Venison, Bison, and Elk, Oh My! Old-School American Cuisine
March 30, 2007
by Kate Robb
Culinary Institutes Columnist
I have to admit that the first time I ate a bison burger I was scared. Ditto for elk steak. Ditto for venison sausage. But my curiosity got the better of me, and while my husband waited with held breath, I realized that these meats offered a rich unique flavor that trumped beef without question.
Where's the Beef? In a Heap of Trouble
There are a lot of good reasons to learn about wild game in culinary school, especially since the beef industry seems to be wading around in a bunch of muck lately. With concerns about E.coli, mad cow disease, and immigrant workers' rights, beef has become a target for a variety of human and animal rights groups. And if you intend to cook in some of the more sensitive (and wealthy) food circles, offering an alternative might shine some nice light on your cooking skills.
Something New, Something Healthy
Wild game is famously low in fat. In fact, fat usually has to be added to ground meat in order to be able to even grill it. For the health nuts, this is great news. For you, it means learning about specific recipes, internal temperatures, and cooking times. As you work through your classes in culinary school, you'll also learn the importance of offering a unique menu. Wild game could be your hook.
The Culinary Art of Wild Flavor
If there's a downside to wild game, it's only for the novice chef. While it's hard to ruin a burger, it's a little easier to ruin wild game because the taste and texture of the meat brings more of its own personality to the plate. Many chefs experiment to find the herbs and seasonings that compliment not only the meat, but the side dishes as well.
Culinary school is a great route to becoming a chef for many reasons. You can gain the tools you need to light up a kitchen and go as wild--or as mild--as you choose.
About the Author
Kate Robb is a foodie, cultural critic, and university professor.
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