A rustic dinner of quail, venison, buffalo, or boar is a welcome treat this time of year. The rich, strong flavors of the meats match well with hearty sauces and big wines, and make for memorable fall meals. Here are some favorite main courses and practical tips for getting dinner rolling.
Use a Thermometer
For safety, the USDA recommends cooking rabbit to an internal temperature of at least 160°F. Wild game birds should be cooked to an internal temperature of 180°F. If stuffed, the center of the stuffing should be checked after the thigh reads 180°F (stuffing must reach 165°F).
Use a Timer
When roasting buffalo, count on about 16 minutes per pound in a 350°F oven (versus 20 minutes per pound for beef). Start checking the temperature of the meat about 30 minutes before you think it will be done. Buffalo should be cooked to an internal temperature of 125°F (the meat will continue to cook as it stands, reaching about 135°F for medium-rare buffalo).
Avoid "Gamy" Venison
Venison that has been properly killed, dressed, and prepared should not have a "gamy" taste.
Rabbit & Boar
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