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Healthier Meats


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There is a thread at the moment about the health benefits of kangaroo meat.

Let's not forget the other "healthy option" meats which may be cheaper and easier to get hold of.

Turkey is often recommended as a better meat than the four staples (lamb, beef, pork and chicken) but, like so many low fat meats, seems very dry to eat.

Venison is also excellent from a health point of view being very low fat. It has plenty of flavour so a little goes a long way. Unfortunately not particularly cheap now unless you live, like I do, in the country and can pick it up from the man who shot it or from a farm shop. Excellent braised in red wine with herbs.

Rabbit is also very low fat, very tasty and should be very low price. The daft thing is that most of the supermarket rabbit is domesticated rabbit imported from China. Why on earth it is imported, I can't imagine - there are so many rabbits in the British countryside making a nuisance of themselves that someone, surely, could make a living from culling them and selling on to retailers. Again, I have no problem getting rabbits at a very low cost and we eat it quite often.

The last one I'm going to suggest is pigeon. No, not those awful flying rat things that populate every town and city but the woodpigeon. These have plenty of flesh on the breast (not like those scrawny feral things) and again are low fat and flavour-full. If you can get it, give it a go. You can sometimes get them in supermarkets - I've seen them in larger Sainsbury's.

I was recommended to try magpie once - yuk, yuk YUK. It was awful and tasted like chewing a pencil - with a similar texture. Nevertheless, some of the country people around here do eat them, usually with other game in magpie pie.

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Some good points there pops. I have also eaten squirrel and hedgehog. I know it sounds like the classic cliche, but they did both taste like chicken :unsure:

Turkey is often recommended as a better meat than the four staples (lamb, beef, pork and chicken) but, like so many low fat meats, seems very dry to eat.

I actually use quite a lot of turkey. It is often on offer in the major supermarkets, and really makes a great replacement for chicken (or squirrel or hedgehog come to think of it :o ). If cooked carefully, it is not too dry. I quite like to cook mine in some kind of sauce though, which does help.

Mr. M.

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Not easy to obtain fresh rattlesnake in the UK and I don't think there's enough meat on the British native snakes to make it worthwhile :)

BTW. The recipe misses the important point about skinning the snake before cooking and don't forget to remove the rattle (a bit tough)

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I have to disagree there Nellie. We have evolved as omnivores, and as such our diet should consist of a balence of meat and vegetables.

If we were supposed to be vegitarian, we would not have incisor teeth, and our intestines would be considerably longer.

Mr. M.

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Guest ellas

hope it was a grey squirrel and not a red mr mouse:( ,we still have quite a few reds up here seen a couple even in the outskirts of newcastle a couple of days ago.

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don't forget to remove the rattle (a bit tough)

Not tough -pops- Crispy ! Like porky scratchings only better.

:D

Surpised at that. Would have thought they'd be more like eating toe nails :)

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