Meat, It’s What’s for Dinner – But Which Meat?
I was thinking about my “dream hunts” post, and I realized something.
For me, a key requirement of all of my dream hunts was to do the hunt in a place where I can bring home the meat. Whether it’s Alaskan moose, Newfoundland Caribou, or Rocky Mountain elk, part of what makes every successful hunt special is not the trophy antlers, horns, or hides, but the meat that comes from each of these animals.
I’ve eaten an awful lot of wild game through my life… everything from snapping turtle to frog legs, to tree squirrel to rabbits. I’ve had several different kinds of deer (whitetail, blacktail, mulie, axis, fallow, and elk), as well as antelope (pronghorn and blackbuck) and wild sheep. When it comes to fowl, I’ve eaten pheasant, bobwhite quail, mountain quail, valley quail, mourning dove, pigeons, turkeys, ducks, geese, and a couple of other birds I’ll not mention (some were very good, and some…well, not so much). The list includes bear and bison as well. And, of course, I’ve had a lot of wild pork.
But despite the extent of my list, there are still a bunch I’d like to try. I’ve heard that caribou is awesome, as is moose. Both are high on my list of dream hunts, in part for this very reason.
So… of the meat I’ve eaten so far, what would be my favorite? That’s a tough one. I guess, in order to make it fair, I should draw a line between truly “wild” game, and ranched exotics.
There’s no question (and no surprise) that when it comes to pure, quality meat, the ranch-raised animals get the edge for several reasons. These animals generally live high on the hog, cared for with feeders full of high quality grains, plentiful water, and a general life of leisure. For me so far, it’s a real close race between axis deer and fallow… with the nod going to the fallow buck I shot at Native Hunt last year.
That meat was everything beef wishes it could be. It was very flavorful (but with a mild flavor instead of that stronger venison edge) and tender, even though the buck was pretty mature. I imagine a younger buck or a doe would be even better… if better is possible.
Of the truly wild game, I’m really on the fence. A nice, fat whitetail doe certainly gets high marks. Properly cared for in the field and in the kitchen, it’s hard to beat the flavor and tenderness. However, a healthy, young hog can sure bring a smile to my face as well. If I had to choose, I’m not sure I could. I suppose the tie-breaker is the fact that more of my non-hunting friends seem to like the wild pork better than venison, so if I’m serving friends I’ll usually default to the hog.
What about the small game, you might ask (you probably won’t, but you might)? Cottontail rabbit, hands-down! I’ve probably eaten more squirrel than any other small game animal, and I like it well enough, but if I had my pick, a nice coney is how I’d go.
Anyway, that’s kind of where that train of thought runs out of track… so now I leave it to you folks. What’s been your favorite wild game (or exotic) so far? If your dream hunt were based on the pursuit of meat as well as a trophy and experience, would that change your list?
If I knew I couldn’t return home with any meat from my ‘dream hunt’ I wouldn’t bother. That may or may not change my list. I’m not familiar with the regulations regarding transport of wild game overseas. Regardless, my top two dream hunts would remain the same, b/c I can drive out west and my wife is a Newfie!
My favorite wild game…can’t say I have a favorite…I like them all. A fat hen greenwing teal, a young whitetail doe, a ~50 lbs hog, woodcock, and a properly cared for jake are all high on my list.
December 3rd, 2009 at 10:07 am
Same boat. No meat, no go.
As for the best: Hands-down the best tasting animal I have ever brought home was a young speck, slow roasted using Emeril’s dad’s recipe for, you gessed it, wild specklebelly goose.
The next would be a blacktail doe.
Also, anything Hank Shaw cooks.
December 3rd, 2009 at 10:44 am
Cow elk after she’s been in the sagebrush feeding for a couple of weeks.
Makes a mean meatloaf.
http://inlinethumb21.webshots.com/35796/2665835930055350667S425×425Q85.jpg
December 3rd, 2009 at 4:10 pm
Can’t argue with any of those… but especially with Josh’s comment. I think Hank could make most anything my favorite. I do love specklebelly, by the way, but the red meat eater in me simply craves four-legged meat.
C-rig, I haven’t tried woodcock yet. We tried to get them a few times back at my mom’s place in coastal NC, but it just never quite panned out.
December 3rd, 2009 at 5:33 pm
Hmm, this is a hard one, Phillip. For me I think I’m going to have to go with the breast meat from the Jake I shot this year. Man that stuff was good. I’m not sure it outclasses the backstraps or tenderloins from a healthy whitetail doe, though.
I know one thing. I’m hungry. And my tenderloins from this year haven’t even been eaten yet.
December 4th, 2009 at 5:33 am
Hands-down favorite: Duck. And if I have to pick a species, greenwing teal.
Close seconds – a tie – are properly handled antelope, dove and pigeon, wild boar.
Pheasant and turkey are OK (which is perhaps why I don’t get that excited about hunting them). I liked the deer I got this year too, definitely well enough to hope I get one a year.
And since Hank Shaw cooks for me all the time, I can honestly say all the wild game I’ve eaten at home has been cooked to its maximum potential, so every animal has been given a fair shot in my own personal taste test.
December 4th, 2009 at 7:34 am
Wild turkey has a very distinctive, almost sweet flavor that rates high on my list. I slice the breast meat and pound it into cutlets, lightly breaded, then served with a mushroom cream sauce.
Tundra swan (I live in N.C.) and wood duck.
Ruffed grouse
White-tail backstraps and tenderloins
December 4th, 2009 at 7:44 am
Holly, I think you’re disqualified from the voting here. Anybody who lives with Hank in the kitchen has an unfair advantage. I believe he could make coots and mergansers taste good.
And Jamie, I hadn’t thought about tundra swan. That’s probably as prime as waterfowl gets.
December 4th, 2009 at 8:54 am
Phillip, I’ve only been lucky enough to eat woodcock once…and that one time was enough for me! Maple and I will be hunting hard for them this year.
Tundra swan…I forgot about them. Truely THE Ribeye of the Sky.
December 4th, 2009 at 9:12 am
Phillip,
You know me, I will eat just about anything and like it! But I will have to say that wild feral lamb has to be my favorite.
Tender and truly wild game tasty!
December 5th, 2009 at 12:39 am
Fresh caught albacore pieces as the deckhand filets the fish. Brought my own wasabi and soy sauce along, just in case.
I am thinking that for the land dwelling critters I have shot, it’s a tie between the wild pigs and the brush bunnies.
It’s all good.
December 8th, 2009 at 7:45 pm
Thanks for all the votes of confidence out there! As for me, I think ruffed grouse is way up there, as is a fat wood duck that had been eating acorns. As for large things, antelope was pretty amazing.
I’m with you on wanting to chase caribou, too! We can get ptarmigan up there at the same time — and maybe an arctic hare or three!
December 11th, 2009 at 5:10 pm
I love this post … Squirrel and Rabit are the next two items that I want to cook up. Just now working on the elk and the rest of the game birds from the season. If you have thoughts on how to cook rabbit – I’d be interested in hearing? thanks Kristy
January 18th, 2010 at 4:34 pm
Kristy, thanks for the kind words.
For me, most of the time squirrels and rabbits get similar treatment… I quarter them up, then toss on some salt, pepper, and flour. Then I pan fry. Simple and tasty.
That’s really all I do with the younger, tender squirrels or rabbits. Tougher critters require a bit more time to tenderize. My grandmother used to make killer squirrel and dumplings, and rabbit makes a good substitute for squirrel. The other great dish (and I’d have to look up the recipe) is Brunswick Stew.
But honestly, I just don’t cook them that much anymore. If you really want some great ideas for rabbits, take a look at what Hank, the Hunter Angler Gardener Cook does with them. He’s got several other recipes and ideas on his site as well.
January 18th, 2010 at 5:47 pm
Kristy, quickly sear, then braise your rabbits in mirepoix, herbs and white wine (use rose if you got it). Once all that elastin and collagen is broken down, you can do whatever you want with it. Throw the meat in with some boar sausage, white beans, roughly chopped kale or chard, and chicken stock for a really delicious soup. Or you can simmer it all down together and make a casserole out of it. If all else fails, look to the french for answers.
January 21st, 2010 at 6:15 pm