I find it easiest to peel a grape fruit like an orange and split the fruit in half and then peel back the membranes and eat the flesh a segment at a time.
My mom would cut the grape-fruit in half and "section" -- she'd put a bit of brown sugar on top and put it under the broiler for a minute or so -- the best thing we "et" before the bike-ride to school long those 50 years ago!
Certainly no expert on elk but it does work well for Sauerbraten. And on this cold evening here I'm thinking it might be good instead of beef in a carbonade. nezbleu has good advice. Please let us know how you do it -- I have one piece from a friend in the fridge. The first piece went into that sauerbraten.
-Phil
edit -- I was thinking a piece that one would normally roast - if it's a piece of tenderloin then forget all that.
-Phil
edit -- I was thinking a piece that one would normally roast - if it's a piece of tenderloin then forget all that.
Last edited:
Traditionally Sauerbraten is made with horse meat.
It still is in some areas of Germany but most use beef these days.
It still is in some areas of Germany but most use beef these days.
One of the bucket list items for foodies has been closed. The Tsukiji seafood market in Tokyo has been moved away from the prying tourist crowds.
I didn't cook it like one perhaps might expect how game meat is "supposed" to be done, I just chopped it up more like Asian style smaller slices, added my own aforementioned spice brew + a chopped garlic clove, into the fry pan and let it simmer for while with some added water at low temperature until the water is gone, at that point cranked up the heat to max and gave it quick stir-fry.
Taste really good, am surprised elk meat doesn't have much gamy taste at all, it's lean and very tender, I felt like the guys in the dystopian movie Soylent Green who had their first meal of real meat.
I had rabbit, quail, and venison in Europe last week all were good but mild in their taste differences. I have had Scottish grouse and Black Forest boar hung in the old Brit style, very high and gamey. I just don't think there are many aficionados of this anymore.
My experience with Elk and Venison is that it can vary greatly in gameness. I had Elk liver that was milder than calves liver.
I would expect that the European Quail, Rabbit and Venison were farm raised and that might account for the mildness.
I would expect that the European Quail, Rabbit and Venison were farm raised and that might account for the mildness.
Yes ........... Diet is everything with (any) meat.
Processing too obviously, but diet most of all.
example:
Acorn-Finished Pork: An Ancient Tradition | Mast Tree Network
Processing too obviously, but diet most of all.
example:
Acorn-Finished Pork: An Ancient Tradition | Mast Tree Network
Last edited:
In the USA pigs were Chestnut feed in a similar manner until the Chestnut Blight of the early 1900s resulted in a die off of indigenous Chestnut trees.
Deer in the Smokey Mountains rely on acorns to fatten up for the winter.
Deer in the Smokey Mountains rely on acorns to fatten up for the winter.
I would too, I haven't found a restaurant serving real hunter shot game in years (in the city that is). I've been meaning to order some Texas boar shanks, the Scottish grouse and hare are available but expensive (the hare comes with a warning that it is extremely gamey).
did you use any Ras el hanout spice mix, makes a lot of difference. Also, preserved lemons.🙂
Yes, the chayote is becoming quite popular here and likely due to its affordability.