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Ostrich Steaks and Filets

Ostrich meat is very low in fat and cholesterol, high in protein, and tastes very similar to beef or veal. Ostrich meat is very tender and lends itself extremely well to steak & medallions, roasts, cutlets, a variety of sausage, burgers and pate. Choose from 2- or 4- lean 8oz. steaks, or 2- or 4- 8oz. tender filets for your grilling pleasure.

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Venison

An exquisite delicacy, Venison meat is best served rare to medium-rare because it contains very little fat and becomes tough quite easily while it's cooking.
8-Rib Rack: Each Venison Rack is a 7-8 bone rack and weighs approximately 3-4 pounds each.
Tender and delicious, Venison Medallions are packaged 4, 4oz. portions in a 1 lb. tray.

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Moulard Duck Breast

This is the rich, sweet, and exceptionally meaty breast of the Moulard duck. The magret breast is is often refered to by chefs as a "duck steak." It can be prepared any way that you would red meat. Grilling, sautéing, or searing and then roasting all bring out the magret's delectable flavor. *NEW*

2lb. (appr.)

$24.95

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Quails

Quail has red meat with a delicate texture and a sweet, nutty flavor. Due to their small size, two quail make a main course for one person. This delicacy is wondeful for summer outdoor grilling.

Pack of 6 Quail

$39.95

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Duck Leg Confit

Duck Legs Confit are legs that are cooked in rendered duck fat, herbs and garlic until the meat falls off the bone. The duck meat is cooked covered at a low temperature oven for a long time. Some chefs prefer to salt the duck legs on a rack for one to two hours before commencing the cooking process, which will take the access water out of the fat.

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