Wonder if they can be churned into soup kambing ?..
How was it ?..but i guessed you need to tenderise the meats' as weLL; they couLd be quite chewy.Years ago, I marinated some venison (from deers which my friends hunted in Northern Ontario) overnight (garlic, onions, spices, olive oil and lemon juice), and I roasted it over an open pit fire.
Years ago, I marinated some venison (from deers which my friends hunted in Northern Ontario) overnight (garlic, onions, spices, olive oil and lemon juice), and I roasted it over an open pit fire.
That's nice. I was lucky to get some moose from my neighbour's brother who hunts in Northen Ontario. I grilled it like a normal steak with only salt and pepper and was surprised it tasted very good, and tender too! He told me he'd make some moose sausage the next time he got another. Personally, I can't wait. It is not often a treat like this comes along.
Cheers!
Wonder if they can be churned into soup kambing ?..
Sop Rusa boleh but maybe a bit too heaty for me, lidat i chope the one on the right with the antlers/horns, make deer horn remedy!
That's nice. I was lucky to get some moose from my neighbour's brother who hunts in Northen Ontario. I grilled it like a normal steak with only salt and pepper and was surprised it tasted very good, and tender too! He told me he'd make some moose sausage the next time he got another. Personally, I can't wait. It is not often a treat like this comes along.
Cheers!
How was it ?..but i guessed you need to tenderise the meats' as weLL; they couLd be quite chewy.
In Stockholm's old town Gamla stan, there is a traditional Lapp restaurant serving these wild meat too. Beats having fermented herring, salmon and pig blood sausage/pudding every meal (but actually I enjoyed those too).
In Rome, I had wild boar pasta and innards in gravy. You can find it in one of the Italian restaurants in Singapore. I forgot the name, PM me and I'll ask my wife.
if it's fresh like within 12 - 24hrs it'll be tender, just grill or pan fry it & let it rest about 5mins for the meat to relax & you'll find it tender enough to chew, if not you need to hang it up for about 20 - 30 days for the enzymes to naturally tenderise the meat but you need to gut it first or it'll stink the rest of the meat on the carcass, any leftover internal organs not gutted or removed, you'll have to wait for the maggots to cleared it out for you but if left too long, the maggots might start to eat the meat, you don't want that. What you want is basically to open the cavity & let all the maggots fall out & there's no soft internal organs left behind, just the well hung dark meat.
Venison and moose are very lean, and has a "wild" taste.
I prefer venison to moose.
My friend's guests liked the venicson which we roasted.
They continue to go hunting for deers and moose every fall.
They own more than 1,000 acres in Northern Ontario, so they have lots of hunting ground for deers.
In Helsinki, I had moose, reindeer and elk in steak form, in quiche form, and in sausage form. It is traditional Lapp cuisine and it is not bad, if you like that sort of thing.
In Stockholm's old town Gamla stan, there is a traditional Lapp restaurant serving these wild meat too. Beats having fermented herring, salmon and pig blood sausage/pudding every meal (but actually I enjoyed those too).
In Rome, I had wild boar pasta and innards in gravy. You can find it in one of the Italian restaurants in Singapore. I forgot the name, PM me and I'll ask my wife.
Wow, bro; you seems Like a Demi-God in cuLinary know-hows..