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livingspeedbump
6723
KeyChatter’s Owner and Editor-in-Chief
Oct 16, 2017
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I really want to cook some meats outside of my normal (and easy to find) comfort zone. What is your favorite meat outside of fish/pork/beef/chicken, and what is your favorite way to cook it?
ValentinoB
17
Oct 16, 2017
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livingspeedbumpLamb is a good option. I use the posterior leg to braise it with red wine and vegetables.
DMDHiker
21
Oct 17, 2017
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livingspeedbumpRack of lamb. Rub with olive oil, minced garlic, rosemary, kosher salt, and pepper. Preheat oven to 425. Bake for 13-15 minutes depending on weight. Remove. Sear fat side down for 1 minute in pre heated cast iron skillet. Cut into lollipops. Serve with potatoes and roasted Brussels sprouts (or any other carb and green of your choosing).
IsaacD
14
Oct 17, 2017
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livingspeedbumpOne more suggestion for lamb. I've made a similar recipe to this a couple of times.
Pomegranate Molasses glazed lamb chops: http://www.foodandwine.com/recipes/pomegranate-glazed-lamb-chops
Pomegranate Molasses glazed lamb chops: http://www.foodandwine.com/recipes/pomegranate-glazed-lamb-chops
cspirou
220
Oct 17, 2017
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livingspeedbumpDuck breast. It’s stupidly easy to cook for the results you get. The process is closer to rendering fat.
Just season with salt and pepper. Then put it fat side down in a cold pan. No scoring needed. Turn the heat on medium-low and spoon the excess fat out every 3-5min. After about 18min turn the heat up to get the skin crispy and then flip over to cook the other side 1-2min until the inside is medium(or whatever you like).
The good thing about duck is that it’s pretty good whether it’s medium-rare or well-done. So if you overcook it a bit it’s not a disaster like beef. The most important part is that the fat is rendered.
Just season with salt and pepper. Then put it fat side down in a cold pan. No scoring needed. Turn the heat on medium-low and spoon the excess fat out every 3-5min. After about 18min turn the heat up to get the skin crispy and then flip over to cook the other side 1-2min until the inside is medium(or whatever you like).
The good thing about duck is that it’s pretty good whether it’s medium-rare or well-done. So if you overcook it a bit it’s not a disaster like beef. The most important part is that the fat is rendered.
AngryAccountant
277
Oct 18, 2017
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livingspeedbumpI'd say first to give deer a try, it can basically be cooked like most other red meats. Other options are the game birds such as pheasant, dove and quail. It'll be more difficult to find locally, but Alligator is good too, cook it like you'd cook chicken.
As for how to cook it, venison burgers are great (mix in some bacon or other porkfat, deer is extremely lean). Other parts can be cooked like traditional steaks or tenderloin, sous vide is probably a good bet there for food safety and not overcooking it. For Alligator, try it deep fried, in my (limited) experience it doesn't cook as steaks very well. For the game birds, they're small and rather delicate, sous vide might be a good place to start too.
As for how to cook it, venison burgers are great (mix in some bacon or other porkfat, deer is extremely lean). Other parts can be cooked like traditional steaks or tenderloin, sous vide is probably a good bet there for food safety and not overcooking it. For Alligator, try it deep fried, in my (limited) experience it doesn't cook as steaks very well. For the game birds, they're small and rather delicate, sous vide might be a good place to start too.
livingspeedbump
6723
KeyChatter’s Owner and Editor-in-Chief
Oct 18, 2017
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cspiroumaking me hungry, will have to try this asap!
cspirou
220
Oct 18, 2017
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livingspeedbumpIt’s a great date night dish. You can make roasted potatoes with the duck fat too!
warriorscot
317
Oct 18, 2017
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livingspeedbumpVension is good and in a lot of the world easy to find, it's also a healthy option as it's very lean. You can use it pretty much any way you would lean cuts of beef you just need to be wary of the fact it's lean so it's easy to dry it out.
Snarge
39
Oct 18, 2017
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livingspeedbumpNobody mentioned rabbit???
It's kinda gamey, can be tough, but if you have access to wild rabbit, it only costs as much as the trap or bullet you use to stop the hop. I like it in a stew, but I have had luck with jamming some veggies into the chest cavity, spicing, and then wrapping in foil and cloth(with more veggies of course), and burying it under a camp fire for a few hours. I have friends who sometimes clean out their freezer by making sausage, and rabbit is usually in the mix to some degree.
Stets
41
Oct 18, 2017
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livingspeedbumpPheasant is great roasted or smoked. I always brine it in a simple salt/honey/herb brine overnight. I normally serve it with garlic mashed potatoes and roasted asparagus. Pheasant can be tough to find so cornish hens make a decent substitute.
cs85b03
101
Oct 19, 2017
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SnargeOne of my best soups is centered around rabbit. I use whole rabbit (cut up, with all bones to add to stock), yellow squash, onion, carrot, sage, rosemary, savory salt and pepper. I crave that soup year round.
XORN
5
Oct 19, 2017
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livingspeedbumpIf you can find snake, try it. Cook it correctly and it soaks in flavor and is super tender.
cs85b03
101
Oct 19, 2017
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livingspeedbumpStart slow before you get turned off. The traditional meats are all fed very similar foods (corn and soy) and really are lacking the flavors they would have if wild. To most people, grass fed beef tastes more like lamb because most lamb is grass grazed (unless it is American lamb, which in that case, you should just save yourself the cash and buy beef). Some people attribute that flavor to "gamey". It isn't really gamey - it is a proper representation of that meat in it's real form. Deer is an awesome substitute for beef for ground or steaks - but don't expect the same flavor you would from your supermarket beef. Also, most deer is notoriously classified as really gamey - that is because the majority of hunters are trying for trophy kills. Unfortunately old bucks are probably the worst form of venison you can have. They are hunted in the rut, meaning they are full of their stench (which makes its way into the meat). If the processors aren't removing the scent glands in time (or at all), it is even more overpowering.
cspirou
220
Oct 19, 2017
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livingspeedbumpAlso when it comes to experimenting outside my comfort zone, I don’t need to go outside beef or pork. I go for offal like kidneys, liver, tripe, etc. All the other suggestions like lamb and game birds are nice, but really aren’t too different from beef and chicken. Offal is an entirely different piece of meat. And unlike the more exotic meats, these cuts come cheap.
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