Wild Meat

Moroccan Elk Stew Recipe

Substitute any antlered game if you feel wild
Jan 4, 2012 2:01 pm

This isn’t your everyday stew, but it’s perfect for the really cold months and for large gatherings when you have a lot of people to feed. It has a Middle Eastern flair, with a little sweetness and a little spice.  I like to spoon it over Israeli couscous tossed with a bit of orange and lemon zest, but regular couscous or rice would work just as well.

Buttermilk Fried Rabbit Recipe

Move over, chicken!
Dec 16, 2011 3:01 pm
Buttermilk fried rabbit

Introduced in France in the Middle Ages as a game animal, rabbit became pervasive and overtook crops, providing more incentive to hunt them. King Louis XVIII became such a connoisseur of rabbit that he could tell which region of the country a rabbit was killed in, simply by smelling its flesh.

Partridge with Pancetta Recipe

Marinated in orange brandy sauce
Dec 14, 2011 5:01 pm
Partridge

Maybe it was the Montana air, or the fact that I had walked for so many hours and so many miles to earn it, but sitting down to eat this was a revelation. The sweetness and the saltiness and the dripping fat and the most tender breast meat I had ever sunk my teeth into, all made the perfect combination.

Chicago's Most Ethical Butcher Shop

Rob Levitt of Butcher & Larder talks meat
Jul 19, 2011 11:21 am
Rob and Allie Levitt of Butcher & Larder in Chicago

In 2010, fans of Rob and Allie Levitt’s cooking were heartbroken when the married couple mysteriously up and left the Chicago restaurant they opened together, Mado. However, excitement began brewing in November as sustainable meat and charcuterie enthusiasts began passing rumors of the couple’s new venture.

Dijon Mustard & White Wine Braised Rabbit

A recipe worthy of a fatal attraction
Jul 12, 2011 11:31 am
Braised rabbit with buttered noodles
photo: dainee on Flickr

Rabbit can be decadent and delicious, especially when it is braised in Dijon mustard and white wine. On top of all of that, this recipe calls for bacon, making it even more delectable. 

If you just can't swallow the thought of eating a rabbit, subsitute chicken instead.

How to Grill a Buffalo Steak

Buffalo: The other red meat
Jul 6, 2011 10:16 am
Photo: Jill O'Brien & Bonny Fleming

Buffalo is a great alternative to beef for people who want beefy taste without all the fat. Buffalo also has a sweeter flavor than beef, adding a little complexity to that burger or steak. The biggest problem that people tend to have with buffalo is that they cook it like beef, which cooks for longer due to the thicker intra-muscular fat on cows. Buffalo needs less time and...

Meet China's Muslim Lamb Chop

Lamb breast offers a surprise on a trip to Queens
Jun 22, 2011 2:16 pm
Photo: roboppy

Not too long ago in Morocco, I had the extreme displeasure of devouring a sheep’s rich, flan-like breast. It’s a memory seared into my synapses like grill marks on a burger. So imagine my fear when my friends suggested we travel to Flushing, Queens (home to New York City’s...

Weird or Good? Eating Ostrich

This meat’s taking its head out of the sand
May 25, 2011 3:09 pm
Ostrich
Photo: timparkinson on Flickr

It sounds like the perfect food: Low in fat and cholesterol, high in protein, iron, and calcium, and tastes very similar to beef. But you still have to get past one tiny obstacle: It came from an oversized bird. You know, the one that gave us the feather duster.

Amazingly enough, ostrich is 90% lower in fat than beef and even has fewer calories than turkey...

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