‘Tis the Season for Game Meat

By Lindsay McCormack November 25, 2012

food, meat, game, elk,

Apples, cranberries, butternut squash…most of us are familiar with the idea that some of our favorite produce is harvested during the fall and winter. But this time of year is also a prime time for meat lovers. Like carrots and Brussel sprouts, the flavors and textures of game meat are at their finest during this time season.

Bill Rodden, General Manager of Wellesley Massachusetts’s legendary meat market John Dewar & Co, spoke to us about his favorite game meat during the fall and winter. The shop prides itself on high quality, humanely raised proteins, all vegetarian-fed and free of added hormones.

Related Videos

Some of Rodden’s favorite fall and winter meats include venison, squab, poussin, pheasant, guinea hen, grouse, wild boar, rabbit legs, and partridge. His shop gets the meat from various New England farms, and is damn picky about their products. Yes, the price is higher, but the pay off is well worth it.

According to Rodden, the sale of game meat has become a dying art, not for lack of demand, but because of the benefits and higher financial rewards that come with selling to large-scale corporations. Pork, beef, and chicken are all well and good, but there’s an entire world of specialty meat to be stewed, roasted, and savored.

When it comes to his favorite holiday dishes, Rodden doesn’t hesitate: “Rack of venison, roasted and mixed with a red wine balsamic vinegar glaze and a little bit of honey. That’s very simple and really nice to make. I also like to stew pheasant, braised with Madeira wine, and then with baby onions and baby mushrooms.”

Can’t get to John Dewar & Co. in Wellesley? Research a local butcher and get to know them. Alternatively, check with your local grocery store and ask what kind of game they can order.

Editors' Recommendations

Topics

Food & Drink

Bubbly? Full-bodied and red? Zesty and white? Your favorite wine types, explained

All the primary types of wine (and everything you need to know about them)

Glasses of different kinds of wine

Trying to understand everything about wine all at once is an impossible endeavor. Wine is a beautifully complicated, ever-changing quiddity, and even the most decorated and prestigious wine experts in the world often find themselves confounded by its constant little surprises.
That isn't to say that, if you care to, you shouldn't become educated on the subject of wine. It's a hobby and a passion that's tremendously fun to pursue, and there's much to learn on the matter.
If you find yourself in the beginning stages of your wine education, just as in everything, you'll want to start with the basics. It's possible that up until now, you haven't put much thought into the several different kinds of wine there are, except for, say, red and white. But while there are obviously exceptions within every hard and fast rule, for the most part, wine can be broken down into roughly nine categories. Here we'll take a minute to break those categories down, explain what they mean, which wines fall into them, and, our favorite - how to drink those wines.

Sparkling wine

Food & Drink

This NYC restaurant’s $518, 19-course tasting menu of Chinese cuisine is amazing

Chef Guo in New York is a once-in-a-lifetime experience and a feast for the senses and the palate

Chef Guo food.

Butterfly Falls in Love with the Flower.

Step inside the restaurant Chef Guo, and the first thing you'll be greeted with is a majestic model of a ginko tree, the national tree of China, complete with brightly colored golden leaves. The tree cascades over the dining room, a space filled with Chinese calligraphy on the walls and regal Indonesian Zi Tan rosewood chairs. Soft and pleasant Chinese instrumental music plays in the background, an oasis in an otherwise hectic Midtown Manhattan.

Food & Drink

How to reheat tamales: Learn the secret to every method

Enjoy tamales just as much the second time around

Our Place tamales.

Tamales are one of the tastiest and most popular dishes for a night out on the town, complete with a few frosty margaritas. A traditional Mesoamerican dish, tamales are stuffed with meats or beans and cheese and wrapped in a banana leaf or a corn husk. Steamed and served with pico de gallo and rice, they make for a delightful dish that's easy to make and packed with flavor and spice.

Tamales are easy to prepare and a great option to make ahead of time and reheat for a quick meal on the go. Whether homemade or store-bought, there are a few tips you'll want to know when reheating them so that you can savor all the goodness these little flavor pouches have to offer. Whether you want to use a steamer, microwave, stove, oven, or air fryer, here are the best ways to make sure you get the perfect hot tamale.