Umbrian wrote:
> judith lea wrote:

> > Another question would you eat Deer pink?
> >
> > Judith at home in England
>
> I would eat almost anything pink, and sometimes much prefer red. I
> prefer most poultry just-cooked and use my thermometer to get it that
> way.
> Our comparable meat here is cinghiale, wild and shot, so I would think
> about it. Is there trichinosis in the wild pig population? I don't
> know. Thing is, it is often stringy, so chances are it would be better
> the way it usually is cooked-- long and slow.

Good, so I got something right although I know nothing about
Trichinosis and that is a question that should be asked before I eat it
again.

> I always made venison really rare. It just has so little internal fat.
> I used to have a marinade and glaze recipe that had something like 27
> ingredients! Nowadays I am more Italianate and don't crowd my recipes

I now realise who Umbrian is, do you have a web site?

> but I have to admit it was good.
> Bear I probably would not eat rare, since at least in the US bears
> often carry trichinosis, but actually I wouldn't eat it. I find it
> deeply unappealing.

I ate bear in the USSR some 30 years ago, it was cooked like a beef
stew but unfortunately the amount I was served would have been more
adequate for 2 dockers eating off the same plate. I don't have any
memory of it not tasting nice but I do have an overriding memory of too
much meat being served every day including a hot meat type soup for
breakfast.

Judith at home in England