Random Poll: Meat

[Remington]

Chicken.....

 

[curioustitan]

Alright! Who are the smart-asses that voted "ostrich" other than myself?
I cannot believe for a second that there are other 'ostrich' lovers around here....show yourselves... ye hear?

 

[mitchymo]

Alright! Who are the smart-asses that voted "ostrich" other than myself?
I cannot believe for a second that there are other 'ostrich' lovers around here....show yourselves... ye hear?

I believe a hot avatar can be persuasive.

'i wanna be like you-ou-ou' etc etc

 

[deleted3782]

X did you vote ??

I voted for chicken...but there sure are a lot of beef eaters around here.

 

[deleted3782]

Fish. And penis.

Are we bisexual now???

 

[Mickactual]

Hard to believe that, as of this writing, "Penis" only rates a second place tie in a poll on LPSG.
And yes, not surprisingly, I voted "Penis".
:biggrin1:

 

[midlifebear]

I'm tossing in a second, unsolicited vote for bunnies! Cut into pieces as you would cut a frying chicken, braising on all sides in a sauce pan, toss in a bouquet garni, some vegetable broth, a bit of freshly ground black pepper, add two dollops of a rustic mustard (Grey Poupon is OK if that's all you've got), cover and reduce liquid on low simmer for an hour. Plate the bunny parts onto a hot serving platter, deglaze the sauce pan with cognac to create an intensely flavored ragout and pour over bunny.

Optional: Pour an additional 1/4 cup of cogñac over plate at the table and serve flambee. Courvoisier works well.

Sweet roasted carrots make a nice side dish.

 

[midlifebear]

Alright! Who are the smart-asses that voted "ostrich" other than myself?
I cannot believe for a second that there are other 'ostrich' lovers around here....show yourselves... ye hear?

Ostrich has become a popular staple among the parade of meats carved at your table in parillas all over Brazil. And, of course, 'Mericuhns are ranching/ranging the birds as an alternate "white" meat in California, Arizona, Southern Ewetaw --- among other places. Plus, even I own a pair of Tony Lama cowboy boots covered in Ostrich leather from local Texas farms. The damn birds are taking over the world! :biggrin1:

 

[B_subgirrl]

I'm tossing in a second, unsolicited vote for bunnies! Cut into pieces as you would cut a frying chicken, braising on all sides in a sauce pan, toss in a bouquet garni, some vegetable broth, a bit of freshly ground black pepper, add two dollops of a rustic mustard (Grey Poupon is OK if that's all you've got), cover and reduce liquid on low simmer for an hour. Plate the bunny parts onto a hot serving platter, deglaze the sauce pan with cognac to create an intensely flavored ragout and pour over bunny.

Optional: Pour an additional 1/4 cup of cogñac over plate at the table and serve flambee. Courvoisier works well.

Sweet roasted carrots make a nice side dish.

Bunny is yummy, as long as it isn't MY bunny. But for anyone who wants to try it for the first time, be careful with the salt. Bunny is apparently naturally salty, but no one warned me of this before I cooked it the first time. My first effort ended up inedible.

 

[nudeyorker]

Bunny is yummy, as long as it isn't MY bunny. But for anyone who wants to try it for the first time, be careful with the salt. Bunny is apparently naturally salty, but no one warned me of this before I cooked it the first time. My first effort ended up inedible.

Ummmm.... I have not had Rabbit Stew since the last time I was in France. Here is a great recipe.

You will need


1 rabbit, about 3 pounds, cut up
1/2 cup all-purpose flour
3 tablespoons butter
1 cup chopped celery
2 medium onions, thinly sliced
1 teaspoon seasoned salt
1/4 teaspoon salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water

Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
serves 4 or two really hungry people.

 

[B_subgirrl]

Ummmm.... I have not had Rabbit Stew since the last time I was in France. Here is a great recipe.

You will need


1 rabbit, about 3 pounds, cut up
1/2 cup all-purpose flour
3 tablespoons butter
1 cup chopped celery
2 medium onions, thinly sliced
1 teaspoon seasoned salt
1/4 teaspoon salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water

Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
serves 4 or two really hungry people.

Thanks for the recipe! Sounds like my kind of food - yum! You forgot to add 'Goes really well with fresh crusty bread, liberally buttered' :biggrin1:

 

[nudeyorker]

Thanks for the recipe! Sounds like my kind of food - yum! You forgot to add 'Goes really well with fresh crusty bread, liberally buttered' :biggrin1:

I thought everyone already knew that. I just called the butcher to see if he had any rabbit. I'm having this for dinner tonight!

 

[D_Dietrich Dipper]

Theres no Buffalo!

Buffalo Meat is the highest in protein and lowest in fat content :'(

 

[D_Tim McGnaw]

Are we bisexual now???

*noises of Disco vomiting in rage*

 

[D_Gunther Snotpole]

Ham is not always cured...hams are also sold as "fresh hams" which means that they are not previously injected with a curing (brine) solution or smoked.

This is very true.
By far the largest percentage is, though.
Have you had uncured ham? (I never have.)
How does it compare to cured ham?

Theres no Buffalo!
Buffalo Meat is the highest in protein and lowest in fat content :'(

BBW36 mentioned it ...

I voted for Beef because it was the closest option to Bison. I use it in my chili all the time, I love it!

...but you're right ... it wasn't in the poll.
And now that I think of it, I would rank bison up with lamb among my favourite meats.

 

[D_Dietrich Dipper]

Makes it even sweeter if u kill it yourself, and think about the size of the beast youve just taken down. enough meat for months

 

[lesmeljos]

Tube-steak

 

[curious_angel]

Theres no Buffalo!

Buffalo Meat is the highest in protein and lowest in fat content :'(

Venison is also low in fat and high in protein. I think it's about the same as Buffalo, at 2% fat.

I've never tried Buffalo but it's now on my shopping list. Any tips on how to cook it?

 

[D_Tim McGnaw]

Makes it even sweeter if u kill it yourself, and think about the size of the beast youve just taken down. enough meat for months

I've always found hunting for food very satisfying, I don't think I'd ever find sport hunting satisfying at all though.

 

[Countryguy63]

Being a "Suid-Afrikaaner"....i've decided to add the solitary ostrich vote into the mix....but y'all should try it!
Deeeeliiiiiisshhhhhuuuuussss *smacks lips*

Alright! Who are the smart-asses that voted "ostrich" other than myself?
I cannot believe for a second that there are other 'ostrich' lovers around here....show yourselves... ye hear?

Hehe, I didn't vote for it, only because it's not available enough here to justify it, but it is delicous. I was involved with a woman that was partners in an Ostrich ranch. Got lots of experience, including the processing.

I vote Beef, Beef, Beef and more Beef. If Penis wins the vote, I will resign my membership from LPSG

And if we lose you, I will proceed to beat down everyone that voted for it :wink:

I'm tossing in a second, unsolicited vote for bunnies! Cut into pieces as you would cut a frying chicken, braising on all sides in a sauce pan, toss in a bouquet garni, some vegetable broth, a bit of freshly ground black pepper, add two dollops of a rustic mustard (Grey Poupon is OK if that's all you've got), cover and reduce liquid on low simmer for an hour. Plate the bunny parts onto a hot serving platter, deglaze the sauce pan with cognac to create an intensely flavored ragout and pour over bunny.

Optional: Pour an additional 1/4 cup of cogñac over plate at the table and serve flambee. Courvoisier works well.

Sweet roasted carrots make a nice side dish.

Lowest in fat, also :smile:. I raise rabbits and am always on the lookout for new recipes. Thank you and Nude Yorker! btw, what is "bouquet garni"?

I've always found hunting for food very satisfying, I don't think I'd ever find sport hunting satisfying at all though.

We're not talking stalking the packages in the meat aisle here :tongue:

It's a hard choice for me, but I had to go with beef. A properly prepared Filet Mignon with a blu cheese sauce is mouth watering!!

Shellfish ranks a close second