You betcha! I became a softball coach during my midlife crisis... trying to relive some of glory years.
Ka-Tet Cantina
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Apparently the womenfolk here already have.Do you really want to go there Dio?
Winter is your favorite season... and you live in Canada? And people think I'M crazy?ALWAYS ready for Fall, it is my second favourite season (Winter is the first)
Oh elk is my favorite. I like deer, though! Not sure if they are going elk hunting or not. For sure deer and antelope. Antelope is my least favorite. We haven't had antelope the last few years, they have gone to a draw type license only for them and we missed the deadline. But they got in on the draw this year. So we will have (hopefully) 2 antelope and 2 deer to put up.
Fingers crossed.
I've never had antelope. Have you had moose? That is really good too.
Never had antelope, either. I have had deer, elk, bear, rabbit, bison, pheasant, wild boar, ostrich, duck and alligator. The owner of my wife’s company keeps trying to get me to try his squirrel stew, but I resist the thought of eating vermin. Moose and rattlesnake are still on my wanna-try list.
Venison, bison, alligator and bear (but only in a stew) have been my favorites so far.
I've had moose, deer, elk, turtle, alligator, frog and I bet money someone has slipped me some goat.
I've had elk, deer, alligator and rattlesnake. Elk and alligator are my favorites off of that list.
I might have to learn how to make iguana stew. They are running wild around here.
I might have to learn how to make iguana stew. They are running wild around here.
I've also had emu. That is really good.
1 Iguana
1 lg Onion
2 Cloves Garlic
3 Tomatoes
2 Green Peppers
4 ts Achiote Oil
1 pn Pepper
Salt To Taste
1. Make the achiote oil by frying the achiote slowly until the oil is red
2. Kill the iguana by cutting off its head.
3. Open the belly lengthwise and remove all the entrails and the rectum.
4. Cook in salted water until the meat is tender (take care not to let it get too soft).
5. Peel and cut in portions.
6. Season with all the above ingredients and cook with about 1 cup water, until almost dry.
You're welcome.
1 Iguana
1 lg Onion
2 Cloves Garlic
3 Tomatoes
2 Green Peppers
4 ts Achiote Oil
1 pn Pepper
Salt To Taste
1. Make the achiote oil by frying the achiote slowly until the oil is red
2. Kill the iguana by cutting off its head.
3. Open the belly lengthwise and remove all the entrails and the rectum.
4. Cook in salted water until the meat is tender (take care not to let it get too soft).
5. Peel and cut in portions.
6. Season with all the above ingredients and cook with about 1 cup water, until almost dry.
You're welcome.
Do you have a python recipe? We have a surplus of those too.
I've had turtle and frog, too, Also eel. Wasn't too fond of turtle. And I love escargot… Snails wrapped in bacon and fried in butter and garlic is delicious.
You should start selling them. They average $35 for a 14 ounce flank.Do you have a python recipe? We have a surplus of those too.
Python Steaks (1 kg)
Shallots (4-5 peeled and sliced)
Turmeric powder (1 tablespoon)
Garlic cloves (5-7 cloves, peeled and pounded)
Ginger (2-3 inches long, peeled and pounded)
Lime wedges
Lemon grass (ten stems, peeled; tender parts finely chopped and pounded)
Paprika (2 tablespoons)
White rice wine Salt (2 tablespoons)
Peanut oil (2 tablespoons)
Spring water (2 quarts)
First boil and poach the steaks with lemon peel, rought lemon grass stems, add skins of shallots, garlic and ginger in the quart of spring water. When the flesh is soft, take the Python steaks out and let cool. Next, saute’ shallots on low heat until lightly brown and add the ginger, garlic and all other spices. Next turn up the heat until the toasted aroma arise from the pot. Add flaked Python, rice wine, and more spring water and reduce heat for 10 minutes. Serve with hot steamed rice and greens and cold crisp Chardonnay wine.
Has anyone had duck? I would really like to try duck, but I've heard it's very greasy and has to be cooked right.
Duck was a staple with my nana. The secret to a non greasy duck is piercing the skin, so the fat run, also a rack. Cooked correctly the meat fall off the bones.
A bit fatty tasting for my likes. And I’ve had duck in the form of a turducken. That was good.
I've had ostrich. It's good.
This week they opened a Hawaiian bowl place in the complex I work. Picked up a menu today at lunch. Was surprised Spam wasn’t on the menu. But Unagi (Eel) is on the menu. Will have to try their eel out soon… and topped with masago… whatever the heck that is.
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