19 Types Of Game Meat, Explained

Humans and wild game have been intertwined since the dawn of time. The primary reason for early populations hunting wild game was, of course, survival — since protein helped promote satiety and sustain hunter-gatherers as they moved across the land. Once animals became domesticated, many cultures continued to hunt wild game as sustenance and to maintain generations of traditional recipes.

The two primary sources of game meats include animals that are hunted because they can't be grown in captivity, like moose and bear, and those that are farm-raised but were once free-range, such as pheasant and quail. There are key differences between the taste and texture of domesticated meats and game meat. Game meats are typically leaner than standard domesticated meats — like chicken, turkey, beef, and pork — because wild game can range longer distances and eat a more "natural" diet. Game meats also have a more intense flavor that folks describe as "gamey," — meaning that the flavor tastes borderline sour because of the animal's foraging behavior during its lifetime.

If you want to purchase game meat from a butcher, you should always ask your butcher about the flavor, texture, and preparation methods needed to make your choice of game shine. Here are some of the most popular game meat consumed in the United States, as well as a few essential tips for working with them in the kitchen.

Bison has a similar taste profile to grass-fed beef. It is also known to have a slightly less greasy flavor than beef, which makes ground bison a good swap for lean beef for burgers. Bison contains fewer calories than lean beef too, but it is susceptible to overcooking because of how little fat it contains. The key to making a good bison burger is to keep is to remove it from the heat as soon as it finishes cooking, rather than letting it continue to sit on a hot pan or grill.

Most bison is free-range on farms rather than harvested via hunting. As a result, bison is one of the most accessible types of game meats; you can purchase ground bison in most grocery stores. You can use ground bison to make chilis, meatballs, or tacos instead of ground turkey or beef. A bison brisket is a good option for stews or braises, while sirloin and inside rounds should be pan-seared to avoid drying them out. 

Venison, or deer meat, is one of the most popular game meat consumed in America today. Venison is typically hunted, rather than farmed, so if you're looking for this meat, it's best to ask neighbors or family members who regularly hunt, or just go to a specialty butcher. The meat is akin to beef in color and has a slightly less fatty flavor. 

You'll want to avoid overcooking venison because it can create rubbery meat with a gamey flavor. Soft cuts of venison, like tenderloin, should be served medium rare at the most. The shoulder, shank, and neck can be braised, while the hind end chuck can be cubed or ground. Because venison is so prolific in the world of game meat, there are tons of recipes out there for how to prepare it. You can make venison chili with ground venison, beans, corn, and your favorite chili seasoning, or, if you want to change your next tortilla-inspired dinner, try adding tender venison medallions to your favorite fajita recipe. 

Bear was a source of protein for indigenous people, frontiersmen, and settlers, but it does not have nearly the same popularity as other types of game meat. One of the main reasons is that hunted bear is illegal to sell to restaurants or stores. So, if you want to get your hands on bear, you'll have to ask around the hunting community — or bag it yourself. 

Bear meat is often associated with being tough and greasy. The meat is also flavored like the last meal the bear ate — so your meat may taste slightly fishy if it caught a salmon before it was killed. But, several preparations of bear meat keep it moist, soft, and juicy. Most of these methods are stews, chilis, sausage, or braises. It's uncommon to see bear steak because of the high risk of the Trichina spiralis parasite in undercooked bear meat (via NPR). 

Snake meat can range in flavor from chicken-like to frog-like depending on what the snake ate for its last meal — thus earning it the title "desert whitefish" (via A-Z Animals). The texture is stringy and chewy, which sets it apart from other game meats. Several types of snakes can be eaten (provided that you're brave enough to catch it), including the most popular rattlesnake or the diamondback. The rattlesnake's meat is rubbery and white like alligator meat, with a mild taste like gamey poultry. 

Snake is also popular globally; the Chinese eat watersnake or python soup, while indigenous Australians have been known to prepare several different types of snake as a source of protein. It's cooked after being de-headed, skinned, and cut into 3-inch chunks. Snake meat can be grilled over an open flame, deep fried, and added to tacos, sautéed, or baked. Since the meat is so thin, it does not require much tenderizing. 

Rabbit is generally considered a high-quality protein because it contains fewer calories and fat than other domesticated meats like poultry, beef, and pork. The meat has a stronger, earthier flavor than chicken and can be prepared similarly. One of our favorite ways to prepare rabbit is to braise it with crème fraîche, bacon, and quince. Slow cooking infuses a lot of moisture and flavor into the meat, but rabbit can also be flash-fried for a spin on "fried chicken." 

Much of the rabbit sold to restaurants or stores is farm-raised. Wild rabbit is slightly tougher in texture and has a darker color. Like other farm-raised animals, the farm-raised rabbit will have more fatty deposits and a softer bite since the rabbits are slaughtered at a younger age than wild rabbits. This is why wild rabbit meat needs to be cooked for much longer than farm-raised meat. 

The quail's taste is between a chicken and a duck. The most significant difference between quail, duck, and chicken is the quail's size — which is only about half a pound. The quail bones are tiny and tender, meaning that many of them can be eaten — but you can also purchase semi-boned meat at butcher shops or through special purveyors. Farmed quail can be bought fresh, frozen, or boneless at most grocery stores. These farm-raised birds will taste more like chicken than gamier meat — since their feeding regime is more closely controlled than a bird that is allowed to forage for berries and insects.

There are numerous ways to prepare quail, including braising, broiling, grilling, and sautéing. We recommend serving the quail with warm, earthy accompaniments like farro and winter squash. If you prefer to grill, this recipe for grilled quail with red chile hot honey is guaranteed to result in moist, succulent meat with a spicy kick every time.

Ostrich may not be on the top of the list for birds you want to try eating, but this fowl's meat is considered a delicacy. Ostrich is classified as red meat because of the high levels of myoglobin in the animal. The dark color of the meat resembles filet mignon rather than a ribeye steak, which has characteristic marbling. We liken the meat's flavor to beef more than poultry — just with the leanness of venison. The taste profile of ostrich pairs well with the same flavors often used with beef, including red wine, rosemary, and garlic. 

Ostrich are often farmed for their eggs as well as their meat. Ostrich eggs contain 2,000 calories, 100 grams of fat, and 235 grams of protein, and the eggs weigh almost five pounds each. These eggs are described as being more buttery and sweet than chicken eggs. If you can find an ostrich egg at your local farmers market or an online seller, ensure you're okay with eating scrambled eggs for the foreseeable future. 

Caribou are often confused with elk and moose, but these animals are actually all separate species. Reindeer and caribou, however, are the same animal. Caribou has a taste akin to beef, with a milder gaminess than venison. Like other types of deer, caribou do not have any fat marbling on their meat. 

There is often a gamey perception around caribou and other types of venison meat because of rut meat. The bulls (males) tend to taste more like liver during the mating (rut) reason because of the changing hormones. The cows (females) are not known to change taste during this time. Caribou has a texture similar to that of veal. The soft flavor and mild texture are altered through cooking, freezing, or drying. It can be used to make sausages or jerky — which can be preserved for long periods of time. Other caribou parts, such as the tongue, eyes, bone marrow, and heart, can be used to make soups, braises, and stocks. 

According to Wild Meat, more than 1.8 million Americans hunt and eat squirrels; it's even received high praise from chefs like Gordon Ramsey and Jamie Oliver.  If the squirrel is cooked correctly, it is juicy, tender, and similar to rabbit meat. There is also a slight nuttiness to squirrel meat — likely caused by the mammal's diet. The meat is delicate, sweet, and bright pink. 

Brunswick Stew, a traditional Southern recipe from the 19th century, is made with okra, squirrel, tomato, and lima beans. It can also be slow-cooked with wine, vegetables, and stock to enhance its flavor. If you roast squirrel, you should be wary of its dryness and regularly base the meat with fat to promote flavor and moisture. Squirrels can also be par-boiled to remove the carcass before being dredged and fried in breadcrumbs. Regardless of the method you choose to cook the squirrel, you should always be sure to cook it to at least 160 degrees Fahrenheit to reduce the risk of trichinosis (via the CDC).