ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jun 10, 2017 17:19:11 GMT -6
This forum needs a food thread rather than random posts here and there. This is that thread.
It's not only what you cook, but what someone else cooked for you.
I get to go first...
A neighbor gave us bear and moose burger and some moose steaks after last hunting season. I just got around to cooking it today.
I've had bear meat before. The 1st time was 4 decades ago ('70s) in a state 500 miles to our south and it was like beef. The 2nd time it was boiled and was like pork. Tonight's was like beef. One note re: bear... it can carry trichinosis so it needs to be thoroughly cooked. It's like wild pig in that regard. If it bleeds it's not done enough. The burger had HP sauce and a slice of Vidalia onion on it and was delicious.
Moose is a deer and can be eaten rare, heck, best eaten rare since there's no fat in it to keep it moist. I haven't had any of that yet. But the last time I had some, given to us by a game warden, it was the best lean beef ever to pass my pearly whites. I expect the same this time. Moose is really good stuff.
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Post by wchnu on Jun 11, 2017 2:33:41 GMT -6
This forum needs a food thread rather than random posts here and there. This is that thread. It's not only what you cook, but what someone else cooked for you. I get to go first... A neighbor gave us bear and moose burger and some moose steaks after last hunting season. I just got around to cooking it today. I've had bear meat before. The 1st time was 4 decades ago ('70s) in a state 500 miles to our south and it was like beef. The 2nd time it was boiled and was like pork. Tonight's was like beef. One note re: bear... it can carry trichinosis so it needs to be thoroughly cooked. It's like wild pig in that regard. If it bleeds it's not done enough. The burger had HP sauce and a slice of Vidalia onion on it and was delicious. Moose is a deer and can be eaten rare, heck, best eaten rare since there's no fat in it to keep it moist. I haven't had any of that yet. But the last time I had some, given to us by a game warden, it was the best lean beef ever to pass my pearly whites. I expect the same this time. Moose is really good stuff. I have never had Bear. I have had Moose..and elk..and lots and lots of whitetail. I think of the three Elk is the best. I want to try pronghorn. I hear it beats all the rest.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jun 11, 2017 8:08:05 GMT -6
I've had bear 3 times, 4 according to my wife. The first time it was marinated and much like beef. The 2nd time the cook didn't know how to cook it so he boiled a leg. It was fatty and much like pork. This bear was like mild flavored beef.
I never had elk or pronghorn. Yes, I'd like to try them also.
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Post by wchnu on Jun 11, 2017 18:42:52 GMT -6
I've had bear 3 times, 4 according to my wife. The first time it was marinated and much like beef. The 2nd time the cook didn't know how to cook it so he boiled a leg. It was fatty and much like pork. This bear was like mild flavored beef. I never had elk or pronghorn. Yes, I'd like to try them also. I have had caribou too. It's also good. I want to go on a caribou hunt one day.
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Post by wchnu on Jun 14, 2017 2:12:23 GMT -6
Tonight I cooked a big old pot of spo-gettie with a meat sauce. I am not Italian so it's just a plain ole dish.
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Post by birdlives on Jun 14, 2017 2:21:17 GMT -6
Hey man...you don't need to be Italian to use real tomatoes in your tomato sauce....lol!My wife is Turkish and a GREAT cook with all Mediterranean dishes...My Dad used to tell me that his Grandma (my Great Grandma) from Italy used to saute real tomatoes for her sauces....But growing up, we used Prego and Ragu...you know...Well my wifes family only used real tomatoes and would simmer them for hours, as she does now...Anyway, after we got married I fixed her dinner...like maybe 2 weeks after getting married...I used Prego and tomato paste but I sauteed mushrooms and onions...I thought I was doing something. She came in, and was very excited..there were candles...wine...you know the drill.. Well she sat down and took one taste and ran to the bathroom and threw up!!! Now over twenty years later, she doesn't let me fix dinner... I was exiled except I am allowed to be her sous-chef. Guess you could file this one under " Best laid plans of mice and men..." BTW...had Bear meat when I was a kid the first time...loved it...always have...only don't get to have it very often...I've heard some say, "It can be less than tender"...I believe my G'ma cooked it in the pressure cooker and it was great....I've never had Moose...that sounds very interesting...I LOVE Venison...
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Post by wchnu on Jun 14, 2017 6:20:49 GMT -6
Hey man...you don't need to be Italian to use real tomatoes in your tomato sauce....lol!My wife is Turkish and a GREAT cook with all Mediterranean dishes...My Dad used to tell me that his Grandma (my Great Grandma) from Italy used to saute real tomatoes for her sauces....But growing up, we used Prego and Ragu...you know...Well my wifes family only used real tomatoes and would simmer them for hours, as she does now...Anyway, after we got married I fixed her dinner...like maybe 2 weeks after getting married...I used Prego and tomato paste but I sauteed mushrooms and onions...I thought I was doing something. She came in, and was very excited..there were candles...wine...you know the drill.. Well she sat down and took one taste and ran to the bathroom and threw up!!! Now over twenty years later, she doesn't let me fix dinner... I was exiled except I am allowed to be her sous-chef. Guess you could file this one under " Best laid plans of mice and men..." BTW...had Bear meat when I was a kid the first time...loved it...always have...only don't get to have it very often...I've heard some say, "It can be less than tender"...I believe my G'ma cooked it in the pressure cooker and it was great....I've never had Moose...that sounds very interesting...I LOVE Venison... Don't tell her I use can sauce as the base. I do cut up onions peppers mushrooms and such though. If you like Deer you will kill for Elk. What do you guys think of Mutton. I had a Navajo roommate in Arizona that would bring mutton stew back sometimes when he went to the reservation. Never did develope a taste for it myself.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jun 14, 2017 8:14:02 GMT -6
One is either raised eating mutton or it's definitely becomes an acquired taste. I love lamb, but mutton is too strong tasting for me. I've had it mixed into sausage and that was good, but there was absolutely no doubt that mutton was an ingredient. I don't know that I've ever run into anyone who has told me that they like mutton who didn't grow up eating it.
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Post by wchnu on Jun 14, 2017 18:49:05 GMT -6
One is either raised eating mutton or it's definitely becomes an acquired taste. I love lamb, but mutton is too strong tasting for me. I've had it mixed into sausage and that was good, but there was absolutely no doubt that mutton was an ingredient. I don't know that I've ever run into anyone who has told me that they like mutton who didn't grow up eating it. That is about how I see it too.
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Post by birdlives on Jun 15, 2017 3:17:24 GMT -6
I asked my butcher when I lived in CT, why lamb in the US has a smell and oilly gamey taste compared to lamb in the middle east which is more tender than veal...I mean the sheep in Turkey are more tender than most American lamb....Don't get me wrong...I always liked US lamb til I had lamp chops in Istanbul. It's like another whole kind of animal.
He said, most US lamb is treated the same as most meat industry beef is treated...Now lambs are very emotional little critters for the most part, and scare very easily. In the Middle East, farmers treat lambs like house pets almost...and they are comforted until the moment of slaughter.
What this means is...In the middle east the lamb meat dosen't have adrenline in it where in the US it is full of adrenline...
BIG TIP: Now my wife will marinate lamb for like 24 hours in yogurt/thyme....the yogurt neutalizes the adrenline and makes the domestic lamb taste very much like it does in the middle east...
Another BIG TIP Here in Oregon the local farmers have taken the tip...They treat their lambs as pets..and don't line them up for slaughter so they see whats happening...Results: Oregon lamb solid kicks @$$! Check it out...I couldn't believe it....And also check out the yogurt marinade...it really works...and a marinated lamb shoulder cooked in a pressure cooker with a stack of big lettuce leaves, has no taste of adrenline. When we surprise guest with a lamb dish cooked like this or the marinated lamb chops on the out door grill...NO ONE believes its lamb! Ha,ha...
I don't know about Maine lamb...Maine might be rural enough that the lambs aren't factory farmed the same way as most the country.
Fuzzy....try the yogurt thing! If you don't dig it...I'd be very surprised...With lamb...
ps...don't know about domestic sheep...never had it...But sheep in Turkey taste very much like domestic lamb....not the Oregon but most...
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
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Post by ShadowsDad on Jun 15, 2017 6:26:57 GMT -6
Maine lamb is extremely rare to find. Only a few farms have them and I can't imagine what it sells for. I just buy a leg of lamb or 2 when it's on sale around Easter and tell the butch to steak it for me. I have no idea what the source is, but most meat from that butcher is western. I know the west is a big place. Forage will also play a part in the flavor. Grass fed has a stronger taste.
I sous vide my lamb all the time anymore and you wouldn't believe it's lamb from the taste. It comes in from the butcher and every piece of it gets vacuum sealed and put right into the SV bath. That way when I want one it's just straight out of the freezer and a warmup and torching away from being dinner.
If anyone ever has an opportunity to try goat, do so. It's delicious. Very mild. Maybe the old billy goat wouldn't be, but goats intended for meat are.
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Post by wchnu on Jun 15, 2017 19:03:37 GMT -6
I have never cooked lamb. Looks like I need to. I have heard good things abput bbq goat. Cabrito is a big deal in parts of Texas I hear.
As a preview I plan on cooking a cow roast with some root veggies this weekend.
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ShadowsDad
Gem Star
None boring shaver!!
"It's not the bow, it's the Indian"
Posts: 4,534
|
Post by ShadowsDad on Jun 16, 2017 7:46:00 GMT -6
Lamb shanks are to kill for. Probably my favorite part of the lamb. I just roast them then eat them like a drumstick. You will definitely get "lamb aroma" when they are roasting.
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Post by Petrvs on Jun 16, 2017 11:15:36 GMT -6
I absolutely love roasted lamb meat. As for goat, a typical dish from my home region in southern Italy is "Maccarruni cu sucu da crapa" which is dialect for "Maccheroni (home made pasta) with goat sauce". Basically it is done by roasting a bit the goat meat with some aromas and then stewing it for several hours in tomato sauce. The resulting thick sauce (which includes small bits of meat) is used to season the home made pasta, which is then served with the big chucks of meat aside. Delicious.
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Post by wchnu on Jun 16, 2017 15:01:33 GMT -6
Lamb shanks are to kill for. Probably my favorite part of the lamb. I just roast them then eat them like a drumstick. You will definitely get "lamb aroma" when they are roasting. How do you season that?
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