Game meats basically offer more health benefits that the usual meat products you buy in the supermarket. For one thing, game meats have less fat and fewer calories, making them ideal if you are trying to lose weight. Game meat also contains healthy fats, which can lower your risk of heart disease. Here are some healthy ways to prepare your favorite game meats.
1. Roasted Wild Duck
To prepare this dish, start by washing two wild ducks. Next, cut a large onion in half and place each half into the cavity of one duck’s body. Each duck’s cavity should also have half a stalk of celery and a clove of garlic. After the ducks have been stuffed, place them inside a large plastic bag. Using a medium-sized bowl, mix together a cup of Yoshida sauce, some red wine, olive oil, water and pepper. Stir the mixture well.
Pour this mixture over the ducks, making sure that all sides of the duck are coated. Seal the bag and place in the refrigerator. Leave the ducks to marinate overnight or at least for several hours. Once you are ready to roast, remove the ducks from the bag and place them in your roasting pan. Roast for about 15 minutes before baking for 30 minutes per each pound.
2. Calico Beans with Venison
If your favorite game meat is venison, then calico beans with venison is one recipe that you should try. Start by preheating your oven to about 350 degrees. Next, fry some bacon until it is crisp and place the pieces on a paper towel in order to drain out the excess oil. Remove the bacon grease from the skillet and put in the venison and chopped onion. Stir and cook until the venison meat turns into a brown color. Drain the cooked meat and put it into a casserole dish. Sprinkle the meat with bacon crumbles. Wash and drain your lima and kidney beans and add them to the meat. You can also add some mustard, ketchup, sugar and Wright’s liquid smoke before baking.
3. Elk Roast La Vivian
In a large bowl, combine some minced garlic, bay leaves, chopped celery, chopped onions, whole peppercorns, red wine, vinegar and salt. Mix the ingredients well. Next, keep the recipe low in fat by trimming off the visible fat parts of the elk roast. Then, place the roast in a large plastic bag or a large bowl to prepare. Pour the mixture all over the elk roast, making sure that all sides are coated. Seal the bag or cover the bowl and place in the refrigerator for at least 24 hours. You can turn the meat occasionally to make sure the marinade sauce penetrates the roast well.
Once you are ready to cook, take the roast out from the refrigerator and strain the marinade sauce. However, do not discard it. Heat some oil in a dutch oven before adding the elk roast. Cook the meat until it is brown on each side, then add the remaining marinade mixture. Cover the pot and allow to simmer until the meat is tender. Add the following vegetables: carrots, onions, unpeeled potatoes and parsley. Allow the vegetables to cook before serving the dish.