Ostrich
Looks and taste like beef but has half the fat and calories. Best prepared rare to medium rare. Farm raised in Pennsylvania and Kansas. Can be used in any recipe that requires beef. All birds are feed the same diet to insure consistency and quality.
Alligator
The tail meat is all white and tastes very much like veal. The body meat is darker and has a stronger taste and slightly tougher texture. Alligator meat is compared to chicken and rabbit.
Antelope
The Antelope is very similar to venison. Mild-tasting, One-third the calories of beef and very high in protein.
Bear
High in Protein and low in fat and calories. Best prepared with a marinade and cooked well done.
Wild Boar
Sweeter and richer flavor than regular pork meat and is also leaner. Prepare just as you would regular pork. Best cooked fully through. All Wild Boar meat is frozen.
Buffalo
Bison or Buffalo is similar tasting to beef. The meat should be cooked slowly, low and not as thoroughly as beef. Because of the density of the meat it is more satisfying per portion so the size of the portion is reduced.
Caribou.
Closely related to the reindeer. Finely grained and resembles veal or antelope. Best prepared rare to medium rare.
Cobra
Farm raised and comes from Malaysia and other south East Asian countries. Has a unique taste and delicate texture. Cobra requires about 55 minutes of low heat sautéing or steaming prior to barbecuing. 100 percent fat free.
Muscovy Duck
The most popular duck in Europe. Muscovy ducks are breed apart from the rest of the regular ducks. Has a unique taste that is meaty and flavorful. The meat is 99 percent lean. Breast Meat can be broiled , grilled , roasted or sautéed.
Elk
The second largest member of the deer family. Elk is very dark and coarsely grained. It is the sweetest of the deer meats. Can be cooked the same as venison and with any beef receipts.
Frog.
Frog Legs are similar to the taste of chicken. For Medium sized legs sauté in olive oil for 8 - 12 minutes
Kangaroo
Serve medium rare to rare. Can be used in any venison recipe and is similar to venison and ostrich filet in flavor.
Pheasant
Most popular of game birds. Has a pinkish white meat. Farm-raised pheasant has a delicate flavor. Should be cooked quickly at a high temperature. Weighs between 2 and 3 pounds and will serve two people. Pheasant breasts are sold with the 1st joint wing tip.
Poussin
Poussins are mouthwatering, succulent and tasty and they are simple and easy to cook. They are considered a favorite food in Europe. Raised without any hormones or animal bi-products.
Quail
Has red meat with a delicate texture and sweet, nutty flavor. Quail is often stuffed with a "force-meat" due to it's small size (5 to 6 ounces, with only a few ounces of breast meat per bird). Serving size is 2 quails. Our Marinated Quail Breast makes a perfect salad topping.
Rabbit
Farm-raised rabbit is a lean meat. Rabbit is a lean, slightly sweet meat with virtually no fat and is high in protein and iron. It is an alternative to chicken. Rabbit is commonly raised without the use of hormones or steroids.
Squab
Squab (Pigeon or Rock Dove) is rich, dark meat. Weighs about 14-16 ounces, enough to serve one person. Should be served medium-rare
Turtle
Very popular in stews and soups. Snapping turtle has the texture of frog legs or lobster.
Venison
Low in fat low in calories and low in cholesterol. A darker red and more richly flavored meat than beef. Our meat is farm-raised and does not have the gamey taste of wild venison. Cook quickly over high heat and serve rare or medium rare or it will become tough and chewy.
