Wild game is a great way to avoid boredom while enjoying a Paleo diet. This type of meat is typically leaner than beef or pork and full of protein.
Even if you’re not a hunter, you can enjoy eating wild game. Because farm-raised game feeds in the wild, it is free of pesticides and untreated with antibiotics. It’s a healthy inclusion to any eating regimen, and much more reflective of our cave-dwelling past.
Game meat can be aged on the bone, too, in order for the enzymes in the muscles to break down the connective tissue – a natural method of tenderizing. And as for variety, just consider the following:
Quail – Poultry certainly isn’t out of the question as part of the Paleo diet. You might find that wild game birds are much more flavorful than chicken or turkey. A stuffed quail can be roasted quickly and easily. And quail eggs may be small, but they are tasty and readily available at most supermarkets.
Pheasant – When it comes to game birds, pheasant is a great, tasteful choice. Try brining the bird first for up to eight hours before roasting. This will help season the bird and allow it to retain moisture instead of becoming dry when cooking.
Rabbit – Rabbit meat might not seem like something you would try, but you might be surprised at how great it tastes. It is a good source of protein and leaner than beef, pork and chicken. Cavemen likely ate it – a lot – in stews or as roasts, but it can also be slow-cooked or even made into sausage.
Venison – Hunters have been eating and enjoying venison (deer meat) for since the Stone Age. It’s naturally lean and tasty, and it works in lots of easy recipes. In fact, the Paleo diet recommends that you enjoy this meat – as well as other wild caught meats – because they are not saturated with some of the potentially harmful antibiotics, artificial feeds and other issues that can affect meats such as beef or pork.
Antelope – With less than 5% fat content, antelope is the original “red meat.” In fact, a leg cut may have as little as 0.5% fat, so it’s technically fat free. Additionally, the meat is very high in iron and protein, too.
Elk – If you don’t hunt, you might think that you can’t get elk meat, but farm-raised elk is often available at the local organic grocer or butcher. Not to worry – it’s still raised only on grass – without pesticides or antibiotics.
Moose – The meat can be gamey and lean, so cooking it can be tricky. However, dining on moose steaks or moose burgers can provide another great escape from beef.
Wild Boar – More gamey tasting than pork, boar meat should be marinated well. Or it can be packed in ice for up to four days and then soaked in a solution of baking soda and water to remove the gamey taste. It’s great for making bacon, barbeque or ragout. Try the shanks braised with herbs for a heavenly meal.
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