Yes, I'm fond of odd subject titles.

In any case, I've now taken to adding game meat to my diet, and in my
supermarket I can buy packages of frozen, mixed game meat (includes
reindeer, moose and other such animals, native to Sweden).

The package contains uniform, square, thin slices, which consist of 90%
meat. The package, of 240 g (about half a pound) is sliced into 6 or 7
slices.

The first time I bought it, a few weeks back, I simply fried it up with
an onion, a green squash and a red pepper. That was quite nice, but I'm
looking for other ideas and/or recipes for this meat. Please keep in
mind that my experience with cooking meat is very small, and that I'd
prefer to also have some vegetables in the dish.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"What? Penguins don't snowboard?? 'course they do! They just don't do
it in public...." Julian Barkway (Sheddie)

"MEow" > wrote in message
news
> Yes, I'm fond of odd subject titles.
>
> In any case, I've now taken to adding game meat to my diet, and in my
> supermarket I can buy packages of frozen, mixed game meat (includes
> reindeer, moose and other such animals, native to Sweden).
>
> The package contains uniform, square, thin slices, which consist of 90%
> meat. The package, of 240 g (about half a pound) is sliced into 6 or 7
> slices.
>
> The first time I bought it, a few weeks back, I simply fried it up with
> an onion, a green squash and a red pepper. That was quite nice, but I'm
> looking for other ideas and/or recipes for this meat. Please keep in
> mind that my experience with cooking meat is very small, and that I'd
> prefer to also have some vegetables in the dish.
> --

You may already know this, but "wild" meat that you buy like this is often
farmed. It can be very tasty, but is not the same as the real thing. Also, I
would be very suspicious of any "meat" that is only 90% meat. What's the
other 10%? FWIW I have bought some assortments of "wild" meat from
www.cabelas.com and it has been very good - and also has been 100% meat!


--
Peter Aitken

Remove the crap from my email address before using.

While frolicking around in rec.food.cooking, Peter Aitken of Road Runner
- NC said:

>You may already know this, but "wild" meat that you buy like this is often
>farmed. It can be very tasty, but is not the same as the real thing.

I know, but they do get to roam around, as opposed to being locked into
crowded places and such (AFAIK), so it's okay with me.

>Also, I
>would be very suspicious of any "meat" that is only 90% meat. What's the
>other 10%?

Sal****er, it seems. It seems to be processed somehow, or they wouldn't
be able to get those uniform, square slices; but it's raw.

>FWIW I have bought some assortments of "wild" meat from
>www.cabelas.com and it has been very good - and also has been 100% meat!

Not much help to me, as I live in Sweden. I'll take what I can get in
the supermarket and make what I can from that. Okay, so sometimes I go
to speciality shops, but I've got to use what I can buy. The "wild" meat
I described is fine by me, but I'd like some recipes and ideas as I only
know very little about cooking meat. Proper wild meat would probably be
too expensive for me, so I'll stick to this kind.

BTW: Your name seems familiar to me, but I can't place it.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Join my campaign to saw off Mexico!" Kasatka (afdaniain)

"MEow" > wrote in message
...
> While frolicking around in rec.food.cooking, Peter Aitken of Road Runner
> - NC said:
>
> >You may already know this, but "wild" meat that you buy like this is
often
> >farmed. It can be very tasty, but is not the same as the real thing.
>
> I know, but they do get to roam around, as opposed to being locked into
> crowded places and such (AFAIK), so it's okay with me.
>
> >Also, I
> >would be very suspicious of any "meat" that is only 90% meat. What's the
> >other 10%?
>
> Sal****er, it seems. It seems to be processed somehow, or they wouldn't
> be able to get those uniform, square slices; but it's raw.
>
> >FWIW I have bought some assortments of "wild" meat from
> >www.cabelas.com and it has been very good - and also has been 100% meat!
>
> Not much help to me, as I live in Sweden. I'll take what I can get in
> the supermarket and make what I can from that. Okay, so sometimes I go
> to speciality shops, but I've got to use what I can buy. The "wild" meat
> I described is fine by me, but I'd like some recipes and ideas as I only
> know very little about cooking meat. Proper wild meat would probably be
> too expensive for me, so I'll stick to this kind.
>
> BTW: Your name seems familiar to me, but I can't place it.
> --

I recall when I visited Finland that I had some unusual meats - bear and
caribou as I recall. I think it's best that these are farmed - it would not
be good if people could make a profit by going into the wild and shooting
animals.

As for my name being familiar - I have written a number of books on
computers and programming, perhaps that's it?


--
Peter Aitken

Remove the crap from my email address before using.

In article > ,
"Peter Aitken" > wrote:

> "MEow" > wrote in message
> news
> > Yes, I'm fond of odd subject titles.
> >
> > In any case, I've now taken to adding game meat to my diet, and in my
> > supermarket I can buy packages of frozen, mixed game meat (includes
> > reindeer, moose and other such animals, native to Sweden).
> >
> > The package contains uniform, square, thin slices, which consist of 90%
> > meat. The package, of 240 g (about half a pound) is sliced into 6 or 7
> > slices.
> >
> > The first time I bought it, a few weeks back, I simply fried it up with
> > an onion, a green squash and a red pepper. That was quite nice, but I'm
> > looking for other ideas and/or recipes for this meat. Please keep in
> > mind that my experience with cooking meat is very small, and that I'd
> > prefer to also have some vegetables in the dish.
> > --
>
> You may already know this, but "wild" meat that you buy like this is often
> farmed. It can be very tasty, but is not the same as the real thing. Also, I
> would be very suspicious of any "meat" that is only 90% meat. What's the
> other 10%? FWIW I have bought some assortments of "wild" meat from
> www.cabelas.com and it has been very good - and also has been 100% meat!

It's not unusual now for "wild" meat and alternative meat producers to
do "value added" meat products. There have been disscussions about this
on the emu and ostrich lists.

http://www.cce.cornell.edu/washingto...ueaddmeat.html

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

MEow wrote:
> Yes, I'm fond of odd subject titles.
>
> In any case, I've now taken to adding game meat to my diet, and in my
> supermarket I can buy packages of frozen, mixed game meat (includes
> reindeer, moose and other such animals, native to Sweden).

Sorry I don't have the recipe in front of me, but garlic rabbit is very
nice. Flour and brown the rabbit in olive oil, then place in a large pot
with water to nearly cover. Add about 4 cloves of garlic. For seasonings/
herbs I recall a bay leaf, some marjoram, salt & pepper. Simmer it over
medium heat until the rabbit is tender. Add a glassful of white wine and
simmer another 5 minutes.

Jill

On Sun, 22 Feb 2004 14:11:00 +0100, MEow >
wrote:

>Yes, I'm fond of odd subject titles.
>
>In any case, I've now taken to adding game meat to my diet, and in my
>supermarket I can buy packages of frozen, mixed game meat (includes
>reindeer, moose and other such animals, native to Sweden).
>
>The package contains uniform, square, thin slices, which consist of 90%
>meat. The package, of 240 g (about half a pound) is sliced into 6 or 7
>slices.
>

What is the other 10%? I take it this is an industrial product? We get
venison from a game farm, but it looks like recognizable parts of an
animal, except for sausages.

>The first time I bought it, a few weeks back, I simply fried it up with
>an onion, a green squash and a red pepper. That was quite nice, but I'm
>looking for other ideas and/or recipes for this meat. Please keep in
>mind that my experience with cooking meat is very small, and that I'd
>prefer to also have some vegetables in the dish.

You could make a sort of Bolognese for some pasta, using oinion,
tomatoes, garlic, and maybe an herb that would go well with the
venison flavor, like perhaps sage or thyme.

Since it is already in thin slices, you might consider a layered
casserole with layers of potato, leeks, and whatever other vegetable
is handy, between the meat slices.. Maybe some grated cheese on top to
make a nice crust.

A soup can be made from almost anything, starting with a chopped
onion, some vegetables, starch (potatoes, pasta, a grain). Meat that
thin doesn't need ot be cooked very long, but raw grain will need 20
minutes, as will potatoes.

You could cut the meat in small pieces and fry it in the onion after
the onion is transparent, then put in grain and liquid, other
vegetables.

You didn't say what vegetables and other ingredients are readily
available where you are. That might help.





Rodney Myrvaagnes NYC J36 Gjo/a


"Never eat more in a single day than your head weighs." --Jim Harrison

"jmcquown" > wrote in message
. ..
: MEow wrote:
: > Yes, I'm fond of odd subject titles.
: >
: > In any case, I've now taken to adding game meat to my diet,
and in my
: > supermarket I can buy packages of frozen, mixed game meat
(includes
: > reindeer, moose and other such animals, native to Sweden).
:
: Sorry I don't have the recipe in front of me, but garlic rabbit
is very
: nice. Flour and brown the rabbit in olive oil, then place in a
large pot
: with water to nearly cover. Add about 4 cloves of garlic. For
seasonings/
: herbs I recall a bay leaf, some marjoram, salt & pepper.
Simmer it over
: medium heat until the rabbit is tender. Add a glassful of
white wine and
: simmer another 5 minutes.
:
: Jill
:
======================

This is about the only way I've been making rabbit for the last
ten years.


Squirrel (Rabbit) Stroganoff-style

6-7 slices Bacon, diced
2 Squirrels (1 rabbit) cut into serving pieces
3/4 cup Flour
2 1/2 tsp dry Mustard
1 1/2 tsp Thyme
1/2 tsp Pepper
1 1/2 tsp Salt
3/4 cup Chicken Broth
1 large Onion, diced
4 oz Mushrooms, sliced
1 TBSP Butter
2 cups Sour cream
Grapes, halved (handful of)
1/4 cup Sherry
Minced Parsley

Fry Bacon until crisp and set aside.

Roll meat pieces in the flour mixed with herbs/spices, using all
of the flour mixture if possible, and
brown meat over medium heat. Takes about 15 minutes to do this.

Add the chicken broth, cover and simmer until the saddle pieces
seem tender (15 minutes)

While the meat is simmering, sauté the onion and then the
mushrooms in butter and set aside.

When done, remove the meat temporarily and stir in the sour
cream, grapes, onion & mushrooms.
Make sure the sour cream melds with the other ingredients and if
necessary, add a bit of hot water.
Simmer for 5 minutes but do not let it boil.

Now stir in the sherry, add bacon & meat and simmer just until
the meat is heated again. Garnish
with parsley.


--
Cyndi
<Remove a "b" to reply>

While frolicking around in rec.food.cooking, Peter Aitken of Road Runner
- NC said:

>As for my name being familiar - I have written a number of books on
>computers and programming, perhaps that's it?

Not unless some of them has been computer books on Absolute Beginner's
level.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"If you are going to take the kooks way out on this
and believe what other kooks tell you, there is
no way to choose between them" - Eric Gill (a.a.)

While frolicking around in rec.food.cooking, Rodney Myrvaagnes of Global
Network Services - Remote Access Mail & News Services said:

>>The package contains uniform, square, thin slices, which consist of 90%
>>meat. The package, of 240 g (about half a pound) is sliced into 6 or 7
>>slices.
>>
>
>What is the other 10%? I take it this is an industrial product? We get
>venison from a game farm, but it looks like recognizable parts of an
>animal, except for sausages.
>
The other 10% seems to be sal****er, and yes - it is an industrial
product. It's what I can get around here.

>You could make a sort of Bolognese for some pasta, using oinion,
>tomatoes, garlic, and maybe an herb that would go well with the
>venison flavor, like perhaps sage or thyme.

Can you suggest a good recipe? I found so many recipes when googling
that I had no chance of deciding which would be best for the kind of
meat I've described.
>
>Since it is already in thin slices, you might consider a layered
>casserole with layers of potato, leeks, and whatever other vegetable
>is handy, between the meat slices.. Maybe some grated cheese on top to
>make a nice crust.
>
Now *that* could be very interesting. Any idea of approximate
baking-time and temperature?

>A soup can be made from almost anything, starting with a chopped
>onion, some vegetables, starch (potatoes, pasta, a grain). Meat that
>thin doesn't need ot be cooked very long, but raw grain will need 20
>minutes, as will potatoes.
>
>You could cut the meat in small pieces and fry it in the onion after
>the onion is transparent, then put in grain and liquid, other
>vegetables.
>
I could try that, yes.

>You didn't say what vegetables and other ingredients are readily
>available where you are. That might help.
>
Vegetables such as green squash, cauliflower, carrots, spinach and
probably some others (funny how it's so hard to think of the things
which are most common and everyday kind of things to you) are extremely
common and easy to get here. I live in Stockholm, in an area with many
immigrants, so it's not *that* hard for me to get different sorts of
ingredients.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"If you are going to take the kooks way out on this
and believe what other kooks tell you, there is
no way to choose between them" - Eric Gill (a.a.)

"Peter Aitken" > skrev i meddelandet
. com...
> "MEow" > wrote in message
> news
> > Yes, I'm fond of odd subject titles.
> >
> > In any case, I've now taken to adding game meat to my diet, and in my
> > supermarket I can buy packages of frozen, mixed game meat (includes
> > reindeer, moose and other such animals, native to Sweden).
> >
> > The package contains uniform, square, thin slices, which consist of 90%
> > meat. The package, of 240 g (about half a pound) is sliced into 6 or 7
> > slices.
> >
> > The first time I bought it, a few weeks back, I simply fried it up with
> > an onion, a green squash and a red pepper. That was quite nice, but I'm
> > looking for other ideas and/or recipes for this meat. Please keep in
> > mind that my experience with cooking meat is very small, and that I'd
> > prefer to also have some vegetables in the dish.
> > --
>
> You may already know this, but "wild" meat that you buy like this is often
> farmed. It can be very tasty, but is not the same as the real thing. Also,
I
> would be very suspicious of any "meat" that is only 90% meat. What's the
> other 10%? FWIW I have bought some assortments of "wild" meat from
> www.cabelas.com and it has been very good - and also has been 100% meat!

I think the product Meow is referring to is known as "viltskav" in Sweden.
It's just thinly sliced deer, moose and reindeer meat, the other 10% is
water. I seriously doubt that neither of these are farmed (well, reindeers
are sort of... kept). Farming moose in Sweden would be quite silly.


Squash and peppers are probably excellent with viltskav. But I
usually stay pretty close to tradition cooking this. Think Swedish forest --
lingonberries, rowanberries, juniper berries, mushrooms. Onions and parsnip,
perhaps. But I prefer brown rice instead of tradional mashed potatoes (not
as Swedish though).

Malin

While frolicking around in rec.food.cooking, Malin Eriksson of Telia
Internet said:

>I think the product Meow is referring to is known as "viltskav" in Sweden.

Yes! That's what I'm thinking of!

>It's just thinly sliced deer, moose and reindeer meat, the other 10% is
>water. I seriously doubt that neither of these are farmed (well, reindeers
>are sort of... kept). Farming moose in Sweden would be quite silly.
>
>
>Squash and peppers are probably excellent with viltskav. But I
>usually stay pretty close to tradition cooking this. Think Swedish forest --
>lingonberries, rowanberries, juniper berries, mushrooms. Onions and parsnip,
>perhaps. But I prefer brown rice instead of tradional mashed potatoes (not
>as Swedish though).
>
I've only lived in Sweden for 1,5 years (am originally from Denmark),
and I'm also very inexperienced with cooking meat. Any recipes, even
just approximate ones, would be very, very welcome.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"If you are going to take the kooks way out on this
and believe what other kooks tell you, there is
no way to choose between them" - Eric Gill (a.a.)

On Sat, 28 Feb 2004 16:29:24 +0100, MEow >
wrote:

>While frolicking around in rec.food.cooking, Rodney Myrvaagnes of Global
>Network Services - Remote Access Mail & News Services said:
>
>>>The package contains uniform, square, thin slices, which consist of 90%
>>>meat. The package, of 240 g (about half a pound) is sliced into 6 or 7
>>>slices.
>>>
>>
>>What is the other 10%? I take it this is an industrial product? We get
>>venison from a game farm, but it looks like recognizable parts of an
>>animal, except for sausages.
>>
>The other 10% seems to be sal****er, and yes - it is an industrial
>product. It's what I can get around here.
>
>>You could make a sort of Bolognese for some pasta, using oinion,
>>tomatoes, garlic, and maybe an herb that would go well with the
>>venison flavor, like perhaps sage or thyme.
>
>Can you suggest a good recipe? I found so many recipes when googling
>that I had no chance of deciding which would be best for the kind of
>meat I've described.
>>
Sorry, I don't usually follow recipes. I did a "sort of Bolognese"
last night to try a sausage from a local pig farm that just started
coming to our greenmarket.

About an hour before my wife was due home I chopped an onion and
started it sauteing in very little olive oil. I let it go about 5
minutes and took the casing off one sausage, perhaps 120 g. I put the
sausage in the pan and crumbled it with a wooden paddle. I threw in a
couple of small bay leaves.

After it had started to render I turned up the heat to brown the meat.
When it had browned I threw in the remaining Italian canned tomatoes
from a can I had opened a couple of days before.

I broke up the tomatoes with the paddle and turned the heat low to
simmer for a while. I gave it two dashes of hot sauce, not enough to
make it burn but just to add a little depth. I also put in sprigs of
rosemary and thyme.

I heated salted water so I could finish the pasta soon after my wife
would arrive. About 6 minutes before the end I put in 3 cloves of
minced garlic. In Sweden you might not want that much. :-)

When it was nearly done I retrieved the thyme, rosemary, and bay
leaves. put the pasta into the pan with the sauce, stirred it around
coat it and served on warm plates.

This is not very scientific. For instance, I thought the container of
tomatoes was enough so I didn't open another can. Thyme and rosemary
was there. The sausage was a whole sausage at random from a package of
four that weren't all the same size.

>>Since it is already in thin slices, you might consider a layered
>>casserole with layers of potato, leeks, and whatever other vegetable
>>is handy, between the meat slices.. Maybe some grated cheese on top to
>>make a nice crust.
>>
>Now *that* could be very interesting. Any idea of approximate
>baking-time and temperature?

I did something like that with bacon a couple of weeks ago. I think I
gave it an hour at 400 degrees F (200C). Poke with a wire skewer to
see if the potatoes are done.

Very approximate.



Rodney Myrvaagnes NYC J36 Gjo/a


"Biologists think they are chemists, chemists think they are phycisists,
physicists think they are gods, and God thinks He is a mathematician." Anon

While frolicking around in rec.food.cooking, Rodney Myrvaagnes of Global
Network Services - Remote Access Mail & News Services said:

[snip part of recipe]

>I heated salted water so I could finish the pasta soon after my wife
>would arrive. About 6 minutes before the end I put in 3 cloves of
>minced garlic. In Sweden you might not want that much. :-)
>
I like garlic a lot, and I normally end up multiplying the amount of
garlic called for in a recipe after having tried it once with the amount
listed :0)

>When it was nearly done I retrieved the thyme, rosemary, and bay
>leaves. put the pasta into the pan with the sauce, stirred it around
>coat it and served on warm plates.
>
>This is not very scientific. For instance, I thought the container of
>tomatoes was enough so I didn't open another can. Thyme and rosemary
>was there. The sausage was a whole sausage at random from a package of
>four that weren't all the same size.
>
It's very helpful to me, and gives me a good idea of how to make it.

>>>Since it is already in thin slices, you might consider a layered
>>>casserole with layers of potato, leeks, and whatever other vegetable
>>>is handy, between the meat slices.. Maybe some grated cheese on top to
>>>make a nice crust.
>>>
>>Now *that* could be very interesting. Any idea of approximate
>>baking-time and temperature?
>
>I did something like that with bacon a couple of weeks ago. I think I
>gave it an hour at 400 degrees F (200C). Poke with a wire skewer to
>see if the potatoes are done.
>
>Very approximate.
>
Ah. Good. I think that green squash wouldn't be such a good idea then,
as I imagine it would get over-cooked in such a dish. Leeks and potatoes
sound fine. Maybe slices of paprika too.

Thanks for your ideas. I'll use half of the package in bolognese and the
other in such a casserole.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Join my campaign to saw off Mexico!" Kasatka (afdaniain)