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Cooking a swan
I have to cook a swan. This isn't a joke, and I need help. This is the
bird, long neck, swims, etc. It was shot in Alaska and I have to have it on the table this Friday night as my part of a "Beast Feast". For the love of Escoffier, HELP ME! Chuck -- The spam has finally gotten to me so I've corrupted the address above. Try 'yahoo'. |
"Gualtier Malde (Chuck)" > wrote in message news:oJA8d.205692$3l3.96936@attbi_s03... >I have to cook a swan. This isn't a joke, and I need help. This is the >bird, long neck, swims, etc. It was shot in Alaska and I have to have it >on the table this Friday night as my part of a "Beast Feast". > > For the love of Escoffier, HELP ME! > Cook it like you would a flamingo. Jack Roastarama |
In article <oJA8d.205692$3l3.96936@attbi_s03>,
"Gualtier Malde (Chuck)" > wrote: > I have to cook a swan. This isn't a joke, and I need help. This is the > bird, long neck, swims, etc. It was shot in Alaska and I have to have > it on the table this Friday night as my part of a "Beast Feast". > > For the love of Escoffier, HELP ME! > > Chuck Look up some goose recipe's. i know someone that used to raise swans and they would process the extra males to protect the flock. Too many males in the flock would damage the females and slow egg/signet production. I've never eaten one, but being a water bird, they should be similar to goose. :-) Try he http://www.gourmetsleuth.com/roastgoose.htm Or google other goose recipes. Good luck! K. (who sees nothing wrong with eating excess swans.....) -- Sprout the MungBean to reply "I don't like to commit myself about heaven and hell--you see, I have friends in both places." --Mark Twain |
"Gualtier Malde (Chuck)" > wrote in message
news:oJA8d.205692$3l3.96936@attbi_s03... >I have to cook a swan. This isn't a joke, and I need help. This is the >bird, long neck, swims, etc. It was shot in Alaska and I have to have it >on the table this Friday night as my part of a "Beast Feast". > > For the love of Escoffier, HELP ME! > > Chuck http://digilander.libero.it/summagal...III.02.4.g.htm Sorry, I'm not able tot translate the whole recipe. --- Nolite proicere margaritas ad porcos |
"Gualtier Malde (Chuck)" > wrote in message news:oJA8d.205692$3l3.96936@attbi_s03... >I have to cook a swan. This isn't a joke, and I need help. This is the >bird, long neck, swims, etc. It was shot in Alaska and I have to have it >on the table this Friday night as my part of a "Beast Feast". > > For the love of Escoffier, HELP ME! > > Chuck > > -- Season the bird and cook it on the rotisseree. Be sure to use a LARGE grease pan under it. You can separate the grease from the drippings afterwards to make a gravy. |
Katra wrote:
> Look up some goose recipe's. i know someone that used to raise swans and > they would process the extra males to protect the flock. Too many males > in the flock would damage the females and slow egg/signet production. > > I've never eaten one, but being a water bird, they should be similar to > goose. :-) > Thing is, swans must be a whole lot tougher. I looked it up in Larousse Gastronomique and the only thing said was that, in the days of lavish dinners, a swan would be skinned and cooked (no description), after which the skin would be replaced and the swan would be brought in on a tray with a cube of lighted camphor in its mouth. It went on to say that nowadays swan is considered too tough for human consumption. The only thing I can imagine doing is braising the livin' heck out of it. Chuck |
Katra wrote:
> In article <oJA8d.205692$3l3.96936@attbi_s03>, > "Gualtier Malde (Chuck)" > wrote: > > >>I have to cook a swan. This isn't a joke, and I need help. This is the >>bird, long neck, swims, etc. It was shot in Alaska and I have to have >>it on the table this Friday night as my part of a "Beast Feast". >> >>For the love of Escoffier, HELP ME! >> >>Chuck > > Look up some goose recipes. i know someone that used to raise swans and > they would process the extra males to protect the flock. Too many males > in the flock would damage the females and slow egg/signet production. > > I've never eaten one, but being a water bird, they should be similar to > goose. :-) Actually, not. Full-grown swans are tough, not as fat, and not very tasty. I'd brine it and lard it. Fill under the skin with some kind of fat, maybe a seasoned butter and drape sheets of some kind of fat over it, if roasting. If I had my absolute choice (assuming I *had* to eat it), I'd do a covered-pan roast, almost a braise. That way you can add flavors that will end up in the liquid that can serve as the base for a masking gravy. > K. (who sees nothing wrong with eating excess swans.....) Except they're not very good eating once past about 3 months old. Maybe take a page from the hypersilly stuff from the medieval banquet table. Stuff it with a turkey. And a duck. And a chicken. And a guinea fowl. And a cornish hen. And Aunt Minnie's canary. Pastorio |
Bob (this one) wrote:
> Katra wrote: > >> In article <oJA8d.205692$3l3.96936@attbi_s03>, >> "Gualtier Malde (Chuck)" > wrote: >> >> >>> I have to cook a swan. This isn't a joke, and I need help. This is >>> the bird, long neck, swims, etc. It was shot in Alaska and I have to >>> have it on the table this Friday night as my part of a "Beast Feast". >>> >>> For the love of Escoffier, HELP ME! >>> >>> Chuck >> >> >> Look up some goose recipes. i know someone that used to raise swans >> and they would process the extra males to protect the flock. Too many >> males in the flock would damage the females and slow egg/signet >> production. >> >> I've never eaten one, but being a water bird, they should be similar >> to goose. :-) > > > Actually, not. Full-grown swans are tough, not as fat, and not very > tasty. I'd brine it and lard it. Fill under the skin with some kind of > fat, maybe a seasoned butter and drape sheets of some kind of fat over > it, if roasting. > > If I had my absolute choice (assuming I *had* to eat it), I'd do a > covered-pan roast, almost a braise. That way you can add flavors that > will end up in the liquid that can serve as the base for a masking gravy. > >> K. (who sees nothing wrong with eating excess swans.....) > > > Except they're not very good eating once past about 3 months old. > > Maybe take a page from the hypersilly stuff from the medieval banquet > table. Stuff it with a turkey. And a duck. And a chicken. And a guinea > fowl. And a cornish hen. And Aunt Minnie's canary. > > Pastorio > I'd go the other direction with it. How about boil it for a day and a half with some root vegetables until it falls apart and serve with dumplings? A 20 pound swan will probably feed *at least* 50 people if the dumplings are heavy enough. Wha'd'ya think? Or grind the swan up with some fatty pork and make sausage. Or meatloaf. The other folks are expecting a grand presentation, wouldn't it be funny to serve it in a nondescript and unrecognizable way that could have been anything? (You can always roast a small turkey and just say it was the swan.) Bob |
>I have to cook a swan. This isn't a joke, and I need help.
You DO need help. You have violated an ancient superstition: swan's meat is the perquisite of royalty. Must be awfully gamey, anyway . . . bottom-feeder . . . Neil |
zxcvbob wrote:
> Bob (this one) wrote: > >> Katra wrote: >> >>> In article <oJA8d.205692$3l3.96936@attbi_s03>, >>> "Gualtier Malde (Chuck)" > wrote: >>> >>>> I have to cook a swan. >>>> >>>> Chuck But the OP has a problem he hasn't considered. No matter what he roasts, it'll always be a "Chuck Roast." >>> Look up some goose recipes. >>> >>> I've never eaten one, but being a water bird, they should be similar >>> to goose. :-) >> >> Actually, not. Full-grown swans are tough, not as fat, and not very >> tasty. I'd brine it and lard it. Fill under the skin with some kind of >> fat, maybe a seasoned butter and drape sheets of some kind of fat over >> it, if roasting. >> >> If I had my absolute choice (assuming I *had* to eat it), I'd do a >> covered-pan roast, almost a braise. That way you can add flavors that >> will end up in the liquid that can serve as the base for a masking gravy. >> >>> K. (who sees nothing wrong with eating excess swans.....) >> >> Except they're not very good eating once past about 3 months old. >> >> Maybe take a page from the hypersilly stuff from the medieval banquet >> table. Stuff it with a turkey. And a duck. And a chicken. And a guinea >> fowl. And a cornish hen. And Aunt Minnie's canary. >> >> Pastorio >> > I'd go the other direction with it. > > How about boil it for a day and a half with some root vegetables until > it falls apart and serve with dumplings? A 20 pound swan will probably > feed *at least* 50 people if the dumplings are heavy enough. Wha'd'ya > think? > > Or grind the swan up with some fatty pork and make sausage. > Or meatloaf. > > The other folks are expecting a grand presentation, wouldn't it be funny > to serve it in a nondescript and unrecognizable way that could have been > anything? > > (You can always roast a small turkey and just say it was the swan.) Right. Call it "Mama's swan and dumplings." Serve it with the traditional crown and scepter since swan was reserved for royalty. Should be a big hit at the old trailer park, huh...? A linguistic thing he A duckling is a small duck. What, then, is a dumpling? Just askin' is all... Pastorio |
In article >,
Bob (this one) > wrote: >A linguistic thing he A duckling is a small duck. What, then, is >a dumpling? A small bowel movement? "I gotta go take a dumpling" actually makes sense in the right context. -A |
"Gualtier Malde (Chuck)" > wrote in message news:<oJA8d.205692$3l3.96936@attbi_s03>...
> I have to cook a swan. This isn't a joke, and I need help. This is the > bird, long neck, swims, etc. It was shot in Alaska and I have to have > it on the table this Friday night as my part of a "Beast Feast". > > For the love of Escoffier, HELP ME! > > Chuck I have never cooked a wild swan but I once attended a dinner where the guest of honor was a mature whistling swan. It tasted just like wild goose but it was incredibly tough. I think I would be inclined to to give the full buried-in-the-ground-and-cooked-for-hours pit bbq treatment. D.M. |
axlq wrote:
> In article >, > Bob (this one) > wrote: > >>A linguistic thing he A duckling is a small duck. What, then, is >>a dumpling? > > A small bowel movement? "I gotta go take a dumpling" actually makes > sense in the right context. <LOL> That'll be 3 bucks for the setup.... Pastorio |
Bob (this one) wrote:
> axlq wrote: > >> In article >, >> Bob (this one) > wrote: >> >>> A linguistic thing he A duckling is a small duck. What, then, is >>> a dumpling? >> >> >> A small bowel movement? "I gotta go take a dumpling" actually makes >> sense in the right context. > > > <LOL> That'll be 3 bucks for the setup.... > > Pastorio > I can't help thinking, "How would Iron Chef cook a swan?" The possibilities are endless, but the swan might only serve one or two people. Perhaps you could use the swan to prepare a rich stock (discard the meat and bones after the flavor is extracted), and reduce it to down to a few ounces and drizzle over something surreal. Sorry, I'm in a weird mood after watching the VP debates... Bob |
Bob (this one) wrote:
> axlq wrote: > >> In article >, >> Bob (this one) > wrote: >> >>> A linguistic thing he A duckling is a small duck. What, then, is >>> a dumpling? >> >> >> A small bowel movement? "I gotta go take a dumpling" actually makes >> sense in the right context. > > > <LOL> That'll be 3 bucks for the setup.... > > Pastorio > I can't help thinking, "How would Iron Chef cook a swan?" The possibilities are endless, but the swan might only serve one or two people. Perhaps you could use the swan to prepare a rich stock (discard the meat and bones after the flavor is extracted), and reduce it to down to a few ounces and drizzle over something surreal. Sorry, I'm in a weird mood after watching the VP debates... Bob |
zxcvbob > wrote in
: > Bob (this one) wrote: >> axlq wrote: >> >>> In article >, >>> Bob (this one) > wrote: >>> >>>> A linguistic thing he A duckling is a small duck. What, then, is >>>> a dumpling? >>> >>> >>> A small bowel movement? "I gotta go take a dumpling" actually makes >>> sense in the right context. >> >> >> <LOL> That'll be 3 bucks for the setup.... >> >> Pastorio >> > > > I can't help thinking, "How would Iron Chef cook a swan?" > > The possibilities are endless, but the swan might only serve one or > two people. Perhaps you could use the swan to prepare a rich stock > (discard the meat and bones after the flavor is extracted), and reduce > it to down to a few ounces and drizzle over something surreal. > > Sorry, I'm in a weird mood after watching the VP debates... > > Bob > You could drizzle it over the debaters. That's surreal! -- It's me, Baker! When the Chips are Down, the Buffalo is Empty. |
In article >,
"Bob (this one)" > wrote: > Katra wrote: > > > In article <oJA8d.205692$3l3.96936@attbi_s03>, > > "Gualtier Malde (Chuck)" > wrote: > > > > > >>I have to cook a swan. This isn't a joke, and I need help. This is the > >>bird, long neck, swims, etc. It was shot in Alaska and I have to have > >>it on the table this Friday night as my part of a "Beast Feast". > >> > >>For the love of Escoffier, HELP ME! > >> > >>Chuck > > > > Look up some goose recipes. i know someone that used to raise swans and > > they would process the extra males to protect the flock. Too many males > > in the flock would damage the females and slow egg/signet production. > > > > I've never eaten one, but being a water bird, they should be similar to > > goose. :-) > > Actually, not. Full-grown swans are tough, not as fat, and not very > tasty. I'd brine it and lard it. Fill under the skin with some kind of > fat, maybe a seasoned butter and drape sheets of some kind of fat over > it, if roasting. > > If I had my absolute choice (assuming I *had* to eat it), I'd do a > covered-pan roast, almost a braise. That way you can add flavors that > will end up in the liquid that can serve as the base for a masking gravy. > > > K. (who sees nothing wrong with eating excess swans.....) > > Except they're not very good eating once past about 3 months old. > > Maybe take a page from the hypersilly stuff from the medieval banquet > table. Stuff it with a turkey. And a duck. And a chicken. And a guinea > fowl. And a cornish hen. And Aunt Minnie's canary. > > Pastorio > Ducks and geese are also not very good eating when they get to be over 3 months. ;-) Neither are chickens... I have killed 2 year old roosters that were only suitable for soup stock, and shredded meat chicken salad. I've also let ducks and guineas "grow" a little too long and paid for it with fowl flavored rubber! Long braising does help, but it's just not the same, and waterfowl are difficult to braise due to the amount of fat released from the skin. Since my birds are yard raised and get a little more excercise than commercial birds, they are not quite as fat but it's still a problem. There are some baby guineas at the feed store right now, and since I am running some Cochin Bantam chicks in the brooder, I'm tempted to toss in a few guineas just for slaughter as they are delicious. They are SO damned noisy, I can't stand to have them in my poultry yard, so they will be processed on time, guaranteed! K. (BTDT) -- Sprout the MungBean to reply "I don't like to commit myself about heaven and hell--you see, I have friends in both places." --Mark Twain |
In article > ,
Dog3 <dognospam@adjfkdla;not> wrote: > "Gualtier Malde (Chuck)" > > news:oJA8d.205692$3l3.96936@attbi_s03: > > > I have to cook a swan. This isn't a joke, and I need help. This is the > > bird, long neck, swims, etc. It was shot in Alaska and I have to have > > it on the table this Friday night as my part of a "Beast Feast". > > > > For the love of Escoffier, HELP ME! > > > > Chuck > > > > They are meaner than hell but I'd never eat one. They bite. BIG time. UGH. > I guess if I cooked one it would be like a goose or a huge chicken. And > then there were the peackocks. Equally evil. > > Michael Peacock is delicious...... Irva, a friend of my mothers, used to raise them and if they got too old to sell, she would not hesitate to eat them. Mom used to get free birds for helping her do processing. I was pretty little, (about 8 I think) but I still remember it! Irva died from complications from Adult onset diabetes when I was about 14, and her husband took every single bird she had out in the yard to the local shelter to be put to sleep. All the cats and her two dogs too. <sigh> K. -- Sprout the MungBean to reply "I don't like to commit myself about heaven and hell‹you see, I have friends in both places." --Mark Twain |
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Bob (this one) wrote:
<snip> > > Except they're not very good eating once past about 3 months old. > > Maybe take a page from the hypersilly stuff from the medieval banquet > table. Stuff it with a turkey. And a duck. And a chicken. And a guinea > fowl. And a cornish hen. And Aunt Minnie's canary. > > Pastorio > Would that be called a Swurkenry? ;-) -- Steve Why don't they make mouse flavored cat food? |
zxcvbob wrote:
> > I can't help thinking, "How would Iron Chef cook a swan?" Peking duck takes over 24 hours and Iron Chef has a 1 hour time limit. Pity. I'd love to see the skin of a swan inflated, swabbed with some flavoring liquid, and then put in front of a fan to dry. Too much to do at home, so I want to see it on TV. Gotta be some show other than Iron Chef then. Sigh. Swan being reserved for royalty, I would think it's delicious. It should be somewhere it the range of domesticated goose that needs to be carefully drained of the oil as the fat melts and it done when the dripping stops, through wild goose that is so fat-free that it needs to be larded. Older birds are tough. Huh, I hadn't thought of that but if it is true of all other birds it must be true of swans. Partially freeze the meat, slice it very thin against the grain, and sautee quickly. |
Thank you all. The replies are too many to reply to each one, but it's
been a kick reading the replies. This is an old swan, I'm sure. Shot in the wild. I saved the best for last: It wasn't field-dressed. Just thrown in the freezer after some amount of time getting *to* the freezer. I've told the custodians to defrost it and, when defrosted enough to do it, gut the bugger. So it is possible that the legs are going to be the only thing that can be saved. That's enough. I'm going to take the majority advice and braise it for a very long time. Probably use sherry or sack in quantities and the usual herbs and aromatic spices. Larding and barding and cooking it slowly on a spit would be attractive if I could be sure of the state of the innards. But I only have access to a full-size Farberware rotisserie. I think it's so hefty that I wouldn't be able to get it high enough over the heat. There are going to be other varieties of furry and feathered things. People won't have to subsist on this, which is a relief. Again, thanks. Oh, and some of you - please get back on the meds! You know who you are. <snort> Chuck -- The spam has finally gotten to me so I've corrupted the address above. Try 'yahoo'. |
same way i cook carp,
nail it to a pine board, cook for 5 hrs at 500 deg. remove from oven, toss the swan & eat the pine board. enjoy "Gualtier Malde (Chuck)" > wrote in message news:VIX8d.342614$Fg5.238390@attbi_s53... > Thank you all. The replies are too many to reply to each one, but it's > been a kick reading the replies. > > This is an old swan, I'm sure. Shot in the wild. I saved the best for > last: It wasn't field-dressed. Just thrown in the freezer after some > amount of time getting *to* the freezer. I've told the custodians to > defrost it and, when defrosted enough to do it, gut the bugger. > > So it is possible that the legs are going to be the only thing that can > be saved. That's enough. I'm going to take the majority advice and > braise it for a very long time. Probably use sherry or sack in > quantities and the usual herbs and aromatic spices. > > Larding and barding and cooking it slowly on a spit would be attractive > if I could be sure of the state of the innards. But I only have access > to a full-size Farberware rotisserie. I think it's so hefty that I > wouldn't be able to get it high enough over the heat. > > There are going to be other varieties of furry and feathered things. > People won't have to subsist on this, which is a relief. > > Again, thanks. Oh, and some of you - please get back on the meds! You > know who you are. <snort> > > Chuck > > > > > > > > > > > > > > > > > > > -- > The spam has finally gotten to me so I've corrupted the address above. > Try 'yahoo'. > |
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>(Karen O'Mara)
> >My exhusband has had swan many times. That's why he's your ex husband, you said cooking swan and he heard choking swan. hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
Katra wrote: > In article >, > (PENMART01) wrote: > > > >(Karen O'Mara) > > > > > >My exhusband has had swan many times. > > > > That's why he's your ex husband, you said cooking swan and he heard choking > > swan. hehe > > > > > > Sheldon > > Sheldon, you got it wrong! > You are supposed to choke the chicken!!! > > Swans are made to be eaten. ;-) Tut tut...I believe that in his day Sheldon has "dove" into many "birds"... ;---p -- Best Greg |
In article .net>,
"Gregory Morrow" > wrote: > Katra wrote: > > > In article >, > > (PENMART01) wrote: > > > > > >(Karen O'Mara) > > > > > > > >My exhusband has had swan many times. > > > > > > That's why he's your ex husband, you said cooking swan and he heard > choking > > > swan. hehe > > > > > > > > > Sheldon > > > > Sheldon, you got it wrong! > > You are supposed to choke the chicken!!! > > > > Swans are made to be eaten. ;-) > > > Tut tut...I believe that in his day Sheldon has "dove" into many "birds"... > > ;---p <lol!!!> K. |
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