Wild-game meats can be flavorful, healthy part of diet

Last Modified: Wednesday, January 16, 2008 at 6:51 a.m.

Early human beings were hunters for survival, and people continued to hunt even after they started to farm. All classes enjoy hunting. Some hunt for sport; others, out of need. Until recent times in many countries wild meat was all they had. In frontier America, particularly the South, game in some form was part of everybody's weekly menu.

Today, most of us eat meats from domesticated animals that are slaughtered, dressed, cut up and packaged by someone else.

Most people now are inexperienced in preparing meats from wild game.

The skill of the cook is critical. You probably have heard people say they do not like the taste of wild-game meat.

Often these people have eaten wild game that was not prepared correctly and possibly not handled correctly before it was cooked.

People often go to great lengths to cover up the wild taste by overcooking meats or masking the flavor with large amounts of seasonings. Wild game should taste like wild game.

Otherwise, you could just go to the store and buy meat, which would probably cost less per pound than the wild game.

The unpleasant flavor that many people associate with wild game is caused by meat spoilage, which is developing from the time the animal is killed in the field until it is cooked.

The best way to prevent this "game" flavor is to cool the meat as soon as possible and keep it cool.

Dress game as soon as possible after it is killed.

Wild-game meats are lower in fats and higher in protein than meats from domestic animals. Game animals use their muscles more than domesticated animals, so their meat is leaner and a bit coarser.

This leaner meat is better for you than meats with large amounts of fat.

The lower amount of fat may cause the meat to appear dry, which you can compensate for by adding a substitute fat.

Vegetable oils, such as peanut or safflower oil, have no cholesterol and can be brushed over the meat and used to baste the meat while cooking.

Many wild-game cooks use fat from domestic animals to flavor and moisten game meats. Bacon slices can be used to wrap wild meat to keep moisture in and to enhance flavor.

The basic additives that good wild-game cooks use to enhance the flavor are salt, pepper, beef or pork (for very lean meats), onion, celery, Worcestershire sauce, soy sauce and vinegar.


2 to 3 pounds cooked venison, cubed or ground

2 tablespoons oil or fat

1 cup meat stock or water

2 1/2 teaspoons salt

3/4 teaspoon chili powder

Pinch of basil

Pinch of oregano

1 tablespoon tarragon vinegar

1 small can mushrooms

1/4 small can pimento peppers

3 onions, chopped

1 to 2 tablespoons flour

1 32-ounce can red kidney beans

Brown meat in hot oil. Add all other ingredients except flour and beans. Summer one hour. Thicken with flour. More water may be added if needed. Add kidney beans. Cook 30 minutes more to blend flavors. (This recipe works well with leftover roast or steaks.)


6 quail, cleaned and split down the back

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

Vegetable oil

3 tablespoons all-purpose flour

1 cup water

1/2 teaspoon salt

Hot cooked rice

Spread quail open; pat dry with paper towels. Combine 1/4-cup flour, 1 teaspoon salt and pepper; dredge quail in flour mixture.

Heat 1/4 inch of oil in a skillet; place quail in skillet, and brown on both sides, turning once. Remove from skillet.

Combine 3 tablespoons flour, 1 cup water and 1/2 teaspoon salt; stir until smooth. Blend into drippings in skillet. Place quail in gravy, and add enough water to half cover birds. Cover; reduce heat to low, and simmer 30 minutes or until tender. Serve birds, breast side up, over hot cooked rice. Yields 6 servings.

Mary Lucile Jordan is the County Extension Coordinator with the Etowah County office of the Alabama Cooperative Extension System. E-mail her at jordaml@auburn.edu.


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