the definition has changed slightly to include animals once hunted in the wild for meat.
The graying of the term also has made nutritional generalizations difficult. Because the diets and activity levels of domesticated game animals are different from those of their roaming counterparts, their meat has a different flavor and is often described as having a milder, less gamey taste. Meat from wild animals also may be lower in fat than meat from farm-raised animals. However, farm-raised animals may have more fat and be more tender than their wild counterparts.
Game animals are categorized as large game and small game. Large game animals include deer, elk, moose, caribou, and antelope. Other popular large game animals include wild boar and bear. Other varieties eaten around the world include camel, elephant, kangaroo, zebra, and wild sheep. The most common small game animal is wild rabbit. Squirrel is also popular. Beaver, muskrat, opossum, raccoon, armadillo, and even porcupine are also eaten.
How to cook game meats
Any game meat found in commercial markets is federally inspected. The skin of a hunted animal should be removed and specific steps for butchering should be followed. The animal also can be taken to a butcher who specializes in game preparation.
For maximum tenderness, most game meat should be cooked slowly and not overdone. Cooking can be done with moist heat by braising or with dry heat by roasting.
Meat from older animals can be tenderized in a marinade that contains an acid such as vinegar to break down tough fibers, oil to add succulence, and wine, herbs, and spices to permeate the meat with flavor to reduce the “gamey” taste. Meat should always be marinated in the refrigerator because it takes quite long to mellow the flavor and tenderize (3 to 5 days).
Serving suggestions
Roasts and steaks may be served for special occasions. When ground, they may substitute for more traditional patties, meat loafs, or casseroles. Small pieces may be stewed.
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