Most people in this country love meat. The instant they see a sizzling steak, a jumbo hot dog, or some crispy chicken nuggets, their salivary glands start going wild. But why is it that the meat that we eat generally comes from one of three animals? Chickens, cows, and pigs have been the target of the American fork for a couple of decades now. We used to eat all sorts of game animals, but somewhere along the way, it changed.
Perhaps it has been the gradual decrease in game hunting. Maybe its because fast food restaurants only sell those types of meat. Maybe they’re cheaper to raise. Maybe its because most of us have seen the movie Bambi at some point in our lives… but whatever the reason, the rest of the world has a huge leg up when it comes to being a carnivore.
In this post, I’m going to get you thinking about the other red and white meats.
Poultry
Of the edible fowl that is generally available at most fresh markets, chicken, in my opinion, is the most tasteless. It’s an excellent ingredient when cooking, because it absorbs flavors so well. Chicken is a chameleon. It tastes like whatever its been cooking on and with. That’s why most people like fried chicken or chicken nuggets, because they don’t taste the chicken- they taste the fried breading- and fat always taste good. Turkey is starting to head out of the box a little bit, but tends to be a bit dry if not cooked properly. The truly tasty birds out there include duck, quail, and Cornish hen. The meat is darker and has a little more fat (the good, natural kind of fat this time) than chicken or turkey. This makes these birds incredibly juicy and especially beautiful and exotic when served at a family dinner.
Lamb and Goat
These two meats have very distinctive flavors. They taste nothing like beef, but can be cooked in similar ways. Lamb and goat are generally served in stews because the meats are very good at absorbing flavor. Traditionally, in Mediterranean, Middle East, and Indian cultures, an entire lamb or goat will be roasted over an open fire for a special event. The meat cooks all day until its a deep golden brown and nearly melts in your mouth when you eat it.
Beef, Bison, and Venison
Everyone knows the wonders of beef, but one emerging trend in restaurants is bison meat. The attractive feature it has to buyers is that its way lower in calories and cholesterol than other types of meat. It also tastes almost exactly like beef and can be substituted for beef in most recipes. Venison (deer) can also be used and cooked like beef, but the meat is more stringy and has a gamey flavor.
Rabbit
Thumper is in a league of his own when it comes to flavor. Rabbit meat is juicy and savory no matter how you cook it. It also is very popular in certain diets due to its incredibly low cholesterol levels and very high protein levels. Rabbit is very good in stews or roasted whole.
Pork
Pork has been notorious for having high cholesterol levels and potentially containing certain diseases, such as the H1N1 virus. Despite all of that, pork and bacon are very delicious and desirable in their own rights. Pork has a tendency to dry out if over-cooked, but can be juicy and flavorful if watched carefully. Bacon is very easy to burn, but yields an end product that is perhaps one of the most sinfully delicious meats on the planet. Bacon is also cooked with other foods because it will yield its fat and provide an extra level of flavor to the accompanying ingredients.
Innards
Tripe, liver, gizzards, hearts, brains… items rarely seen on the American table. Each innard has its own distinct flavor and is cooked with different outcomes in mind. I find that intestines tend to be salty and gizzards crunchy. One advantage to cooking with the less-desired parts of the animal, is that your grocery bill will be very low. These bits and pieces are very cheap, especially when bought in bulk. The flavors require a more advanced taste palette if you didn’t grow up eating them, but once you get used to them, they bring interesting flavors to the meal.
If you’ve never tried lamb or rabbit, I challenge you to try cooking up some for dinner this weekend, or trying it the next time you go out to dinner at an exotic restaurant. Alternative meats also tend to be healthier than the average hamburger or hot dog. When cooked properly, its almost impossible for these meats not to taste good… you just need to know what seasonings to add!
I love rabbit and quail and was glad to learn the cholesterol and calories is low. I offered to take some to my mother, but she insists the cholesterol is too high. I’m looking for proof that it is not. And it is soooooooo much better for us. My husband and I raise rabbits and quail. We also like venison.