Got to Get Me Moose By!

Eating wild game is certainly popular here in Newfoundland Labrador, and has been for quite some time. Interestingly though is across North American for food and diet industries, eating wild meat is quickly becoming the new ‘it’ thing to do. Exotic wild meats are making statements across dining establishments as such offerings are now becoming the norm. The Paleo, or Caveman diet, based on eating plants and wild animals similar to cavemen thousands of years ago, is now the latest diet and healthy eating craze for movie stars and everyday people alike. Eating wild meat is not only the thing to do, but in terms of nutrition it’s something we should do. Lucky for us, our hunting season is well underway, but isn’t over yet. In addition, there are a many wild meat options we have to choose from like moose, caribou, black bear, ptarmigan, grouse, and hare, to name a few.

There can be big nutritional benefits to eating wild meat. For the most part, wild game is leaner than other dietary protein choices. In comparison to lean cuts of beef and pork, wild meat has on average one-third fewer calories. Swapping a four ounce piece of beef, for a similar size and cut of moose can cut you fifty calories per piece. Try that three times a week over the course of a year, and that’s over two pounds of calories shaved off your diet and waistline.

On average wild meat has less cholesterol, saturated and overall fat than its beef, pork and poultry counterparts. Cholesterol for wild and domestic meat ranges from 50 to 75 milligrams for a three ounce serving. That being said, some meats, like rabbit, goose and duck can be a little higher. All in all however, the combination of fewer calories, less saturated fat, and cholesterol, make wild proteins, like ours, a smart heart-healthy choice. To keep lean meats lean and tender, but still tasting good, cook slowly by either braising in liquid, or roasting and basting frequently. If you must use extra fat, try heart-healthy monounsaturated oils like extra virgin olive, canola, peanut, flaxseed, walnut, hemp, avocado, or almond.

It’s not just the calories and fat that can make wild meat nutritious. Moose, caribou and rabbit also have more iron and vitamin B12 than a dietary staple well known well for being high in these nutrients. You guessed it, beef. Iron and vitamin B12 are important for many functions, including the prevention of anemia. Black bear and caribou meat are excellent sources of the B vitamin, riboflavin, which is key for energy production. A four ounce serving has 40% of all the riboflavin we need in one day. That’s more than often the touted riboflavin sources of a one cup serving of leafy greens or milk.

There is a word or two of caution on wild meat however. One concern is the possibility of a food infection from consuming meat tainted with trichinosis. Traditionally a parasite found in pigs, today it is more often found in wild meat, particularly bears. The good news is that it can be killed by cooking meat to a minimum internal temperature of 71°C and holding this for a minimum of fifteen seconds. The other concern with wild meat has to do with using lead bullets. A possibility exists that using lead ammunition may cause lead contamination of game. Ways to get around this may be discarding portions of meat that contain bullet fragments or using non-lead ammunition. Pregnant women, and young kids, or those at highest risk of lead toxicity and adverse effects, may be wise to avoid eating meats shot with bullets containing lead.

As seen in The Telegram November 26, 2012