Cent$ible Nutrition News • October 2021 • Volume 25 | Number 1
Hunting season is upon us in Wyoming. For those who enjoy game meat, or even if you are new to it, you may be seeing it in your local food pantries. This is thanks to generous hunters and our continued collaboration with the Wyoming Hunger Initiative on a program called Food from the Field. Food from the Field connects donated game meat from hunters to food pantries around the state.
Wild game includes the meat from animals like deer, antelope, elk, and moose. Game is an excellent source of lean protein, generally low in saturated fat, and is a great source of B-vitamins and iron. It can be used like meat you would find in grocery stores, with a few adjustments.
Game meat tends to be less tender and less fatty than meat such as beef. Knowing some tricks for cooking it can enhance the flavor and texture for a tasty, lean protein choice.
Some easy methods for cooking game meat include:
- Simmering in a small amount of liquid, like broth, which can also make it more tender.
- Adding an additional fat source, such as oil, or butter, or cooking it with bacon.
- Tenderizing meat, such as grinding meat to be used like ground beef or pounding meat flat.
- Cook whole cuts, like steaks or roasts, to 145°F and ground game meat to 165°F.
- Avoid cooking game at temperatures above 375°F. Low and slow is best.
Game meat has a different flavor than meats found at the grocery store. If you are new to game meat, or haven’t enjoyed it in the past, try seasoning it. The CNP Seasoning mixes can be a great place to start, or try garlic, sage or rosemary. Marinades like fruit juice, tomato sauce, vinegar, or adding the meat to chili are also excellent ways to enhance the game meat flavor.
For more information on cooking wild game meat, or if you are interested in recipes, contact your local CNP county educator.
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