With winter nearly over and spring well and truly on its way, it can be time to start thinking about any spring parties that you might have planned, and even some early BBQs if the weather plays its part. But chicken and beef on the grill is so standard. I mean, we all know they cook well and taste good. But how about making your next BBQ or dinner party a little more adventurous? Here are some exotic meats that you could get if you’re up for a little experimentation with the food that you eat; it is sure to be a talking point and wow your guests.
American Buffalo or bison, is something that can be found in abundance over here in the west of the US. So if you’re not around here, it could certainly be worth the trip over. Bison is pretty similar to beef, but quite often it is leaner than beef, meaning that it makes a much better steak or burger. Perfect choice for a BBQ.
Venison can often get confused with veal when in actual fact it is a sustainable meat that is one of the leanest red meats that you can find. It has a much stronger flavor than beef does, but it can be much chewier. So it can work on the grill but is even better slow cooked. So it makes it an amazing choice for a roast dinner for a more formal setting, or for pulled-venison burgers if you did want to serve it at a BBQ.
Something that we don’t often have over here in the US is rabbit. But in places like New Zealand, it is pretty commonplace. With many people saying that it has a similar taste to chicken, it can be a little more like duck in its texture. It could be tricky to find some over here, as there isn’t many places that so do it. But the Double Branch Farms could be worth a look. I doubt there will be many people at your dinner table that will have eaten rabbit before!
Much like bison, elk is pretty commonplace out west. It is mostly used for steak or burgers but is sometimes roasted. So it is pretty versatile. It can be an easy red meat to cook, and like beef steak, it doesn’t need to be cooked all the way through, unless you want it to be, of course.
Many people will mistake goat for being really similar to lamb, but in reality, it couldn’t be anything further from the truth. Lamb doesn’t have to be cooked all the way through, but goat certainly does. Which is why it can be a good option for steaks or for slow-roasting. It can be great on skewers with seasonal chopped veggies.