Game meat can satisfy demand for “Paleo Meat”

Many consumers interpret a paleo diet as a meat based diet. However, according to The Paleo Society CEO Kim Lloyd, a paleo diet consists of 75% plants based foodmainly non-starchy vegetables, fruit, seeds, and tree nuts accompanied by eggs, fishand meat. Many food markets support this diet plan by offering organic plant based foods and free range animal products.  Many consumers are interested in game meat to satisfy their demand for “natural” free range meat.

Wild game are land mammals and wild birds that are hunted. These include venison (deer, elk, moose caribou antelope and pronghorn) and non-domesticated fowl such as wild turkey and geese, grouse, quail and pheasant. New Mexico game and fish offers hunting permits for other wild big game including bear, big horn sheep, javelina and cougar. Information on New Mexico hunting regulations are provided online: http://www.wildlife.state.nm.us/hunting/information-by-animal/big-game/ . Hunters with New Mexico hunting permits must report harvested meat, pelts, etc. for all deer, elk, trapper, turkey, Barbary sheep, oryx, ibex, pronghorn antelope and javelina before February 15^th or April 7^th of each year. Hunted game meat is intended for personal consumption and cannot be sold but can be donated to a food bank through “New Mexico Hunters Helping the Hungry” program. Hunters harvesting their own meat should abide by their state regulation for hunting, storing and transporting game meat. Field Care of Harvested Big Game CR 507 by Sam Smallidge, College of Agricultural, Consumer and Environmental Sciences, New Mexico State University, provides specific information for hunting wild big game.

Wild game, such as reindeer, elk, deer, antelope, water buffalo, or bison raised on a farm or ranch, following regulations similar to a free-range domesticated animal production system can be harvested for meat and organs under voluntary FSIS inspection (9 CFR Part 352) under the Agriculture Marketing Act are considered “Exotic Meat”. Waterfowl and game birds also fall under voluntary FSIS inspection (9 CFR Part 362). Additionally, exotic meat is deemed as "food" under the Federal Food, Drug, and Cosmetic Act and is subject to Food and Drug Administration (FDA) regulations.  Farm raised game and fowl cannot be treated with hormones but are subjected to bacterial and parasitic diseases similar to domesticated livestock and poultry. Afflicted sick animals may be treated with FDA approved medications and must be used as labeled following required withdrawal time before slaughter to minimize residues left in meat. The U.S. raises millions of game birds for direct sale to restaurants and consumers. The Agricultural marketing resource center venison profile (2012) reported that the United States only produces 20% of the venison need­ed to supply the domestic market, which has 25 to 30 annual growth, that are raised commercially on game preserves, farms and ranches. 

All meat including game meat is a natural protein source that is perishable and can harbor pathogenic bacteria that can make consumers ill especially if meat is not handled correctly or if eaten raw or undercooked. Good hygienic practices such as hand washing and sanitation; separation of raw meat and maintenance of temperature control are key to preserve meat quality and safety. Wild game meat can be contaminated with Salmonella and Escherichia coli O157:H7 bacteria that are from the intestines during field dressing and harvesting. Trichinella spiralis is a parasite found in muscle of bear, wild pig or javelin, also cougar, fox, dog, wolf, horse, can become carriers of Trichinella by consuming raw contaminated meat. Trichinosis can be controlled by freezing for three weeks or by proper cooking to 160°F.  Bacterial growth can be controlled by proper refrigeration and cooking. Thaw frozen meats in a 40°F refrigerator in a clean container that can hold any seepage or drippings from the primary package.  Always check internal meat temperatures during storage and cooking with a calibrated thermometer. 

Wild game and farm-raised game have different diets and activity compared to domesticated livestock that affects meat flavor and tenderness. Game animals tend to be more active and leaner putting down fat just below the skin and not so much within the muscle. Tenderness of meat can be improved by refrigerated storage or cooking method. Cold shortening is a complex process where the basic muscle structure, contracts and thickens causing toughness. Cold shortening is more common with smaller animals of about 100 pounds stored under cold conditions.  If cold shortening occurs carcasses may benefit from aging. Aging is time, temperature and humidity dependent. Generally storing the carcass about ten days at 35 to 40°F under 70% relative humidity. Aging allows the meat to undergo biochemical reactions post mortem and gives the muscle enzymes time to relax the muscle tissue. However frozen temperatures do not allow for this enzymatic action.

Game meat has a noted flavor different from domesticated livestock commonly referred to as “gamey”. Gamey flavor has been described as “earthy” or a combination of herbaceous and nutty and bloody flavors. A salt solution (1 tablespoon kosher salt dissolved in 1 quart of cold water) or vinegar solution (1 cup distilled or cider vinegar per quart cold water) can be used to reduce “gamey” flavor in venison and fowl. A simple marinade made with vinegar, garlic, salt, rosemary and cold water can also be used. Make enough solution or marinade to cover meat pieces completely. Use a container with a sealable lid or sealable freezer bag to store overnight in refrigerator. Discard used solution after soaking. 

Cooking game meat “slow and low” will improve tenderness. However, Clostridium perfrengens results in a more common food borne illness often mistaken for the 24-hour flu.  Undercooked or food maintained between 70 and 140°F are ideal conditions for bacterial growth. Cook game meat cuts in moist oven careful of not overcooking. Basting game meat with lard or wrapping in bacon can improve internal moisture within a thick cut or roast. High temperature searing of thinner cuts or chops, followed by moist cooking will also improve tenderness. Cook meat in a 375°F oven to an internal temperature of 160°F for venison ground meat, sausage and to cook to a medium-well chops, steaks and roasts. Entire or intact game birds should be cooked to 165°F and breast meat to 170°F. To assure the best quality and safety of game meat follow cooking methods that are recommended by reputable source such as USDA or state extension documents.

By: Nancy C. Flores, PhD

Food Technology Extension Specialist

*References upon request.