Introduction

Game meats are the flesh of animals hunted in the wild for their meat. However, some game animals are also bred and domesticated. Meat from these game animals has then termed specialty meats. This lesson will present the common game animals and the uses of game meat.

Pigeons, squabs, quails, geese, goats and deer are now being domesticated. Dishes made of these types of meat are usually sold occasionally or in specialty restaurants. However, some still prefer wild animal sources for their leaner and more flavorful meat.

Preparing Game Meats

Game meat is prepared the same way as meat from domesticated animal sources. The following are the most common preparation techniques for some cuts of game meats:

• rack: roasted whole
• loin: roasted whole or steaks or sliced (eminence)
• tenderloin: medallions or whole
• leg: roasted whole, stew, braised
• shoulder: stuffed whole, stew, braised
• neck: stew
• breast: braised, stuffed

Bear and wild boar meat are usually smoked to preserve them. Other game meats which will be prepared as a stew or will be braised are marinated in red wine for 3 to 4 days to make them more tender.