Game Information Center

Game (Fr. gibier) are animals hunted for sport or food. Traditionally, game supplies depended upon the season and the hunter's success. But game's increasing popularity in food service operations has led to farm-raising techniques. As a result, pheasant, quail, deer, rabbit and other animals, although still considered game, are now farm- or ranch-raised and commercially available throughout the year.

The life of game creatures is reflected in their flesh's appearance, aroma, flavor and texture. Generally, game flesh has a dark color and a strong but not unpleasant aroma. It has a robust flavor less fat than other meats or poultry and is more compact, becoming quite tough in older animals. Selecting the best cooking methods for game depends on the animal's age and the particular cut of flesh. Younger animals will, of course be more tender than older ones. Flesh from the loin or less-used muscles will also be tender and therefore can be prepared with dry-heat cooking methods. Flesh from much-used muscles, such as the leg and shoulder; will be tougher and should be prepared with combination cooking methods. Less-tender cuts can also be used in sausages, pâtés and forcemeats.

IDENTIFYING GAME
Furred or Ground Game Furred game includes large animals such as deer, moose, bear, wild boar and elk as well as smaller animals such as rabbit, squirrel, raccoon and opossum. Although each of these animals (and many others) is hunted for sport and food, only antelope, deer and rabbit are widely available to food service operations. Large game animals are rarely sold whole or in primal portions. Instead, the meat is available precut into subprimals or portions.

Antelope
The blackbuck antelope, about half the size of a large deer, is ranch-raised in this country. Although it has almost no body fat, the meat retains a high amount of moisture. The meat is fine-grained, with a flavor that is only slightly stronger than deer meat (venison). It should be butchered and cooked in a manner similar to venison.

Bison
(American Buffalo) Once found in huge herds roaming the plains states, bison or buffalo were hunted into near extinction during the 19th century. Buffalo now live on reservations.

Deer
The deer family includes elk, moose, reindeer, red-tailed deer, whitetailed ricer (Fr, chevreu ii) and mule deer. Meat from any of these animals is known as venison (Fr. venaisan). Farm-raised venison particularly from the Scottish red deer bred in New Zealand and the United States, is commercially available all year. Venison is typically clark red with a mild aroma. It is leaner than other meats, having almost no intramuscular fat or marbling.

The most popular commercial venison cuts are the loin, leg and rack. The loin is tender enough to roast, sauté or grill to medium rare. It can be left attached along the backbone to form a cut known as the saddle. The leg is often marinated in red wine and prepared with combination cooking methods. Other cuts can also be stewed or braised or used in sausages and pâtés. Butchering procedures for venison are similar to those for lamb.

Rabbit
Rabbits (Fr. lapin) are small burrowing animals that have long been raised for food. Rabbit has mild, lean and relatively tender flesh. Its flavor and texture are similar to chicken.

Ranch-raised rabbit is available all year, either whole or cut, fresh or frozen. The average weight of a whole dressed rabbit is 2 pounds 8 ounces to 3 pounds (1.2-1.4 kilograms). Young rabbit can be roasted, pan-fried stewed or braised and is popular in rustic "country-style" dishes, especially casseroles and pâtés.

Wild Boar
A close relative of the domesticated hog, wild boar (Fr. sangrier) is leaner, with a stronger flavor. Though plentiful in Europe and parts of America, wild boar is available only during autumn. A limited supply of farm or ranch raised boar is available all year, however. Baby boar (under six months old) is considered a delicacy, but mature animals (one to two years old) have the best flavor. The meat is most often roasted, and may be used in sausages or terrines, Boar can often be substituted in recipes for venison or pork.

Feathered
or Winged Game Feathered game includes upland birds such as wild turkeys, pheasants, quails, doves and woodcocks; songbirds such as larks; and waterfowl such as wild geese and ducks. Wild birds cannot be sold in the United States. An ever-increasing number of these birds are being farm-raised to meet increased consumer demand, however.

Game birds are available whole or precut into pieces, fresh or frozen. Butchering techniques will not be shown here, as they are the same as those for domesticated poultry. Because game birds tend to have less fat than other poultry, they are often glazed with fat and cooked to medium rare. If cooked well done, they become dry and stringy.

Partridge
The Hungarian and chukar partridges (Fr. perdrix) of Europe were introduced into the United States and Canada during the 19th century. Now found principally in the prairie and western mountain states, partridges are widely raised on game preserves and farms, producing a good commercial supply. Their flavor is less delicate than that of pheasant, and the meat tends to be tougher. Partridge may be roasted or cut into pieces and sautéed or braised. Each bird weighs about 1 pound (450 grams) dressed.

Pheasant
The most popular of game birds, the pheasant (Fr. faisan) was introduced into Europe from Asia during the Middle Ages. Its mild flavor is excellent for roasting, stewing or braising. The hen is smaller and more tender than the cock. Stock made from the carcass is often used for consommé or sauce. Farm-raised birds are available fresh or frozen. A dressed bird weighs about 1 pound 8 ounces to 2 pounds 4 ounces (680 grams to 1 kilogram) and serves two people.

Quail
The quail (Fr. caille) is a migratory game bird related to the pheasant. The more popular European and Californian species are farm-raised and available all year. Quail are rather small, with only about 1-2 ounces (30-60 grams) of breast meat each. Quail maybe grilled (especially on skewers), roasted, broiled or sautéed and are often boned and served whole with stuffing of forcemeat or rice. Because they are so lean, roasted quail benefit from barding.