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Introduced to America in the 1880's, this bird has become famous for its culinary qualities. Pheasant has a gamy, poultry flavor with a meatier, slightly drier texture than domestic fowl.
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Usually associated with Scotland, species of grouse are now found throughout North America, Europe and Asia. Grouse is recognized as a top choice when taste is the criteria. Grouse flesh is dark and delicious with a distinctive taste... the strongest of all game birds; well-suited for all pheasant and quail recipes. Englishmen and Scotsman consider grouse to be the ultimate choice among game birds.
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(subject to availability) |
(subject to availability) |
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This gourmet duckling, typically bred in the Loire Valley of France, is now being raised in central California. Fed a balanced, natural diet, this duck is more lean and meaty than a Peking Duck.
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Squab has been raised primarily for consumption as far back as the early Victorian era. Because they are only 4-6 weeks old, their dark colored, fattened flesh is much more succulent and tender than other pigeons.
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Becoming one of the most highly demanded game meats is the Africa-bred bird, the Ostrich. This docile bird produces a deep red meat that looks and tastes like beef, yet has 1/3 less cholesterol and is almost fat-free! Often described as an amazingly tender and tasty tenderloin, or filet. Ostrich can be used in almost any quality red meat recipe. Ostrich is probably the leanest meat available today, not to mention the most economically priced!
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