Game Meat Week – time to dish up, Australia!

Australian hunters don’t need convincing about the merits of wild game meat. But a week dedicated to celebrating it? We should be doing the same here in Australia.

From November 2-8, the European Federation for Hunting and Conservation (FACE) is running Game Meat Week, promoting the nutritional, environmental and cultural benefits of wild game meat.

The campaign encourages hunters and food enthusiasts to share recipes, cooking ideas and experiences, with a new game meat recipe featured each day. It’s an initiative worth supporting, and there’s no reason Australian hunters can’t get involved.

We have plenty to bring to the table, from venison and wild pork to goat, rabbit, hare and waterfowl. Generally lean, high in protein and rich in essential nutrients, wild game meat has plenty going for it.

Of course, there’s far more to it than nutrition. The kilometres covered on foot, time spent outdoors, knowledge of the country and skills needed to hunt, harvest and process an animal are all part of the reward. So too is the satisfaction of filling the freezer and making good use of what you’ve taken.

It’s this whole process, from the hunt through to the finished meal, that makes wild game meat so appealing.

From field to fork
At Australian Hunter, hunting for the table has always been a big part of what we do.

Every quarterly edition of the magazine features fresh game meat recipes, alongside hunting stories, practical advice and experiences from those who make the most of their harvest.

And there’s plenty of variety. From a prime cut of venison cooked over the coals to slow-cooked neck, wild pork vindaloo or homemade sausages, making good use of the animal is every bit as important as the hunt itself.

That same approach is behind the SSAA Inc’s Field to Fork cookbook series, including Field to Fork – Second Helpings. Featuring more than 50 recipes, the second installment received international recognition at the Gourmand World Cookbook Awards, ranking among the world’s top two meat cookbooks.

There’s no shortage of inspiration in its pages, whether you’re looking to try something different or make better use of what’s already in the freezer.

Our website’s Recipe section also carries a growing collection of game meat recipes, while elsewhere on the site you’ll find regular hunting features and articles exploring the benefits of wild food. One such example is Wild game meat and healthier eating, which examines the nutritional benefits of wild meat and why it deserves a regular place on the menu.

Australia, put game on the table
Europe has got the ball rolling. Now it’s time for Australian hunters to do their bit.

Between November 2 and 8, make a point of putting wild game on the menu. Pull something from the freezer, fire up the barbecue or get a favourite slow-cooked dish going. Better still, invite a few people around who wouldn’t normally eat game and let the food do the talking.

And don’t keep it to yourself. Share photos of your meals, tell people what you’ve cooked and pass on the recipe. Use #GameMeatWeek and #AustralianHunterMagazine on social media to make sure Australia’s contribution is seen alongside those from Europe.

Got a recipe you’ve perfected over the years? Send it through to Australian Hunter for consideration in the magazine or on our website. We’d like to see more Australian game dishes making their way into other hunters’ kitchens.

You can also follow the European campaign and find fresh cooking ideas at FACE’s Game Meat Week website.

The challenge isn’t getting hunters to eat wild game. It’s getting more Australians to try it. Game Meat Week is a good opportunity to do exactly that.