Omar Galban first cooked wild game to serve as a menu special in Boca Raton, Fla. He grilled a buffalo New York strip to medium rare and served it with sautéed broccoli rabe and roasted Peruvian potatoes. “The new special was such as success, I was asked to put it on the permanent menu,” he recalls. “I was not only very impressed with how lean the meat was and the richness of the flavor, but also how easy it was to cook with.” Now, as executive chef at Tulsa’s Polo Grill, he regularly features wild game at special dinners.
Like Galban, several chefs have found places on their menus for wild game dishes. And while each chef’s treatment of the star ingredient varies, the creations are flavorful, rich and sensual.