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

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.

In article >,
says...
>
> 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
>

I can highly recommend some bay leaf, diced apple and juniper berries.
Failing the juniper berries - a couple of double gins ...

-P.


--
=========================================
firstname dot lastname at gmail fullstop com

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

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.

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 [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap

"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.

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 [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap

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.

"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

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

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.

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.

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

"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

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 [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap

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 [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap

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 [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap

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 [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap

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

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.

"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

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.

"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

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.

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

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

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

"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

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

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.

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.

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

"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

"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

On Fri, 16 Dec 2005 18:11:17 +0000, (sarah)
wrote:

>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 ;-)

Believe me, you would instantly notice. I have skinned enough rabbit
and a few cats, the carcass of either one smell entirely different. I
would expect a cat to taste like its fat smells, which is
unmistakeable and not very pleasant; a fresh rabbit carcass has a
pleasant smell, and after cooking it has a very distinct taste of its
own (and entirely different from hare).

fkoe

On Sat, 17 Dec 2005 14:29:04 GMT,
(Peter Ward) wrote:

>On Sat, 17 Dec 2005 02:21:12 GMT, Elaine Jones
> posted....
>>

>I suspect that you read past the end of the sentence, which actually
>terminated at "sprouts".

I'd be sorry for that.

fkoe

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 [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap

Following up to Peter Ward

>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.

LOL, I'm putting sweet veg in my main couse and not eating
dessert, youre having desserts but no sweet veg! Its just taste,
isnt it? And calories of course. How about a parsnip dessert?
--
Mike Reid
Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap

Following up to Elaine Jones

>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.

Brussels sprouts are vegetarian, so don't serve them any meat.
Especially on the Sabbath.
--
Mike Reid
Walk-eat-photos UK "http://www.fellwalk.co.uk" <-- you can email [email protected] this site
Walk-eat-photos Spain "http://www.fell-walker.co.uk" <-- [email protected] all, it's a spamtrap