Getting wild about meat

Adding game to my diet will stop it from becoming, er, boaring.

Those of you who see me on Facebook will already know that yesterday I went out for dinner and ate rabbit. I haven’t eaten rabbit in many, many years, but I’ll be making Thumper a regular part of my diet again from now on. It was stunning. And when I checked out the health benefits, I was impressed from a nutritional and training standpoint, too. Rabbit has half the calories of pork, less than half the fat of beef and is over 20% protein.  Awesome!

In fact, game meat always tends to be leaner because of the activity levels of wild animals versus farm raised. Generally speaking, the more active the animal, the leaner the meat.

Kangaroo was also on offer at the restaurant last night. Both my wife and I turned our noses up at the thought, but after talking to Paul at the club this morning, I did a little research. Impressive. According to Macro Meats—Gourmet Game, an Australian producer, kangaroo meat packs an impressive health punch…(punch, boxing kangaroo—I kill me, I really do).

Kangaroo meat contains less than 2% fat, but is packed with Omega 3s, iron, zinc and vitamins B6 and B12. Apparently you can get it at IGA, so I’ll be hopping over to my local store in the next couple of days to pick some up. It’s supposed to taste wonderful.

In fact, game has added a new dimension to my diet—I’m also eager to try wild boar. Apparently, the wild cousin of our domesticated oinker has a sweet, nutty but intense flavor…mmm.

Now, what about horsemeat? No doubting it’s nutritional value (it’s amazing), but can you see yourself tucking into Sea Biscuit? Anyone?

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