Many fine dining restaurants have featured wild game meats on their menus for years. Chefs have honed their culinary skills on these lean, easy to prepare meats for appreciate diners. Now, meats like elk, ostrich, alligator, bison, and more are available to the consumer market. As a result, there's been an increased interest in the best ways to choose and prepare these various wild game meats.



Don't be concerned with trying wild game meats. The market for these meats is exploding, and for good reason. Wild game meats are lean, tasty, low in cholesterol, and easy to prepare. In fact, you'll spend less time cooking these meats because their lower fat content means less cooking time. For a perfect comparison, consider ground sirloin vs. ground beef.

Just about every type of wild game meat you can imagine is now available to you via specialty internet providers. To give you a few examples, you can buy buffalo, elk, antelope, rattlesnake, ostrich, and alligator. Or, how about llama, snapping turtle, kangaroo, or caribou? These are just a few of literally dozens of wild game meats available to purchase.

How Are Wild Game Meats Packaged?

Most wild game meats are available in the same cuts as traditional meats. Think burgers, steaks, chops, and roasts. Another option is sausage or jerky. Just about any cut you'd see available in traditional meats are also available in their wild game counterparts.

Cooking And Other Preparation

There's really no special preparation necessary for any wild game meats. Just as you'd marinate chicken or pork, you'd similarly marinade lighter texture wild game meats like snapping turtle and rattlesnake. Most wild game meats are red meats, so if you wish to marinade these meats, use something similar to any red meat mixture.

As for actual cooking of wild game meats, the major factor is not overcooking. Red meats like buffalo, elk, ostrich and kangaroo are extremely lean. Therefore, just like any very lean meat, they are best prepared to medium rare, cooked through. Our personal observation is the main reason why people don't like wild game meats is because they're overcooked. These meats can be grilled, roasted, pan seared ... the exact same manner you'd cook other red meats.

Recipes for traditonal meats are easily substituted with any wild game. We've prepared various chili, stu, burgers, and roasts with wild game meats. Want to get a little creative? Try rattlesnake chili, or alligator jambalaya. Or, try ostrich medallions and elk skewers. As you might imagine, the possibilities are indeed endless!