Game & Fowl

Description

Game birds may include guinea fowl, partridges, peacocks, pheasants, pigeons and doves, quail or squab (a young pigeon), swans, wild turkeys, and some ducks, such as mallards or wood ducks.

Game is usually classified according to three categories: small birds, such as the thrush and quail,  game proper, a category that can be subdivided into the winged game, such as the goose, duck, woodcock, grouse or partridge, and pheasant, and ground game, such as the squirrel, hare, and rabbit,  big game, predominantly venison, including roebuck, deer, elk, moose, and caribou but also including other large animals such as bear and wild boar.

Game meat is meat from an animal that is typically found in the wild and not raised domestically on a farm for mass consumption. Game animals are usually free-roaming foragers and hunted for their meat. However, for commercial purposes, most game animals are raised on supervised pastures, rounded up, and inspected through the butchering process instead of being hunted in the wild. Game meat is a great source of nutrient-rich protein for a diverse menu.

Game meat can generally be sorted into 3 categories of game meat types:

• Winged Game: Pheasant, Squab, Quail, Guinea Fowl, Partridge, Duck, Turkey
• Ground Game: Rabbit, Hare, Squirrel
• Big Game: Bison, Venison, Elk, Water Buffalo, Goat, Wild Boar