"Fedya, game!": the most unusual types of meat that are eaten all over the world

The concepts of culinary traditions and delicacies vary greatly depending on specific regions and cultures. What is everyday food in one country is exotic in another, and taboo in some others. How many types of meat have you tried?

Kangaroo

Kangaroo meat is more tender and has a richer flavor than other types of meat.

Can be served half-baked, with blood.

Examples of dishes: steak, roast, dumplings.

Australia's national meat product, but imported all over the world (to more than 55 countries).

Buffalo

Meat - with a general similarity to beef - dry, sinewy and almost without fat.

Examples of dishes: steaks, cabbage rolls with buffalo meat.

Served at the table in Italy, Japan, South America, Nepal, the Hawaiian Islands, in Russia (Dagestan).

Badger

The product is mined in autumn, before hibernation. It is at this time that the meat is tender and pleasant to the taste and healthy.

Examples of dishes: stew, goulash, barbecue.

The habitat is extensive.

Ostrich

The meat has a lot of vitamins, it is tender and juicy, with a loose structure.

It can be used for cooking almost any first and second courses.

Ostrich meat is grown on specialized farms, mainly in South Africa, as well as in Europe, Asia, Australia and the USA.

Camel

The meat is quite tough, it is used in fried, boiled and dried form.

The same dishes are prepared from camel meat as from beef and veal. But the camel hump is a special part. It is customary to deep-fry it.

Served at the table in the traditional cuisines of the nomadic peoples of North Africa, the Middle East and Central Asia, as well as the United Arab Emirates and Australia.

Boar

Many people like wild boar meat, it is slightly tougher in texture than pork.

Examples of dishes: roast, rack, soup.

The habitat is extensive.

Elk

Moose is popular - moose are easy to hunt, they provide a lot of versatility in cooking meat. In terms of getting into the restaurant menu, they are second only to deer and wild boars.

Served at the table in Europe, Poland, the Baltic States, the Czech Republic, Hungary, Belarus, northern Ukraine, Scandinavia and the European part of Russia.

Deer, roe deer

The meat is quite juicy and tender.

Examples of dishes: ossobuco, fillet, zrazy. Deer sausage, dried and smoked venison are especially popular.

Served at the table in Germany, Japan, Great Britain, Finland, South Korea, Canada, Sweden, in the north of Russia.

Bear

Bear meat has a rough texture and a pleasant, sweet taste reminiscent of chicken or pork.

Examples of dishes: flank, tacos, roast.

Served at the table in Russia, Europe, USA.

Nutria, beaver

Meat of marble texture, tender juicy structure, to taste between rabbit and chicken.

Examples of dishes: cutlets, soup, dumplings.

Served at the table in South America from Bolivia and southern Brazil to Tierra del Fuego, in many countries in Europe and North America; in Russia, Kyrgyzstan and Tajikistan.

Zebra

Zebra meat is quite lean and slightly tough.

Examples of dishes: steak, burger, roast.

Habitat - the entire territory of Southeast Africa. Although it is not necessary to go to Kenya - a zebra burger is served in a famous London restaurant.

bison

Buffalo meat is lean, in young individuals it is less coarse and tough.

Sample dishes: roast, tenderloin, meatballs, grill.

It was distributed throughout almost all of North America, but is now found only north and west of the Missouri.

Yak

The meat is slightly tougher than beef, but very nutritious and rich in protein.

Examples of dishes: beshbarmak, momo, broth.

Yaks are found on the Tibetan plateau and in adjacent mountainous areas (Karakorum, Ladakh).