Savenor’s is the place to go in Boston for rare and unusual treats, and for those harder-to-find staples like goose, venison, duck fat, and pork lard for cooking. Here are our Game & Specialty selections:
(Specialty Meats are subject to availability– please call or email for current prices and inventory. Boston: 617.723.6328, Cambridge: 617.576.6328 )
Alligator
Mostly coming from the tail, the sirloin is the whitest and most popular cut of meat. It is tender, delicate and similar in flavor to chicken or rabbit. The legs and body are ruby red in color, flavorful and often used in jambalayas, soups and sauces.
Antelope
Antelope originated in India and are now raised free-range in Texas and the U.S. Southwest. It is a dark meat that is finely grained and mild-tasting, similar to venison or caribou.
Black Bear
Black bear meat is savory with a strong flavor, most likened to pork. The meat should be cooked thoroughly. The bears are raised on federally inspected, sustainable farms. Subject to availability please call or email to request current inventory and price
Buffalo (American Bison)
Our Bison is raised holistically on Durham Ranch in Wymoming. Due to their independent nature, the bison are handled as little as possible. There are no hormones or artificial growth stimulants fed to the buffalo. With a sweeter and richer flavor than beef and a natural tenderness, buffalo is lower in fat, cholesterol and calories. Its preparation is similar to beef, though it should be cooked at a lower temperature and not as thoroughly.
Cervena
Cervena is farm-raised, free range venison from New Zealand. To be labeled Cervena, the farmers must adhere to strict guidelines focusing on a natural and sustainable manner. It is a super lean meat with immense flavor that is best cooked rare to medium rare.
Elk
Elk is a sweet, tender, and versatile meat with a taste between beef and venison. It has wonderful natural flavors but can be complimented with marinades and sauces. Elk can be prepared similarly to venison. It is similar in taste to venison, caribou, and antelope. The meat is either USDA or CFIA certified.
Frog Legs
Frog legs are considered a delicacy in French and Cantonese cuisine. With a taste and texture similar to chicken wings, frog legs can be prepared in a variety of ways.
Kangaroo
Kangaroo is imported from Australia. The meat is high in protein and low in fat. Its strong flavor is best suited to be served rare to medium rare to avoid overcooking and can be prepared similarly to venison. Kangaroo can also be ground and take the place of ground beef.
Python
Python is a unique meat that is very light and tender with a taste similar to a light fish. It can be poached or roasted in a light sauce carefully as to not overcook. Subject to availability– please call or email to request current inventory and price.
Rabbit
Farm-raised rabbit is all white meat and is a lean, juicy and tender meat. It is extremely versatile and an excellent alternative to chicken, especially when roasted or grilled. Subject to availability– please call or email to request current inventory and price. Shipping for online sales is b
ased on a whole rabbit (4 pounds average).
Rattlesnake
Rattlesnake is a light, delicate white meat with a taste similar to chicken and a chewy texture. It can be prepared similarly to chicken and should be cooked through. Subject to availability –please call or email to request current inventory and price.
Turtle
Extremely popular in Cajun cuisine, turtle has a texture similar to lobster or frog legs, and is found most commonly in stews or soups. The legs and the tail are dark meat while the neck and back straps are white meat. All our turtle meat is raised for consumption. Subject to availability– please call or email to request current inventory and price.
Venison
Compared to beef, Venison is darker red and more richly flavored. It should be cooked quickly over high heat to between rare and medium rare to avoid overcooking. Sustainable, farm- raised Venison does not have the very gamey taste of wild venison. Subject to availability– please call or email to request current inventory and price.
Wild Boar
Wild boars are trapped in the wild, mostly in Texas and the Southwest U.S. The meat has a sweet nutty flavor and is leaner than pork. Wild boar can be prepared similarly to pork. Subject to availability– please call or email to request current inventory and price.
Rendered Duck Fat
Nutritionally similar to olive oil, duck fat, like goose fat, can be used to add richness and flavor to dishes in addition to being eaten like butter. Most commonly used to fry or sauté, it can also be used in confits and cassoulets. Duck fat can be purchased either rendered or unrendered and can be kept for a few months in the refrigerator or up to a year in the freezer. Enter number of desired pounds (1 to 10 pounds). $5.99 per pound.
Goose Fat
Like duck fat, goose fat adds richness and flavor to a variety of dishes and can be eaten like butter. Most famously used in a confit, goose fat remains an integral part of the cuisine of France’s southwest providences. It has also become popular to roast or fry potatoes with, making the potatoes crispy yet tender on the inside. Goose fat can be purchased either rendered or unrendered and can be kept for a few months in the refrigerator or up to a year in the freezer.Enter number of desired pounds (1 to 10 pounds). $12.99 per pound.
Leaf Lard
Leaf lard is a high quality pork fat from around the kidneys and inside the loin. Leaf lard has a mild flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. Order online in one pound increments (1 to 10 pounds). $8.99 per pound. Subject to availability– please call or email to request current inventory and price.
Rendered Pork Lard
Lard is rendered pig fat which has many uses in cooking and baking. In cooking it is used to fry a variety of foods as well as adding flavor. Order online in one pound increments (1 to 10 pounds). $3.99 per pound.
Tom Daly talks about exotic meats & how to serve them, and life at the Boston store!