I had raccoon which is like roast beef, I was surprised. When we got him he was living by a corn field, 25 pounds. (back in my younger days)

Elk Roast tastes a lot like beef, I've tried Venison many times but it's just too 'gamey' except when Bar-b-Que'd Southern style.

As to parasites in wild meat, my father raised rabbits when I was around 7 yrs old. He hunted the woods of Arkansas during the great Depression to feed his family (my mom and others), ate squirrel, possum, rabbit and other wild game.

Due to his experience dressing game he would never eat rabbit meat he had not killed and dressed personally. Rodents are really susceptible to disease and parasites.

:D .g

---

"Sour Grapes make a bitter Whine." <(0)>

btw. I'm about to walk the dog. She likes to run after Crows.
Anybody had that for dinner?
She is a poodle and they know how to find truffle.
Wish me luck:)

Definite good luck on the truffles...
In American idiom "eating crow" is done mostly by our Politicians.
It happens even now........H.R.C. (sorry, that should be in Politics, but I couldn't resist the straight line).
GOOD LUCK again on the truffles.
Black truffles have one of the most incredible flavors on the face of the earth.
:D .g

It's not season for mushrooms yet. I have to wait about 6 months.
But I'm trying to learn her before that:)
It's already springtime (four weeks or more early) here.
We went to the forest (yes real forest) and tried to catch a dove.
No success, but I had that for dinner once and it's tasting better then industrial chickens!

Hmm. Rosted dove with truffel...

I had raccoon which is like roast beef, I was surprised. When we got him he was living by a corn field, 25 pounds. (back in my younger days)

Elk Roast tastes a lot like beef, I've tried Venison many times but it's just too 'gamey' except when Bar-b-Que'd Southern style.

As to parasites in wild meat, my father raised rabbits when I was around 7 yrs old. He hunted the woods of Arkansas during the great Depression to feed his family (my mom and others), ate squirrel, possum, rabbit and other wild game.

Due to his experience dressing game he would never eat rabbit meat he had not killed and dressed personally. Rodents are really susceptible to disease and parasites.

:D .g

I got a deer once and it was strong in taste but my son got which was near corn fields wasn't strong at all DG. well I don't hunt at all now I just let them live. we were hungry then and anything was game.( except road kill )

---

Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

( except road kill )

Road Kill feral pigs in Louisiana are a treat if fresh. Pre-tenderized Pork!

Jan;

Doves are very tasty but it takes so damn many of them to make a meal. We used to hunt them each fall and to clean them you just remove the breast(the only meat to speak of) and discard the rest. 15 or 20 breasts roasted in a baking dish in cornbread stuffing is really good.

---

"Sour Grapes make a bitter Whine." <(0)>

Jan;
Doves are very tasty but it takes so damn many of them to make a meal. We used to hunt them each fall and to clean them you just remove the breast(the only meat to speak of) and discard the rest. 15 or 20 breasts roasted in a baking dish in cornbread stuffing is really good.

Yes I know. They are small compared to industrial chickens :)
I Have spent several summers as a kid at a farm where they had some chickens.
First killing them. (I can describe the procedure but I won't do this here. Not inhuman but your appetite will change).
Then pick all there feathers.
If it's not a chicken or a hen then you have to "hang" them for some days.
Like pheasant for instance.

BTW. Chickens at that time where much smaller then today.
I have eaten mallard, a kind of duck, given to us from a friend.
That tasted good but not that much.

Truffel news from today.
"Truffle Hunting has barely begun and already shows its ugly face" wrote the newspaper Il Piccolo in nearby Italian border town of Trieste.
For a small piece of the mushroom of a coin size the price is about 20 Euros, about 25 US dollars. :)

The mushroom is not pretty, but the smell and the taste has given the epithet as the black gold, forest princes and kitchen diamond.
The prices of the mushrooms in recent years has led to almost mafia-like methods.
Some truffle pickers said they will do anything to sabotage competitors seekers, and every year it's truffle dogs that suffer the most.
Except for the white truffle epicenter, the village of Alba, the fungus also can be found in Tuscany, in the French Drome and on the Croatian peninsula of Istria, where six dogs a week were reported poisoned.

In Sweden, the nearest Italian luxury truffles you can get is at Gotland and it's a black truffle of the so-called Burgundy type.
- It is lovely, with a little caramel tone, not as sharp in flavor as the white truffle, says Per Eriklin at the delicatessen Cajsa Warg in Stockholm awaiting the first delivery.
Together with eggs truffles truffle is so incredibly seductive that you understand it's competitiveness.

Another exotic (here anyway) is Ostrich, I tried it only once and my best description was it tasted like a wet dog smells.......not good. But maybe it was the preparation..
Everything is in the prep and seasoning.

Ostrich is not exotic in Sweden. We even have ostrich farms here despite they come from Australia. I have been to one farm and met some ostriches.
They are not very clever animal. One started bite my shirt:)
As you say, the prep and seasoning is the key to all cooking.

Once I had whale beef from Norway. Now its very controversial but I don't understand why.

Speaking about exotic food. In South East Asia they eat eggs. Yes, eggs that have a fetus in it with feathers and all. My brother was in Laos and he first thought it was a joke. But they really like it.

btw. I'm about to walk the dog. She likes to run after Crows.
Anybody had that for dinner?
She is a poodle and they know how to find truffle.
Wish me luck:)

Emu's are from Australia.
Ostrich's are from Africa.

---

The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

( except road kill )

Road Kill feral pigs in Louisiana are a treat if fresh. Pre-tenderized Pork!

Reminds me of something funny. Some guys were doing explosive forming where you place a sheet of metal over a shape you desire and fill the cavity with air or a vacuum. Then you flood the other side of the metal with water and set off a explosive charge in the water. The shock will form the metal around the shape. This is a common process for small production of custom shaped metal.
Well guys being guys started to wonder what would happen if they put tough meat in the water before setting off the charge. They tried it and produced some tender cuts of meat. They were thinking about taking the process commercial but I haven't hear any more about it.

---

Jan;

Doves are very tasty but it takes so damn many of them to make a meal. We used to hunt them each fall and to clean them you just remove the breast(the only meat to speak of) and discard the rest. 15 or 20 breasts roasted in a baking dish in cornbread stuffing is really good.

How to make them go farther. Take a breast and wrap it around a water chestnut. Then wrap a strip of bacon around that and hold it in place with a tooth pick. Soak it in teriyaki sauce but I am not sure about the time. Possibly an hour to a few hours. Cook on a hot grill and watch close because the fat dripping on the flame will flare up.
When I seen them prepared they were consumed as fast as they came off the grill.

Edit I found somewhere else where the soak time was 2-3 hours.

---

Jan;

Doves are very tasty but it takes so damn many of them to make a meal. We used to hunt them each fall and to clean them you just remove the breast(the only meat to speak of) and discard the rest. 15 or 20 breasts roasted in a baking dish in cornbread stuffing is really good.

How to make them go farther. Take a breast and wrap it around a water chestnut. Then wrap a strip of bacon around that and hold it in place with a tooth pick. Soak it in teriyaki sauce but I am not sure about the time. Possibly an hour to a few hours. Cook on a hot grill and watch close because the fat dripping on the flame will flare up.
When I seen them prepared they were consumed as fast as they came off the grill.

Edit I found somewhere else where the soak time was 2-3 hours.

Second Edit They were called Rumaki when they were served to me but I checked the web and Rumaki is a bit different than this.

---

One thing I'll never do again is try to cook fish on a grill, it was a mess big time. Pork, beef, chicken fine, zero fish.

---

Cheers everybody
Life is short so don't sip
Beer speaks, people mumble

Emu's are from Australia.
Ostrich's are from Africa.

Of course. I'm always mixing them up since they look the same:)

One thing I'll never do again is try to cook fish on a grill, it was a mess big time. Pork, beef, chicken fine, zero fish.

Trick i saw on the internet is to slice a lemon very thin, make a 'tray' on the barbeque with them and then cook the fish on that. I've tried it and it works a treat.

---

Life on earth is the global equivalent of not storing things in the fridge.

One thing I'll never do again is try to cook fish on a grill, it was a mess big time. Pork, beef, chicken fine, zero fish.

Trick i saw on the internet is to slice a lemon very thin, make a 'tray' on the barbeque with them and then cook the fish on that. I've tried it and it works a treat.

Why not use tin foil? No mess at all.

One thing I'll never do again is try to cook fish on a grill, it was a mess big time. Pork, beef, chicken fine, zero fish.

Trick i saw on the internet is to slice a lemon very thin, make a 'tray' on the barbeque with them and then cook the fish on that. I've tried it and it works a treat.

Why not use tin foil? No mess at all.

Tin foil sticks to the fish.

---

Life on earth is the global equivalent of not storing things in the fridge.

One thing I'll never do again is try to cook fish on a grill, it was a mess big time. Pork, beef, chicken fine, zero fish.

Trick i saw on the internet is to slice a lemon very thin, make a 'tray' on the barbeque with them and then cook the fish on that. I've tried it and it works a treat.

Why not use tin foil? No mess at all.

Tin foil sticks to the fish.

The lemon idea actually sounds pretty cool. I've never heard of that.

---

The mind is a weird and mysterious place

One thing I'll never do again is try to cook fish on a grill, it was a mess big time. Pork, beef, chicken fine, zero fish.

Trick i saw on the internet is to slice a lemon very thin, make a 'tray' on the barbeque with them and then cook the fish on that. I've tried it and it works a treat.

Why not use tin foil? No mess at all.

Tin foil sticks to the fish.

Even better. The skin of the fish will be removed by itself.
And you shouldn't pack the fish tightly.
And put some lemon slices under the fish as you say:)

Or you can use a cedar shingle, soaked in water overnight, the shingle chars and smokes on the fire side, steams on the fish side cooking the meat. Again place lemon slices between the fish and the shingle.

No mess, no cleanup(throw the shingle away), and a nice smoke flavor is added to the fish. Salmon steaks are done this way in the NW US.

---

"Sour Grapes make a bitter Whine." <(0)>

Two ways to cook fish on the grill. If the skin is on, place it skin side down on a paper bag. If you don't have a flame, the moisture will keep the paper from burning. If the skin is off, use tin foil but make sides to hold any juice that comes off the fish. If you fear sticking, hit the foil with a little Pam.
I use a webber kettle and throw some flavor wood on the coals before cooking and then after loading the food, I put the lid on with the vents open and slid the lid over just enough that some smoke comes out the bottom. The idea is to bake the fish in smoke instead of frying it. Turning isn't needed but because of the low heat it should take 15 to 20 minutes to cook. Make plenty because the leftovers are even better that the first night.
My mom loves to put Lemon Pepper on the fish before I cook it.

---

As a conscript in the army you learn a lot about cooking food outdoors.
You did everything not to get the kitchen tools messy.
Washing up in the winter is not funny.
Kitchen tools that become moldy. Yikes