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Discussion in 'Food & Cooking' started by lagom, Oct 1, 2018.
Pity the poor driver that hits a boar.
They have goat and duck. Think the goat is domestic though.
The duck sounds more exciting
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.
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.
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!
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.
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.
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.
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.
Took this from the smoker today. Pork belly roll with plums and lots of allspice. Could be even better with a wild boar belly
Lookin' good @lagom! Has anyone ever won their own challenge?
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.
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
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.
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.
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?
Love a slow roasted duck on a spit, the smell gets the tummy rumbling
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.
The spices: coriander seed, mustard seed, celery seed, pepper, cloves, allspice, bay leaf
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.
Prepare dumplings, I tried this version
Watch them explode and dissolve and give up their crouton center in barely simmering water.
Strain, reduce and correct seasoning. Eat hassenpfeffer. And no dumplings.
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.
Couldn’t resist sharing a childhood Saturday morning
Looks delicious @phatch.
I had to google lagomorph, learn something new every day.