How'd you guess the steaks were from Costco. HAH
It was like the week before Christmas at Costco yesterday morning.
The ones my uncle shot didn't stand up to the popular recipes, my grandmother had to braise them after a strong marinade like wild hare (not rabbit) which has almost purple meat and is very gamey. BTW our Asian markets have 4 or 5 kinds of duck as well as some breed of all dark meat chicken.
They are on a ration of 2 here and no more food samples. BTW I was watching someone (in Warsaw) make flaczki yesterday and they threw in lovage which still is never available here unless you grow your own. The cuttings that I brought from home finally died. I found a small pot at a farm stand last year, hoping it thrives.
Speaking of game meat: a colleague of mine who shot an elk asked if I wanted some (his wife won't eat it so it's tying up freezer space). Depending on what comes in the care package, I was planning on mostly braised dishes or using rendered beef fat from a smoked beef roast to do elk confit.
Any other recommendations? The one attempt at grilling elk previously didn't come out well so I err towards low and slow.
Any other recommendations? The one attempt at grilling elk previously didn't come out well so I err towards low and slow.
A friend shot an elk, and had a professional butcher carve it up and portion it out. The only part I got to taste was the elk sausage. And it was awful. Perhaps an unskillful butcher, lousy recipe, I don't know. Swore off elk after that experience.
Elk is quite tasty....I’m gonna go with unskilled butcher.
It’s a very lean meat you either have to seer it in a hot cast iron pan with butter or low and slow with a little more liquid than usual, wrap it in bacon or use some rendered beef fat.
What’s really best is to render the back fat from the elk to cook it in but probably not an option unless you kill it yourself.
It’s a very lean meat you either have to seer it in a hot cast iron pan with butter or low and slow with a little more liquid than usual, wrap it in bacon or use some rendered beef fat.
What’s really best is to render the back fat from the elk to cook it in but probably not an option unless you kill it yourself.
In my Nokia days a friend had a moose license. With this you can shoot 5 mooses. I asked him what on earth you did with that much moose. He did say on its own not great eating and needs mixing with other meat.
Always reminds me of Richard Scary and the canadian hunter who ended up with 16 jars of minced moose meat.
Had a moose steak once and it was pretty fair. However wild game has often a wild taste so preparation is vital. One way to take wilderness out of the beast is to let the meat swim in milk for many hours and/use wild berries like juniper or lingonberry and like to hide most of the wild taste.
Our king’s sister has a castle nearby as well as acres of wild animals. But in the castle shop, the very best is the wild boar filets. Pork filets are OK, but they are nothing compared to wild stuff.
Koberg Vilt - Valsmakande produkter av frilevande vilt
Koberg Vilt - Valsmakande produkter av frilevande vilt
Ah, you want "The Northern Cookbook" (1967), replete with recipes like Jellied Moose Nose (always seemed redundant to me).
Rediscovering 1967’s Northern Cookbook – recipes from Canada’s Far North | AbeBooks' Reading Copy
Is this before or after you kill the animal?
Yes, no, yes (don't tell Santa)
That is solely up to the cook. Mixing is sacrilegious to me unless it for adding needed fat.
Yup, if there's trouble in the hunting world, there's often a Canadian involved.
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They need you Canadians in France then. Bit of a wild boar issue there as not enough people to hunt them anymore.
They did that here in Sweden too, then some clever guy came up with the idea to let thm free ....
A good idea is to mix wild game with not so wild. So a mix of 50/50 like one moose and a chicken will be fine.
so 1.5kg of chicken to 500kg of moose?
Wild Boar have escaped in UK too*. Personally I see that as a good thing. We just need moose and wolf and bear to be reintroduced too 🙂
*they have exceptionally good camoflage for their natural habitat so are a pain to find.
Wild Boar have escaped in UK too*. Personally I see that as a good thing. We just need moose and wolf and bear to be reintroduced too 🙂
*they have exceptionally good camoflage for their natural habitat so are a pain to find.
Right blah, same goes for farm raised venison. Had some last week and IMHO not worth much of a premium price.
@billshurv:
Thats a joke: 50% moose and 50% chicken ....
The problem with the boars is that they turn farmers’ fields upside-down and our favourite places where we gather mushroom looks like the artillery’s shooting range. They do a lot of damage.
Thats a joke: 50% moose and 50% chicken ....
The problem with the boars is that they turn farmers’ fields upside-down and our favourite places where we gather mushroom looks like the artillery’s shooting range. They do a lot of damage.