Venison Striploin

Our venison fillet steaks have a wonderful natural distinct flavour; they have a consistent tenderness that you can only associate with wild game meat. We can supply fresh venison in season.

Ostrich

For a taste from "Down Under", try ostrich, one of the healthiest meats on the planet. Lower in fat than chicken, turkey, beef or pork, this red meat alternative has the color, flavor and texture of beef. Available in several cuts and ground.  We also have several ostrich meat gifts.

Buffalo

Portion Cut In-House and Aged to perfection, our South Dakota Buffalo Steaks are sure to leave a lasting impression on your palate and will have your dinner guests coming back for seconds.

Buffalo meat has a richer and sweeter flavor than beef, and is also a healthier choice, since it is very lean, high in protein and low in cholesterol.

Since it is so lean, Buffalo meat is best prepared Rare to  Medium Rare.

Frogs Legs

Frog legs are considered a delicacy in many parts of the world and resemble chicken legs when cooked. Frog legs may be baked, grilled, or broiled. There are about 3-4 sets in a pound. (pictured right, fried frog legs).

Quails

A small bird native to the central United States that can fly 30 to 40 miles an hour. Typical forgers that eat soy and corn as well as weed seeds and insects. Our birds are farm raised in Georgia.

A delicious all dark meat bird that has a delicate texture and sweet nutty flavor. The meat is tender and can be broiled, baked, roasted, stir-fried, or stewed. Two quail make a great main course for one person.

Pheasants

Pheasants can be roasted or cooked with moist heat (as in basting) to keep them extra tender. Any recipe calling for roasted duck or chicken can be created with pheasant, right down to the stuffing and marinade. You still get a unique taste from the pheasant meat itself, and don't have to worry about difficult preparations and cooking techniques.

Ducks

Each duck breast is marinated with the robust taste of roasted garlic that complements and enhances the delicious natural taste of duck. A great main menu idea or add to salads, pasta, stir-fry, quesadillas or fajitas.

Ducks Breast Magret

An exquisite product, this Duck Breast Magret (literally the breast of a fat duck) is boneless, leaving nothing but the leanest, most savory portion of the duck, which is why many people have come to know it as the "duck steak" .  A very large, mellow flavored magret, ideal for sophisticated sandwiches.

Foie Gras

Foie gras (French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by force feeding"

Connoisseurs consider foie gras one of the greatest delicacies in French cuisine and describe its flavour as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into pâté, mousse, or parfait, and is typically served as an accompaniment to another comestible, such as toast points or steak.