On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 19
Game
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Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
Learning Objectives
After studying this chapter, you will be able to:
19.1 Identify a variety of game
19.2 Purchase game appropriate for your needs
19.3 Store game properly
19.4 Prepare game for cooking
19.5 Explain appropriate cooking methods for different
types of game
19.6 Apply cooking methods to game

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Game Overview
• Game are animals that are hunted for sport or food.
• Due to the popularity of these meats they are now farm-
raised for use in the food service industry.
• Generally game flesh has a dark color and a strong but
not unpleasant aroma

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Delicious, Nutritious and Available
• Game is widely available for use in restaurants and
homes
• It is safe to eat
• Game for foodservice is raised on domesticated farms or
ranches
• Game for foodservice must come from an approved
source
• Truly wild game is not to be sold or served in a food
service establishment

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Furred or Ground Game (1 of 2)
• Furred game includes large animals such as:
– Antelope
– Bison (American buffalo)
– Deer (Venison)
– Moose
– Bear
– Wild boar (closely related to domestic hog)
– Elk

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Furred or Ground Game (2 of 2)
• Furred game includes small animals such as:
– Rabbit
– Squirrel
– Raccoon
– Opossum

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Rabbit
• Rabbits are small burrowing animals with mild, lean and
relatively tender flesh.
• The flavor and texture are similar to chicken. Average
weight is 2 ½ -3 pounds
• Rach-raised rabbit are available all year with while (full
carcass) or cut, fresh or frozen
• Young rabbit can be roasted, pan-fried, stewed or braised
• Hare refers to a species of larger rabbits with lean, dark
strongly flavored meat. They weight up to 14 pounds.

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Deer
• Deer includes elk, moose, reindeer, white-tail deer and
mule deer.
• Meat from these animals is known as venison
• The most popular commercial venison cuts are the loin,
leg and rack

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Big Game Animals
• Zebra
• Bear
• Wildebeest
• These types of exotic game is available through exotic
game purveyors

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Feathered or Winged Game (1 of 2)
• Feathered or winged game includes upland birds such
as:
– Wild turkey
– Pheasant
– Quail
– Woodcock
– Partridge

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Feathered or Winged Game (2 of 2)
• Feathered or winged game includes waterfowl such as:
– Wild geese
– Ducks
• Feathered or winged game includes songbirds
– Larks

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Game Birds
• Game birds are available whole or precut
– Fresh or frozen
• Game birds have less fat than other poultry
– For this reason, game birds are often barded with fat
before cooking
• Many types of game birds can be cooked to medium rare
• Game birds can become dry and stringy if overcooked

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Reptiles
• Reptiles are another category of game that are now
raised on farms to meet demand.
• Reptiles such as alligator and rattlesnake are usually
braised or sliced and deep-fried

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Inspection of Game
• Game is not graded for quality
• Game is subject to voluntary inspections
• Game must be processed under the same federal
inspection requirements as domesticated meats and
poultry
• Only USDA-approved countries can export game to the
U.S.
– Game is subject to spot inspection

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Nutrition
• The active lifestyle of game produces animals that are
less fatty than domesticated livestock.
• Game meat is lower in cholesterol and saturated fats and
have approximately one-third fewer calories than beef.
• Game is high in good quality protein and minerals such
as zinc and iron.

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