Wild Game Tasting

The other week I went to a wild game tasting where several different types of wild game meats I have never seen, cooked, or eaten before (as well as a few I have) were cooked in varying techniques with varying accompaniments. Some of the game meats included:

• Quail
• Patridge
• Pheasant
• Magret (goose breast from a goose used for foie gras production)
• Ostrich
• Kangaroo
• Wild Boar
• Foie Gras
• Horse
• Bison
• Elk

The various cooking techniques included: searing, sauteeing, roasting, sous-viding, baking, poaching, and braising.

Some methods of preparation included: burgers, soups, stews, hash, terrine.

Some accompaniments included: rice, mashed potatoes, gnocchi, bread, vegetables, chutneys, and sauces.