Meat Cuts

Minced Lamb

Mince from lamb tastes great due to the high level of fat, and it produces a touch of the Mediterranean to dishes such as moussaka and spicy mince skewers.

HOW TO COOK LAMB MINCE
Make meatballs, meat patties, mince skewers, pies, meatloaf, sauce Bolognese, pasties, sausage etc. Season with Mediterranean herbs, cinnamon, sumac, garlic, lemon, cumin, fresh coriander, curry, garam masala, paprika, chilli, ginger, carnation, anchovies, etc

Lamb Fillet

The neck fillet on a lamb is a tasty and tender cut. Preferably cooked whole before slicing and serving.

HOW TO COCK LAMB FILLET/ENTRECOTE
Lamb meat comes from young animals and is a fresh commodity. A lamb fillet, fried or grilled fresh and allowed to rest before being served with a pink interior, is a delicacy and hard to beat. Take it to the highest level with red wine, white wine, thyme, rosemary, beans, garlic and a variety of potatoes.
Use a thermometer and be very picky about getting the right temperature for the best result.

Lamb Chops

When you cut up a whole loin of lamb along its length you get lamb chops. These cuts of meat are relatively small and are therefore usually left intact and “double” (the equivalent cut from a pig, a pork chop, is split down the middle). Hence the pretty, symmetrical shape

HOW TO COOK LAMB CHOPS
Don’t remove fat from the chops before cooking them. The fat provides lots of flavor and your guests can take care of removing it on their plates.
Cook the chops by applying intensive heat in a pan or on a grill for a short time. You want the surface to be properly seared, but without the delicate meat being cooked through. Let the last stage of cooking take place with residual heat in a warm oven – or even in a warm spot on your stove. Use a thermometer.

Lamb Racks

Are grilled whole or as chops and consists of the front part of the rack. The tender, fine meat easily gets dry and should be pink inside

HOW TO COOK LAMB RACKS
A splash of oil, some pepper, some salt and a quick, but intense round in the pan or on the grill – nothing more is needed. Or grill the whole piece in the oven to an internal temperature of 54° centigrade.
Use a thermometer and make sure that the meat is not cooked dry. Keep in mind that the internal temperature keeps rising even after you have removed the meat from the heat.
Try to replace the potatoes as accessory with, for example, polenta.

Whole Loin

Can be roasted whole in the oven or cut into lamb chops if the rack is cut lengthwise. The meat is encapsulated in flavoring fat and bone and becomes most tasty with short preparation. It should be served pink inside.

HOW TO COOK WHOLE LOIN OF LAMB
This large cut with plenty of bone will take a little time to heat up. Take it out of the fridge at least two hours before cooking.
Sear the loin to give it a tasty surface. Then use a thermometer and let it reach perfect temperature in a warm oven.
If preparing cutlets or chops, subject them to high heat for a very short period of time. They probably don’t have to spend any time in the oven to reach the right internal temperature, a warm place close to your stove will probably suffice.

Loin Fillet

These cuts come from each side of the deboned lamb rack. The meat is tender and delicious – but thin slices are easily overcooked and become dry.

HOW TO COOK LOIN FILLET OF LAMB
The tender, fine meat of the fillet is lean and it is better to fry them than to grill them. Keep in mind that they are so small that the cooking time is a matter of seconds rather than minutes.
Creamy gratins are a good method to enhance the delicious, but lean taste of the meat by adding more fat.
If preparing cutlets or chops, subject them to high heat for a very short period of time. They probably don’t have to spend any time in the oven to reach the right internal temperature, a warm place close to your stove will probably suffice.

Lamb Silverside

Tender meat that is suitable for schnitzel and roulades. It can also substitute with the sirloin or chump.

HOW TO COOK LAMB SILVERSIDE
The lamb silverside is very tender, but also very sensitive to heat. Fry with care or place it on the barbeque – but then you should accompany the meat with juicy vegetables and sauces.
The center must be pink so as not to get dry. Use a thermometer.

Lamb Legs

Or “leg steaks”. The leg consists of the largest muscles on the back leg and can be cut with or without the shank and chump and with or without the bone.

HOW TO COOK LEG OF LAMB/LEG STEAKS
Leg of lamb can be roasted whole in the oven at low temperatures with or without the bone.
Choose a leg with a layer of fat. The fat on the outside is probably more important to the taste than the bone inside, as the heat reaches the middle of the steak last. Let it rest properly for a while before serving.
Cut the pink, juicy meat across the fibres.
You don’t need the butcher’s help to divide the muscles on the leg into three tasty, tender cuts. Very carefully cut the meat loose from the bone with a pointed knife. All that is needed are a few slices starting in the narrow end of the steak. The meat that detaches will fall in three different sized parts by itself. Roast according to all the rules, slice, serve and enjoy.
The leg steaks tend to lose their shape and risk turning into “chunks” of tough meat if cooked on one side at a time. They are better of in a casserole. They are a perfect – and actually tastier – replacement for the leg steaks of veal that make a traditional “Osso buco”.

Lamb Kidney

A delicacy that tastes wonderful when barbequed and is at its best when combined with intensive flavors.

HOW TO COOK LAMB KIDNEY
Fry in butter and burn off with brandy and Madeira. Onion, bacon, mustard, capers and black pepper are also accessories that add the right flavors.
Not only the tastes should be balanced. When cooking and presenting organ meats it is more important than ever to create a dish with colorful components with different textures and mouth-feel.

Lamb Liver

Surface grilling gives lamb liver an extra wonderful taste and an appetizing texture. A gridiron facilitates the handling over the grill.

HOW TO COOK LAMB LIVER
Fry or grill at high heat to achieve a tasty surface and balance with strong taste enhancers such as onion, capers, lemon and mustard.
In a liver casserole it is important that ingredients like onion and pork belly/bacon get a proper, caramelized and tasty surface. These flavors make all the difference for the end result.

Lamb Shank

Cook the whole shank in the oven until the meat falls off the bone. The shank can also be grilled after cooking, to get a tasty surface.

HOW TO COOK LAMB SHANK
This cut is rich in collagen and fat, hence a lot of flavor. The best way to cook the meat is slowly and at low temperatures, resulting in very smooth and tender, very tasty dark meat.
Cook at 150° centigrade or less.
Simply using salt, olive oil, pepper, garlic and a dash of wine can enhance the rich taste of the shank. Or you can match the raw material with highly aromatic spices from the Orient, such as cinnamon and ginger.

Lamb Shoulder

The front of the lamb contains strong meat with a high level of fat that you can prepare with or without the bone to make rich casseroles. If you remove the bone, the piece that is left can be filled with spices and be tied up to a steak that you slow cook in the oven at a low temperature.

HOW TO COOK LAMB SHOULDER
When cooked on low heat lamb shoulder results in tasty meat that melts in your mouth.
If cooking a stew, remove as much foam as possible at the start. The tasty gravy works especially well when combining spices that are common around the Mediterranean, in North Africa and in India.
Slow cooking give the most reliable result, but with correct handling – for example marinating and indirect heat at the hands of a skilled cook – these cuts can be grilled as well.

Lamb Brisket

Breast of lamb is often ground to mince, but it can be filled with spices if the bone is removed. It is then tied up to a roll, which is cooked on a low heat, then roasted in the oven and served in slices.

HOW TO COOK LAMB BRISKET
The brisket with the bones removed is prepared much like a “Swiss roll”. The roll is filled with mediterranean spices – or any other spices that go well with lamb. Tie up the roll with string and cook in the oven at low temperatures for a long time. Cut the rolled up breast of lamb in pretty slices and serve with tasty accompaniments.
Their perfect size and high level of fat make lamb spareribs perfect for the barbeque. You can pre-boil them in a tasty bouillon to get a tender, juicier meat.

Goat

A goat, of course, is neither a cut of meat nor a lamb – but we feel it belongs here since it is a close relative. The most important thing to know about meat from a goat is that it should in most cases NOT be cooked the way you cook lamb, see below.
The domesticated goat has plenty of near relatives in the wild

HOW TO COOK GOAT
To boost flavors – and because it feels like a feast – you can sear the meat rapidly after boiling or braising it.
The taste is reminiscent of herbs and goes well with thyme. And with powerful Indian and Oriental spices. Tagine and curry are typical dishes where goat is popular.
Try marinating the meat in wine or yogurt before cooking.
Only very young animals – kids that have suckled and had little time to eat grass – can be treated like lamb. Since goats (the females, that is) are kept for breeding and milk production, a small goat or “kid” at your butchers is almost always a young billy-goat. Aim for an inner temperature of 58°C.

Veal Minced

Ordinary veal mince is used for veal patties and quenelles. Mince for veal burger should be leaner and ground two to three times, often from veal steaks.

HOW TO COOK MINCED VEAL
Veal mince has a mild taste and is lean (especially if it is made from one of the veal steaks) and needs added fat, for example cream. Chill the mince before mixing with seasoning so that the batter keeps its ground structure and does not become dense and dull.

Veal Chuck

In some countries there has been an upsurge of public opinion against slaughtering such young animals. Lack of popularity is also driven by price because of the high cost of breeding young animals only for their meat.

HOW TO COOK CHUCK OF VEAL
The fine, mild tastes in chuck from veal (many chefs think that veal delivers too little taste to be worth the relatively high price) is suitable for more careful seasoning than chuck of beef. Classic home cooking recipes often suggest mild flavors: Creamy sauces and low-key spices such as dill, sage and white pepper.

Veal Neck And Clod

These pieces have a longer cooking time than other cuts of the veal, but they deliver more taste. They are excellent for casseroles and ragous ,thanks to the wonderful flavors and smooth mouth-feel from the collagen, fat, bone and marrow.

HOW TO COOK NECK AND CLOD OF VEAL
You can cut clod without the bone in slices to cook piccata, even if the recipe traditionally is made with the veal tenderloin.
This meat is relatively rich in collagen and fat and is therefore often used for minced veal.
All meat from this part of the animal – which is still milder and more tender than beef – is suitable for stews.

Veal Rib-Eye

The finest, most tender part of the front of the veal. It is marbled and excellent to grill or fry, preferably with the bone included. Do not overcook as it quickly goes dry.

HOW TO COOK VEAL RIBEYE
This raw material deserves to be prepared simply and carefully. This cut can be grilled and fried just like ribeye from beef, but the fat content is low and the meat must not be overcooked to a dry, grainy, and anything but succulent texture.
The internal temperature should not be allowed to climb further than 56°C.

Veal Chops

Veal chops have a wonderful taste and texture. They must be prepared carefully so as not to dry out the meat. An entire cutlet row is called a veal rack. You can stuff it and roast it whole in the oven.

HOW TO COOK VEAL CHOPS
Crispy fried, tender chops are suitable for a juicy mix of tomatoes and vegetables with Italian seasoning. Salt, white pepper and butter and/or olive oil is the only seasoning needed in the frying pan
You can prepare the chops on the grill – but you will miss out on the added fat from the frying pan, which goes well with the lean meat (there is a tasty reason why italian chefs like to bread and fry this cut).

Veal Sirloin

The trimmed sirloin is one of the most tender cuts of veal. When you roast it in one piece in the oven you can cut elegant, equally sized pieces. You can also fry it in slices.

HOW TO COOK VEAL SIRLOIN
You can fry the sirloin in thin slices as a luxury version of schnitzel – Wiener Schnitzel – but the lean meat goes dry very quickly when overheated.

Veal Rack

The rack is the spine of the calf with the fillet and the row of cutlets all in the same cut.

HOW TO COOK VEAL RACK
Veal rack is lean and a common recommendation is to stuff it before preparation. Pay much attention to the internal temperature when you cook it.
The presentation can be very effectful if you serve the cut pieces back in their place on the decorative rack.

Veal Tenderloin

The most tender and finest cut of veal. Roast it in one piece, as portion size medallions, or beat it out into piccata.

HOW TO COOK VEAL FILLET
Fry carefully or the meat will go dry. If you insist on putting it on the barbeque, wrap the fillet in bacon or lard.

Veal Rumb

A nice steak, which also can be cut in trimmed medallions and fried in slices.

HOW TO COOK VEAL RUMP
Can be served cold as thin slices, just like rump from beef.

Veal Silverside

Is also called the schnitzel piece and can be used in various ways, especially for dishes that require thin slices of tender, fine veal meat.

HOW TO COOK VEAL SILVERSIDE
Thinly sliced inner thigh of veal equals the minute steak of beef. It can be braised to roulades with a mild seasoning.
An entire piece of veal inner thigh is suitable for cooking “sous vide” in vacuum to preserve the mild taste and the juiciness of the meat. Fry before serving to get a tasty surface.

Veal Topside

A classic veal steak with the outer thigh and the roll as one piece. It might also be referred to as “veal fricandeau”.

HOW TO COOK VEAL TOPSIDE
Roast the whole piece carefully in the oven or retain the juiciness by preparing it in vacuum and at low temperatures.
If you are going to fry the meat, you first need to beat it to a flat shape. Or cut suitable chunks for a stew or make veal mince.

Veal Crown

This is the best of veal steak. It is lean and becomes very juicy if cooked slowly in the oven. Can also be sliced to make roulades and schnitzel.

HOW TO COOK VEAL CROWN
Remove the thick tendon to prevent the steak from losing its pretty shape while cooking. Use a thermometer and make sure that the meat does not dry up.
Beaten, flattened loin makes a suitable schnitzel, which doesn’t need more seasoning than salt, pepper and lemon.

Veal Liver

Has a milder taste than beef liver. The lighter it is, the more tender and milder the taste. Fry it carefully to get a pink center, otherwise it becomes rubbery.

HOW TO COOK VEAL LIVER
Veal liver has milder flavors than liver from a grown animal. It is delicious when fried in thin slices – but the surface must be properly seared to give intense flavors in contrast to the pink, mild and tender center.
Veal liver is a delicacy prepared together with the likes of bacon, onion, capers, parsley and apple.
Veal liver can also be made into a stew.

Veal Kidney

The traditional use is in a good old-fashioned hash, but there are more exciting things you can do with veal kidney.

HOW TO COOK VEAL KIDNEY
Fry, grill or braise. Whole or cut. The taste of veal kidney is enhanced with butter, mushroom, mustard and flambée in brandy

Veal Shin

The front shank of veal is traditionally used for veal brawn and “a la daube” (stew cooked meat) as the high content of collagen of the meat gives a gelatinizing effect.

HOW TO COOK VEAL SHIN
Sliced back shank from veal is the basic ingredient in a classic ossobuco alla milanese. The classical and powerful flavors in this dish go well with the tender (after cooking) and lean meat.
The shank can also be roasted whole in the oven – and reused afterwards to create a broth of veal.

Veal Brisket

Can be available with or without the bone and needs to be prepared over a long time as it contains muscles with varying hardness. It can also be roasted slowly on low heat in the oven, and braised to make veal roulades.

HOW TO COOK VEAL BRISKET
If you are not using the fatty meat for a rich stew, you can use this flat cut to form a “roll” filled with flavors and cooked in the oven. Fill the brisket roll with typical, juicy, aromatic, sweet, sour and salt seasoning from the Italian kitchen. Slow roast in the oven on low heat.

Veal Sweetbread

This “cut” is actually a gland located in the throat and/or belly of suckling calves and is regarded as a delicacy. It is fried in slices and can also be prepared in a creamy stew. The texture is soft and it has a milky taste.

HOW TO COOK SWEETBREAD
Creamed or breaded sweetbread is a classic appetizer, which should be served in small portions. Trim the sweetbread carefully from membranes.
Presentation is of great importance. Fried and/or breaded sweetbread should have a beautiful, golden surface. It should be well done, but juicy.
You can also serve sweetbread as an accessory to other cuts of veal.

Chicken

A chicken (Gallus gallus domesticus) is a kind of domesticated bird. It is raised in many places for its meat and eggs. They are usually kept by humans as livestock. … Like other female birds, hens lay eggs.

HOW TO COOK CHICKEN
First, rub the chicken with a little olive oil (1 teaspoon should do the trick for a pound or so), salt and pepper.
Heat another teaspoon of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.
Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
Finally (and this is important) let the chicken rest for at least 5 minutes before you cut it or all the juice you made the effort to keep in will come running right out, resulting in a flavorless, rubbery mass. When it comes to a juicy chicken breast, patience is a virtue.

Corn-Fed Chicken

Usually the same breed as all other chicken, but bred on corn, which produces are appetizing color and taste. The taste is also found in the layer of fat under the skin ,don’t remove it.

HOW TO COOK CORN-FED CHICKEN
To achieve a perfect result and beautiful, crispy skin, always dry the chicken carefully before preparation. The dryer, the better. The skin of the chicken can take large amounts of salt.
Don’t complicate things, a corn chicken is already full of mild, fine tastes. Grill or whole roast in the oven. Be generous with taste enhancers when you roast a whole chicken – most of it drips away. A good idea is to insert salt, black pepper, garlic and other spices under the skin.
A disadvantage with a whole roast chicken is that the different parts are ready at different times. The meat on the chicken breast will be turning dry at 65°C, while the chicken legs can take up to 70°C.

Spring Chicken

A portion size chicken that is available in the spring.

HOW TO COOK SPRING CHICKEN
Smaller than a common chicken, a spring chicken is usually found in stores in… spring.
Allow for the spring chicken to become one of a few, unadulterated tastes, which all are allowed to shine on the plate. It is portion size and becomes a beautiful part of the composition. You can stuff this small chicken with chicken mince, nuts, spices, gravy, celery, cream, etc, before you cook it.

Chicken Wings

A piece of the chicken that deserves more attention than what it gets in many countries.

HOW TO COOK CHICKEN WINGS
Due to its shape and size crispy, crunchy chicken wings are preferred as “finger food”. Fry, grill or deep fry to achieve an appetizing, golden surface. Do not hold back on salt and spices.

Chicken Legs

Chicken Legs are where most of the dark meat on a chicken comes from — the legs are all dark meat. Many people avoid dark meat because it has a higher fat content than white meat.

HOW TO COOK CHICKEN LEGS
Preheat oven to 325°. Place chicken in an 13×9″ baking dish and season generously all over with salt. Add garlic, lemon, chile, bay leaves, and a few grinds of pepper. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (this will help them brown).
Roast chicken, rotating pan once, until meat is almost falling off the bone, 75–90 minutes. Let chicken cool in pan 10 minutes, then serve with bread.

Free Range Eggs

Free-range eggs are eggs produced from birds that may be permitted outdoors. The term “free-range” may be used differently depending on the country and the relevant laws, and is not regulated in many areas.

HOW TO COOK FREE RANGE EGGS
During its relatively long lifetime a hen has had opportunity to develop deep flavors. The meat needs to be boiled for a long time, any other cooking method is hard to consider.
A grown up bird must boil for one and a half to two hours. If possible, let it simmer gently. This way the meat will turn out more moist and tender.
Add a few root vegetables, which you sieve off at the end of the cooking. Keep the broth. It can be even tastier than chicken broth and can form the basis for soups, casseroles and sauces. Freeze it if you want it to keep for long.
After slow boiling you can pick the meat from the bones with your fingers. You can pull it apart – a bit like pulled pork – and use it in any number of dishes. Mild flavors and juicy and/or added fat is recommended.

Chicken Drumsticks

Chicken Drumsticks are located at the lower joint of the leg of a chicken.

HOW TO COOK DRUMSTICKS
In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika. Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken.

Chicken Breast

The largest piece – and the most tender and whitest part of the chicken.

HOW TO COOK CHICKEN BREAST
The strength of chicken is that it is mild and – literally – absorbs all the tastes in the world. Vary chicken breast by fetching inspiration and spices from one or more of the world’s different kitchens.
Add fat to the tasty but lean fillet meat, by wrapping in air-dried ham, for example. Or cut open and fill with a tasty – preferably fatty and juicy – filling.
The meat on the breast is more sensitive to high temperatures than the meat on the legs.
Don’t try to grill/fry chicken breast all the way to completion, because then the temperature will climb so high that everything except the absolute core will turn dry. A better idea is to brown it on high heat and then to let it cock in an oven at a more modest temperature. This gives the breast time to cook through without turning the outer layers into a dry, rubbery mass.
For food safety reasons the recommended temperature for chicken is 71°, but breast of chicken is cooked and ready to eat already at 65° (the legs can take 70°). Don’t wing it, use a thermometer.
It is less tricky to cook the breast separately from other parts of the chicken – and preferably with some sort of added fat.

Chicken Tight Fillet

The upper thigh muscle without the bone. A juicy, dark meat that suits most purposes.

HOW TO COOK CHICKEN THIGH FILLET
This is the most tender and tasty meat on the entire chicken. It is also more forgiving than the fillet. For example, it works better as portioned meat for the wok. The shape is also perfect for wrapping a filling.
The meat from the thigh can take 70°C, while the lean, white meat on the breast starts turning dry at 65°C.

Bresse Chicken

In France considered as the most delicious of all chickens. It lives a relatively long and free life and has time to develop an extraordinary character and taste. Some people would say it resembles game.

HOW TO COOK BRESSE CHICKEN
This is a big animal with powerful muscles. The challenge lies in not cooking the meat too far, which will make it turn dry and tough (even when you get it just right, the meat is tougher than on your every day chicken).
This is an unbeatable raw material that should not be eclipsed by other ingredients and spices. After you have emptied a Bresse chicken, the inside should be rubbed with lemon to remove any taste left by the intestines.

Chicken Liver

An undervalued part of the chicken that is delicious and easy to cook.

HOW TO COOK CHICKEN LIVER
Chicken liver has a milder taste than liver from larger animals, but it thrives in the same sour and savory tastes as other offal. And, with marjoram, soya and sour crème fraiche.
The liver must be cooked through – but not too long or it will turn dry and “grainy”.
Finely chopped chicken liver and celery can be used as flavoring in sauce Bolognese.

Chicken Gizzard

The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs, earthworms, some gastropods, some fish, and some crustaceans.

HOW TO COOK HEN
After thoroughly washing the chicken gizzards, place the gizzards in a pot with onions celery, bay leaves, thyme and smashed garlic and then salt to taste.
Add enough water to cover the gizzards by 1 inch. Bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 1 ½ – 2 hours or more depending on preference. You may have to add more water, if needed, to keep the gizzards covered.
Drain gizzards in a colander, pick out or remove celery, bay leaves and onion. Reserve the broth or freeze for later use. Then on a large bowl whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper.
When ready to fry, dredge the gizzards in the egg mixture, then on the flour mixture, shaking any excess flour. You may use a ziplock bag for this process. Set aside for about 15 minutes.
Heat oil in a deep fryer or cast iron skillet to 375 degrees F (190 degrees C). Temperature will drop once you add gizzards .

Chicken Neck

Chicken necks with muscle meat. Contains relatively soft bone and is therefore suitable for low experienced BARF eating pets.

HOW TO COOK NECKS
Chicken Necks can be roasted right in the pan with the bird, making sure they sure they are whole. Or, they can be roasted separately in an inch or two (3 to 6 cm) of water. When the water is gone, add some more, cook a bit more, then pour that water off into the pot in which you will eventually make the gravy. Then deglaze the pan you roasted the neck in and add that deglazing liquid to the gravy pot. Discard the necks afterward.
You can also just boil the neck in a separate pot of water, then discard the neck and use that stock for your gravy. Strain the stock through a very fine sieve first before using.

Chicken Bones

The leftovers when other pieces have been removed and served up.

HOW TO COOK CHICKEN BONES
Obviously, you are not actually preparing the bones for eating, but some of the most delicious soups in world kitchens are based on broth boiled from this “cut”.
Help the flavors develop with appropriate vegetables for soup – such as leeks and carrots – and mild seasoning. The water should boil but not violently. A good idea is to leave the lid on and let the broth cool and develop overnight. Strain and reduce the following day.
If you don’t have the time for this procedure it is perfectly all right to freeze the bones. Use as much as possible of this raw material to get as much flavor as possible.

Chicken Feet

Chicken Feet. The foot of the bird contains only part of the ankle bones. No bird has more than four toes except chickens of the Dorking, Faverolle, Houden, Sultan, and Non-bearded Silkie Bantams, all of which have five toes.

HOW TO COOK CHICKEN FEET
Start by clipping the nails off of the feet.
To a large bowl, add the feet, and rinse them thoroughly in cold water.
Next, add the feet to a medium sized pot, add the soy sauce, garlic, salt, and cover them with water.
Bring the pot to a boil, then reduce the heat to low and cook for about 2 1/2 hours. Remove the feet to another bowl, let cool, and place in the refrigerator overnight.
The following day, remove the feet, and pour out any excess water.
To a medium sized pot, on low heat, add in the oil. Then after a few minutes add in the chicken feet. Slow cook them for about 15 minutes on low heat to continue to cook them. After about 15 minutes, remove them with a slotted spoon or spider, to a paper towel lined sheet pan to let any excess oil drain off.
Preheat your oven to 325 degrees.
To a sheet pan, add the parchment paper to cover. Add the chicken feet and sprinkle your favorite barbecue seasoning all over the feet. Stir around so that all of the chicken feet are covered with seasoning.
Place them into the oven, and slow roast until they are nice and crispy, about 45 minutes to a hour. Every oven is a bit different so keep an eye on them until they are nice and dark golden brown and crispy.

Cockerel

A bit older and tastier than regular chicken. Most commonly found in higher end restaurants.

HOW TO COOK COCKEREL
A cockerel has had a little more time to grow and to develop meat with more flavor add character than ordinary chicken.
The meat is mild and can be combined with spices from all over the world, but raw material of this caliber deserves more gentle treatment. Highlight the chicken’s own characteristics with more subtle spices, tarragon for example.

Rooster

Not always available in stores, partly because of modern chicken breeding, but also due to low demand.

HOW TO COOK ROOSTER
Rooster and hen are suitable for the same sort of casseroles. All cuts on these grown birds are larger than on a chicken and therefore you must cook them until the meat falls of the bone. It should take about 2 hours. Reduce and use the tasty broth left in the pot. You should also make a tasty and useful broth from the bones you may have separated from the meat.
Use the same kind of wine – but not necessarily the same price tag – in the pot and in the glasses. A Pinot Noir from Burgundy or a Cote du Rhone is a good bet. Blue grapes, for example Shiraz/Syrah, will result in a less attractive color.
Avoid oaked wines (in all cooking). They tend to turn bitter after boiling. Excessive tannines (for example in a young Cabernet Sauvignon) can result in unwanted, sharp flavors.

Turkey

A bird with excellent, lean meat, but which is more often than not filled with a rich stuffing and allowed to cook dry in the oven.

HOW TO COOK TURKEY
If you stuff an entire turkey and cook it in the oven it will, inevitably, be a dry affair when cooked through. The trick is NOT to fill the entire cavity with stuffing, allowing heat from the oven to cook the bird from the inside.
The meat on the turkey breast starts turning dry at 65°C/150°F, the legs can take a lot more, up to 80°C/175°F.

Turkey Fillet

Fine, lean and tender meat that can be used for most purposes. However, overcooking will result in dry, dull meat.

HOW TO COOK TURKEY BREAST FILLET
This lean and tender meat is done – and will immediately start turning dry – at a temperature of only 65°C. If you are cooking this cut in the oven, don’t forget that the inner temperature will keep on rising even after you have removed it from the heat.
The breast fillet of the turkey works well in a wok – not the least because the frying oil and the tasty juices in the wok are a good match for the dryness in the meat.

Duck

A fatty bird with an abundance of taste. It has a ‘party special’ appeal that chicken lacks – but it is easy to get the cooking wrong.

HOW TO COOK DUCK
To increase your chances for a tasty, crispy skin, the duck should be completely dry when you start cooking. Preferably let it stay uncovered on a grid in the refrigerator to make the skin dry out a little.
For the right, crispy result the fat has to met away during cooking, for example by having the duck on a spit or on a grill. Keep the tasty fat for frying and preserving other foods.
The inner temperature at the thickest section should not rise above 60° centigrade. Leave the duck to rest for a while so that the heat has time to cook the bones.

Duck Leg Confit

Duck confit is considered one of the finest French dishes. While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat.

HOW TO COOK DUCK LEG CONFIT
Melt duck fat in a wide large heavy pot over low heat, then cook garlic head and duck legs, uncovered, over low heat until fat registers approximately 190°F, about 1 hour. Continue to cook duck, maintaining a temperature of 190 to 210°F, until a wooden pick slides easily into thighs, 2 to 3 hours more.

Duck Breast

The finest cut on the duck. They are delicious if correctly prepared , as well as beautiful on the plate.

HOW TO COOK DUCK BREAST
Duck breast loses its juiciness if you cook it past medium rare. The inner temperature should reach no more than 60°C after it has been taken from the heat and left to rest.
The key to a perfect duck breast is to achieve a crispy skin. Cut a decorative square pattern on the skin side so that salt and spices can penetrate. Fry the duck breast with the skin side downwards in a hot pan without fat. The fat from the duck itself will immediately trickle out. Flip the fillets just before putting them in the oven for the final stage of cooking. The end result will be a crispy and beautiful skin.

Smoked Duck Breast

Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up.

HOW TO COOK DUCK BREAST
Place in the fridge and let the duck marinate for 4 hours. Set the smoker to 250F using Cherry, Pecan, Maple or other wood chips. Place the duck breast on a smoker rack. Smoke the duck for around 2 1/2 – 3 hours or until the internal temperature of the meat reaches 150F.

Ostrich

A solid piece of meat, which resembles fillet of beef, but is considerably leaner.

HOW TO COOK OSTRICH
The tasty, tender, lean meat requires careful handling and added fat in order not to become dull during preparation.
Aim for an inner temperature of about 58°C.

Goose

A big bird that weighs many kilos. It deserves more attention and a more widespread reputation than it has today.

HOW TO COOK GOOSE
The legs and wings on a goose are wiry and tough. The meat becomes more appetizing if cut into smaller pieces and slices.
There is a considerable difference in the time taken for breast and wings to cook through. Aim for 70°C for the legs and 65°C for breasts. It is important to give the bird plenty of time to rest after cooking. Don’t forget that the inner temperature will continue to rise corresponding to about 4% of the oven temperature.
Goose is a fatty food, but you can balance this on the plate by avoiding greasy, fried accompaniments.

Horse Meat

Horse meat has a slightly sweet taste reminiscent of a combination of beef and venison. Meat from younger horses tends to be lighter in color, while older horses produce richer color and flavor, as with most mammals. Horse meat is usually very lean.

HOW TO COOK HORSE MEAT
The meat of the horse has the same look and the same taste as beef; if cooked well, it is difficult to tell the difference. Generally, when serving this meat, it is important to hang it for 36 hours, and then marinade in vinegar and white rum, with oil, finely chopped onion, salt, pepper and a clove of garlic.

Donkey Meat

In many areas donkeys are not sold for their meat. … On the other hand, donkey meat can be considered a good alternative in red meat consumption, being a dietary meat. Donkey meat is in fact characterized by low fat, low cholesterol content, a favourable fatty acid profile and is rich in iron.

HOW TO COOK DONKEY MEAT
Saute’ the chopped vegetables in olive oil and add minced pancetta. Add the meat and brown on all sides. Simmer with red wine, add tomato sauce and cook for at least five hours on a very low flame. If the juice dries, add broth or hot water with laurel and spices.

Boneless Quail

The meat is richer in flavour than Chicken but comparatively mild for a game species and because of their size.
Quail is ideal for quick or slow cooking where you want to impart that special gamey taste.
Expertly boned Quails are perfect as a starter or as a deliciously tender Mains treat when stuffed.

HOW TO COOK QUAIL
Pre-heat oven to 350°F. Heat a sauté pan over medium-high heat with enough olive oil to coat the bottom. Season the quail then sear them in the pan until browned on both sides, about 3-4 minutes per side. Place quail in the oven and roast until cooked through and juices run clear, about 10 – 15 minutes.
Wipe the bird dry and remove any feathers with tweezers.
Add fat under the skin, e.g. bacon and/or lard.
Season on the outside and on the inside.
Tie the bird into a neat shape for more even cooking.
Juices run clear = completely cooked.
Leave the meat to rest!

Quail

The smallest game bird. Quail are 16-18 centimeters long and have speckled plumage in brown, black and white. The male has dark stripes on its face.
European quail are found in arable land and fields. They fly south in the winter.
Quail are an appreciated bird for eating and are kept in cages, particularly for their tiny and popular eggs. The meat is quite light and similar to chicken, but with a proper gamey flavor.

HOW TO COOK QUAIL
Quail are delicious braised; brown it in a pan and then simmer under a lid in a little liquid. Or make a stew with added fat and flavor from smoked bacon for example.
Or:
Grilled quail: Slice the quail along the back and place in a dish, breast side up. Pour olive oil and lemon juice over the top and add salt, pepper and chopped herbs. Leave to rest in the fridge for an hour. Grill the quail for about 8-10 minutes until golden brown. Brush with a little honey and return to the grill for a few more minutes.
Or:
Roast in the oven at 170-180°C to an internal temperature of 70°C. Remember to add enough extra fat. The basics when roasting whole birds:
Remove the giblets. Save the liver, heart and gizzard (e.g. for the sauce).
Wipe the bird dry and remove any feathers with tweezers.
Add fat under the skin, e.g. bacon and/or lard.
Season on the outside and on the inside.
Tie the bird into a neat shape for more even cooking.
Juices run clear = completely cooked.
Leave the meat to rest!

Pheasant

This impressive bird is related to the peacock and is also known as the ring-necked pheasant. They originate in Asia and were introduced to the rest of the world as a game bird.
The cock pheasant is easily recognizable by its beautiful copper-brown color, greenish black throat and red cheek patches. The coloring of the hen, the female, is more subtle. It eats everything from seeds, leaves and fruit to small animals and worms.
Pheasant meat is relatively easy to handle for beginners at cooking wild fowl. The light meat has a mild flavor that works well slow cooked.

HOW TO COOK PHEASANT
Make a stew and the meat will be wonderfully tender: Take out the pheasant. Chop onion and garlic and dice carrot and celeriac. Brown the whole pheasant with spicy sausages in a cast iron casserole dish. Add the vegetables, white wine, tomatoes and spices and simmer for an hour on a low heat, first with a lid and then without. Add beans, leek and lemon zest and simmer for 5 minutes.
Roast the pheasant whole in the oven: Cook at 170-180°C to an internal temperature of 70°C. Estimate about an hour. Cover the flesh of the meat with fat in one form or other.
The basics when roasting whole birds:
Remove the giblets. Save the liver, heart and gizzard (e.g. for the sauce).
Wipe the bird dry and remove any feathers with tweezers.
Add fat under the skin, e.g. bacon and/or lard.
Season on the outside and on the inside.
Tie the bird into a neat shape for more even cooking.
Juices run clear = completely cooked.
Leave the meat to rest!

Pigeon

Wood pigeon is a very adaptable bird, you’ll find it in the countryside and in cities. The only place you won’t find them is in the mountains, and their characteristic cooing can be heard for miles.
Pigeons eat everything, such as grain, seeds, small animals and snails, but they especially like peas. This is why wood pigeon are often hunted in the vicinity of pea fields, which attract them.
The meat is relatively dark, with a quite mild flavor. Like all wild game, the taste varies depending on the season and what the bird has been eating.
Pigeons as food are wild and farmed. In both cases, the game flavor is quite intense.

HOW TO COOK PIGEON
Traditionally pigeon is served with light, elegant flavors: pears, grapes, Chablis, etc.
Fry pigeon breast and partner the mild game flavor with pears and port: Brown the pigeon breast in plenty of butter with garlic and sprigs of thyme. Put the meat in an ovenproof dish and bake in the oven at 150°C until the internal temperature reaches 52-54°C. Leave the pigeon to rest and serve with grilled pears and port wine sauce with star anise and balsamic vinegar.
Or:
Roast the pigeon whole in the oven at 170-180°C to an internal temperature of 70°C. Cover the flesh of the meat with fat in one form or other. The basics when roasting whole birds:
Remove the giblets. Save the liver, heart and gizzard (e.g. for the sauce).
Wipe the bird dry and remove any feathers with tweezers.
Add fat under the skin, e.g. bacon and/or lard.
Season on the outside and on the inside.
Tie the bird into a neat shape for more even cooking.
Juices run clear = completely cooked.
Leave the meat to rest!
In France pigeon is often turned into a confit, cooked in fat, to do justice to the mild and delicious – but lean – meat.

Gozo Sausage

Gozo Sausages are made out of shoulder Maltese pork for best taste and quality. The meat is seasoned with a blend of traditional herbs and spices and air-dried in controlled chambers to mature slowly for added flavour. … It can be savoured with Gozitan-grown fennel and white wine or spiced with chilli.

Salsiccia

Italian sausage (salsiccia in Italian) most often refers to a style of pork sausage . The sausage is often noted for being seasoned with fennel as the primary seasoning.

Venison

Venison may be eaten as steaks, tenderloin, roasts,sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well.

Wild Boar

The wild boar sausage is typical Tuscan cold cut, produced with accurately selected and degreased wild boar meat and a portion of pork. … To produce the Wild Boar Sausage the meat is ground rather thin, then, salt and a mixture of spices, like pepper and garlic are added.

Apple Pork Sausage

Pork-Apple Sausage. Made of pork, apples, onion and savory spices like sage and fennel.

Paprika Pork Sausage

A generous amount of Hungarian Paprika makes this Pork with Paprika, Mushrooms, and Sour Cream flavorful and slightly spicy.

Gozo Salami

Gozo salami is made out of shoulder Maltese pork for best taste and quality. The meat is seasoned with a blend of traditional herbs and spices and air-dried in controlled chambers to mature slowly for added flavour. … It can be savoured with Gozitan-grown fennel and white wine or spiced with chilli.

Smoked Sausage Pork

Smoked Sausages are made with ground meat mixed with fat, salt, and other seasonings (some also contain preservatives and/or fillers). This mixture is usually stuffed into a casing, although some fresh sausage is sold as “bulk” or formed into patties.

Smoked sausages are either cooked first and then smoked, or cooked as they are smoked. Examples of cooked sausage include andouille, bauerwurst and kielbasa. Because smoked sausages are already cooked, they can usually be eaten cold unless otherwise directed on their packaging.

Picnic Ham

This wonderfully meat can be cooked and enjoyed in many ways: Whole roast, roasted or grilled in slices (with or without the bone) or shredded in casseroles and woks.

Porchetta

An Italian roast pork dish traditionally made by slow roasting a suckling pig stuffed with ingredients and basting it with olive oil during the cooking process to keep it moist.

Streaky Bacon

Streaky bacon comes from the pork belly. It has long alternating layers of fat and muscle running parallel to the rind.

Back Bacon

Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops.

Smoked Pork Shanks

The pork shank is the front forearm of the pig. This cut is tough, because the pigs develop muscles living in the woods, which in turn gives the meat incredible flavor that tastes next-level compared to layman’s pork. The bone it surrounds has marrow that melts into a braise when slow cooked, making it extra tender.

Chicken Ham

Chicken ham is made by soaking the whole chicken in a salt brine for a period of time depending on it’s weight and then cooking and/or smoking it.

Gammon

Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked. Unlike most ham, but like bacon, it must be cooked before it is safe to eat.

Green Gammon

Unsmoked gammon is sometimes referred to as “Green Gammon”, which means the meat is cured in brine but not smoked and remains uncooked.

Pork Loin

Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.

Rabbit

Rabbits come from the same family as hares but are smaller and mostly nocturnal. Wild rabbits grow up to 45 centimeters long and weigh a couple of kilos.

HOW TO COOK WILD RABBIT
Slow-cook a whole rabbit, French-style: Cut up your rabbit – it isn’t very different from butchering a chicken. Brown it and cook with fried onion, garlic, bacon, wine, thyme and chicken stock for an hour or two. Then remove the rabbit and turn the juices into a mustard sauce by adding cream – and mustard. Return the rabbit to the pan and enjoy.

Or make a Spanish paella, replacing the chicken with small pieces of rabbit – apparently this was the original recipe.

You’ll find more ideas for cooking small game under cooking game.

Rabbit Legs

Rabbit legs are the most exercised part of a rabbit and, as a result, the meat can be tough if cooked incorrectly. To ensure a moist, tender result on these lean cuts of meat, rabbit legs are often braised slowly in liquid.

HOW TO COOK RABBIT LEGS
Put the garlic halves, mushrooms, celery, onion quarters and time in a saucepan and cover with the chicken stock and white wine
Place the pan over a medium heat and bring to the boil
Reduce to a gentle simmer and add the legs. Gently braise for around 2 hours, until the meat is tender and falling away from the bone
Leave to cool in the liquid before flaking the meat from the bones – this can then be used for pies, terrines, rillettes and salads

Rabbit Shoulders

Rabbits Sholulders, the meat coming from the rabbit’s shoulders.

HOW TO COOK RABBIT SHOULDERS
in a pan melt the butter and add the rabbit pieces and the bouquet garni; brown well on all sides; salt to taste. Meanwhile soak the mushrooms in warm water for 20 minutes.
Flour the meat, add the mushrooms, squeezed and coarsely chopped; add the wine. Cover and cook over low heat for 1½ hours; check during the cooking and add broth if necessary.
Add the chilli pepper to the cooking juices and let the flavours mingle; then remove it and the bouquet garni.
Strain the sauce, add the chopped capers and anchovies; stir and pour the hot sauce over the rabbit pieces. Serve immediately.

Rabbit Liver

Rabbit Liver, a quite delicate cuisine .

HOW TO COOK RABBIT LIVER
Soak your livers in milk for 2-3 hours prior to cooking. Rinse, pat dry and season with salt and pepper. Slice livers into bite-sized pieces (I cut each liver into 4) Heat up a small saute pan on medium-high heat and melt butter.

Venison Loin

Slicing game into thin pieces is an ancient way of using the whole animal. The result is very fine pieces of meat with the perfect amount of chewiness.

HOW TO COOK VENISON LOIN
Preheat oven to 350 degrees.
Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
Heat remaining oil in hot skillet over medium-high heat.
Add venison and brown on all sides.
Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
Deglaze pan with balsamic vinegar and add beef broth and thyme.
Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
Add cold butter to the sauce and stir,
Let the venison rest for 5-10 minutes prior to slicing.

Goulash Cuts

Slicing game into thin pieces is an ancient way of using the whole animal. The result is very fine pieces of meat with the perfect amount of chewiness.

HOW TO COOK GOULASH CUTS
A larger piece of meat can be prepared for sautéing by slicing it finely when it’s half frozen. Shoulder of goulash works well, or prime rib of goulash, which is tasty but not as tender, unless thinly sliced and sautéed.
The point of this dish is that even if the meat comes from one of the less prime cuts, it’s sliced so finely that it only has to spend a few minutes in the pan. Or go for slow cooking – but your end result will be a smoother or mushier stew.
Ideal for a stir fry. The game flavor – it tends to be quite mild with moose – goes well with oriental spices. Or take the oriental cooking technique and apply it to non-oriental ingredients and flavors that go with game, e.g. celery, carrots, other root vegetables, juniper, mushrooms, etc.
Marinate the thinly sliced meat before adding it to a really hot wok.
A more traditional method is to simply fry thinly sliced moose in butter and thicken into a sauce/stew with cream, thyme, chanterelles and other autumnal forest flavors.
You can also use thinly sliced moose to replace the mince in a bolognese sauce or use it in tacos for a more interesting texture and chewier flavor. It’s more nutritious and better for the environment too.

Deer Fillet

This is the tenderest cut of reindeer. With a bit of thought and a certain amount of care at the hob, your fillet will melt in the mouth. But keep an eye on it as it can quickly go dry and over-cooked. Aim for a maximum – absolute maximum – 57°C.

HOW TO COOK DEER FILLET
Fry the evenly cut fillet whole in a cast iron frying pan. Don’t let it lie in one place in the pan for too long. Turn it frequently so the heat works its way into the meat. Once it has browned slightly, turn off the heat and let the meat reach 55-60°C in the residual heat. Serve in slices cut across the fibers. Don’t over-complicate things. The meat has an amazing flavor all by itself. Salt, pepper and a sprig of thyme work wonders.
The basics when cooking reindeer fillet:
Bring to room temperature and season in good time before cooking.
Fry the meat whole to retain the juices.
Brown in oil and butter at a high heat.
Turn the meat constantly so the heat spreads evenly throughout.
Don’t use the oven, fry the meat until you have the result you want.
Use a quick and sensitive thermometer. Aim for 55-60°C.
Important: Give the meat enough time to rest and even out the heat, at least 10 minutes.
Let the fillet rest, otherwise the meat juices will run out all over the carving dish or your plates. Because the meat is lean, this will result in it being dry in the mouth.
Tender reindeer fillet is perfect for char-grilling:
Use a cast iron frying pan with no fat and make sure it is properly hot.
Cook the fillet quickly at a high temperature, giving it a highly flavored, dry seared surface.
Cut into thin slices and serve with a little flaked salt.

Deer Joint

A joint of reindeer will consist of one or more of the big muscles from the hindquarters of the animal. A joint of reindeer is quite tender on its own, unlike a joint of beef. Don’t leave it in the oven longer than necessary.

HOW TO COOK A JOINT OF DEER
The basics when cooking a game joint:
Leave it out to reach room temperature.
Salt the meat at least an hour in advance.
Brown the surface in a mixture of oil and butter.
Finish cooking in the oven at 125°C.
Use a thermometer and aim for 55-60°C.
Leave to rest for approximately 15 minutes – but eat immediately.
If you like your joint rarer: Take it out of the oven when the temperature reaches 48°C.
If you like it more on the pink side: Take it out of the oven when the temperature reaches 52°C.
Slow-cooking from frozen:
Preheat the oven to 80°C.
Place a deep-frozen joint in a roasting dish at the bottom of the oven.
Roast – it usually takes about at least 12 hours – to an internal temperature of about 65°C.
Place in a cold, spiced salt solution for about 5 hours.
Wipe dry and serve cut into thin slices.

Kangaroo

Kangaroo for health
Kangaroo meat is lean, low in saturated fat and provides Omega 3 fats and all the essential amino acids necessary for wound repair and cellular growth. It’s also a great source of iron and zinc.
Taste
Young meat will have less of a gamey flavour compared to aged meat. It you don’t like the gamey taste buy frozen kangaroo as the freezing stops the aging process.
How to cook
Heat a saucepan and add oil – macadamia is good as it has a high smoke point.
Cook for 3 – 5 minutes each side then cover the pan with foil and rest for 5 minutes. Never overcook or it will become tough. Slice it across the grain.

Crocodile

Low in fat
Croc meat contains less fat than chicken. Only 11g of fat is served on your dish of stewed crocodile meat, of which 4g is saturated fat. By comparison, a serving of lean, baked chicken contains 16g of fat, with 5g of the bad kind
Heart-friendly
Apart from being rich in protein, crocodile meat contains a considerably lower amount of cholesterol. This heart-friendly grub only has 23mg of cholesterol per serving – way below our recommended daily allowance of 300mg
Cook it right
Stewing it with herbs and spices usually enhances the delicate flavour of croc crunch. Some stalls that serve this delicacy stir-fry the meat with spring onions. To get the best nutritional value from it, grill it with as little oil as possible.

Zebra

If you’re looking for the leanest source of animal protein, you can now add zebra meat to your diet. It has one-tenth the fat of beef (zebra has 0.5g per 100g), making it leaner than chicken, and 35 grams of protein per serving.

Whitetail Deer

The whitetail deer is a herbivore, and grazes on most obtainable plant foods. With their diverse diet, they have been known to eat over 600 different plants. They love to eat acorns, grasses, leaves, crops like soybeans and corn, berries, twigs, fungi, fruit, nuts, legumes, bark, and clover.

Bison

What Is Bison Meat? Bison Meat Nutrition
Bison meat has less calories and fat than beef. It is also an excellent source of lean protein and provides a variety of essential nutrients, like B vitamins, zinc and iron.
Bison Meat Recipes
Try these recipes for Avocado Bison Burgers or Bison Chili, or make a spin on this traditional Meatloaf Recipe or Slow Cooker Beef Stew Recipe by using bison meat instead of beef.
You can also simply add some grilled bison to a salad with a bit of raw cheese and balsamic vinegar. Bison meat’s flavors pair well with ingredients like sun-dried tomato, onion, cheese, mushrooms, carrots, fresh herbs and gravy.

Wild Boar

WHAT’S THE DIFFERENCE BETWEEN WILD BOAR AND PIG?
Although you may expect it to resemble pork, wild boar is a dark red meat. Unlike its domestic cousin, wild boar is also very lean and low in cholesterol. Wild boar is an excellent alternative to beef and pork for those who want food that is good for them without sacrificing taste and quality.
Wild Boar high in protein. They are a good source of monounsaturated fats and zinc.
Rich in Iron
Low in Sodium
Rich in Niacine
Rich in Selenium.
Rich in Thiamine
Rich in Vitamine B6
Rich in Zinc
Wild boar is low in sodium and a good source of thiamin, niacin, vitamin B6, Inc, selenium and protein. It is also lower in saturated fat than beef.

Springbok

the springbok, in fact, is one of the few antelope species considered to have an expanding population. They are popular game animals, and are valued for their meat and skin. The springbok is the national animal of South Africa.

Buffalo

Nutrition
Buffalo Meat is lower in fat than chicken. It has only 2.42 grams of fat per serving, with only 1 gram of saturated fat. The calories, cholesterol, and sodium are also very low. Buffalo Meat has a high level of protein and iron. Many Doctors are recommending buffalo for their patients because of its health benefits. It has been proven to lower cholesterol levels up to 45% within a 6 month period because it is high in Omega 3’s and 6’s which aid in combating cholesterol.
Taste
Buffalo meat tastes like a high grade of lean beef. It does not have a “gamey” taste.

Wood Pigeon

Wood pigeon is a small game bird but represents the best of sustainable, locally sourced meat.

Why is wood pigeon good for me?
Wood pigeon is a great source of satisfying protein, which helps your body repair cells and make new ones. One breast per person is enough for a starter, and two make a reasonable main course. The meat has a rich store of beneficial minerals, in particular iron, which is crucial for energy production and a robust immune system. To avoid dental disasters, chew gingerly at first: occasionally, a tiny pellet of lead shot may be buried in the meat.

Camel

Composition of camel meat
Camel meat varies in composition according to breed type, age, sex, body condition and site of the carcass. Water content differs only slightly between species, while differences in the fat content are more marked. Camel meat contains 70–77% moisture. It is also a good source of protein containing about 20–23% . Camel meat, like other red meats, contains high levels of potassium followed by phosphorus, sodium, magnesium and calcium, plus smaller percentages of other trace elements. Calcium content of camel meat is higher than that of beef which may partly explain the tight structure of some cuts of camel meat.