Mynok
Posts: 12108
Joined: 11/30/2002 Status: offline
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quote:
ORIGINAL: JWE Dumbass me, posted something on the "usual" boards, where the usual morons won't get it. So should post it on THE THREAD!!! so it gets to them as has some experience in da kitchen. quote:
ORIGINAL: jeffk3510 I have an interesting recipe from a farmer that deals with soaking said game in condensed milk overnight, then frying.... he claims the "gamey" taste is completely gone...need to try it this fall. Friend of mine, next door, gave me a bag of 16 pheasant breasts after one of his hunts. Finally defrosted them and marinated them in a decent Port (Fonseca, Bin 27), garlic, onion, bay leaves and cardomom. Will slow grill half, and serve with wild rice, greens and an Italian salad. Other half, I'll slow smoke to 80% done and give to folks hereabouts. Had pheasant back in Cali that were marinated in Port and they were good. Also like pheasant straight up. Like dove straight up. Like wild duck straight up. Like damn near anything ya shoot, straight up, except for big mammals; deer and goats, and such ought to hang for two days, moose and bears ought to hang for four days. After that, marinade makes it tender and pulls the gaminess out. There's a reason the Germans invented sauerbraten; and why God invented wine/vinegar and onions and piquant spices. Our Thanksgiving tradition is to try a new exotic meat. Pheasant, elk, buffalo, quail...the old brain fails to remember them all. Always tasty.
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