Farm Ducks- Muscovy ducks are native to central and South America. Their meat is often compared to veal. It is lean, unlike other duck meat which tends to be greasy. Rich and full of flavor, duck meat is extremely nutritious, with high levels of protein, B vitamins and minerals such as zinc, potassium, magnesium and iron.
Wild Ducks/Mallard Duck – These birds are organic, they are gamier in taste than the Muscovy farm Duck. Their meat is also a little tougher. Rich and full of flavor, duck meat is extremely nutritious, with high levels of protein, B vitamins and minerals such as zinc, potassium, magnesium and iron.
Geese- This relative of the Duck is a delicacy all over the world. Goose meat is darker (including the breast), fuller bodied, and more intensely flavored than turkey. It is fattery and more gamy than duck. Goose can be cooked in much the same way as other poultry — recipes for preparing and serving turkey are particularly suitable. Whether young or old, geese can be prepared in many delectable ways. Older birds are more suitable to the moister type of cooking and are excellent in ragouts, réchauffés and fricassees. Herbs to complement the rich flavour of geese include basil, juniper, marjoram, oregano, rosemary, sage, savory, tarragon, thyme and bay leaves. The best garnishes for flavour and colour are celery, cumquats, lemons, oranges, limes, peaches, apricots and apples, and jellies such as cumquat, gooseberry and lime.
Turkey- A native of North America, both farm raised and wild, with farm raised producing lighter meat and taste, and wild turkey producing darker meat and gamier taste. Turkey is naturally low in fat, A 5-ounce serving provides almost half of the recommended daily allowance of folic acid, and is a good source of vitamins B, B1,B6, zinc and potassium. These nutrients have been found to keep blood cholesterol down, protect against birth defects, cancer and heart disease, aid in nerve function and growth, boost the immune system, regulate blood pressure, and assist in healing processes. For those watching their fat intake, stick to white turkey meat. Bake, broil, or sauté in as little oil as possible, using broth, lemon, or orange juice as a basting sauce.
Guinea hens/ Guinea fowl- Although these birds are native to Africa, they can be found all over the world. Our guinea fowl are Organic and free range. Their meat is very lean, tender and flavorful. Guinea fowl meat is white like chicken but its taste is more reminiscent of pheasant, without excessive gamey flavor. They can be cooked in any way, but are most often used for roasting.
Pheasant: Is a native to Georgia and has been widely introduced elsewhere as a game bird. Simple, elegant, and full natural flavor. Farm-raised pheasants are relatively mild and delicate with a hint of sweetness to the pinkish-white meat. Pheasant has a lighter meat than the Guinea fowl. Its flesh is tender, moist yet firm with a taste mix of poultry and venison. Pheasant is excellent roasted and served with wild mushrooms, or a variety of nuts and fresh or dried fruit.
Chukar- This Eurasian relative of the Phesant is also the National bird of Pakistan. It is a game bird hunted commonly for sport and meat. Chukar meat is tender and delicate with mild, earthy undertones. Several common dishes can use chukar meat in lieu of chicken without affecting the base flavor of the dish. Chukar and dumplings is a mildly spicy dish that uses powerful seasonings, such as garlic and pepper, to showcase the bird’s flavor.
The Silkie- These elvis impersonators are Silkie Bantam, a breed of chicken named for its atypically fluffy plumage, which is said to feel like silk. The breed has several other unusual qualities, such as dark blue flesh and bones, blue earlobes, and five toes on each foot (most chickens only have four). They are often exhibited in poultry shows, and come in several colors (red, buff, blue, black, white, and partridge). Silkies originated in the Far East, where they are still kept (and eaten) today. Asian cooks love them for their deep, gamy flavor, even in the breast meat. These are deeply flavored, lean, free-range chicken. And they make great looking pets too.
Pigeons/Squabs “Squab”, or young pigeon, has been bred for food for centuries dating back to early Asian and Arabic cultures. The chronicles of history place Squab high on the list of delicacies enjoyed by ancient Emperors, Kings, Pharoahs, and Medieval Royalty. Often said to be the “meat of Kings”, Squab today retains its rightful position on the menus of finer dining establishments everywhere. Squabs are characterized by broad, full breasts. True Squabs have never flown. Dressed for market 4 weeks after hatching, the meat of a Squab is distinctly unlike domestic poultry or wild game birds. Dark, moist and flavorful, each bird is prepared for market before it is old enough to fly. Squabs possess a characteristic which allows them to retain more moisture during the cooking process than other poultry – the result being a very versatile and easy bird to prepare for large or small groups of people. Squab is known to be one of the most easily digestible of all meats.
Quail: Our quail are raised in a free-range environment on natural, wholesome grains, with no antibiotics or hormones used, yielding a succulent, high-protein meat that is extremely lean, yet rich in color and flavor. Quail works well with all types of seasonings and marinades. Being a naturally lean bird, they are best cooked quickly, using high heat, to help keep them moist and tender. They are low in Sodium, a good source of Thiamin, Riboflavin, Vitamin B6, Iron, Zinc and Selenium, and a very good source of Protein, Niacin, Phosphorus and Copper. Try them roasted, grilled, broiled or sautéed, or prepare as you would any poultry or game bird.
Rabbit: Our rabbits are raised on small farms. The meat is lean and healthy, and makes an interesting break from chicken. Rabbit meat is high in protein and B vitamins, yet low in calories, cholesterol, fat, and sodium. The all-white meat is extremely tender, flavorful and versatile…ideal for fast grilling, braising or roasting.