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Game meat is delicious, but you've got to make sure you're getting it from a reputable, ethical and environmentally friendly source that treats the animals humanely. It's important to do your research about where all meat, protein and fish come from so you know you're getting what's fresh and antibiotic free.
Alon's family sends him game meat from the family farm, but he's at a loss for how to prepare it. His go-to ideas all use ground meat but the recipes Emeril has in store for him use different cuts than he's used to and a technique he's never heard of before: braising.
Emeril's Kitchen Tips:
- When sautéing, there's no need to use expensive extra virgin olive oil since regular will work just as well. Save the extra virgin for salads and drizzling over finished dishes.
- Since wild game tends to be extremely lean, be sure there is enough oil or fat in your recipe or else your meat may end up tough and chewy.
Recipes featured in this episode:
- Wild Boar Ragu
- Venison and Wild Mushroom Stew with Creamy Polenta
- Slow Roasted Tomatoes
- Wild Boar Chops and Sausages with Peppers and Onions
- Sauteed Dandelion Greens
Checkout the Planet Green TV Schedule to catch this episode of Emeril Green.
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