Wild Game Meats

Bison Campfire Chili with Beans

A homestyle favorite sweetened with brown sugar, and spiced up with chili seasoning. The addition of our juicy ground bison makes this dish as western as it can get.

2 lbs. ground Bison
1 28-ounce can Italian-style tomatoes, tomatoes chopped with juices
1 each 15 1/2 ounce can hot chili beans (with chipotle peppers) or other canned chili beans
1 ea. 15 1/2 ounce can of kidney beans
1 each 1.48 ounce package chili seasoning mix
1/2 cup chopped onions
1/2 cup chopped green peppers
2 tablespoons brown sugar

Sauté ground bison in heavy large pot or Dutch oven over medium-high heat, breaking up clumps with back of spoon until browned, about 7 minutes.

Add tomatoes with juices, beans, chili seasoning mix, onions, green peppers and brown sugar.

Bring chili to boil. Reduce heat to medium-low and cook until thickened to desired consistency, stirring occasionally, about 40 minutes.

Season to taste with salt and pepper. For added heat use your favorite hot sauce.

While all meats are a great source of protein, iron, and B vitamins, wild game has the added benefit of being low in fat. The natural flavor of wild game meat varies among species and is largely related to the animal's diet.

Her are some good ones to start with:

Ostrich is a lean, tender red meat with a light, delicate flavor similar to prime quality beef. Ostrich is extremely low in fat, with very little cholesterol. The best cooking methods are sauteing or quickly frilling over hot coals to medium rare.

Buffalo (Bison) is similar taste to beef, but rather coarsely textured and sweet. It has significant advantages over beef - it is high in protein and extremely low in cholesterol (approximately 30 percent less than beef), and has about half the calories and fat of beef. Buffalo meat should be cooked slow, low, and not as thoroughly as beef (specifically rare to medium-rare).

Rattlesnake is light and chewy, with a delicate flavor that resembles chicken. Rattlesnake chili is a favorite dish at a number of restaurants in the Southwestern U.S.

For a simple but tasty "rub," buffalo steaks can be rubbed with a combination of garlic salt, olive oil, ground black pepper and lemon juice for a natural, zippy flavor. The best tasting buffalo meat is cooked rare to medium rare, (and occasionally medium, but never, ever do it 'well done' because overcooking buffalo steak turns it dry, tough and chewy).

Buffalo can be used in any beef recipe. However, there is a difference cooking or grilling buffalo meat because buffalo has no marbling or fat within the muscle. Therefore, it cooks much faster than beef.

Do not overcook buffalo! Always use low heat and slower cooking times than for beef. For instance, when substituting beef with buffalo (or beefalo), set your oven to 275 degrees (or 50 degrees less than the beef recipe called for).

Sweet and Sour Alligator
Serves 6

Ingredients:

1 ½ pounds alligator tail meat, cut in ¾-inch cubes
2 eggs, beaten
¼ cup plus 2 tablespoons all purpose flour
2 tablespoons milk
1 teaspoon salt
4 cups vegetable oil for deep-frying
1 cup pineapple juice
1/3 cup firmly packed brown sugar
3 tablespoons cornstarch
1 8 ounce can tomato sauce
1/3 cup cider vinegar
1/3 cup light corn syrup
½ teaspoon garlic salt
¼ teaspoon black pepper
1 8-ounce can unsweetened pineapple chunks, drained
1 medium bell pepper, cut into 1-inch squares
2 celery stalks, sliced thinly
½ medium onion, thinly sliced
hot cooked rice

Directions:

1. Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring to coat.
2. In a 2-quart deep fryer, heat vegetable oil to 350ºF. Deep fry alligator, a few pieces at a time, until golden brown. Drain well.
3. In a 4-quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato sauce, vinegar, corn syrup, garlic salt and black pepper. Stir well. Cook over medium heat, stirring constantly, until thickened. Stir in alligator chunks, pineapple, bell pepper, celery and onion. Cover and simmer 10 minutes.
4. Serve over hot cooked rice.

Note:

The choicest cut is the tail meat which is white and very much like veal in texture. The tenderloin comes from a cylindrical tube inside the tail. The body meat is somewhat darker and has a stronger taste and slightly tougher texture. It is very similar to pork shoulder. Alligator meat tastes somewhere between chicken and rabbit, with perhaps a hint of frog legs. Alligator can be used in jambalayas, soups, and stews.

Over the last few years, more and more people are adding healthier alternatives to their diets. As a society, we're becoming much more knowledgeable about healthy choices, fat content, and artificial ingredients. There has been a growing trend away from some of the traditional high fat and high cholestoral meat choices, while seeking out healthier, easy-to-prepare alternatives. Certain types of wild game meats, previously largely unavailable in the marketplace, are turning up more and more frequently on restaurant menus and dinner tables.

The term "wild game" generally refers to wild animals and birds. Let's contrast wild game with farm-raised game. Farm raised game are originally wild species of animals and birds that have been raised for sale under existing State regulations. These regulations are important to consumers because game species raised on farms under appropriate conditions can be sold via the marketplace to the end consumer. Conversely, wild game species cannot be sold, but can be harvested (hunted) for personal use. In essence, farm-raised game are specifically intended for the consumer marketplace, and are proving to be more and more popular as people discover their health benefits in comparison to traditional meats. Further, those who may have been put off from trying unfamiliar types of meats are often pleasantly surprised at the mild, lean taste of game meats. Today's restaurant patrons will often see choices such as buffalo, ostrich, elk, caribou, and even rattlesnake. That said, the term wild game meat is still widely used and widely accepted as encompassing non traditional meats.

Health Benefits and Availability

Elk and ostrich are two types of game meat occasionally seen on menus and via online providers. Elk, for example, is lower in fat than most meat, poulty, and fish products. Typical elk meat is extremely lean, generally slightly less than 1% fat content. Ostrich generally ranges from 2-3% fat. On the other hand, traditional meats are much higher in fat content. Ham is approximately 6% fat, chicken breast 2-4% fat, and roast beef 6-10% fat. As an added benefit, wild game meats are extremely high in protein and low in carbohydrates. These benefits have led to higher demand, particularly as consumers try these cuts of meat and learn how good they taste and how easy they are to prepare. While these meats are infrequently available in supermarkets, several specialty suppliers sell directly to the consumer market.

Summary

Wild game meats are rapidly becoming part of mainstream diets and restaurant choices due to their savory taste and health benefits. Elk, buffalo, ostrich, caribou, and many more types of wild game are available and easy to prepare as roasts, steaks, and burgers.

Boomerang Steaks
Serves 6 - 8

Ingredients:

Marinade
1/2 cup soy sauce
1/2 cup orange juice
1 tablespoon rice vinegar
1 tablespoon honey
2 teaspoons wasabe (Japanese horseradish) or prepared horseradish
1/4 cup green onions
1/2 teaspoon ground ginger
1 teaspoon garlic, minced
1 teaspoon smoked sesame oil
2 pounds filet, strip, sirloin or boomerang Ostrich or Emu steaks

Directions:

Combine all ingredients and marinate ostrich or emu 2 hours or overnight. Grill over medium coals.

More and more consumers are learning about unique wild game meats and enjoying their low fat, low cholesterol health benefits, and easy-to-prepare convenience. Wild game meats like buffalo meat, elk meat, alligator meat, caribou meat and several others are now available via online shipment, and their popularity is surging.

However, the big question most consumers have is - how do wild game meats taste? As developers of one of the top online websites about wild game meats, we've tried just about every type imaginable, in various recipes. While you won't hear us utter the phrase "it tastes just like chicken", we'll give you our own personal taste descriptions for 6 popular wild game meats.

First, buffalo (bison) meat. Bison is, of course, very similar to beef but without all the fat and calories. Buffalo meat is somewhat dense and benefits from slow, lower heat cooking. Buffalo steaks and buffalo burgers taste just like regular beef, but slightly sweeter. You'll definitely notice the leanness too.

Next, alligator meat. In the southeast, particularly Florida, alligator meat is often served fried and breaded as nuggets or tenders. The tail meat is the best cut. Alligator tail meat is white meat and the taste resembles veal. If you've ever tried frog legs, alligator meat is a similar taste.

Elk are a part of the deer family, and elk roasts, burgers, and steaks are now available. Elk, like most wild game meats, is extremely low fat. Elk meat is dark, usually a deep amber color, and offers a pleasant somewhat sweet taste. Some say it tastes similar to venison.

Pheasant has always been a popular choice for gourmet diners. Now, pheasant has become more of a mainstream choice due to its pleasant, mild flavor. Pheasant meat is pinkish white, very low in fat, and easy to prepare. We found pheasant to taste much like cornish hen.

Ostrich is usually available as burgers, but other cuts are becoming increasingly available as well. Ostrich is extremely lean, leaner even than buffalo meat. An ostrich burger seemed to us like a very lean ground sirloin burger, albeit without the fat and cholesterol levels. Ostrich is best cooked to medium rare.

Lastly, rattlesnake meat. Rattlesnake is often found on southwestern menus as you might expect. In fact, rattlesnake chili is quite popular although rattlesnake can be prepared several ways. Rattlesnake is slightly chewy, similar to chicken breast and the same type of white meat.

You shouldn't be intimidated of wild game meats at all. These meats available to consumers have been raised under specific state regulated conditions and are intended for individual consumers. In addition to their savory taste and healthy qualities, wild game meats are easy to prepare and increasingly available via online shipment.

Crock-Pot Elk Barbecue

3 lbs. boneless elk meat chunks
1 large onion (chopped)
1/2 cup green pepper (chopped) water
2 tap. instant beef bouillon
1 can (10 to 11-oz.) tomato soup
1/4 cup Worcestershire sauce
1 tsp. garlic powder
1 tsp. dry mustard
1 tsp. thyme
1 tbsp. paprika
2 tbsp. brown sugar
buns

Remove fat from meat chunks and place meat in crock-pot or slow cooker. Add onion, green pepper and water to cover. Add bouillon. Slow cook until meat is well done and shreds easily with a fork. Let water cook down to about one-half cup of liquid. Add rest of ingredients and stir to mix. Simmer for about one hour, stirring occasionally. Meat should be pretty well shredded by the end of the cooking time. Spoon over toasted bun halves to serve. Serves 6 to 8.

Note: In today's war on obesity, elk meat is an extremely attractive low fat food source. Elk meat is lower in fat than most meat, poultry and fish products. On a fat percentage basis, reports show elk meat ranging from .07 to 1% fat.

For years, wild game meats have been a part of restaurant menus, as chefs have perfected their culinary skills on these savory,low fat meats. Now, as wild game meats are becoming more available to the general public, there's been increased interest in how to prepare various cuts of wild game meat, including bison, elk,ostrich, alligator, and more.

If you're at all doubtful about trying wild game meats, don't be. The market for these lean, easy to prepare meats is exploding as more and more people experience how good wild game tastes. They're also very simple to prepare and in fact, need to be cooked less due to their low fat content.

Just about every type of wild game meat you can imagine is now available to you via specialty internet providers. To give you a few examples, you can buy buffalo, elk, antelope, rattlesnake, ostrich, and alligator. Or, how about llama, snapping turtle, kangaroo, or caribou? These are just a few of literally dozens of wild game meats available to purchase.

How Are Wild Game Meats Packaged?

Most of the above examples are available in a variety of cuts. You can typically buy most wild game meats as burgers, steaks, and roasts. Also, wild game sausage is a lean, tasty delicacy and generally available in most wild game meats. Many can also be purchased as ribs or racks.

Cooking And Other Preparation -

There's really no special preparation necessary for any wild game meats. Just as you'd marinate chicken or pork, you'd similarly marinade lighter texture wild game meats like snapping turtle and rattlesnake. Most wild game meats are red meats, so if you wish to marinade these meats, use something similar to any red meat mixture.

As for actual cooking of wild game meats, the major factor is not overcooking. Red meats like buffalo, elk, ostrich and kangaroo are extremely lean. Therefore, just like any very lean meat, they are best prepared to medium rare, cooked through. Our personal observation is the main reason why people don't like wild game meats is because they're overcooked. These meats can be grilled, roasted, pan seared ... the exact same manner you'd cook other red meats.

Regular red meat recipes can be readily substituted with wild game meats. Chili, stew, burgers, roasts, are some common cooking methods. There are great recipes for buffalo meatballs, rattlesnake chili, and alligator jambalaya. Or how about elk medallions, ostrich skewers, and turtle fricassee? Basically, any recipe for traditional meats is perfect for wild game meats. The biggest difference is ... less fat, less cholesterol!

1 venison roast, 3 - 5 pounds, boned
2 tsps hot red pepper sauce
1/2 pound bacon, thinly sliced
12 cloves garlic, minced
3 ribs celery, diced
1 onion, diced
1/2 cup diced green bell pepper
1/2 teaspoon ea: coarse salt, garlic powder, Creole seasoning
Freshly ground pepper
1/2 cup flour
1/4 cup vegetable oil

1. Heat oven to 350 degrees. Place roast on a flat surface and gently pound with a meat mallet to make more even. Drizzle hot sauce over the roast; place the bacon strips evenly over the hot sauce. Distribute the garlic, celery, onion and bell pepper over the bacon. Season with half of the salt, pepper, garlic powder & Creole seasoning.
2. Roll up the meat, starting at the smallest end. Tie the roll with kitchen string at 1 - 2 in. intervals. Season the outside of the roast with the remaining salt, pepper, garlic powder & Creole seasoning; dust with the flour.
3. Heat the oil in a large cast-iron or heavy skillet pver medium heat; brown all sides of roast in the pan. Place roast on a large sheet of heavy aluminium foil; wrap foil around roast. Place in a large baking dish & bake to desired doneness about 2-3 hours depending on the size of the roast (or until a meat thermometer registers 150 degrees for medium). Let rest 10 minutes. Remove foil, then slice.

Herb Rub

Ingredients:
3 C Mixture of fresh herbs such as rosemary, thyme, sage, and oregano, finely chopped, or 4 tbsp mixed dry herbs.
4 Garlic cloves, crushed
1 Tbs Salt
Grated peel of 1 lemon
1 Tbs Coarsely ground black peppercorns
1 Tbs Coarsely ground white peppercorns
1 tsp Finely ground allspice
1 Tbs Mustard powder

Combine all the ingredients in a shallow dish. Dip each piece of meat into the mixture so that it is well coated; then cover and marinate in the refrigerator before frying, broiling, or barbecuing.

Shelf life: 3 months in an airtight container (but use dried instead of fresh herbs and add the garlic just before use.)
Marinating time: 4-24 hours