While frolicking around in rec.food.cooking, Peter Aitken of Road Runner
- NC said:

>You may already know this, but "wild" meat that you buy like this is often
>farmed. It can be very tasty, but is not the same as the real thing.

I know, but they do get to roam around, as opposed to being locked into
crowded places and such (AFAIK), so it's okay with me.

>Also, I
>would be very suspicious of any "meat" that is only 90% meat. What's the
>other 10%?

Sal****er, it seems. It seems to be processed somehow, or they wouldn't
be able to get those uniform, square slices; but it's raw.

>FWIW I have bought some assortments of "wild" meat from
>www.cabelas.com and it has been very good - and also has been 100% meat!

Not much help to me, as I live in Sweden. I'll take what I can get in
the supermarket and make what I can from that. Okay, so sometimes I go
to speciality shops, but I've got to use what I can buy. The "wild" meat
I described is fine by me, but I'd like some recipes and ideas as I only
know very little about cooking meat. Proper wild meat would probably be
too expensive for me, so I'll stick to this kind.

BTW: Your name seems familiar to me, but I can't place it.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
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