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dpack
Joined: 02 Jul 2005 Posts: 46246 Location: yes
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Bodger
Joined: 23 May 2006 Posts: 13524
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Jam Lady
Joined: 28 Dec 2006 Posts: 2573 Location: New Jersey, USA
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Posted: Mon Sep 27, 10 10:11 pm Post subject: |
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Squirrel is a regionally popular game animal. Classic Kentucky burgoo, for example, should be made with squirrel. Of late there are warnings against eating the brains. My local gray squirrels are eaten by owls, hawks, coyotes, pretty much whatever catches them. But not - at least around here - by people.
Woodchuck and raccoon are generally shot as vermin. I have cooked both, but only once or twice.
And dpack, it's yankee, not yankie. Your innovative spelling makes me think of hankie (handkerchief) and I just know that's not what you intended. Of course there's Thomas Jefferson - "I have nothing but contempt for a man who can only spell a word one way." So who am I to say you're wrong. Go for it, any way you like.
Bear is eaten. I've never had it but understand that the paws are considered a delicacy. Of course the skin will be tanned for a rug. Expensive.
Deer / venison is very popular. I love chili made with ground venison, or back strap, seared in a hot cast iron frying pan, then coated with first with mustard, then bread crumbs and quickly finished in a hot oven. Serve with chestnut puree (I loathe peeling them, but the results are worth it), braised cabbage, and a Beaujolais nouveau.
Game birds - various ducks, ruffed grouse, quail. Pheasant is really put-and-take, cage reared birds that practically must be shooed to fly, so they may be shot. Wild turkey, wily game.
Game may not be sold. So for all the free-range, organic, locavore venison running around Hunterdon County, the only venison in the stores is ranched, often imported from New Zealand. Daft.
So yes, around here there's lots of game, lots of hunters. |
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Jam Lady
Joined: 28 Dec 2006 Posts: 2573 Location: New Jersey, USA
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Posted: Mon Sep 27, 10 10:21 pm Post subject: Cooking with venison |
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Speaking of venison recipes - years and years ago I got a call from a friend. He and his two hunting buddies had gotten two deer. Did I want to come and help dress them out? They had, of course, been field dressed.
So there I was on a cold winter evening, in a garage with three men, two dead deer, and a bottle of Scotch. They're cutting, I'm wrapping, we're chatting, and I said, "You know, I've always wanted to do a saddle of venison." Explained what it was, and dang if they're didn't give me one.
Even managed to come up with a larding needle, and proper kidney fat to lard and bard it.
I've made venison pate.
They smoked a haunch, somewhat too much so it was a little dried out. So I diced it fine, sauteed mushrooms and shallots, made a white sauce, and rolled it in crepes. Yummy! |
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Jam Lady
Joined: 28 Dec 2006 Posts: 2573 Location: New Jersey, USA
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dpack
Joined: 02 Jul 2005 Posts: 46246 Location: yes
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yummersetter
Joined: 26 Jan 2008 Posts: 3241 Location: Somerset
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Slim
Joined: 05 Mar 2006 Posts: 6612 Location: New England (In the US of A)
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OP
Joined: 28 Jul 2006 Posts: 4661 Location: Yorkshire
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sgt.colon
Joined: 27 Jul 2009 Posts: 7380 Location: Just south of north.
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Brownbear
Joined: 28 May 2007 Posts: 14929 Location: South West
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sgt.colon
Joined: 27 Jul 2009 Posts: 7380 Location: Just south of north.
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Slim
Joined: 05 Mar 2006 Posts: 6612 Location: New England (In the US of A)
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Brownbear
Joined: 28 May 2007 Posts: 14929 Location: South West
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matt_hooks
Joined: 01 Aug 2010 Posts: 312 Location: Lambourn(ish) Berkshire
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