Appetite for game shoots up among the young as Britain turns its back on veganism
Quote:
Good to see :thup: |
Venison has always seemed to be more "acceptable" in the UK than in the US.
Growing up on farms, both DH and I were used to at least some game meat. One reason so many people in the US don't care for it is that for way too many hunters, once they've got a deer, hunting is more of an opportunity to drink until everyone in their group has bagged their limit. Even though they gut the deer in the field they just throw it in the back of a truck where it sits until their hunting day is done, before finally taking it to be processed. Even if the temperatures are in the low 40's on hunting day, that means the carcass is still sitting in way too warm of a temperature, with the sun shining on it for hours and hours. In other words, it's not aging, it's actively spoiling. This is why so many people think that venison tastes "gamey". The carcass really needs to be thoroughly chilled as quickly as possible. I've had venison treated both ways, and the one that sits in the back of the pickup truck for hours.... well, there's a good reason they need use very strong marinades on that meat to hide the flavor. The one that is chilled as quickly as possible - that's a very good meat, no marinades necessary at all. DD1 (a millennial) always called venison "meat without moo" when she was a kid. She's lived and worked in the UK for more than a decade, and at some point it became too difficult for her to fit in time around her work schedule to go grocery shopping in person. So she ordered from one of the grocery stores that delivered (can't recall which one), and one time when she'd set up delivery for after she got home from work, they included a bunch of venison that she didn't order - there were a bunch of really nice venison steaks in the order. Thinking they'd accidentally put them in the wrong order, she called to ask about it - Turns out that when this particular store got to the end of their day and still had delivery orders to fill, they'd throw in close-dated meats for free. (a real boon to her budget!) That's when she started to really love venison. |
Love venison. Not found in the market here. Hunters dont sell it, its for home use. Son and I have recently discussed the value of harvesting a few deer annually for the freezer.
Deer is very lean. Requires careful cooking. Duck is easier. The muscovy I raise is very lean, cooks quickly and needs some added fat. No marbling. Cooks quickly and no toughness to contend with. As I remember, venison was always tough, like shoe leather. |
I buy ground venison in bulk online and then make venison jerky from it. It works better for jerky than ground beef because of its very low fat content. Venison jerky is my go to food to augment my protein intake. If I want a snack I eat some jerky.
|
I don't remember having venison or pheasant since high school. I did have quite a bit of rabbit for a while.
|
A little off topic but, it's amazing how a celebrity chef can influence people. After all the viewers can't taste the meal.
|
Quote:
Yep - hunters are not allowed to sell deer in the US. They can give it away though - no trading or bartering either. (Which is how I've ended up with the occasional few pieces of venison from when my DB hunts on the farm) It is possible to sell venison in the US, but only from deer raised and farmed specifically for that purpose - and it's far more expensive and complicated than raising beef, so it's extremely expensive to buy. Quote:
My dad used to raise Muscovy ducks. We had duck occasionally when I was a teenager, but my mom hating eating any fat (this was almost 2 decades before the low fat craze - it was just her hating any detectable "grease" at all in food), she'd prick the duck skin all over so that when she roasted it, the fat from the skin would drain away from the meat. I ate the duck meat because it was what we were having for dinner that day, but I was never crazy about it because it was awfully dry being cooked like that. Someday I wouldn't mind trying some muscovy that's been cooked right. |
Frying up a duck breast takes a bit of practise to get it just right. Gosh, just realized it might make a good sausage with lots of added suet.
Hope you get to try duck at a good restaurant.....that is where I first enjoyed duck. Lots of rule and regulations on meat here in US. I can give away meat but not sell it IF I do the processing. Its very pricey to send to a licenced butcher. Which is why I learned how. My son and I can processes 5-6 sheep on day one and have in freezer vacuum packed by end of day two. As for price of deer meat, beef prices are artificially low because the processors undercut the ranchers. |
I love duck, but have been disappointed about the frozen leg quarters which is all I can get. Not a price point I want to play with. The local Aldi does sell whole ducks, with the holidays, but I was dealing with a flare.
It brought on by the Ibuprofen dose for dental issues and I will never take an NSAID again if I can help it. Now under control but ruined the holidays up to now, really. Oh well, New Year's Eve looks good at last :) DH was partly sick with worry! |
I am always thrilled to hear about veganism losing its ridiculous hold on the public imagination.
Vegans are a public menace, even if someone doesn't go full vegan. They feel guilty about eating animal products, skimp on protein, and wind up malnourished because they aren't getting enough nutrition anyway. It keeps them from pernicious anemia, but not away from processed food. If anything, that's most of what vegans eat. They have contributed to corporate interests about promoting processed food, and they have a stranglehold on the dietician education and licensing organization. They are part of the confusion of so many people about what they should eat. |
Quote:
|
Quote:
Venison is a staple here. People have freezers full of it. And it's not easy on the deer to starve to death because they have no predators. |
Quote:
I can't even imagine what the numbers are like here in the US with so much more forested and agricultural land here. The financial loss attributed to crop damage sounds more like the numbers for maybe a couple of moderately sized farms in the US. (or did they mean £20,000 loss per farm?) Car accidents and vehicle damage - if the number of deer carcasses I often see by the side of the road in the fall is any indication, those are probably closer to the totals for individual states in the US (Although it would depend on the size and population of the state - fewer cars, fewer accidents overall, even if there are more deer in the largest, mostly rural states) WB is right - the deer are also starving to death, at least during the dead of winter when the crops have all been harvested, and about the only thing left for them to eat is tree bark and poison ivy vines. There's also the spread of several deadly diseases among the deer due to overpopulation - Chronic wasting disease, hemorrhagic fever, etc. |
We gigged at a New Year's Day party for some French Canadians wintering here in Florida. After the gig they fed us a traditional Quebec New Year's Day meal.
It was moose, rabbit, and boar cooked with potatoes with a bread-like crust. It was quite good. I don't think I'm going to get much more moose meat here in Florida though. :D |
Game has always been a big menu item in the mountains, which is where I live. Lower down is apple country, but we are known for a farm which has many heirloom potato varieties, and supply the greens for local restaurants. (One of the reasons we do sometimes eat out.)
But the only reason it exists is the plateau that farm is on, geographically. A famous experiment also tried to relocate freed slaves after the war, and give them farms locally, but there wasn't much to choose from. Actual farming takes place much closer to the border of Canada. Though many of them turned to other routes, such as guiding, shooting meat for the many resort hotels in the area, or fishing, in the many trout rivers. Not like there isn't food in our mountains. Just not farming. Also, we buy local meat when we can, because we want to encourage local producers. The extra money is worth it, because of the extra flavor -- which, I am convinced, has extra nutrients. Taste is a signal, and it can also be manipulated. But the real thing always tastes better. |
All times are GMT -6. The time now is 09:35. |
Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.