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Doesn’t everything that has an indescribable taste taste like chicken? I wanna try squirrel sometime.
My brothers got to hunt and eat squirrel while they were in Montana last summer. At that time I was in Texas – no hunting squirrel in Houston, unfortunately.
Greater Basilisk wrote:Doesn’t everything that has an indescribable taste taste like chicken? I wanna try squirrel sometime.
😆 😆
Actually Emu tastes like beef. Ironic since it’s poultry. Also there is a definite
regional difference in the way game tastes.I would assume from diet.
I’ve never had any “weird” game meats (though pheasant and bison are NUMMY)….. And I never want to try rabbit again, the person who prepared it (the last and first time) MARINATED it in vinegar for HOURS! EW!
Anyway…
Pickles and liversausage! I always loved it as a kid, but found myself not liking metallic tasting food as an adult so went away from it.
I have also had the pickles and cheese, but with thin sliced ham wrapped around as well.
My fave though is boiled beef tongue. Funny texture but good…
We had beef tongue on a regular basis when I was growing up. Makes great sandwiches mmmm I’ve cooked afew times sice getting married but hubby won’t touch it 😆
Split
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I love beef tongue. I have no idea how my mother cooks it though. She does a pressure cooker thing with it and it’s wonderful.
My family and I eat a lot of blue crabs. everyone in maryland knows that blue crab is like an addiction. it doesn’t sound bad or gross at all but when you live in southern maryland you slurp the poop (know as the mustard)!!! 😆 😆
I used to hate it and I try to avoid it as much as I can but when you pick them it’s kinda hard… 😆
My most wanted list: Peacock kitty wizard, carnelian mouse wizard, copper patina frog wizard, autumn leaf poads, pumpkin spice kitties
I’ve had deep-fried turtle (my cousin told us it was snapping turtle, but who knows?). It was tough, heavily salted and frankly pretty awful. I’ve also eaten Lord-knows-what at a dim sum restaurant where a friend’s cousin did all the ordering. It was all seafood, I know that much; I saw tentacles in one dish, but some of the other items were not so easily identified. None of it had a familiar texture, but it was all delicious. 😛 I tried an ostrich burger once; it was different, but not enthralling.
My sister used to make tuna salad using tons of mayonnaise, garlic salt, and celery seed. The result had an almost pudding texture and was very strongly flavored; it wasn’t bad, but your breath would scare off vampires for a week.
As kids, we loved plain yogurt and honey, both with and without sunflower seeds. Peanut butter, honey, and raisins all mixed together is good too.
At a friend’s house, I tried a salad made of shrimp, onion, oil, celery seed, and capers (it was delicious). They also had deep-fried sauerkraut balls (OK) and fried congealed cornmeal mush with maple syrup (must be an acquired taste). Another friend made moose lasagna, using ground moose in place of beef or sausage. I think I’ll stick with beef.
khat7 wrote:siberakh1 wrote:Found a link to it. There are soooo many ways to cook stuffed grape leaves and just as many names to call it. I’ve only ever had them at Greek-run diners, but they didn’t have meat in them. Couldn’t find anything with a name like you mentioned, but considering how many names, then add dialects. It’s possible one of the spellings is pronounced differently too. They look a little icky on a plate, but smell and taste so good!
My dad used to hunt pheasant. Pheasant is, sadly, a bit hard to come by in NYS compared to some other locations (my dad is from Iowa… lots more open fields and grassland for them). I got one by shear chance and brought it home. My mom wasn’t thrilled but my dad looked at me like, “You got what?!? Where?” and proceeded to help me clean and prepare it. I still have quite a few feathers from it. It’s quite tasty. Never had squirrel (we just fatten them up here with all the bird feeders), but my dad says it’s good. Another game meat on my ‘to try’ list. I wish I could get one of the numerous turkey I see running around in the fields near here. Never at the right time 😡
Soo, this may sound silly, but do you eat the leaves? I assummed so but thought I better ask first 😳 😆
Yep 🙂 Dolmas or dolmathes in Greek restaurants …. soooo good! Never tried making them myself, but it doesn’t seem too hard–thanks for the link, Siberakhl!
Greater Basilisk wrote:Emu tastes like beef? I assumed it would taste like ostrich. I’ve had ostrich, but no emu yet.
I’ve had ostrich burgers, and definitely gamey, it was more like beef than chicken (although how much of that was influenced by the fact that it was presented in hamburger format, I don’t know 😆 ).
As a kid, living in Canada, our neighbors got me hooked on dipping grilled cheese sandwiches in molasses. I’ve never thought of it as weird, but everyone else does…
siberakh1 wrote:Found a link to it. There are soooo many ways to cook stuffed grape leaves and just as many names to call it. I’ve only ever had them at Greek-run diners, but they didn’t have meat in them. Couldn’t find anything with a name like you mentioned, but considering how many names, then add dialects. It’s possible one of the spellings is pronounced differently too. They look a little icky on a plate, but smell and taste so good!
My dad used to hunt pheasant. Pheasant is, sadly, a bit hard to come by in NYS compared to some other locations (my dad is from Iowa… lots more open fields and grassland for them). I got one by shear chance and brought it home. My mom wasn’t thrilled but my dad looked at me like, “You got what?!? Where?” and proceeded to help me clean and prepare it. I still have quite a few feathers from it. It’s quite tasty. Never had squirrel (we just fatten them up here with all the bird feeders), but my dad says it’s good. Another game meat on my ‘to try’ list. I wish I could get one of the numerous turkey I see running around in the fields near here. Never at the right time 😡
Yah! That’s our grapeleaves. My mom traditionally makes them with rice and meat only inside (traditional is lamb, but we all prefer hamburger over that) then cooks them with lemon juice and water, they are very moist and delicious! We garnish them with sour cream or plain yogurt, depending on what you want.
Pheasants are rare here in NY, but we do stock them. I used to help stock pheasants when I was an intern with the DEC. I’ve never had the chance to hunt them, but I have had wild ruffed grouse. Delicious!
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