Ladies and Gentlemen, draw near and listen, the October challenge is Game meat.

Discussion in 'Food & Cooking' started by lagom, Oct 1, 2018.

  1. lagom

    lagom

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    Pity the poor driver that hits a boar.
     
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  2. phatch

    phatch Moderator Staff Member

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    They have goat and duck. Think the goat is domestic though.
     
  3. lagom

    lagom

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    .

    The duck sounds more exciting :)
     
  4. teamfat

    teamfat

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    Here in the States goat is an underrated meat. I only cook it once or twice a year, it should be at least once or twice a month. Good stuff.

    mjb.
     
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  5. mike9

    mike9

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    I made carnitas for a party once - pork, chicken and goat - the goat was more popular than I thought it would be. The problem around here is finding joints of goat. Most everything is chunked and Halal.
     
  6. chrislehrer

    chrislehrer

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    I made mustard-rabbit fricassée tonight, but although it tasted excellent, it really didn't look that great. Thus no photo, and (presumably) not much of a contest entry.

    I'm having a lot more trouble finding game than I would have expected. Seems like people in this area just don't go for it: everything is farmed. Even rabbit was tricky to source!
     
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  7. teamfat

    teamfat

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    Well that was disappointing. Went to a web site for an exotic meat/game specialist. Clicked on the "Where to buy" link, saw an antry for Salt Lake City.

    https://www.exoticmeatusa.com/exmesalaciut.html

    Totally useless, no location information at all. Shucks.

    The Sprouts up the street has ground venison, wild boar and bison, so maybe my first shot will just be a pot of chili to go with the cooler, rainy fall weather that has moved into Utah.

    mjb.
     
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  8. lagom

    lagom

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    it’s pretty frosty here also. I’m planning a nice ragout of reindeer on Sunday for the family dinner. Lots of juniper berry and thyme flavor with carrots and a root vegetable mash and cloud berry on the top. At least that my plan.
     
    Last edited: Oct 4, 2018
  9. lagom

    lagom

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    2D052428-2A4C-419C-9F97-792B83976BB6.jpeg Just a couple ideas for inspiration to everyone. Got a load of duck breast in today. Going to take half and give it a salt/sugar marinade the slow cook it to rare, into a cold smoker for a couple days. Other half of the duck get rough ground with some goose liver, the mixed with cream, egg yoke and tbd herbs the back through the grinder to a smooth grind, into forms the water bath at 160c for a nice patè. All in preparation for swedish jul bord.
     
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  10. lagom

    lagom

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    41BFA75B-4758-4626-8153-D5A394FACFFB.jpeg Took this from the smoker today. Pork belly roll with plums and lots of allspice. Could be even better with a wild boar belly ;)
     
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  11. drirene

    drirene

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    Lookin' good @lagom! Has anyone ever won their own challenge?
     
  12. harpua

    harpua

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    Wow!
     
  13. harpua

    harpua

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    I might try this challenge. I did a wild boar chili for a cook off last year. Best chili there.... of course the popular vote didn’t agree. The boring chili lady brought too many friends. Lol.

    Also one of my lost memorable meals was a bison ribeye at El Tovar at the Grand Canyon. Amazing!

    Gonna take a wack at this one.
     
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  14. millionsknives

    millionsknives

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    I bought a lot of hardneck garlic seed. Getting ready to plant in a few weeks. Working on removing thorn tree weeds and trapping the pests around my garden. I should get woodchuck and rabbit
     
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  15. lagom

    lagom

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    Wow, it’s been a looong time since I’ve strewed up a woodchuck, now you’re talking, that could be worth a flight to Beantown just for dinner.
     
  16. chefross

    chefross

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    I worked as the private Chef for a wealthy family for 18 years. He was an avid hunter and there were many dead animal heads on the walls of his homes. I cooked Caribou, Elk, Deer, Moose, Boar, Sheep (lg. horn), raccoon and squirrel. Where I live now the liver of the deer is a prized delicacy. Thinly sliced, fried quickly in bacon grease, and served with onions and bacon.
    Game meat I learned through experience should be cooked either medium rare or well done. Anything in between is a disaster.
     
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  17. butzy

    butzy

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    I found a duck....
    Now I have to think of ways to cook it.
    Thai red duck curry comes to mind, or maybe I should put the beast on the rotisserie?
     
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  18. lagom

    lagom

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    Love a slow roasted duck on a spit, the smell gets the tummy rumbling :)
     
  19. phatch

    phatch Moderator Staff Member

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    Our host is Lagom, I'm cooking Lagomorph, it seems you could make a cannibal joke there.

    I present Hasenpfeffer without the dumpling explosion.

    Reading through various interpretations of this dish it seems that the older the recipe, the redder the wine, the stronger the seasoning, and the longer the marination. Probably because the rabbit was game, not raised. Modern versions go with white wine, might skip the vinegar and usually skip the marination. Seasonings are pretty consistent with pickling spice variations.

    Cutting up a rabbit is easier than a chicken I think. Don't let that bit of butchery deter you.

    Rabbit, rolled in seasoned flour and cooked in bacon fat.
    2018-10-14 15.54.22.jpg

    The spices: coriander seed, mustard seed, celery seed, pepper, cloves, allspice, bay leaf
    2018-10-14 15.58.59.jpg

    Remove the meat, add onion, carrot celery, spices, wine, vinegar, water. Not all at once but that's what you do. Then return the meat.
    2018-10-14 16.13.17.jpg

    Prepare dumplings, I tried this version
    2018-10-14 16.47.39.jpg
    Watch them explode and dissolve and give up their crouton center in barely simmering water.
    2018-10-14 16.55.14.jpg

    Strain, reduce and correct seasoning. Eat hassenpfeffer. And no dumplings.
    2018-10-14 17.10.38.jpg

    First time cooking rabbit, but I've eaten it before. It was pretty good. My assistant cook daughter really liked it. Flavor is not savory in the normal way of thinking as it is a bit sour with the slightly sweet overtones from the pickling spice.

    I'd make it again. I clearly need some dumpling practice though.
     
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  20. lagom

    lagom

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    Couldn’t resist sharing a childhood Saturday morning :)


    Looks delicious @phatch.

    Edit:
    I had to google lagomorph, learn something new every day.
     
    Last edited: Oct 15, 2018