1463899_791539250872185_617431210_n

Wild game — it’s what’s for dinner at The Lambertville Station Restaurant if you’re the least bit adventuresome or just want to try what is fast becoming the choice cuisine for discriminating, health conscious diners. Through the end of March, Lambertville Station Restaurant guests can choose from at least two creatively prepared entrees each night featuring exotic meats such as caribou, kangaroo, ostrich and elk.

Located in a renovated 19th century train station along the Delaware and Raritan Canal at 11 Bridge Street in Lambertville, New Jersey, the restaurant has been serving up an array of wild game entrees throughout the winter every year since it first opened in 1981.

“We started serving wild game because our customers were interested in heartier meals in the winter months,” explains Dan Whitaker, co-owner of the Lambertville Station Restaurant. “Plus, the special menu seem to follow hunting season quite nicely.

“People would walk in, see something unique on the menu like alligator or kangaroo and think, ‘wow, I should try that.’ They’d try it, and discover it was actually good. They’d tell their friends about it, and then they’d all get together and come in to try something like the ostrich or wild boar.

“As a result, we’ve developed quite a reputation. There just aren’t many restaurants that serve wild game outside of the traditional places you’d expect like Colorado and Wyoming – and certainly not with the flair and creativity you find at the Lambertville Station.

“We’ve also kept our prices reasonable. This gives people the opportunity to try something they might not otherwise choose to experience. For example, you can order elk steak at our restaurant for less than you’d pay out in Colorado.”

Whitaker acknowledges that although he uses the term “wild game,” all the entrees are in fact farm raised. The sale of wild game (animals hunted for sport and protected by the Department of Natural Resources) is illegal in the United States. For culinary purposes, wild game is defined as wild species farm-raised under USDA inspection. That includes familiar meats like venison and duck along with more exotic fare such as buffalo, bear, caribou, elk, moose, reindeer and kangaroo.

“I think we’re seeing increased interest in our wild game menu also because people are trying to make healthier choices about what they eat,” he says.

Many wild meats are lower in fat and cholesterol than domestic cuts and are free of artificial hormones. For the health conscious, venison is a particularly attractive choice since it’s low in fat, calories, and cholesterol, while being proportionately high in protein.

Alligator has about 35 percent less fat and cholesterol than chicken. The fat content of ostrich is significantly lower than that of turkey or chicken. Buffalo has far less fat than beef. Kangaroo is among the lowest fat red meats with only 2 percent fat.

Check out the upcoming 2015 Wild Game line-up:

  • January 21st – 31st: Ostrich, Camel
  • February 1st – 10th: Wild Boar Rabbit
  • February 11th – 17th: Liama, Bison
  • February 18th – 28th: Bison, Kangaroo
  • March 1st – 10th: Python, Ostrich
  • March 11th – 17th: Ostrich, Boar
  • March 18th – 24th: Boar, Kangaroo
  • March 25th – 31st: Chef’s Choice

Game is available at dinner and lunch, typically in appetizer portions.

We Are Supported By:


PrologueTherapyAP23 TheRailAP23

Join Our Community! Click here to learn more