bpg
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Post by bpg on Oct 8, 2023 20:08:27 GMT
I've never had deer before.
We bought some earlier this year and froze it wondering what to do with it.
Took it out and cooked some today as a Sunday roast. Delicious, my wife had eaten it before, not something I'd had coming from a rural area where rabbit etc was commonplace. Not sure I'd choose it over lamb in future but it was very pleasant.
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Rob
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Post by Rob on Oct 8, 2023 22:45:04 GMT
We only eat chicken, pork and fish. I dn't think I'd try Bambi ;-)
I don't eat beef because most of what it might be in and definitely steaks do not appeal. I really didn't like roast beef dinner as a child nor lamb. But I do know Greek village sausage probably has both! And I like that. Oh dear.
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Deleted
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Post by Deleted on Oct 9, 2023 8:38:19 GMT
Funny old thing, I've been off meat/fish entirely for the best part of this year. Digestive reasons, I won't elaborate. But it strikes me I'd far prefer to eat wild venison, rabbit, and other game, than any farmed meat, should I return to meat eating. Far kinder to the animals to let them live wild lives, and as you say BPG, quite delicious. I'd also venture that it's more healthy for the human, and better for the environment. I don't know why people get tied up in knots about hunting being cruel, when it's far kinder to the creatures than farming, particularly intensive farming.
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Post by Humph on Oct 9, 2023 9:19:40 GMT
At our old house, which was pretty isolated, we quite often had wild deer in our garden as they passed through.
Didn’t stop us enjoying venison from time to time, but we gave the random visitors free and safe passage!
(A veniburger on a crisp bread roll can be a treat) with fried onions of course.
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Deleted
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Post by Deleted on Oct 9, 2023 9:42:26 GMT
We get Muntjac in our garden, despite being very close to an urban centre, as we are closer still to lots of open countryside and farmland. I'm given to understand that can be a palatable delicacy. Plenty of wood pigeons, too.
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Post by bromptonaut on Oct 9, 2023 10:57:21 GMT
Large deer dead on the side of the road coming down off the Harris mountains towards Lewis on Sunday morning when we were there a fortnight ago. By the time we came back later in the day it was gone.
Too fast for even the Hoodies and clearly the local Sabbatarians made an exception...
Quite often have a Venison steak for my Saturday tea - Saturday being a day I do my own thing rather than sharing Mrs B's vegan cooking. Very tasty and only needs a brief show of the flame to cook it rare.
All the main supermarkets have it. Usually wild and from Scotland but can be farmed or from NZ depending on the season etc.
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WDB
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Post by WDB on Oct 13, 2023 8:15:58 GMT
Several venison herds on farms near here. Tasty stuff but so lean that it needs careful cooking (or minimal, as Bromp mentions) to keep it from drying out.
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Deleted
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Post by Deleted on Oct 13, 2023 9:06:13 GMT
It's great casseroled.
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bpg
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Post by bpg on Oct 13, 2023 9:22:46 GMT
Yes, cooking meat to everyone's satisfaction is a science in this house, especially as three would go vegetarian without any issues. They enjoy meat but wouldn't really miss it either. Timing.
One end of the scale you could give them a piece of coal and they wouldn't know the difference, the other choosing rare.
Any sign of blood on the plate, that's it, mealtime over.
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Post by Humph on Oct 13, 2023 9:44:33 GMT
We don’t have a lot of red meat anymore, but when we do, it’s family at war. My son and I like steak very rare, but my wife, like your family can’t cope anything that hasn’t been cremated. Of course the simple answer should be to cook each portion as required, but even then she kicks off about what is visible on other people’s plates.
Cheshire lass you see. 😬
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Rob
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Post by Rob on Oct 13, 2023 17:07:44 GMT
I don't like steak and only really eat beef if it's in say meatballs or a sausage in Greece. Never liked it as a child either but didn't have a say of course. But I could not eat it rare.
I struggled to eat a really nice tuna steak in Maui (at the now non-existent restaurant in Lahaina) because it was pink in the middle. Once I tasted it though it was amazing and I enjoyed it. I had it a second time but was hesitant again because it was pink/raw in the middle. Can';t remember what colour tuna but it was called Ahi... yellow fin comes to mind.
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