Generally referring to the meat from deer, venison gained more widespread acceptance among American diners with the rise of commercial ranching. Pasture-raised venison does not have the “gaminess” often associated with hunted deer, and it has found its way onto restaurant menus across the country, raising awareness of its culinary appeal. With short, thin muscle fibers, deer meat stays firm but reasonably tender, with a smooth texture. TheSpruceEats
A moist cooking technique keeps these lean birds from drying out. Grappa is an Italian liquor distilled from grape pressings left over after winemaking; cognac is a good substitute. Use red and green grapes for an attractive presentation. Serve with steamed green beans and wild rice tossed with toasted hazelnuts. MyRecipes
In French cuisine, galantine (French: [galɑ̃tin]) is a dish of boned stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since boning poultry can be difficult and time-consuming for the novice, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique’s origin was already attributed to the chef of the marquis de Brancas. Wikipedia
Hare à la royale (also called lièvre à la royale or royal hare) is a traditional French culinary dish. There are two interpretations of this dish that both have historic origins. One is a hare in a stew with garlic and shallots that includes red wine. The other includes meat stuffed with foie gras and truffles serves in slices and topped with red wine. Wikipedia “Game in general, and especially hare, is the kind of meat that pairs ideally with the Cornas wine made by Mr Voge.”
The terrine, as a cooking vessel, is a deep, rectangular, straight-sided dish – usually ceramic, glass or cast iron – with a tight-fitting lid. In traditional cooking, the terrine dish often would be made in the shape of an animal, usually depicting the contents of the terrine. The food is constructed in loaf-shaped layers of either meat or fish, and can sometimes actually contain vegetables which are served cold either in the terrine it was cooked in or sliced. The beauty of creating terrines are their ability to be anything from a simple, rustic affair of modest meats, through to elaborate haute-cuisine of game, foie gras, and truffles. The limitation is only in the imagination of the cook. Spruceats
This delicious pigeon recipe showcases the meat’s juicy flavour and crisp, golden skin. Great Italian Chefs
Tender meat from wild pig, gamey and paired with peppercorn sauce.
A large African game bird with slate-colored, white-spotted plumage and a loud call. It is sometimes domesticated.
The filet is from the upper thigh of the Ostrich and is the most tender cut from the bird.
A dish made with Agrodolce, a sweet sour sauce that is believed to have originated in Sicily.