Game meat benefits & recipes

Lean and green

HUNTER HARRELL

Hunters must do a lot of planning and preparing for a trip, but the advantages of bagging wild game are usually worth the extra work. One reason hunters invest so much time and energy in the sport is to feed their families. That’s because game meat is a healthy, locally-sourced alternative to commercial meat with many environmental and health benefits.

HEALTH

Wild game is harvested from natural landscapes, making it truly organic. And unlike farm animals, a natural, varied diet makes the meat more flavorful and nutritious.

Game meat is rich in protein, iron and vitamin B. In fact, game birds have more protein than poultry, which makes it a good choice for building muscle strength. Game meat has higher levels of selenium, a mineral important for thyroid gland function and strengthening the immune system. As a source of omega-3 fatty acids, game meat can also decrease symptoms of arthritis.

A wild animal’s on-the-go lifestyle makes the meat more lean and lower in fat – and less fat means less grease. Best of all, it is free of antibiotics and hormones.

ENVIRONMENT

Not only is game meat more nutritious than farm-raised meat, it also has a lower carbon footprint. Wild game is more sustainable than farming, especially when hunting species that are more abundant such as some birds, squirrels and rabbits.

Many environmental experts and wildlife biologists agree that eating these animals is better than allowing them to go to waste. In Colorado, it is illegal for hunters to waste edible wildlife. There are two laws to prevent hunters from wasting meat and trophy hunting. Violating these laws can lead to fines and license suspension points.

All in all, wild game is a good choice for you and your local community.

RECIPES

Game meat is more versatile than people know. You don’t have to be an expert to cook game meat safely. Try these simple recipes at home.

OLD-FASHIONED GLAZED TURKEY

Ingredients: 1 turkey breast 6 tablespoons of butter 1 cup turkey stock 3 tablespoons of honey 1 tablespoon grated orange rind 2 tablespoons orange juice 6 tablespoons of whiskey ½ teaspoon cayenne pepper Salt and pepper to taste

Directions:

Preheat the oven to 325 degrees Fahrenheit.

Then in an oven-proof skillet or dutch oven, heat two tablespoons of butter over medium-high heat. Add salt and pepper to the turkey breast and place the breast skin-side down into the butter. Let brown for five minutes, then turn it over and add the stock.

Cover with foil or a lid and transfer the turkey to the oven.

In a separate skillet, melt the four remaining tablespoons of butter over medium heat. Whisk in the honey until well combined. Add whiskey of choice, orange juice, orange rind and cayenne pepper and whisk together. Turn off the heat and set aside.

Once the turkey has cooked for 10 minutes, brush the turkey with half the glaze, then cover and return to the oven for 20 minutes. Brush the remaining glaze on and leave the foil off for the remaining cook time of 15-20 minutes. The internal temperature should read 140-150 degrees. Let sit for 10 minutes before slicing and serving.

NUTRITION FACTS

Deer is leaner than beef, lower in cholesterol, has fewer calories and more protein. A 3-ounce serving contains about 102 calories, 19.5 grams of protein and only 2 grams of fat. Pronghorn antelopes can weigh between 100-150 pounds. A 3-ounce serving includes just 96 calories, 18.9 grams of protein and only 1.7 grams of fat. Elk is high in lean protein without being tough. Elk contains 7 grams of fat and 18 grams of protein in a 3-ounce serving. Moose is rich in flavor, but can be tough. A 3-ounce serving contains 114 calories, 25 grams of protein and less than a gram of fat. Bear meat taste is typically affected by the bear’s last meal. Bear contains 220 calories in a 3-ounce serving, 28 grams of protein and 11 grams of fat.

SWEET AND SOUR BEAR ROAST

Ingredients: 3-4 pound round, rump or shoulder roast 2 large onions ¼ cup sugar ¼ cup honey ¼ cup lemon juice ½ teaspoon grated lemon zest ¼ teaspoon ground cloves 1 teaspoon salt ½ tablespoon ground black pepper 1 tablespoon vegetable oil 3 medium carrots, cut into two-inch pieces 1 pound of red potatoes, cut into two-inch pieces

Directions:

Preheat the oven to 325 degrees Fahrenheit.

Heat oil in a dutch oven and brown meat on all sides, turning frequently. Remove from the heat, drain and add the onions.

In a separate bowl, combine the sugar, lemon juice, lemon zest and clove. Pour the mixture over the roast and onions and sprinkle with salt and pepper. Cover tightly and roast for 1 hour, occasionally basting.

Next, add the carrots and potatoes, submerging them in the pan juices. Continue roasting for 2-3 hours, until the meat is cooked through and the vegetables are tender, then serve.

ELK FAJITAS

Ingredients:

2 pounds of elk back strap, sirloin or roast, sliced into thin, bite-sized pieces 3-4 red, green, orange or yellow peppers, sliced thin 2 pounds of mushrooms, sliced 1 large red onion, sliced 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon coriander ½ teaspoon kosher salt 1 tablespoon olive oil Optional: chopped cilantro, shredded cheese, sour cream

Directions:

Combine cumin, chili powder, garlic powder, coriander, and salt, then coat the elk meat in dry rub.

Heat olive oil in a skillet over medium-high heat and add bell peppers, onions and mushrooms. Saute for 7 minutes, until ingredients are softer. Move the onion, mushrooms and peppers to the side of the skillet to cook elk meat, then mix together before serving with tortillas and fresh toppings.