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On 20 Aug 2004 17:35:02 GMT, ojunk (Bill Spohn) wrote:
>>Barding, a now largely forgotten
>>technique, works wonders
>
>Yes, I have found that 5 or 6 of Shakespeare's sonnets softens them up
>wonderfully - nothing beats him when it comes to barding......
>
>Actually, Doctor, I assume that you, unlike many people, know the difference
>between barding and larding, but perhaps you could confimr whether the sort you
>had in mind requires a needle or just wrapping the meat.
While I agree with Mark's respect for both Julia and Shakespeare, I
never add lard, fat, or poetry to venison or elk. Many processors
suggest adding fats to the grind for hamburger, but I've found that it
destroys the flavor of the game. And, retention of any fat that might
be found on the animal itself will most assuredly contribute a
significant "gamey" taste to the steaks or roasts.
I do, however, recall a Thanksgiving several years ago in which I was
fortunate enough to bag a wild turkey. A few minutes of trying to
pluck the bird in the field and without access to a vat of boiling
water to dip the bird in, left me frustrated and looking like a
candidate ready to be ridden out of town on a rail. A friend suggested
skinning the bird. A huge mistake. That removed all of the fat that
the bird had subcutaneously and meant that something had to be done to
baste the beast while cooking.
Wife's solution was to wrap the poor thing in cheesecloth and baste
heavily with butter while cooking. The bird looked like a poor man's
version of "The Mummy" and when brought to table was stringy, dry and
virtually inedible.
Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org
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