We've Got Game

In many parts of the country, hunting is not only embraced as a sport, but is a main source of sustenance. Wild game is often leaner than domesticated animals because animals in the wild are typically more active.

Game meat has about 1/3 fewer calories and quite a bit less saturated and total fat than even lean cuts of beef and pork. Additionally, these wild game meats, including moose, antelope, deer, elk, and caribou (all can be referred to as venison, though the term is most commonly reserved for deer) are great sources of protein. Cholesterol in wild game and domestic meat ranges from 50-75 mg for a 3 oz serving, with wild game tending to be in the lower end of the range. Commonly hunted wild game birds, like pheasant, duck, and turkey also have about half the calories of their cooped-up counterparts. Sounding pretty good, right?

Well, if you aren’t a hunter yourself, venture into the “Wild Game Locker” at Hiller’s. We currently have fresh bison from Colorado, along with a large assortment of frozen buffalo from various companies. You can also find duck (including Muscovy and Cayuga), pheasant, quail, partridge, guinea fowl, squab, geese, rattlesnake, python, caiman, alligator, kangaroo, venison, caribou (reindeer), ostrich, elk, and yak. Something for everyone!

Tips for Cooking

For folks used to cooking with beef or pork, the leaner meat of wild game can present challenges. For a good outcome it is critical to maintain moisture while cooking wild game.

Basic Tips for cooking wild game:

• Make sure you purchase your wild game meats from a reliable source (choose Hiller’s!). There can be risks due to improper preparation and handling in the field, during transportation, and in storage
• Remove fat prior to cooking. Wild game fat tends to become rancid quickly and this can cause an “off” (or more “gamy”) flavor
• Cook meat slowly using moist heat
• Baste often with a marinade sauce or oil to add moisture, richness, and flavor
• Wrap roasts in aluminum foil after browning or cook in a covered roast pan
• Do not overcook. Always cook to a safe internal temperature of 165 degrees for all ground meats, chops, steaks and roasts

Here's a great wild game recipe:

PAUPIETTES OF VENISON

Ingredients

• 8 thin slices venison cut from loin or round,
1 ounce each
• 1 egg
• 1/8 lb mushrooms
• 2 small onions finely chopped
• 1/4 lb bacon cut into small pieces
• 1 tbs. Dijon mustard
• 2 cloves garlic
• 1 tsp. finely chopped lemon zest
• 1 tbs. bread crumbs
• Flour
• Bacon drippings
• Salt, pepper
• 1 tsp. thyme
• A handful of fresh minced parsley

Directions

1. Fry onions, mushrooms and bacon in a little drippings. Mix in the lemon peel, breadcrumbs, parsley and seasoning and a beaten egg.
2. Flatten out each piece of venison and season with salt, pepper and thyme. Lay a bit of the stuffing on each slice. Roll up meat and secure with toothpick or tie with string.
3. Roll with flour and brown in bacon drippings. Add water just to cover and simmer very slowly for 10 minutes. Crush garlic and add this and the mustard to the sauce. Cook for another 30 minutes at a slow simmer. *Sauce should be creamy.
4. Serve with rice or mashed potatoes.