Preparing Exotic Meats

Here are four unusual but readily available game meats and tips on how to prepare them. Game meat freezes well for up to six months.

Rabbit

Preparation:

Rabbit should be cut into six pieces--front quarters, loins and rear legs. Dredge the pieces in flour seasoned with salt and pepper.

Heat a large Dutch oven and fill with vegetable oil. Once hot, brown the rabbit pieces until golden. Add water to cover the meat and poach until tender.

Remove pieces from liquid and keep liquid for gravy, soup or other recipes. The cooled meat can be used for salads and sandwiches. You can also add cut up pieces to a sauce made of heavy cream and sherry wine. Just heat all together until sauce is thickened.

Fast Facts

• Rabbit is lower in fat than beef, pork and chicken.

• Farm-raised rabbit is slightly sweet with virtually no fat and is very high in protein and iron.

• Rabbit is a great alternative to chicken and is usually raised without the use of hormones or steroids.

• Wild Cottontails are best taken in the winter for flavor.

• You should purchase dressed rabbits that are three to four lbs. If you have leftovers, save and add cold pieces to soups or stews, or you can bread and deep fry the pieces.

Pheasant

Pheasant can be prepared just like rabbit. Brown the meat and then poach it by totally covering with water and simmer until tender. It can be added to a red sauce or even a sweet-and-sour sauce.

Elk

Elk steaks should be wrapped with bacon (secured with a toothpick) and grilled on medium heat. Turn only once and cook like you would a beef steak. When sauteing, cut elk in thin scaloppinis and saute quickly in olive oil or clarified butter.

It can be used in a recipe that calls for venison or beef. Always thaw the meat in the refrigerator to keep the liquid inside of the meat.

Fast Facts

• It's the second largest member of the deer family.

• Elk farms are common, so therefore the meat is readily available.

• It is very dark and coarse-grained.

• Elk is considered the sweetest of the deer meats and is low in fat.

Buffalo

Ground bison is excellent and should be grilled the same way as ground beef. Make sure it is cooked to medium well or well.

For a roast, set the oven at a low 250 degrees. Roast until the internal temperature reaches 130 degrees for medium rare. The cooked meat should be spongy. Do not add salt or salty seasoning, as pulls moisture out of the meat. Be sure to remove any of the silver skin and the bone, which add too strong of a taste.

Fast Facts

• Buffalo, like most wild game, is low in fat.

• It has a slight gamey flavor.