Game meat is considered a delicacy in northern Europe because it provides better nutrients and vitamins than those of farm animals.
The nutritionist Andrea Carucci describes its benefits and highlights the characteristics of the main pieces of large and small game.
What does it mean to eat wild game meat? Exactly that, meat coming from animals that live free in nature whose feeding has been intuitive and in agreement with the environment, in dehesas or forests and, in general, they are free of residues of hormones, antibiotics and other drugs.
Rabbit: Although the meat of the wild animal is harder than the meat of the farm, it is much more nutritious.
Hare: The younger you are, the more delicious your meat will be.
Partridge: With quail is the most common in the recipe books. Choose females, more tasty than males, and remember that it has a low fat content.
Pheasant: Easy to digest, its meat is juicy and nutritious with amounts of fat and proteins similar to turkey.
Woodpigeon: Rich in nutrients, it has more fat than chicken.
Deer: Rich in magnesium, it is also in vitamin B2, which helps in the production of energy and antibodies and is essential in the maintenance of the epithelial tissue and the eye cornea. Its meat has 2 percent fat, which represents a very low percentage in comparison with the stall meat.
Roe Deer: Its meat is very tender in specimens under 2 years old and it has little fat.
Wild boar: It is very important that, before consuming it, a health check has been carried out to confirm that it is not a trichina parasite carrier. It has less fat and more protein than pork, even if they belong to the same family.
Source: Cazaworld.com (read full notice)