Gambling has a reputation for not being for the faint of heart, and gamy has been used to describe a variety of tastes that many people find off-putting. Numerous reasons have been proposed as the source of these flavors, and each of them probably has something to do with at least some cases: a rich red meat/blood flavor can be found in game that has not been bled very well; some male game animals have musky acorns, and when these contaminate meat, you can have meat that tastes musky; sometimes game can be hung too long and in too warm temperatures, making bacterial action possible; the animal’s diet can affect the taste of its meat; when the animal has been chased, hormones such as adrenaline and chemicals such as lactic acid can accumulate in the meat, affecting its flavor; and finally, the meat of some animals has some particularly pungent organic compounds, such as those found in goat meat. However, regardless of these factors, and sometimes because of them, people who love assertive flavors revel in the flavor of the game.
Game birds, however, can be a bridge between the smooth homogeneity of farmed meat and the assertive flavors of live wild game. Prepared correctly, they can be a welcome change from everyday food, and are regularly used by cooks to celebrate special occasions. Wild game birds are not only a healthier diet by virtue of being a leaner meat, but they are also a more ethical choice over farm-raised meat, since the animals can lead a natural life. Here are some of the best and most popular game birds:
1. Quail: These little birds are better known for their eggs than their meat, which is a shame, as their meat has delighted foodies for centuries. At its best, quail can be meaty, juicy, and tender, with a pleasant yet subtle taste. Their small size means that they need to be cooked quickly, about ten minutes, to preserve their juices. You also want to make sure you have enough for each diner, usually around two per diner if you’re serving them as an appetizer, or three if you’re using them as a main dish. Quail can withstand more aggressive seasoning than chicken due to its mild and spicy flavor, and it takes on flavors better than other meats. A red wine marinade will work just fine, and for a truly luxurious treat, quail pairs well with foie gras.
2. Ruffed Grouse: These are larger than quail, in fact, more like small wild chickens, with a more assertive flavor and light meat. They can improve their tenderness if they hang out for a few days, and the cooking time should be less than that of chicken. Many game fans consider grouse to be the most delicious game bird, and can substitute chicken in any recipe for a delicious upgrade. However, the most recommended cooking methods are frying or wrapping in bacon and then grilling or baking in an oven.
3. Chukar Partridge – Also called the red-legged partridge, these birds were introduced to the US from Asia and their numbers are enough that, despite their popularity among foodies, there is plenty for everyone. These fat-bodied birds weigh one and a half pounds each, are about the size of a Cornish hen when clothed, and are similar to quail in flavor and texture, with a flavor that has been described as nutty and mild. They also work well in any recipe that calls for quail, although their larger size means you need to adjust cooking times and serving sizes accordingly.
4. Gray Partridge: Also known as the Hungarian Partridge, or Hun, this bird has always been a delicacy, and its distinctively flavored, slightly spicy dark meat has been prized by gourmets from Roman times to the present day. Weighing from half a pound to a pound, they are usually prepared whole and baked in an oven. Nuts, fall fruits, and mushrooms all have flavor profiles that have long been associated with this bird, and they work well as a filling or sauce.
5. Pheasant: The game bird most often associated with royalty, the male’s large size and colorful plumage make him a prize hunting trophy. Pheasants are as appreciated at the table as they are when hunting. Their larger size makes them a good centerpiece for celebrations and, in the case of farm-raised birds that are hung for minimal time, the flavor is mild enough to be acceptable even to people whom They don’t like hunting. Those who prefer a stronger flavor can opt for wild birds that have been hanging longer, up to a week, allowing the bird’s flavor to develop further. Cooks using pheasant should pay particular attention to the difference in flavor between wild and farm-raised, as well as between rare and aged, as the seasonings must be strong enough to enhance the flavor of the bird. without drowning it.
In general, cooking methods for game birds must take into account that they are leaner than farmed birds and therefore dry out faster, so techniques such as brining or adding a bit of fat in the form of butter in the filling or lard with bacon Works wonders. Wrapping in a batter or crust and then baking or frying is also a good idea, as the coating protects the meat from drying out.
Wine pairings for these birds typically involve a more assertive white wine or a lighter red, but marinades, spices, and sauces will all have an effect on the relative weight of wine needed: barolo or cabernet sauvignon in the sauce will allow for pairing with a tannic red, while oriental spices will pair well with the spice of a good syrah. For those who want to keep it casual, a good beer will do the trick as well. Happy eating!