Are you game?

PHEASANT

  • Farmed. Mostly sold at about 16-18 weeks.
  • Hens are better eating than male birds.
  • Available whole, breast and leg.
  • Taste: White meat with a sweet, earthy, relatively mild flavour.
  • Flavour matches: Cured meats, bacon, mushrooms, oranges, juniper berries, plums, prunes.
  • Cooking: Roasts, braises, casseroles, confits. Take care not to overcook.
RABBIT

RABBIT

  • Wild harvested.
  • Mostly sold whole, available in loin (also known as saddle), back legs, front legs (or shoulders) and neck cuts.
  • Taste: Wild rabbit is a darker, lean and tight meat with rich, earthy flavours. Not suited to roasting or grilling. Farmed rabbit is a white meat with more fat, softer texture and delicate, subtle game flavours.
  • Flavour matches: Most Asian flavours, fennel, smoked or cured meats, rosemary, sage, thyme.
  • Cooking: Slow, wet style cooking, roasts (farmed only), braises, casseroles, confits.
GUINEA FOWL

GUINEA FOWL

  • Farmed. Mostly sold at about 16-18 weeks.
  • Taste: A lighter tasting game bird, described as a cross between chicken and pheasant.
  • Flavour matches: Apples, bacon, bay leaves, brandy, chestnuts, cider, garlic, parsley and thyme.
  • Cooking: Roasts, braises, casseroles, confits, substitute for chicken in most recipes.
KANGAROO – LOIN FILLET

KANGAROO – LOIN FILLET

  • Wild harvested. Loin fillet is prepared from a loin set.
  • Taste: Mild gamey taste, similar to venison.
  • Flavour matches: Fruity flavours (such as plum, red currant, quandong, orange), garlic, juniper, mountain pepper/pepper and rosemary.
  • Cooking: Best cooked quickly, rare to medium rare, pan fry, grill, stirfry. Rest before serving.
KANGAROO – TOPSIDE (WHOLE OR DICED)

KANGAROO – TOPSIDE (WHOLE OR DICED)

  • Wild harvested. Topside is prepared from a leg.
  • Taste: Mild game taste, similar to venison.
  • Flavour matches: Fruity flavours (such as plum, red currant, quandong, orange), garlic, juniper, pepper, rosemary.
  • Cooking: Longer cooking times over low heat, casseroles, curries, pies. Rest before serving.
GOAT

GOAT

  • Farmed and wild harvested (a small proportion). Young or kid goat often referred to as capretto, older goat (6–18 months) is known as chevon.
  • Prepared and sold in similar cuts to lamb.
  • Wild goat is often leaner and tougher than farmed goat.
  • Taste: Capretto has similar flavour to lamb but a bit sweeter. Chevon has firmer muscle texture and a milder, gamey flavour.
  • Flavour matches: Garlic, lemon, Middle Eastern spices, oregano, rosemary.
  • Cooking: Baking and slow cooking, such as casseroles, curries, tagines. Marinate before cooking to tenderise.