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16

To start with, the red, or dark, juice from red meat is not, in fact, blood, which is a common misconception. Most blood is drained from red meat when it is butchered. It is, rather, a protein (myoglobin) and a lot of water. It is an animal's levels (or lack of) myoglobin, that determine whether it is a 'red' meat or white. As for its safety after being ...


10

Animals that are killed, independent on the method, have to be examined by a veterinarian and a sample should be tested. When the test comes back clean, the animal can be butchered and eaten. However, a restaurant kitchen is not an abattoir and there's a high risk of cross-contamination. Think about the fur, the dust, the lice or other insects on the ...


9

According to the University of Minnesota Extension (emphasis added): What causes the wild or gamey taste in venison? Venison refers to the meat of antlered animals such as deer, moose, elk and caribou. The 'wild' flavor of venison is directly related to what the animal eats. Corn fed deer will have a milder flavor than those that eat acorns or ...


6

In Alaska moose roadkill is a common occurrence. Each one represents hundreds of pounds of perfectly usable meat. The state maintains a waiting list of charities that are called to butcher and distribute the dead animals. Obviously the health risk in Alaska is much lower than in Kentucky just because of the lower average temperature.


6

We make vegetarian chili every few months, and use a combination of many kinds of beans. You can use kidney, cannelini (white kidney beans), pinto, small red, small white, roman, etc. We like Goya's beans. If the meat is tough, you may want mushier beans to add textural difference, so you might want to avoid black beans or black-eyed peas. (Unless they're ...


5

Traditional Cincinatti chili calls for half a square of grated baker's chocolate. I don't know how set you are on fruit, but given the gaminess of venison, this might be less of a flavour clash than actual fruit. Unsweetened chocolate is usually used in the former, but if you want something sweeter, then you could substitute bittersweet chocolate here. If ...


4

Venison is deer meat. It typically has a flavor similar to beef but it is stronger. While I have not had any that tastes wild or gamey, I have heard that some cuts do taste that way. Veal is calf (very young cow). It has a very mild flavor, not at all like beef from a grown cow or bull. Some people substitute pork for veal in certain recipes as the taste is ...


3

I know that you specifically mention fruits, but I must admit, I personally haven't used any sweet fruits (except basic citrus fruits) in chili so I favorited this question to see what the community has to say. That said, I have made chili with a combination of sweet and spicy, and I used one of my new favorite things: Jaggery. This unrefined sugar can be ...


3

How about using dried apricots? I use them frequently with couscous and they give dishes a really nice rich sweetness. The beer/stock will rehydrate them to be lovely pockets of sweetness.


3

One of my new favorite beans to use in chili is a relative of the cranberry bean, called Tongues of Fire. A slightly meaty bean, they are terrific but I have only seen them dried in specialty grocers. Beware! They seem to take a long time to soak before using. I have used and do love pinto, kidney, black, and great northern and navy beans in my chili, ...


3

The beans are always my favorite part of chili and I usually use several varieties. My favorites are black as they stay chewy longer, small red because of the smooth texture without being as big as kidney, and black eyed peas because they look interesting. I'm not a big fan of pinto. You might try the blackeyed peas or half blackeyed and black beans. The ...


3

I thought I hated chili growing up because my mother made it with straight kidney beans. I was pleasantly surprised to marry into a family where the family chili recipe uses chili beans - kidney beans in a spicy sauce. This family chili recipe has won an office chili cook-off, and I think it is in large part due to the can of chili beans. I know it's a ...


3

Venison is the meat of a deer, whereas veal is the meat of a young cow (calf) which has typically been fed on milk only or a mixture of milk and regular feed. In terms of differences, venison is a rich, gamey meat, and veal is a pale-coloured, very tender beef. Hope that helps, but in future I would recommend searching online for an answer as this question ...


2

There is no difference how it dies, by bow, shotgun or truck. The only concern is what diseases the animal may have but you have those same concerns if you're a hunter. Now, I own a restaurant but I don't know what our inspector would say if I started butchering animals we dragged in off the street. While he may be fine with it, it's the appearance to the ...


2

I think this depends on the type of Gorgonzola. A Gorgonzola Dolcé has a milder, sweeter, less-blue flavor, so it should probably be served with a milder steak, like a Filet Mignon. A stronger, more traditional Gorgonzola should probably be served with a stronger flavored steak like a Skirt Steak or a Ribeye. If you flip the combinations around, one of ...


1

Cut or slice back-strap into medallions. Season with hot sauce, onion and garlic powder and a couple of beaten eggs. Measurement of season dependent on taste/preferences and amount of meat. Mix together seasoned fish fry, cornmeal or just plain flour. If not using seasoned, then season to taste or diet requirements. Spray baking pan with non-stick or ...


1

You can cut it into medallions or leave it whole. This is a very lean piece of meat. You can handle it as a steak and fry it in a skillet. However the middle should be (medium) rare, whatever your steak preference is. I would advice against a slow cooker method, but I haven't tried it. After frying it in the skillet, use the sticky bits to make a wonderful ...


1

I'd be tempted to try these fruits because they are acidic and tart and generally go well with gamey meats: red currants, blueberries, cherries, gooseberries could be really interesting or totally weird! I could imagine roasting off really ripe peaches with a bit of sugar, salt, pepper and olive oil, then pureeing/mashing it into the chili during the middle ...



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