Text 18012, 83 rader
Skriven 2008-12-17 22:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: seldom what they seem
=================================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Surprisingly cat meat is quite mild and tasty for a carnivore. I've
 JW> had lynx and was delighted by it: fine grained light, almost white,
 JW> meat. And cougar is considered a delicacy by those who hunt them.

 ML> Interesting. The scuttlebutt has been that carnivore meat was
 ML> unpleasant to eat; perhaps the attitude has to do with taboos
 ML> rather than anything more substantive.

Well cats are good and certain cultures relish dog. Inuit eat fox
but it is not their first choice.

Sea lions and seals are in the order Carnivora but are really fish
eaters, not meat eaters. They taste OK.

Walruses eat seals as well as fish but taste all right.
                                                      
Otters again eat more fish than meat and are said to be palatable by
some Pacific coast Natives in the old days.

Raccoons may be in the Carnivora order but they are in fact
omnivores, like bears. Both of those are tasty, bear more so.

AFAIK the weasel and skunk families all taste terrible with the
possible exception of otters.

That leaves civets, hyenas and mongoose to be experimented upon.
Which I will leave to you as I'm not all that interested in finding
out.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brophy's Roast Raccoon
 Categories: Wild, Game, Misc, Fruit
      Yield: 4 Servings
 
      1    Raccoon (4-5 lb.), dressed
           Whole, all fat removed
      4 lg Green apples, quartered
      2 c  Beef or chicken stock
      4    Wide strips fat salt pork,
           Cut 1/4 inch thick
      4 md Onions, peeled
      2 tb Instant minced chives
      2 tb Chopped fresh parsley
      1 tb Instant flour
           Salt, pepper to taste
 
  Raccoon is good only when caught in cold, freezing weather. To
  prepare it for roasting, remove all fat and the scent glands along
  either side of the backbone and in the small of the back, as well
  as under each front leg. Soak it in cold water for at least 3
  hours, drain and parboil in water for at least 1 hour.
  
  If the raccoon is excessively fatty, boil it in salt water to
  cover (1 Tbs. salt to 1 quart water) for 20 to 30 min. Drain; pat
  dry. Place apples in cavity and skewer together or sew up. place
  breast side down in roasting pan. Add stock and cover meat with
  the fat strips. roast slowly in a 325 degree oven until tender
  (about 2 1/2 hours), basting every 30 min. with the pan juices.
  During last hour, place onions in pan and, during last half hour,
  remove fat strips. When done, transfer to heated platter and keep
  warm. Skim excess fat from pan juices and add chives, parsley, and
  flour. Stir over medium heat till thickened and serve on side as
  gravy. Serves 6-8 Serve with: baked yams or candied sweet
  potatoes.
  
  Recipes and tips from: cooking wild game by Zack Hanle copyright 1974

  From: Bbq@listserv.Azstarnet.Com
 
MMMMM


Cheers

YK Jim


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