Are you ready to “up your game” in the kitchen? Wild game, that is.
Whether you are a seasonal hunter (or are friends with someone who is a hunter), this is a great time of year to try your had at cooking with wild game like pheasant, wild turkey, duck or venison.
Why wild game? For one, game meat is out of the ordinary, something different to learn to cook and serve. What’s more, wild game is pretty much the definition of paleolithic eating — lean, low in fat, high in protein — and generally free from antibiotic or hormone treatments or additives.
Not down for the hunt? But what can you do if you don’t have the inclination or time to hunt for wild game? Although it technically doesn’t count as “wild game” if it’s not caught, you know, in the wild, some traditionally wild game animals (such as rabbit, elk and bison) are now raised on farms and ranches, making those meats available for purchase from farmers’ markets and grocery stores.
Cooking game meat, or GRILLS GONE WILD
Lean in. Wild game animals graze and browse in the forest and the fields, and their necessary active “lifestyle” means that the are lean and well-muscled, with way less fat than livestock that have been bred for a sheltered, sedentary existence. Even grocery-store farm-raised game meat will be more lean than its confinement operation cousins.
Low, slow, stew or brew. Adjust your cooking habits to compensate for making a this leaner cut of meat, taking care that it does not overcook. Use your slow cooker, do a long marinade before you grill, make a stew, or — our favorite — add some extra fat (bacon! sausage! butter!) to the dish. For a juicier dish, wrap roast or steak in foil for initial cooking, then remove and grill to taste.
Intense flavor for sophisticated tastes. Wild game has a stronger, more intense flavor than blander-tasting domesticated meat. Some stronger-flavored herbs and spices may be the best match for your game meat recipes.
It’s all (on) the game. We recommend our Wild Game Rub. A versatile blend is aromatic and savory, enhancing the flavor of all sorts of wild game. Try Wild Game Rub on lamb, poultry, bison, or even just on some burgers or steaks before you toss them on the grill.
Add a generous spoonful of Wild Game Rub ($6.80 for a 1/2 Cup jar) to your marinade of red wine, olive oil, or lemon juice, or use on its own as a dry rub.
Whether your recipe is wild or farm-raised, Wild Game Rub is sure to become a staple for your hearty dishes.
Wild Game Rub contains: Spices, Garlic, Salt, Chiles, Onion, Turbinado Sugar, and Juniper Berries.