Chickens aren't majestic

[Clover]

Alright, I'm curious. Nothing against your beliefs, and I can see the other three...but why veal?

Because of how it's prepared-basically, I don't want to eat anything that hasn't reached adulthood-but lamb is okay sometimes. Veal I don't eat because I feel bad for how the calves are treated-I've been to farms and such (living in Texas has it's advantages) that sell veal calves, and the conditions the poor things are kept in-the newborns are taken from their mothers almost immediately, and either put in a harness that is chained down tightly or in a very small box so they do not have room to move at all, thus keeping their muscles from developing properly so they stay succulent, and they're usually slaughtered within a few weeks, if not days. I just don't have the heart to approve of that. I think that the calves should be allowed to grow up normally, at pasture like the other cattle (and yes, a lot of beef farms do keep them in small stalls for easy access and all, but a lot of the ones out here that are family-owned rather than big business run let their cattle run the pastures and round them up on horseback to ship out for slaughter, as they did in the old days) and slaughtered once they reach a reasonable age. Seeing those poor babies in those cramped little crates just makes me want to rip the boxes apart and take them home with me. D:

[EricKei]

I had buffalo burger once when I happened into the local Kosher deli -- it was overcooked, though, so I didn't really get a good feel for the taste.

[TowelKing]

Oh don't worry, I'm quite familiar with how they're kept, being that I damn near grew up on a dairy farm. That must be some weird veal you're getting...the earliest I killed them was 4 months, most 6 months.

[zombiequeen]

Huh, the veal from where I grew up got to play in the field, and go for walks on leashes (on the side of the road even, like a dog) and were kept for almost half a year. They got doghouses and kennels, sure, but they were big enough a full grown cow could move around in them.
I feel sorry for the veal where you get it from.

[Clover]

Oh don't worry, I'm quite familiar with how they're kept, being that I damn near grew up on a dairy farm. That must be some weird veal you're getting...the earliest I killed them was 4 months, most 6 months.

Really? Wow, the ones I saw didn't wait nearly that long! Hopefully it was just them that were doing it then, not the majority-though I still don't know if I could bring myself to eat them, seeing as they're still very very young when they're killed. What kind of conditions were the ones you had kept in? Were they crated too?

[Fire_on_High]

Veal smells absolutely wonderful to me, essence of all that is good and meat-tastic. Taste doesn't quite live up to the smell, but I don't think anything could...that said, it's GOOD stuff.

Buffalo? Love it. Venison? Gimmeh!

I'd love to try some of the others, just haven't had a chance to.

The one that will blow everyone's mind that I've never tried? Lamb. My mother doesn't like it, says it's too greasy and she just doesn't like the taste, so I wouldn't even have the first idea how to cook it now if I got ahold of some.

[Bandit]

Bear is very good - very much like a rich beef taste to me.

Now Moose - drooooooooooooolllllllll!!!!!!!!!!!!!! It's a strong taste - very aromatic and a strong unique taste.

Venison is very lean - wrap in bacon and it's amazing.

Elk and bison are also good. Emu and ostrich - well they taste like a rich chicken.

B
<at the top of the food chain and enjoying it!>

[dalesys]

<at the top of the food chain and enjoying it!>

Shere Khan begs to differ...

[Sunshine]

i grew up eating what my daddy hunted/fished so i've had venison, dove, wild turkey, catfish, and all manner of other things. i cant eat venison anymore, and prefer to not eat dove. *shrugs* but havent and wont stop other people from enjoying the bounty

[NateTheChops]

I plan to eat at least one member of every animal species before I die. I'm always on the look out for game dinners at lodges and clubs.

[Geek King]

There was a biologist, whose name I can't come up with right now, who proffered that the fastest way to save a species was to allow the farming [ranching] of it.

I have had python before. It was interesting, with kind of an oily texture, oddly enough. It had been cooked as rounds, and grilled on an open fire.

[dalesys]

I plan to eat at least one member of every animal species before I die. I'm always on the look out for game dinners at lodges and clubs.

You all know what could be said.

[NateTheChops]

You all know what could be said.

British pudding anyone?

[AccountingDrone]

Veal smells absolutely wonderful to me, essence of all that is good and meat-tastic. Taste doesn't quite live up to the smell, but I don't think anything could...that said, it's GOOD stuff.

Buffalo? Love it. Venison? Gimmeh!

I'd love to try some of the others, just haven't had a chance to.

The one that will blow everyone's mind that I've never tried? Lamb. My mother doesn't like it, says it's too greasy and she just doesn't like the taste, so I wouldn't even have the first idea how to cook it now if I got ahold of some.

Take 1 leg of lamb that has been deboned and butterflied.

In a big gallon zippy bag mix half cup each olive oil, lemon juice, true apple cider vinegar, half teaspoon fresh cracked black pepper, pinch of sea salt, 2 tablespoons of chopped fresh mint, 1 tablespoon fresh chopped oregano, 1 tablespoon fresh chopped thyme, large pinch of fresh rosemary spines. Sqush in the leg of lamb and seal bag, smoosh it around to get the marinade in contact with the meat and make sure there is no air in the bag. Toss into a pan in case it drips and pop in the fridge for at least 6 hours, preferably overnight. Next day pull out of the bag, let the marinade drain off the meat and pat the meat dry. Take a paring knife and poke little holes all over the meat. Into each little hole insert either a sliver of garlic, a rosemary spike or a mint leaf.

Get a grill with natural charcoal [not the crap impregnated with lighter fluid] and get a bunch of rosemary and dried herb stems ready. When your bed of coals is ready [a hand can be held 6 to 8 inches above the coals for 4 seconds] break off some herb stems and toss on the coals. Lay the lamb slab over it and drop the lid on the grill. In about 10 minutes, open lid, pop more herb stems on and flip the lamb. Cover again and let grill for 10 more minutes. Lamb should be done to medium rare to medium. You can also just cut the lamb into chunks and thread on skewers made of rosemary stems and grill while watching, turning as it needs it.

Or you can put it in a roasting pan and do it in an oven, but playing with fire is much more fun.

Get a batch of baby fingerling potatoes, toss in a mixture of olive oil, zest and juice of 1 lemon, a couple smashed cloves of garlic and some chopped oregano, put into a baking dish and bake at 400 until the potatoes can be penetrated by a skewer or knifepoint easily. Optional is adding salt and pepper, but I like the lemon.garlic.oregano taste.

[Clover]

Take 1 leg of lamb that has been deboned and butterflied.

In a big gallon zippy bag mix half cup each olive oil, lemon juice, true apple cider vinegar, half teaspoon fresh cracked black pepper, pinch of sea salt, 2 tablespoons of chopped fresh mint, 1 tablespoon fresh chopped oregano, 1 tablespoon fresh chopped thyme, large pinch of fresh rosemary spines. Sqush in the leg of lamb and seal bag, smoosh it around to get the marinade in contact with the meat and make sure there is no air in the bag. Toss into a pan in case it drips and pop in the fridge for at least 6 hours, preferably overnight. Next day pull out of the bag, let the marinade drain off the meat and pat the meat dry. Take a paring knife and poke little holes all over the meat. Into each little hole insert either a sliver of garlic, a rosemary spike or a mint leaf.

Get a grill with natural charcoal [not the crap impregnated with lighter fluid] and get a bunch of rosemary and dried herb stems ready. When your bed of coals is ready [a hand can be held 6 to 8 inches above the coals for 4 seconds] break off some herb stems and toss on the coals. Lay the lamb slab over it and drop the lid on the grill. In about 10 minutes, open lid, pop more herb stems on and flip the lamb. Cover again and let grill for 10 more minutes. Lamb should be done to medium rare to medium. You can also just cut the lamb into chunks and thread on skewers made of rosemary stems and grill while watching, turning as it needs it.

Or you can put it in a roasting pan and do it in an oven, but playing with fire is much more fun.

Get a batch of baby fingerling potatoes, toss in a mixture of olive oil, zest and juice of 1 lemon, a couple smashed cloves of garlic and some chopped oregano, put into a baking dish and bake at 400 until the potatoes can be penetrated by a skewer or knifepoint easily. Optional is adding salt and pepper, but I like the lemon.garlic.oregano taste.

Now that just sounds epically delicious. I'll have to give it a go sometime, even if I'm really not a person who eats lamb.