Various personalities, broadcasters, journalists and publishers were recently treated to a fine culinary evening when the Federation for Hunting and Conservation – Malta (FKNK) organised a game tasting menu based on hunting recipes from the book “Game Recipes from Malta”. This FKNK publication, which is the only one of its kind in the Maltese Islands, contains old recipes, some of which have never been published before, and others from some of the country’s best chefs, and is based on game dishes that can now be found not only in the kitchens of hunters’ families, but also in some of Malta’s best restaurants.
This activity was part of the “Game Meat Week” under the auspices of FACE (European Federation for Hunting and Conservation), where hunters’ organisations within FACE from different European countries promote food from hunting. FKNK President, Lucas Micallef, thanked all those who attended the event and spoke about the idea behind this publication.
“Food is a universal language that transcends borders, cultures and languages. We all know that the traditions, values and heritage of each region can be seen in the culinary aspect of each country, so much so that we seek them out even when we travel abroad, and by sharing them we understand each other better,” said Lucas. While noting that the event was the first of its kind organised by the FKNK, Lucas also emphasised the importance of food as a celebration of diversity and explained how the FKNK works closely with other organisations and sectors that are concerned with the sustainability of the Maltese islands rural environment.
Delicious took the opportunity to discuss with Lucas the growing interest and popularity of game in Malta.
To what extent do you feel that game is conditioned by the fear of the unknown – or the lesser known?
Game is often perceived as exotic or intimidating due to limited exposure and a lack of understanding. This is especially true in regions where game meat isn’t commonly served. However, education and experience play a critical role in breaking down this barrier. Events like the recent Game Meat Tasting Event, as part of the Game Meat Week initiative, aim to demystify game meat by showcasing its versatility and culinary appeal through thoughtfully curated dishes.
On the hand, it is often noted that game is healthy because the animal lived a less sedentary (still) life than its pastoral counterpart.
The nutritional benefits of game are undeniable. Wild animals lead active lives, resulting in leaner meat that is naturally rich in essential nutrients and lower in fat compared to farmed meats. This makes game meat not only healthier but also a sustainable and ethical choice.
The consumption of game has always formed part of the Maltese rural diet. However, and even though thousands of cookbooks have been written about the local cuisine, with some of them containing a few game recipes, there is still limited awareness. Why?
Game meat has been a staple in Maltese rural cuisine for centuries, yet it remains underrepresented in modern cookbooks and menus. Part of this could be attributed to a cultural shift toward more commercialized meats. To address this, we have published the book Game Recipes from Malta, preserving traditional methods while inspiring contemporary interpretations which we worked with 13 local chefs.
There is also a lot of misconceptions about game in Malta. To what do you attribute such misconceptions?
Common misconceptions, such as game being “tough” or overly challenging to prepare, stem from a lack of knowledge and experience. Proper cooking techniques, when paired with quality ingredients, transform game into a delicious and accessible option. Tastings and educational initiatives can dispel myths, showing that game is as approachable as it is flavourful.
How do such tasting events and wine pairing help to raise more awareness and eradicate misconceptions?
Tasting events provide a multi-sensory experience, allowing people to explore game meat in a relaxed and engaging social setting. Pairing game meat with wines highlights its depth and versatility, creating a memorable introduction for newcomers. These events are invaluable for fostering appreciation and confidence in trying game at home or on a menu.
What is the receptiveness of restauranteurs and local chefs to include game in their menu?
There is growing interest among Maltese chefs and restaurateurs to incorporate game meat into their menus, especially when they see the demand created by events and educational efforts. We are also seeing attributions by international guides to have game meat on menus. With proper sourcing and promotion, game can become a standout feature in the local dining scene.
What are your plans for the year to come?
Looking ahead, we plan to collaborate with local chefs to create a series of game-focused dinners. We also want to expand the reach with more Game Tasting Events, involving more influencers and media. FKNK also aims to continue promoting the Game Recipes from Malta publication to celebrate and promote traditional dishes. We also want to partner with schools and community groups to educate about the benefits of game meat from sustainability, ethical sourcing, and health perspectives.
