We are currently working on revising our game
meat prices and increasing our selection. Please
check back again soon for our latest offerings.
In the meantime, please look at the list of
game meat below:
LIST OF GAME MEATS
| Ostrich
|
Looks and taste like beef
but has half the fat and calories. Best
prepared rare to medium rare. Farm raised
in Pennsylvania and Kansas. Can be used
in any recipe that requires beef. All birds
are feed the same diet to insure consistency
and quality. |
| Alligator
|
The tail meat is white and
taste very much like veal. The body meat
is darker and has a stronger taste and and
slightly tougher texture. Alligator meat
is compared to chicken and rabbit. |
| Antelope |
The Antelope is very similar
to venison. Mild-tasting, One-third the
calories of beef and very high in protein. |
| Bear |
High in Protein and low in
fat and calories. Best prepared with a marinade
and cooked well done. |
| Wild
Boar |
Sweeter and richer flavor
than regular pork meat and is also leaner.
Prepare just as you would regular pork.
Best cooked fully hrough. All Wild Boar
meat is frozen. |
| Buffalo |
Bison or Buffalo is similar
tasting to beef. The meat should be cooked
slow, low and not as thoroughly as beef.
Because of the density of the meat it is
more satisfying per portion so the size
of the portion is reduced. |
| Caribou |
Closely related to the reindeer.
Finely grained and resembles veal or antelope.
Best prepared rare to medium rare. |
| Cobra |
Farm raised and comes from
Malaysia and other south East Asian countries.
Has a unique taste and delicate texture.
Cobra requires about 55 minutes of low heat
sauteing or steaming prior to barbecuing.
100 percent fat free. |
| Muscovy
Duck |
The most popular duck in
Europe. Muscovy ducks are breed apart from
the rest of the regular ducks. Has a unique
taste that is meaty and flavorful. The meat
is 99 percent lean. Breast Meat can be broiled
, grilled , roasted or sauteed. |
| Elk |
The second largest member
of the deer family. Elk is very dark and
coarsely grained. It is the sweetest of
the deer meats. Can be cooked the same as
venison and with any beef receipe. |
| Frog |
Frog Legs are similar to
the taste of chicken. For Medium sized legs
saute in olive oil for 8 - 12 minutes |
| Kangaroo |
Serve medium rare to rare.
Can be used in any venison recipe and is
similar to venison and ostrich filet in
flavor. |
| Pheasant |
Most popular of game birds.
Has a pinkish white meat. Farm-raised pheasant
has a delicate flavor. Should be cooked
quickly at a high temperature. Weighs between
2 and 3 pounds and will serve two people.
Pheasant breasts are sold with the 1st joint
wing tip. |
| Poussin |
Poussins are mouthwatering,
succulent and tasty and they are simple
and easy to cook. They are considered a
favorite food in Europe. Raised without
any hormones or animal bi-products. |
| Quail |
Has red meat with a delicate
texture and sweet, nutty flavor. quail is
often stuffed with a "force-meat"
due to it's small size (5 to 6 ounces, with
only a few ounces of breast meat per bird).
Serving size is 2 quails. Our Marinated
Quail Breast makes a perfect salad topping. |
| Rabbit |
Farm-raised rabbit is a lean
meat. Rabbit is a lean, slightly sweet meat
with virtually no fat and is high in protein
and iron. It is an alternative to chicken.
Rabbit is commonly raised without the use
of hormones or steroids. |
| Squab |
Squab (Pigeon or Rock Dove)
is rich, dark meat. Weighs about 14-16 ounces,
enough to serve one person. Should be served
medium-rare |
| Turtle |
Very popular in stews and
soups. Snaping turtle has the texture of
frog legs or lobster. |
| Venison |
Low in fat low in calories
and low in cholesterol. A darker red and
more richly flavored meat than beef. Our
meat is farm-raised and does not have the
gamey taste of wild venison. Cook quickly
over high heat and serve rare or medium
rare or it will become tough and chewy.
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