October 19, 2006
Wild Game Meat Can Be Both Delicious, Nutritious
by Eat Right Montana
Hunting season has arrived. While for many hunters the allure of “the hunt” is the primary focus of the season, health experts agree that the nutritional benefits of wild game are also well worth acknowledging.
“Without a doubt, when wild game or birds are harvested in a safe manner and care is taken both in the field and in the kitchen to handle and prepare the meat safely, it can be both a nutritious and tasty addition to your menu,” said Phyllis Dennee, nutrition education specialist with the Montana State University Extension Service.
While all meats are a great source of protein, iron, and B vitamins, wild game has the added benefit of being low in fat. The natural flavor of wild game meat varies among species and is largely related to the animal’s diet. Wild deer is often described as having a full deep taste and a supple and tender texture.
“Deer and antelope naturally taste as distinctly different from one another as beef and pork,” Dennee said. “But if the most predominant flavor is strong and ‘gamey,’ the handling and preparation of the animal between the field and the plate was likely not done correctly.”
Game meats are often drier and sometimes less tender than meats of domestic animals. But if you follow some basic preparation steps, you can enjoy the richer flavors of wild game.
Dennee recommends the following tips when preparing wild game meat dishes:
- Trim the excess fat from all of cuts of game meat. The fat can add to an “off” flavor.
- Cook meat slowly using moist heat.
- Don’t overcook game meat, but be sure to cook adequately for safety (to 165 degrees Fahrenheit).
- Use marinades and sauces, and baste often. These help keep the meat moist and enhance the natural rich flavors (Dennee’s favorite marinade is bottled Italian salad dressing).
Enjoy hunting season, but practice vigilance in keeping your nutritious bounty safe to eat. For more information on safe handling and preparation of wild game meat, go to the North Dakota State University – Wild Game Resources website:
http://www.ag.ndsu.edu/pubs/yf/foods/hunting/wg-pubs.htm
Nutrient Comparison of Different Meats:
3 ounces |
Calories |
Fat |
Saturated Fat |
DEER |
134 |
3 |
1 |
ELK |
124 |
2 |
1 |
MOOSE |
114 |
1 |
0 |
CARIBOU |
142 |
4 |
1 |
ANTELOPE |
127 |
2 |
1 |
BEEF |
259 |
18 |
7 |
PORK |
214 |
13 |
5 |
Food Safety & Wild Game
To avoid catching food-borne illnesses from meats harvested from the wild, it is essential to handle the game carefully and properly. Following are some important food-safety precautions.
- Field dressing: Follow practices that reduce your risk for contracting disease, and keep meat away from contaminants.
- Transporting game: Keep the carcass cool and clean.
- Processing game:
- At home, cool temperatures (40 degrees or less) are important for aging and processing meat.
- If hiring out processing, select a meat processing facility with a reputation for proper handling and sanitation.
- Storage of processed meat: Use clean packaging material, properly label packages with cuts and dates, and freeze promptly.
(Eat Right Montana is a coalition promoting healthy eating and active lifestyles. Sponsors are the American Heart Association, Blue Cross Blue Shield of Montana, Montana Beef Council, Montana Chapter of the American Academy of Pediatrics, Montana Department of Public Health and Human Services, Montana Dietetic Association, MSU Extension Service, Montana Office of Public Instruction, Montana Team Nutrition Program, North Dakota WIC Program, and Western Dairy Council. For more information, visit www.montanadieteticassociation.org.)
