Considered as a healthy food due to its low fat content and rather high protein content, the consumption of game meat has been increasing in Zambia over the years. It comprises all meats of animals that are hunted for food instead of raised on a farm including buffaloes, impalas, warthogs, elephants, crocodiles, rabbits as well as wild birds such as guinea fowl, quail, wild goose and duck. In this section, you will find a wide variety of dry and fresh game meat from licensed suppliers. It is healthier, has a particular taste, full flavour and definitely something to add to your diet.
Common North American game species include bear, bison, antelope, caribou, deer, elk, moose, reindeer, wild boar, snake, alligator, rabbit, squirrel, beaver, and birds (pheasant, grouse, quail, wild turkey, wild geese and ducks)
The flesh of the animal, when butchered for consumption, is often described as having a "gamey" flavour. This difference in taste can be attributed to the natural diet of the animal, which usually results in a lower fat content compared to domestic farm-raised animals.
Game is usually classified according to three categories: (1) small birds, such as the thrush and quail; (2) game proper, a category that can be subdivided into winged game, such as the goose, duck, woodcock, grouse or partridge, and pheasant; and ground game, such as the squirrel, hare, and rabbit; (3) big game,
Game meat refers to the meat from any land animal that is hunted for food, and is not typically raised on farms. There are thousands of animals that can be killed and used for meat. In North America, some of the most common types of game meat include deer, rabbit, and duck.
Elk is commonly considered among hunters to be one of the best wild-game meats. It's similar to venison, but is usually leaner and has little-to-no gamey flavour. You can prepare elk meat as you would beef. Pros: An elk provides a massive amount of lean, organic meat that lacks fat and wild-game taste
Kudu, springbok and other venison varieties are popular; while warthog and crocodile meat also feature. If you're not in the mood for reptiles, South African venison is delicious and not such a shock to the palate. Venison is less fatty, but a bit richer, than beef and has a completely different taste.
Kudu. Some believe that kudu, an African antelope, is the world's best-tasting game meat. Kudu can weigh up to nearly 700lbs, and their horns, which can grow up to three feet or longer, are a common ornamentation in South African homes. A very lean meat, kudu is served as a steak or as biltong, a type of cured meat.
Meats like game (bush meat), poultry, pork, beef and fish are all common in African cooking. In rural areas where meat is harder to come by, it is eaten only rarely or on special occasions. Meat from poultry and game can be quite tough, so it is most often prepared in slow-cooked stews and soups.
The most commonly produced and consumed game meat in South Africa is impala, kudu, wildebeest and springbok. Although ostrich meat is game meat, it is predominantly produced through conventional livestock farming methods.
Although a little darker than some venison, the taste of this meat is as good as any. Being a more expensive animal to hunt, not many meat hunters shoot Nyala unless looking for a trophy.
The should be at the top of the list if not for the unbelievable uniqueness of our animal that is our number one. 1) Without a doubt, the mountain sheep (Dall, Bighorn, Desert Bighorn and Stone sheep) offer the finest tasting meat ever to be consumed by mankind.
The white-tailed deer, also known as the whitetail or Virginia deer, is a medium-sized deer native to North America, Central America, and South America as far south as Peru and Bolivia.