Why don't you eat pork?

[AngusThermopyle]

Buffalo has to be considered amongst the royalty of meats. I also like Caribou quite a bit, it's a lot wilder tasting though. The main draw back to Buffalo is the price, the stuff is ungodly expensive.

[Higgly]

No problem. More bacon for me. Yummy.

[buffycat]

Bison is terrific, wonderfully tasty meat. Haven't had caribou - but I love venicin - I'm lucky to have a nieghbour who hunts, my fingers are crossed for two nice specimens this year!

How different are caribou in gameyness compared to deer?

I find most beef one buys today to be rather tasteless, unless of course one can come across grass fed organic beef - then the yum factor is lip-smackingly good!

[AngusThermopyle]

I find Caribou to be quite a bit more gamey than venison, thats my opinion though. I personally enjoy the stronger flavour of wild meats, some don't though. I've known people who simply can't stomach the taste. We have a large meat packing plant just outside of town where some friends of mine work. I like that. It gives me access to a variety of different meats, Buffalo, Caribou, Ostrich etc. All at very reasonable prices (free).

[betsy]

Have you ever had buffalo?

No, unfortunately not. You and Angus obviously love it.

Does it have a strong flavor?

[jefferiah]

No, unfortunately not. You and Angus obviously love it.

Does it have a strong flavor?

Like wild meat? Hmmm....not what I have had, anyway. I havent had it in a long time and only a few times in my life, but it is good. Sort of dry, but tasty. It's pretty lean and healthy.

Blech buffy, I hate venison. I got some steaks from my brother last year though. I stewed it. In stew it isnt so strong.

Sweet potatoes are awesome Angus. But I like buttercup squash better for mashed up orange stuff.

Anyone ever had kohl rabi? I planted it this year and I don't even know what it is really.

Edited August 25, 2007 by jefferiah

[betsy]

Like wild meat? Hmmm....not what I have had, anyway. I havent had it in a long time, but it is good. Sort of dry, but tasty. It's pretty lean and healthy.

Whoa Jeff....lean and healthy. My fave cuts of beef are rib cuts for steaks and roasts and, blade or rump for stews ! The more marbling, the better!

Hubby said he ate buffalo and he liked it. I won't have a problem trying it...but it'll be hard for me to really get into it. I couldn't get into bunny or even lamb. I couldn't bring myself to eat venison...

Edited August 25, 2007 by betsy

[jefferiah]

Whoa Jeff....lean and healthy. My fave cuts of beef are rib cuts for steaks and roasts and, blade or rump for stews ! The more marbling, the better!

Oh I like a little bulk too, but I get that from coffee cream and butter, and pastries. Slurp.

[jefferiah]

Hmm I wonder if the mods would allow a food thread within the morals subforum.

That would be a great way for people who are normally at each others throats to share recipes once in a while and make each other drool. I am going to try it.

[AngusThermopyle]

Buffalo can be dry, so can Caribou. It depends on how you cook it. Buffalo and Caribou dont cook like beef. It's easy to overcook them, when cooked correctly they are both sublime. Buffalo tastes somewhat like beef, just richer and more flavourfull, it's ungodly expensive though, $44.00 a kilogram. If I had to pay for it I probably wouldn't eat it.

I also really really like Escargot, you know, when it's prepared with Mushroom caps and Mozzarella cheese. Yep, us Albertans are just your basic meat and potatoes and Escargot types. Actually I'm a recent import to this province, but I love it here.

[buffycat]

Like wild meat? Hmmm....not what I have had, anyway. I havent had it in a long time and only a few times in my life, but it is good. Sort of dry, but tasty. It's pretty lean and healthy.

Blech buffy, I hate venison. I got some steaks from my brother last year though. I stewed it. In stew it isnt so strong.

Sweet potatoes are awesome Angus. But I like buttercup squash better for mashed up orange stuff.

Anyone ever had kohl rabi? I planted it this year and I don't even know what it is really.

Hi Jefferiah,

Venison requires a certain touch IMO, not only when cooking but also when butchering. I've found it better when the steaks were cut thickly, and grilled over a medium to high heat to rare to medium rare, yielding delicious results - mind you I am still learning wrt preparation of wild game!

If you don't like it as a main course in a meal try it in a nice goulash - hungarian style with pappers, paprika, onion and tomatoes (and whatever hot spices you like ) - you will love it.

As for Kohl rabbi!! I thought I would never hear of it again! It's great you can use it in many ways, google some recipes and enjoy youself.

[AngusThermopyle]

What is Kohl Rabbi?

Is it a Tuber, leafy green, Legume? How is it best prepared?

I love to cook, when I was single I started my "Single guy's Cookbook". I collected the best recipes I could find, it really was an exceptional collection of recipes. Unfortunately I've since lost it, now I'm starting all over again. I remember some of the recipes though. One of my favourites was Chicken Scalopini in a really nice white wine sauce with Tomatoes and just enough fresh cream to thicken it.