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Venison
My lovely butchers sold me (wish I could say it was on pain of torture but
it wasn't)... about 1.5 pounds of diced stewing venison today. Not something they often have on offer, especially not at £1.99 GPB /pound. Especially not when one of the butchers winks at you & calls you "sexpot" or "darlin"... all part of my daily shopping experience & I wouldn't change it for the world, even in these PC-benighted days. Specially as they don't do stuff in kilos thank god. I was going to fling it (the venison!!!) in a pot and make a casserole / daube/ whatever but thought it deserved better as it's not daily fare here in "Olde Portsmouthe". I'm sure you all have some ideas, but how can I winkle them out of you? ;) *in her bestest Carry On voice* tee hee -- Sue in Portsmouth, "Old" Hampshire, "Old" England, UK |
Venison
EastneyEnder wrote:
> My lovely butchers sold me (wish I could say it was on pain of torture but > it wasn't)... about 1.5 pounds of diced stewing venison today. Not something > they often have on offer, especially not at £1.99 GPB /pound. > > Especially not when one of the butchers winks at you & calls you "sexpot" or > "darlin"... all part of my daily shopping experience & I wouldn't change it > for the world, even in these PC-benighted days. Specially as they don't do > stuff in kilos thank god. > > I was going to fling it (the venison!!!) in a pot and make a casserole / > daube/ whatever but thought it deserved better as it's not daily fare here > in "Olde Portsmouthe". > > I'm sure you all have some ideas, but how can I winkle them out of you? ;) > *in her bestest Carry On voice* tee hee > Ok, I'm not sure if this is what your are asking but I've been playing around with venison. So far the cottage pie, chili, stew, and steaks have gone over well. |
Venison
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Venison
EastneyEnder wrote:
> My lovely butchers sold me (wish I could say it was on pain of torture > but > it wasn't)... about 1.5 pounds of diced stewing venison today. Not > something > they often have on offer, especially not at £1.99 GPB /pound. Given my distaste for venison, anything spicy would work. A 'chilli"? Also heavily marinating the venison in various strong liquors can mitigated its 'gamy' flavours. Unless you like that sort of thing and then you want to enhance it, in which case i suggest (after 'butchering' the meat to appropriate, bite sized pieces) sautéing it in butter with chopped garlic and sliced onions. When the meat is uniformly 'browned' sprinkle a bit of flour, or other thickening agent over the venison, onions and garlic and butter and cook the flour a couple of minutes more, a slight 'crust' will form in the bottom of your pan, but do not worry you then pour some beer over it and stew till the meat is done. Immediately when you put the beer in you stir the meat and onions to let the beer absorb any stuck on bits of browned matter on the bottom of the pan. If you can figure out how to do this with potatoes its even better. And if you cant, have a go at asking me. --- JL > > > Especially not when one of the butchers winks at you & calls you > "sexpot" or > "darlin"... all part of my daily shopping experience & I wouldn't > change it > for the world, even in these PC-benighted days. Specially as they > don't do > stuff in kilos thank god. > > I was going to fling it (the venison!!!) in a pot and make a casserole > / > daube/ whatever but thought it deserved better as it's not daily fare > here > in "Olde Portsmouthe". > > I'm sure you all have some ideas, but how can I winkle them out of > you? ;) > *in her bestest Carry On voice* tee hee > > -- > Sue in Portsmouth, > "Old" Hampshire, > "Old" England, UK |
Venison
EastneyEnder > wrote:
> My lovely butchers sold me (wish I could say it was on pain of torture but > it wasn't)... about 1.5 pounds of diced stewing venison today. Not something > they often have on offer, especially not at £1.99 GPB /pound. > > Especially not when one of the butchers winks at you & calls you "sexpot" or > "darlin"... all part of my daily shopping experience & I wouldn't change it > for the world, even in these PC-benighted days. Specially as they don't do > stuff in kilos thank god. > > I was going to fling it (the venison!!!) in a pot and make a casserole / > daube/ whatever but thought it deserved better as it's not daily fare here > in "Olde Portsmouthe". > > I'm sure you all have some ideas, but how can I winkle them out of you? ;) > *in her bestest Carry On voice* tee hee In the past I've cooked venison stew in red wine plus appropriate herbs, flavoured to taste near the end of cooking with port and/or raspberry jam and/or blackberry vinegar. Very nice, especially if made with a good red (none of this 'cooking' wine; if you can't drink it, don't cook with it! The most recent muntjac seemed likely to be a bit more delicate (I hung it myself, so had some control); Some of that ended up in a stew starting by browning onions with homemade salt pork (flavoured with juniper and pepper), added thyme and a bay leaf. I don't think I added any red wine, but the end result was a rich and delicious gravy strongly flavoured with thyme. Lovely with dumplings. Incidentally, I've always ended up spending ages picking deer hair out of the packed venison stewing cuts; I don't know how so much gets in there, but it's not nice and soft and relatively un-noticeable like cat hair :-)) regards sarah -- Think of it as evolution in action. |
Venison
Following up to EastneyEnder
>I'm sure you all have some ideas, but how can I winkle them out of you? ;) >*in her bestest Carry On voice* tee hee Most of the things I do with venison seem to involve chocolate and a little chilli. Parsnips are often included and sometimes black beans. I have a regular supply of venison sausages which seem to go well with broad beans and some root vegetables. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
Venison
"EastneyEnder" > wrote in message ... > My lovely butchers sold me (wish I could say it was on pain of torture but > it wasn't)... about 1.5 pounds of diced stewing venison today. Not something > they often have on offer, especially not at £1.99 GPB /pound. My butcher is an all female one! No stimulating flirtations at all. I haven't done a lot of stewy things, but my roast leg includes red wine, allspice, elderberry jam and garlic, with lashings of bacon, so I should think I'd include those things in a lighthanded way. |
Venison
Following up to Judith Umbria
>> My lovely butchers sold me (wish I could say it was on pain of torture but >> it wasn't)... about 1.5 pounds of diced stewing venison today. Not >something >> they often have on offer, especially not at £1.99 GPB /pound. > >My butcher is an all female one! That would be unusual in UK, cant think of an all female butcher, off hand, not even a part female one!. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
Venison
The Reid > wrote:
> Following up to Judith Umbria > > >> My lovely butchers sold me (wish I could say it was on pain of torture but > >> it wasn't)... about 1.5 pounds of diced stewing venison today. Not > >something > >> they often have on offer, especially not at £1.99 GPB /pound. > > > >My butcher is an all female one! > > That would be unusual in UK, cant think of an all female butcher, > off hand, not even a part female one!. I don't want to know how you know that, I really don't. regards sarah -- Think of it as evolution in action. |
Venison
"sarah" > wrote in message . .. > EastneyEnder > wrote: > >> My lovely butchers sold me (wish I could say it was on pain of torture >> but >> it wasn't)... about 1.5 pounds of diced stewing venison today. Not >> something >> they often have on offer, especially not at £1.99 GPB /pound. >> >> Especially not when one of the butchers winks at you & calls you "sexpot" >> or >> "darlin"... all part of my daily shopping experience & I wouldn't change >> it >> for the world, even in these PC-benighted days. Specially as they don't >> do >> stuff in kilos thank god. >> >> I was going to fling it (the venison!!!) in a pot and make a casserole / >> daube/ whatever but thought it deserved better as it's not daily fare >> here >> in "Olde Portsmouthe". >> >> I'm sure you all have some ideas, but how can I winkle them out of you? >> ;) >> *in her bestest Carry On voice* tee hee > > In the past I've cooked venison stew in red wine plus appropriate herbs, > flavoured to taste near the end of cooking with port and/or raspberry > jam and/or blackberry vinegar. Very nice, especially if made with a good > red (none of this 'cooking' wine; if you can't drink it, don't cook with > it! The most recent muntjac seemed likely to be a bit more delicate (I > hung it myself, so had some control); Some of that ended up in a stew > starting by browning onions with homemade salt pork (flavoured with > juniper and pepper), added thyme and a bay leaf. I don't think I added > any red wine, but the end result was a rich and delicious gravy strongly > flavoured with thyme. Lovely with dumplings. > > Incidentally, I've always ended up spending ages picking deer hair out > of the packed venison stewing cuts; I don't know how so much gets in > there, but it's not nice and soft and relatively un-noticeable like cat > hair :-)) > I knew that you love cats but you eat 'em too?:-) Graham |
Venison
On Thu, 15 Dec 2005 08:35:44 +0000, The Reid
> posted.... >Following up to EastneyEnder > >>I'm sure you all have some ideas, but how can I winkle them out of you? ;) >>*in her bestest Carry On voice* tee hee > >Most of the things I do with venison seem to involve chocolate >and a little chilli. Parsnips are often included and sometimes >black beans. I have a regular supply of venison sausages which >seem to go well with broad beans and some root vegetables. Do tell more. I love chicken mole, and hope to get some venison next week. Your idea starts excellently, goes downhill slightly in the middle and improves again towards the end (I detest parsnips). Actually, thinking about your avowed preference for savoury over sweet (elsewhere), I'm surprised at the parsnips. It's their excessive sweetness I don't like. I don't like sweet potatoes for the same reason, and carrots are not very well favoured here, either. -- Peter I'm an alien |
Venison
graham > wrote:
> "sarah" > wrote in message > . .. [-] > > Incidentally, I've always ended up spending ages picking deer hair out > > of the packed venison stewing cuts; I don't know how so much gets in > > there, but it's not nice and soft and relatively un-noticeable like cat > > hair :-)) > > > I knew that you love cats but you eat 'em too?:-) Only the hair. That I know of! regards sarah -- Think of it as evolution in action. |
Venison
Peter Ward > wrote:
> On Thu, 15 Dec 2005 08:35:44 +0000, The Reid > > posted.... [-] > >Most of the things I do with venison seem to involve chocolate > >and a little chilli. Parsnips are often included and sometimes > >black beans. I have a regular supply of venison sausages which > >seem to go well with broad beans and some root vegetables. > > Do tell more. I love chicken mole, and hope to get some venison next > week. Your idea starts excellently, goes downhill slightly in the > middle and improves again towards the end (I detest parsnips). > > Actually, thinking about your avowed preference for savoury over sweet > (elsewhere), I'm surprised at the parsnips. It's their excessive > sweetness I don't like. I don't like sweet potatoes for the same > reason, and carrots are not very well favoured here, either. I agree about the problem of sweetness in veg, although I find parsnips bearable: I think the parsnip flavour is sufficiently strong to mute the sweetness. Cooked carrots are definitely too sweet, especially if additional sugar is added. We like them provided they're raw or nearly so -- I put them in stir-fry, and we often have strips of raw carrot as a vegetable with any meal. Especially macaroni-and-cheese, which is served smoking hot straight from the oven with raw carrot and raw celery sticks to be dipped into the cheesiest bits and eaten while waiting for the dish to cool :-) regards sarah -- Think of it as evolution in action. |
Venison
The Reid wrote:
> Most of the things I do with venison seem to involve chocolate > and a little chilli. Parsnips are often included and sometimes > black beans. I have a regular supply of venison sausages which > seem to go well with broad beans and some root vegetables. Now I do like the sound of parsnips & black beans. Two of my favourites and I hadn't thought of them, although I often put a can of beans into stews... black-eyed for preference as they keep their shape and can still be picked up for under 50p in some ethnic shops.... sometimes cannelini or rose-coco, never red kidney beans:- there are just many better beans out there than the ubiquitous red kidney. I wish canned black beans were more common here; I've only ever seen them on sale once at a Portuguese deli in Brixton. I don't mind cooking them from scratch myself, although even the dried ones can be hard to spot sometimes, but canned are handy and often just as good. I love the richness of colour that black beans add to a dish. Not sure about the chocolate and chilli though. I have had Hare in chocolate sauce and wasn't convinced, and I prefer things like ginger for heat, having had my tastebuds burned out by chilli once too often. For me, chilli heat now tends to mask more subtle flavours. Lentils - green, brown or Puy - canned or fresh, are my fave with hearty sausages but I will give broad beans a go sometime. Thanks. -- Sue in Portsmouth, "Old" Hampshire, "Old" England, UK |
Venison
"EastneyEnder" > wrote in message ... > The Reid wrote: >> Most of the things I do with venison seem to involve chocolate >> and a little chilli. Parsnips are often included and sometimes >> black beans. I have a regular supply of venison sausages which >> seem to go well with broad beans and some root vegetables. > > Now I do like the sound of parsnips & black beans. Two of my favourites > and > I hadn't thought of them, although I often put a can of beans into > stews... > black-eyed for preference as they keep their shape and can still be picked > up for under 50p in some ethnic shops.... sometimes cannelini or > rose-coco, > never red kidney beans:- there are just many better beans out there than > the > ubiquitous red kidney. > > I wish canned black beans were more common here; I've only ever seen them > on > sale once at a Portuguese deli in Brixton. I don't mind cooking them from > scratch myself, although even the dried ones can be hard to spot > sometimes, > but canned are handy and often just as good. I love the richness of colour > that black beans add to a dish. > > Not sure about the chocolate and chilli though. I have had Hare in > chocolate > sauce and wasn't convinced, Rent the Mexican movie: "Like water for chocolate". It'll put a whole new spin on your cooking:-) Graham |
Venison
Following up to Peter Ward
>>Most of the things I do with venison seem to involve chocolate >>and a little chilli. Parsnips are often included and sometimes >>black beans. I have a regular supply of venison sausages which >>seem to go well with broad beans and some root vegetables. > >Do tell more. I love chicken mole, and hope to get some venison next >week. Your idea starts excellently, goes downhill slightly in the >middle and improves again towards the end (I detest parsnips). nothing complex, I just add a little chocolate/chilli mix from a jar (proprietary but Waitrose stopped doing it so home made next time) to a stew, I do the same with chilli con carne. I keep meaning to make mole. Somebody posted a recipe a while ago. >Actually, thinking about your avowed preference for savoury over sweet >(elsewhere), I'm surprised at the parsnips. It's their excessive >sweetness I don't like. I don't like sweet potatoes for the same >reason, and carrots are not very well favoured here, either. I don't mind a bit of sweetness, I often add fruit to game main courses, various berries work well with venison BTW. If calories didnt exist I would probably be eating desserts (in fact I'd probably be eating all the time!), but as they do puddings were the first to go (no, snack bars were the first to go) . Sort of cost/benefit analysis. I've enjoyed steamed pudding with golden syrup and a bottle of Sauterne in the days I was running 40 miles a week, but not now! :-( Come to think of it sweet veg are amongst my favourites (inc carrots and s pots), so perhaps they satisfy a need for sugar? Although I once took advice to add honey to cooking parsnips, that was OTT. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
Venison
Following up to graham
>Rent the Mexican movie: "Like water for chocolate". It'll put a whole new >spin on your cooking:-) If you liked the film read the book too, if I understood the film correctly, a different ending. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
Venison
Following up to sarah
>I agree about the problem of sweetness in veg, although I find parsnips >bearable: I think the parsnip flavour is sufficiently strong to mute the >sweetness. Cooked carrots are definitely too sweet, especially if >additional sugar is added. Why would anybody add sugar to carrots? I have to ask the reverse question of you two. If you both like desserts, how come you don't like sweet veg? -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
Venison
Following up to EastneyEnder
>Not sure about the chocolate and chilli though. I have had Hare in chocolate >sauce and wasn't convinced, and I prefer things like ginger for heat, having >had my tastebuds burned out by chilli once too often. For me, chilli heat >now tends to mask more subtle flavours. subtlety is the thing. Think Italian use of chilli, not Indian. I don't use a mass of chocolate either, its just in the background. Not that I don't like a blazing curry now and again. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
Venison
In message >, The Reid
> writes >Following up to sarah > >>I agree about the problem of sweetness in veg, although I find parsnips >>bearable: I think the parsnip flavour is sufficiently strong to mute the >>sweetness. Cooked carrots are definitely too sweet, especially if >>additional sugar is added. > >Why would anybody add sugar to carrots? > To caramelize them. No-one here likes that, so I don't bother. -- June Hughes |
Venison
The Reid > wrote:
> Following up to sarah > > >I agree about the problem of sweetness in veg, although I find parsnips > >bearable: I think the parsnip flavour is sufficiently strong to mute the > >sweetness. Cooked carrots are definitely too sweet, especially if > >additional sugar is added. > > Why would anybody add sugar to carrots? > > I have to ask the reverse question of you two. If you both like > desserts, how come you don't like sweet veg? I like some sweet veg, but it's got to be something with flavour to over-ride the sweetness. Cooked carrots are vaguely carroty, vaguely sweet. Adding sugar makes it worse. Yuck. Put them in a carrot cake if you want to eat sweet carrots. Parsnips taste more of parsnip than sweet, so that's alright. Sweet potatoes are close to too bland, but I like the flavour so that's alright -- and I don't add extra sugar. Sweet-and-sour red cabbage is lovely; definitely sweet, but with vinegar and spices. Same for venison in a vaguely sweet sauce. Sweetcorn is sweet, but I like it with lots of salty butter for contrast. regards sarah -- Think of it as evolution in action. |
Venison
"sarah" > wrote in message ... > graham > wrote: > > > "sarah" > wrote in message > > . .. > [-] > > > > Incidentally, I've always ended up spending ages picking deer hair out > > > of the packed venison stewing cuts; I don't know how so much gets in > > > there, but it's not nice and soft and relatively un-noticeable like cat > > > hair :-)) > > > > > I knew that you love cats but you eat 'em too?:-) > > Only the hair. That I know of! You mean there's actually a /possibility/ you accidentally swallowed a cat?!? Shaun aRe |
Venison
Shaun aRe > wrote:
> "sarah" > wrote in message > ... > > graham > wrote: > > > > > "sarah" > wrote in message > > > . .. > > [-] > > > > > > Incidentally, I've always ended up spending ages picking deer hair out > > > > of the packed venison stewing cuts; I don't know how so much gets in > > > > there, but it's not nice and soft and relatively un-noticeable like > > > > cat hair :-)) > > > > > > > I knew that you love cats but you eat 'em too?:-) > > > > Only the hair. That I know of! > > You mean there's actually a /possibility/ you accidentally swallowed a > cat?!? Just think of that, she swallowed a cat! chorus, please... I *think* that the stories of cheap restaurants serving cat in lieu of rabbit are probably urban myths, but I can't be sure. Years ago, when I lived in Canada, a zoologist friend of a friend was said to have found a cat forelimb bone in a rabbit stew (the limb bones are diagnostic -- no possibility of error). Of course that was Canada ;-) regards sarah -- Think of it as evolution in action. |
Venison
"sarah" > wrote in message . .. > Shaun aRe > wrote: > >> "sarah" > wrote in message >> ... >> > graham > wrote: >> > >> > > "sarah" > wrote in message >> > > . .. >> > [-] >> > >> > > > Incidentally, I've always ended up spending ages picking deer hair >> > > > out >> > > > of the packed venison stewing cuts; I don't know how so much gets >> > > > in >> > > > there, but it's not nice and soft and relatively un-noticeable like >> > > > cat hair :-)) >> > > > >> > > I knew that you love cats but you eat 'em too?:-) >> > >> > Only the hair. That I know of! >> >> You mean there's actually a /possibility/ you accidentally swallowed a >> cat?!? > > Just think of that, she swallowed a cat! > > chorus, please... > > > I *think* that the stories of cheap restaurants serving cat in lieu of > rabbit are probably urban myths, but I can't be sure. Years ago, when I > lived in Canada, a zoologist friend of a friend was said to have found a > cat forelimb bone in a rabbit stew (the limb bones are diagnostic -- no > possibility of error). Of course that was Canada ;-) > The daughter of a close friend served up one of the farm cats to her sister! Of course, this is Canada;-) Graham |
Venison
graham > wrote:
> "sarah" > wrote in message > . .. > > Shaun aRe > wrote: > > > >> "sarah" > wrote in message > >> ... > >> > graham > wrote: [-] > >> > > I knew that you love cats but you eat 'em too?:-) > >> > > >> > Only the hair. That I know of! > >> > >> You mean there's actually a /possibility/ you accidentally swallowed a > >> cat?!? > > > > Just think of that, she swallowed a cat! > > > > chorus, please... > > > > > > I *think* that the stories of cheap restaurants serving cat in lieu of > > rabbit are probably urban myths, but I can't be sure. Years ago, when I > > lived in Canada, a zoologist friend of a friend was said to have found a > > cat forelimb bone in a rabbit stew (the limb bones are diagnostic -- no > > possibility of error). Of course that was Canada ;-) > > > The daughter of a close friend served up one of the farm cats to her sister! > Of course, this is Canada;-) Tell me you're joking. Or tell me why :-) regards sarah -- Think of it as evolution in action. |
Venison
sarah wrote:
> Just think of that, she swallowed a cat! > > chorus, please... *groan* > I *think* that the stories of cheap restaurants serving cat in lieu of > rabbit are probably urban myths, but I can't be sure. Years ago, when I > lived in Canada, a zoologist friend of a friend was said to have found a > cat forelimb bone in a rabbit stew (the limb bones are diagnostic -- no > possibility of error). Of course that was Canada ;-) Several years ago, an uproar ensued because stileproject.com (purveyors of filth that they are) displayed a video of a kitten being killed, gutted, skinned, and cooked. Might still have it...OK, here it is, but you've been warned about the video, so if you watch it and it offends you, don't complain to ME about it. http://www.stileproject.com/kitty.html Bob |
Venison
On Fri, 16 Dec 2005 09:18:16 +0000, The Reid
> posted.... >Following up to sarah > >>I agree about the problem of sweetness in veg, although I find parsnips >>bearable: I think the parsnip flavour is sufficiently strong to mute the >>sweetness. Cooked carrots are definitely too sweet, especially if >>additional sugar is added. > >Why would anybody add sugar to carrots? > >I have to ask the reverse question of you two. If you both like >desserts, how come you don't like sweet veg? Ah, well, it's not just the sweetness, I suppose. I like sweet corn, f'rinstance, but that's tasty as well as sweet, to me. Anyway, they can also be a carrier for butter, drool. But parsnips and sweet potatoes are just so overloaded with sugar I find them unbearable. I suppose, also, that I just don't like the underlying parsnip flavour, and sweet potatoes don't seem to have any underlying flavour at all. -- Peter I'm an alien |
Venison
On Fri, 16 Dec 2005 09:18:16 +0000, The Reid
> posted.... > >I don't mind a bit of sweetness, I often add fruit to game main >courses, various berries work well with venison BTW. If calories >didnt exist I would probably be eating desserts (in fact I'd >probably be eating all the time!), but as they do puddings were >the first to go (no, snack bars were the first to go) . Sort of >cost/benefit analysis. I've enjoyed steamed pudding with golden >syrup and a bottle of Sauterne in the days I was running 40 miles >a week, but not now! :-( This puts a different slant on your disavowal of puds. I like fruit with meat, but as a flavouring, sometimes part of a stuffing, not as a major component. I quite like a nice, sweet korma. Fried onions are quite sweet, but so delicious. As mentioned elsewhere, parsnips and sweet potatoes seem to be so overwhelmingly sweet to me that they are unpalatable. And, of course, I am experimenting with making some puds less sweet. You know, the more I think about this, the less logic there seems to be. >Come to think of it sweet veg are amongst my favourites (inc >carrots and s pots), so perhaps they satisfy a need for sugar? >Although I once took advice to add honey to cooking parsnips, >that was OTT. Eugh! But ham coated with brown sugar and roasted is superb stuff. Possibly because the sweetness is set against the ham itself. -- Peter I'm an alien |
Venison
"sarah" > wrote in message ... > graham > wrote: > >> "sarah" > wrote in message >> . .. >> > Shaun aRe > wrote: >> > >> >> "sarah" > wrote in message >> >> ... >> >> > graham > wrote: > > [-] >> >> > > I knew that you love cats but you eat 'em too?:-) >> >> > >> >> > Only the hair. That I know of! >> >> >> >> You mean there's actually a /possibility/ you accidentally swallowed a >> >> cat?!? >> > >> > Just think of that, she swallowed a cat! >> > >> > chorus, please... >> > >> > >> > I *think* that the stories of cheap restaurants serving cat in lieu of >> > rabbit are probably urban myths, but I can't be sure. Years ago, when I >> > lived in Canada, a zoologist friend of a friend was said to have found >> > a >> > cat forelimb bone in a rabbit stew (the limb bones are diagnostic -- no >> > possibility of error). Of course that was Canada ;-) >> > >> The daughter of a close friend served up one of the farm cats to her >> sister! >> Of course, this is Canada;-) > > Tell me you're joking. Or tell me why :-) > The victim was a sentimental soul and the perp wasn't, being the one who always drove the animals to the abattoir. She saw it as a practical joke when the cat was severely injured and had to be put down. I think we ought to change the subject, don't you? Graham |
Venison
Quoting from message >
posted on 14 Dec 2005 by EastneyEnder I would like to add: > I was going to fling it (the venison!!!) in a pot and make a casserole / > daube/ whatever but thought it deserved better as it's not daily fare here > in "Olde Portsmouthe". Somewhere recently I read (can't rememer whether it was on the web or in a book) that one should not serve brussels sprouts with venison. I don't know whether this was a style guide/etiquette reference or to do with a possible physical reaction; has any one else heard of this? -- ..ElaineJ. Home Pages and FAQ of uk.food+drink.indian can be viewed at ..Virtual. http://www.users.zetnet.co.uk/ejones/ufdi/index.html StrongArm Under construction, FAQ, recipes, tips, booklist, links ..RISC PC. Questions and suggestions please, email or to the newsgroup |
Venison
Bob Terwilliger > wrote:
[-] > Several years ago, an uproar ensued because stileproject.com (purveyors of > filth that they are) displayed a video of a kitten being killed, gutted, > skinned, and cooked. Might still have it...OK, here it is, but you've been > warned about the video, so if you watch it and it offends you, don't > complain to ME about it. > > http://www.stileproject.com/kitty.html What an ... interesting site. I have to confess I didn't watch the video. I don't want to know the details, but I know it happens -- I can still remember reading the Dervla Murphy book. People don't eat their pets, but some people's pets are other people's food. regards sarah -- Think of it as evolution in action. |
beef was Venison
graham > wrote:
[-] > I think we ought to change the subject, don't you? Oh, yes. Definitely. How about... on Thursday we took delivery of the first tranche of the 1/4 hereford cow we were privileged to buy from a friend who only slaughters one each year. Organic, grass-fed, properly hung, and cut to my specifications. We had our first taste of it on Friday, something I've never done befo 2kg sirloin roasted on the bone. It's wonderful. Only regret is that most of it is still in their freezers until we can get the wiring to the garage sorted and put a chest freezer in :-( regards sarah -- Think of it as evolution in action. |
Venison
On Sat, 17 Dec 2005 02:21:12 GMT, Elaine Jones
> posted.... > >Somewhere recently I read (can't rememer whether it was on the web or >in a book) that one should not serve brussels sprouts with venison. > >I don't know whether this was a style guide/etiquette reference or to >do with a possible physical reaction; has any one else heard of this? I suspect that you read past the end of the sentence, which actually terminated at "sprouts". -- Peter I'm an alien |
beef was Venison
"sarah" > wrote in message k... > graham > wrote: > > [-] >> I think we ought to change the subject, don't you? > > Oh, yes. Definitely. > > How about... on Thursday we took delivery of the first tranche of the > 1/4 hereford cow we were privileged to buy from a friend who only > slaughters one each year. Organic, grass-fed, properly hung, and cut to > my specifications. We had our first taste of it on Friday, something > I've never done befo 2kg sirloin roasted on the bone. It's wonderful. > > Only regret is that most of it is still in their freezers until we can > get the wiring to the garage sorted and put a chest freezer in :-( > I buy my beef, chicken and eggs from a farming couple who received their organic licence earlier this year. I'm now trying to find a source of good pork with the skin still on! The supermarkets get theirs ready trimmed so even if it is labelled organic, I can't make crackling:-( Graham |
beef was Venison
"graham" > wrote in message news:LjWof.133057>> > I buy my beef, chicken and eggs from a farming couple who received > their organic licence earlier this year. I'm now trying to find a > source of good pork with the skin still on! The supermarkets get > theirs ready trimmed so even if it is labelled organic, I can't make > crackling:-( We buy our meat from http://www.reiver-foods.co.uk/ I used to buy huge parts of beasts when the children were at home but now there are just two of us I get various cuts of each animal that suits us best... and yes.. I get pork with the skin still on:)) So now when I fill my freezer.. it is not just with one type of meat! I get the type of meat I like, cut to the sizes I prefer:) |
Venison
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Venison
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Venison
Following up to graham
>The victim was a sentimental soul and the perp wasn't, being the one who >always drove the animals to the abattoir. She saw it as a practical joke >when the cat was severely injured and had to be put down. >I think we ought to change the subject, don't you? To Titus Andronicus? -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
Venison
Following up to sarah
>Sweetcorn is >sweet, but I like it with lots of salty butter for contrast. that's one I don't like at all. I'm not convinced its even food. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
Venison
Following up to Peter Ward
>Ah, well, it's not just the sweetness, I suppose. I like sweet corn, >f'rinstance, but that's tasty as well as sweet, to me. Anyway, they >can also be a carrier for butter, drool. But parsnips and sweet >potatoes are just so overloaded with sugar I find them unbearable. I >suppose, also, that I just don't like the underlying parsnip flavour, >and sweet potatoes don't seem to have any underlying flavour at all. I like sweet potato mash, with lots of butter, then caramelised a bit in the oven. Nice colour too. Makes a change from potatoes. -- Mike Reid Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email us@ this site Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap |
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