Exotic meats...

[mark111757 Profile]

.....at least to me

Dr sweetsmoke is at it again.....

IMG_20180129_173220_484.JPG (93.6 KiB) Viewed 4648 times

Never had elk or bison before. Must be at least a little something to it.

[Renée Profile]

Oooh, I remember the freshly smoked white fish that I used to buy on our sailing journey on Lake Michigan. I seem to remember that it was Leland that had the small smoke-house.

This was the place:

http://www.carlsonsfish.com/whitefish/

[Badger's Mate Profile]

By coincidence we had both bison and elk on our recent trip. Elk are quite closely related to our Red Deer (although being American they're a bit bigger...), at one time they were considered conspecific, but now a separate species in the same genus. The meat tastes of venison, unsurprisingly.

Bison are not unlike cattle, there are fertile hybrids bred from both critters, and the meat is beefy. I had a bison burger which tasted much as a beef burger would.

I think my favourite surf and turf dish has to be the pork & clams you get on the Algarve

[Stokey Sue Profile]

Not had bison or elk
Several people in the UK farm buffalo, i.e. water buffalo, very similar to beef, makes really good burgers. Is goat exotic?

Just had a constructive discussion with Whole Foods Market, I said I might buy their Scottish wild venison IF it was adequately labelled, I really don't understand how in the UK it can be illegal to sell potatoes unless you state the variety, but you can legally sell meat without specifying the species. It turns out it is red deer as expected but it could have been roe or fallow. I like venison for a change.

In Jo'burg I had the Africa plate, a medallion each of ostrich, springbok (venison) and waerhog. The warthog was the star, not keen on ostrich, rather dull. Eaten European "wild" boar both hunted and farmed (can't tell the difference personally).

Think that's about it apart from various small game. Cooked a grouse for the first time this autumn, delicious, I'd eaten it before but not cooked it. Had one frog's leg (stolen from OH's plate) once. Not keen and the production is dodgy so that's it

[Badger's Mate Profile]

Frog's legs are a waste of a good frog imho.

I've eaten several species of deer. Red, fallow & roe (and elk) taste similar to me, muntjac was a bit different but only one animal, which might not be representative. Had a variety of antelopes. Eaten farmed boar in UK and wild boar in Poland, seems similar. Most pheasants and partridge in the UK are essentially farmed. I couldn't tell you if one were wild all its life or shot the day of release, so much depends upon the hanging.

Kangaroo, ostrich and alligator were a passing fad in supermarkets a few years ago. They were described as 'novelty meats' which pretty much sums up my attitude towards them. OK, but having tried them I won't go out of my way to eat them again. I eat goat and mutton occasionally.

Had a number of wild birds, some better than others. The details might be best saved for retelling over a pint...

[Stokey Sue Profile]

When I was a child the local game keeper used guinea fowl to hatch pheasant eggs, gave people quite a turn when they walked into a clearing in ancient British woodland and saw these exotic African birds hanging around. I like guinea fowl, they are farnmed in Norfolk

[Joanbunting Profile]

Kangaroo, ostrich and alligator made a brief appearence in France a few years ago and can sometimes be seen in the depts of supermarket freezers. We did eat alligator once in a Jambalaya in Louisiana - I can't say it tasted of much except slightly fishy. Never had bison or elk.

We had wild biche (doe) at New Year. Wild boar is readily available both at the butchers but also our neighbours are hunters and sometimes offer some. Same neighbours also rear goats and have goat and kid meat at various times of year. We also ate it a lot in the Bahamas.

Last time we ate frogs was in October chez George Blanc. These are locally reared, in the ponds of the Doubs and are correctly and humanely dispatched. I certainlly wouldn't buy or eat the frozen ones from Asia.

I don't at all mind eating unfamiliar things when I am somewhere where they are eaten as a matter of course but just to be served something as a novelty?????

[Joanbunting Profile]

Sue : We had an expat friend who had to move house because the farmer next door began to rear guinea fowl. They made the most unbelievable racket. The farmer, who wanted to buy uo some of their land was delighted!

I like guinea fowl too.

[Stokey Sue Profile]

In South Africa the wild guinea fowl congregate on the verges along country roads as pheasant do in parts of Europe. Unlike pheasant, they are too stupid too get out of the way... a real nuisance

[Alexandria Profile]

Firstly, in Spain we do not consider wild boar, venison, guinea fowl, foie gras de canard (always available at El Corte Ingles), goat, elk, oxtail, or frog legs or snails as exotic meats. They are all commonly found during the autumn´s or spring´s hunting seasons and are readily available in both meat markets and restaurants ..

Wild boar charcuterie ( sausages and salami ) are extraordinarily exceptionally delicious .. Traditionally authentically prepared roast goat is very common in Guadalajara, Castilla La Mancha and Madrid and it is a historically authentic dish served in traditional restaurants and during the holiday seasons ..

Alligator belly tastes like chicken and can be easily found in some fusion and modern contemporary restaurants .. Tastes a bit like boneless chicken breast .. Ostrich is also found in many restaurants in both Barcelona and Madrid .. Those these 2 meats are uncommon in people´s homes ..

[karadekoolaid Profile]

Over here, goat meat is very common, especially in the East, where a fusion dish ( Goat Tarkari) has found its way on to the menu.
In the plains area, you might find shredded capybara ( pisillo de chiguire) in your arepas. Or possibly, a paca steak .
Down south in the Amazon, they´ll eat anything. Tarantula, pirañha fish and crested currasow. Along with a potent hot sauce called Katara.

[Badger's Mate Profile]

I did go up the Amazon many years ago in another life, it was catfish twice a day every day, except for the day we had chicken once and catfish once.

Goat is very common in the part of London I grew up and is increasingly available around here. Venison is very common hereabouts.

We once stayed with a friend in Belfort and went to a market in either Mulhouse or Besancon (forget which). There was a Swiss stall selling salami. After trying the wild boar and horse, the merchant said "of course, for the specialist, there is donkey"

We love guinea fowl. I didn't appreciate that any birds are more stupid than pheasants. Every day a school day.

[mark111757 Profile]

Where to start?

Where I am, no goat but if you are willing to drive an hour, goat meat.

I heard that there is a guy who sells cooked exotic meats at the new York state fair in Syracuse, NY every year including ostrich and kangaroo.

Bizarre foods with Andrew zimern series 6 epi 22/montreal

https://m.youtube.com/watch?v=cff1v25Obss


In Canada they offer horsemeat and seal meat. Sweetbreads are also for sale. To me that is exotic.

Had frogs legs on a Chinese buffet. Deep fried. Yes it did taste like chicken.

For alligator, want to try it, I would consider getting it from here

https://www.comeaux.com


Tried selling wild boar salami when I worked at the store. To me it was gamey. And expensive. I recall $15/16 for 450g. Certainly a treat not a staple. Not a huge demand.

[Joanbunting Profile]

Ah Mark. Sweetbreads!
I know "variety meats" ie offl are not popular in the USA but to me they are one of the most veritile and interesting ingredients, Nose to Tail eating.

From a family of pork butchers I know what to do with every single bit - except the squeak of course.
http://www.dailymail.co.uk/femail/artic ... -ear-.html
Delicious, nutritious and my preferred meats if I had to choose.

[Stokey Sue Profile]

I'd forgotten donkey salami, I have eaten it. And I have eaten horse in France (once),there's something unappealing about raw horse meat, very dark,yellow fat on very long bones, and I speak as one who is in no way squeamish

My parents went to the restaurant in Nairobi, Kenya (Carnivores, I think) that barbequed all kinds of local game (they were very strict about sustainability, even when my parents went, many years ago) but I can't remember what they had

[Badger's Mate Profile]

On a school trip to Paris in the early 70s we were given a braised steak that I instantly recognised, as my Grandad used to buy horsemeat for his bull terrier Snowy. It had a particular colour and texture. Imagine that nowadays, giving schoolchildren horsemeat. Front page news, Twitter storm...

I've definitely eaten kudu and impala, memory isn't quite so sharp on the others.

[QinNortham Profile]

Stokey, it's called Carnivore although there are others including one in Jo'burg. My best friend from university is the owner, we are still in contact. He also owns hotels in Kenya.

I've had croc curry in Zim which was absolutely delicious.

When Mr Q, self and my Bro go to Verona in June we will be having horsemeat carpacccio, had it before and wonderful. First had horsemeat as a teenager in a French Lycee for 3 weeks, didn't bother me but others were a tad put out.

Guinea Fowl is very good, in fact I prefer it to pheasant!

[Alexandria Profile]

@ Joan,

Lamb sweetbreads are very common in Spain and in particular, Madrid ..

They are exquisitely sublime ..


In Spain, historically authentic " organ meats " were the base cuisine of many peasants ..

They still are sold in specialty butchers in the Central Markets ..

Very common are pig´s ears (Orejas) in Tapas Bar, pig´s feet ( Manitas) in classic stews, Calves Liver, Lamb Sweetbreads, and yes, head to toe here too including the blood for Morcilla de Burgos, Blood Sausage or Blood Pudding ..

Thank you for the link & article too ..

Have a lovely day ..

[Stokey Sue Profile]

Thanks Q, my Dad was very impressed with Carnivore (and he'd know what to look out for)

I had English black pudding (blood pudding) yesterday, morcilla is softer, I like both

I don't think most Brits would regard calves liver as exotic but many of them don't like it. Veal kidneys are really hard to get your hands on, Fergus Henderson must grab them alk!

You can buy pig trotters and cheeks at my local supermarket, I've nothing against trotters as such, I just dislike the smell of the collagous bits of pigs cooking. The cheeks make lovely slow cooked dishes, I sometimes do them Chinese red cooked style (authentically made with belly, but works well with cheeks)

[Joanbunting Profile]

We have calves liver for supper tonight.

Sue, I shall never forget Pierre koffman's signature stuffed pigs trotters. Possibly one of the best dishes I have ever eaten.

http://latriperie.blogspot.fr/2012/08/c ... -porc.html.

Talking of trotters one can't, and shouldn't forget Provencal pieds et paquets. Must eat some very soon - its at least 2 months since last time.

https://www.google.fr/search?q=photos+p ... inB6lgWGPM: