The term "game" infers that the animals are hunted in the wild, and while they can be in Vermont, the meats we source are raised on farms and are USDA inspected for quality. Game meats are lean - low in fat and cholesterol - and packed with protein and nutrients.
Types of Game Meat
Pheasant, rabbit and deer. Three of the most popular game meats from Vermont.
A natural, lean and hearty meat. Pheasant is a flavorful, low cholesterol, low fat, protein-rich food with lots of nutrition. Its flesh is tender, moist, yet firm, with a taste mix of poultry and venison. The bird is a favorite of chefs, and you will find pheasant on many fine dining menus. We offer the traditional whole bird and can provide you with wonderful pheasant recipes.
In the 1940's and 50's, more rabbit than chicken was served for dinner in America. By 1960, the economic engine of industrial chicken farming and the television depiction of rabbits as human-like characters combined to slowly drive it off the dinner table. The reality is that rabbit is a very high protein, low fat, low cholesterol choice that not only tastes fantastic, but also has significant environmental advantages. The same feed that it takes to make 1 pound of beef, creates 6 pounds of rabbit meat! Rabbit can be prepared just like chicken, and many rabbit eaters prefer the taste to it's feathered rival. We think you'll love Vermont rabbit - and you'll have a new protein to add to your dinner repertoire.
Early American colonists relied on deer to provide them with a source of meat protein. As farming replaced hunting, domesticated meat replaced venison as a primary meat source, and so many people today don't know how to cook deer meat. We can help you with that. Farm-raised venison does not have the gamey taste of wild venison. It is a lean, high protein meat - meaning it has virtually no fat and and has very low cholesterol, with plenty of nutrition. Venison is also an excellent source of iron, which is lacking in many American diets. Because it is so lean, deer meat is prone to drying out when cooked, making it tough and chewy. Cooking with a method that keeps venison moist, such as frequent basting, braising, sauteing, roasting or slow cooking, will preserve the flavor and keep the meat tender.