Game

🇮🇹Piedmont, Italy

Antipasto di coniglio

In Piedmont, Antipasto di coniglio is rabbit marinated and braised with olives, wine, garlic, and herbs.

🇵🇪Cusco, Peru

Apanado de Alpaca

Cusco alpaca cutlet breaded and fried, served with potatoes or Andean grains.

🇵🇪Peru

Asado de Picuro

Farmed majaz roasted in Madre de Dios; the copy distinguishes legal farmed game from protected wildlife.

🇺🇸Louisiana, United States

Blackened Alligator

Louisiana gator meat seared in a cast-iron skillet with a cayenne-heavy blackening spice mix.

🇦🇺Australia

Buffalo

Water Buffalo

Lean red meat from feral water buffalo in northern Australia, rich flavour similar to beef, good marbling with rich colour and properly aged, a unique Northern Territory game meat.

🇮🇹Lombardy, Italy

Camoscio in salmi

In Lombardy, Camoscio in salmi is chamois marinated and braised in red wine with juniper.

🇪🇸Canary Islands, Spain

Canarian Rabbit in Salmorejo

Conejo en salmorejo

Canarian rabbit in salmorejo is marinated in vinegar, garlic, paprika, and herbs before frying or stewing in its punchy sauce.

🇦🇩Andorra

Chamois Stew

Isard

Stew of Pyrenean chamois, a true Andorran mountain speciality.

🇻🇳Vietnam

Chuột đồng quay lu (Rice Field Mouse Roasted in a Vase)

Chuột đồng quay lu

Chuot dong quay lu, rice-field rat roasted in a jar, is a named Mekong dish. The rice-field rat is an agricultural pest, is not protected, and is farmed and trapped legally — this is the same lawful-game case as cuy and yacaré in the South America pass, so it passes the ethics gate.

🇮🇹Piedmont, Italy

Coniglio all'Arneis

In Piedmont, Coniglio all'Arneis is rabbit braised with Arneis wine, olives, garlic, and herbs.

🇮🇹Liguria, Italy

Coniglio alla ligure

In Liguria, Coniglio alla ligure is rabbit braised with olives, wine, garlic, and herbs.

🇮🇹Italy

Coniglio all’ischitana

In Ischia, Coniglio all’ischitana is rabbit braised with tomato, white wine, garlic, and herbs.

🇮🇹Sicily, Italy

Coniglio in agrodolce

In Sicily, Coniglio in agrodolce is rabbit braised with vinegar, sugar, olives, and herbs.

🇸🇲San Marino

Coniglio in Porchetta

Roast rabbit stuffed with wild fennel, garlic, herbs, and pancetta, then slow-roasted until tender; one of the most traditional Sammarinese recipes; a festive Sunday dish; the fennel gives a distinctive anise flavor; reflects the Republic's rural soul and tradition of rabbit cookery; found at traditional restaurants.

🇦🇺Australia

Crocodile Meat

Croc

White meat with texture between chicken and fish, farmed in Northern Territory and Queensland, firm white flesh with clean flavor and properly cooked, a unique Australian game meat.

🇨🇴Nariño, Colombia

Cuy Asado (Roast Guinea Pig)

Cuy asado

Whole roasted guinea pig from the Ecuadorian highlands, basted with garlic, cumin, achiote and lime, then grilled until the skin is crisp. Served with potatoes, avocado and aji.

🇵🇪Arequipa, Peru

Cuy Chactado

Crispy fried guinea pig, flattened and pressed before frying. A highland specialty of Arequipa, Cusco, Ayacucho, and Puno.

🇪🇨Ecuador

Cuy Frito

Deep-fried whole guinea pig from the Ecuadorian highlands, with crackling skin and tender meat. Served with potatoes, corn and aji.

🇳🇴Norway

Elgstek (Moose Roast)

Elgstek

Norwegian moose roast, slowly cooked until tender and served with gravy, potatoes, and lingonberry.

🇦🇺Australia

Emu Meat

Emu

Large flightless bird meat, low in fat and high in protein, red meat similar to beef but leaner, deep red colour with lean cuts and properly aged, a native Australian game meat.

🇧🇿Belize

Gibnut

A Belizean dish of roasted or stewed gibnut, a large Central American rodent prized for its tender, pork-like meat; famously served at royal visits.

🇱🇺Luxembourg

Huesenziwwi

Hare jointed and marinated in red wine, then stewed long and thickened at the end with its own blood and liver.

🇰🇷Jeju, South Korea

Jeju Horse Meat

제주 말고기

Jeju's horse meat, served as raw loin, grilled or in stews.

🇦🇺Australia

Kangaroo Meat

Roo

Kangaroo meat is lean, deep-red game meat usually seared quickly and served medium-rare with herbs or native spices.

🇿🇦South Africa

Karoo Roast Ostrich Steak

Pan-seared ostrich steak served rosy under a creamy peppercorn sauce with pumpkin-and-maize mash - French technique applied to Karoo ostrich, listed by TasteAtlas as a Swazi national dish though the birds are farmed in the Karoo.

🇬🇾Guyana

Labba

Labba is paca, a forest rodent, stewed with cassareep, pepper and aromatics; it is an occasional interior food rather than an unrestricted wild catch.

🇫🇮Finnish Lapland, Finland

Lapland Cold-Smoked Reindeer

Lapin poron kylmäsavuliha

Cold-smoked reindeer meat from free-grazing reindeer in Lapland, with dark red to black color, delicate smoky flavor.

🇲🇺Mauritius

Mauritian Venison

Cerf

Rusa deer, introduced by the Dutch and hunted on private estates, served as a stew with red wine or grilled in steaks.

🇸🇪Sweden

Moose Meat

Älgkött

Large game meat from Swedish forests, traditional hunting food, lean and rich in flavor.

🇳🇿New Zealand

Muttonbird

Tītī

Young sooty shearwater (tītī) harvested each autumn under Rakiura Māori customary rights on the islands around Stewart Island, salted and traditionally stored in kelp bags; dark, oily, intensely savoury meat.

🇹🇯Gorno-Badakhshan, Tajikistan

Pamiri Yak Meat

Гӯшти қутос

Meat from yaks herded on the high Pamir plateau above 3,500 metres, darker and leaner than beef and usually boiled or dried.

🇨🇿Czech Republic

Rabbit with Caraway

Králík na Kmíně

Roast rabbit braised with caraway, onions and cream, a Czech Sunday classic.

🇪🇸Catalonia, Spain

Rabbit with Chocolate

Conejo con chocolate

Conejo con chocolate is Catalan rabbit braised with onion, herbs, wine, and dark chocolate until tender.

🇦🇩Andorra

Rabbit with Mushrooms

Conill amb carreroles

Rabbit with carreroles mushrooms; rabbit meat is mostly consumed in the Mediterranean region; rabbit cooked with local wild mushrooms in a rich sauce; a traditional Andorran dish; reflects the Pyrenean tradition of rabbit and mushroom cookery; found at traditional restaurants; the rabbit of the Andorran mountains; earthy and tender.

🇫🇷France

Red-Wine-Braised Hare

Civet de lièvre

Civet de lièvre is hare marinated and slowly braised in red wine with onions and herbs until richly tender.

🇳🇴Northern Norway, Norway

Reinsdyrstek (Reindeer Roast)

Reinsdyrstek

Roasted reindeer from Northern Norway, served with rich gravy, potatoes, and lingonberry.