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Summer’s over, the cottage is locked up for the winter and the relaxing drive to the country will have to wait till next year. But, you will always have the memories of hitting that defenseless god’s creature when you stare at the dent on your grill or hood.
I read in an article last summer that an avid long distance driver cooked his meals on top of his engine as he drove. Which brings me to today’s message, how to cook game meat.
Bison-Similar taste to beef with added advantages such as higher in protein and less cholesterol. The meat
should be cooked slowly but served rare to medium rare. Due to the density a smaller portion size is more than acceptable. Grilling is the way to go whether a steak or burger.
Rabbit-Images of Bugs Bunny come to mind (sorry). Pan-fried until tender with a bacon garnish or ala coq au vin – fricassee.
Goose-has a distinctive taste, stronger than wild duck. Always marinade in buttermilk for a day. Stuffed goose with a hint of apple is a crowd pleaser. Cook meat until the juices run clear for optimum results and baste often.
Where do animals go when they lose their tails?
They go across the road to the retail shop. (Groan)
