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well, actually sittin' in the back yard sippin' an iced tea and watching the world go by on a gorgeous late summer :-( evening...
all the best,
mrh
Follow Ups:
..... I keep thinking venison :)
Not at my hands, though.
In fairness, deer populations have exploded with the incursion of 'civilization' into ever-deeper suburbs; as I am sure you know, in much of the mid-Atlantic, deer have become major pests -- and the numbers get so high, disease and malnutrition start to control the numbers (given a lack of predators to do it).
I am not a big fan of hunting, but responsible hunting is probably the best way to control deer populations today in "boundary" areas where they're booming -- and I've gotta say that the deer hunters up here (compared to what I was used to in MD when we lived there) are pretty responsible.
Now, the turkey hunters are something of a different story (at least this past spring)...
all the best,
mrh
and coyote (though the last probably only eat the carcass), but the deer population is still too large. Wolves are being introduced in various parts of the state and are said to be effective. Similarly, discussions are being held about re-introducing grizzlies to Oregon.
I don't know about those, hiking would take on a different dimension...
I have backpacked and camped in grizzly country in Montana and Wyoming. In Glacier, we saw bear scat all along the trail on our way to the camp.
It's a different experience sleeping in a tent when you are a notch down on the food chain. It's also a pain to hang food, cooking gear and wonder if there are any peanuts hiding in a fold of the tent from a previous excursion.
ya dont get venison from Moose.
and unless their meat tastes real bad may still make quite good venison if hung right.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
I love Vennison. Never eaten any Moose.
I found it gamey and lean to the point of dryness, almost inedible without some kind of sauce. Not to my taste at all. Better for the moose I guess, but the Swedes still eat a fair amount of it, or did at the time.
Understanding a given meat - part of an animal's musculature or its offal - is a whole other thing. IMO&E few people really 'get' meat / fish / eggs. I am still learning.
Some cuts can be cooked fast and quick to pink, and yet also can then be cooked long and slow. IE only after fast searing in small quantities, so that part of the outside go a nice crunchy mahogany colour while the outer surface *shrinks and *splits, necessarily.
Greying meat by cooking it in large quantities and then continue stewing it at great length is something people who don't actually get meat will do.
Most cuts of meat / offal need ONLY ONE approach.
Viz. Kidneys and liver are best cooked hot and very, very fast and left to 'rest' IE keep cooking OFF the heat, until you have the sauce done. Still served pink.
* ? This _is_ JBTW, the reason why we can't, and no-one else on earth can, ever, 'seal' meat.
Sealing meats is a not-true nonsense.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
No argument, Tim. It was quite a few years ago in any case, so all I remember about it was that it was some sort of chopped steak, and that I didn't like it - at all. Could the cooking methodology have been at least part of the issue? Sure, but I wouldn't be in a hurry to test the hypothesis. ;-)
"That's no moose!"
;-)
It is a white-tail indeed; not bad for a guy from Oz! ;-)
Moose is the one thing we haven't yet seen out back... we might not have enough swampy land around to attract 'em.
all the best,
mrh
The bucks at this time of year are growing out their antlers for the fall... right now, the horns are covered with skin and downy fur - called velvet.
Soon, they'll shed the velvet and unleash the sharp, bony antlers we expect to see -- and then the fun'll begin in the woods as they might spar for the favor of the ladies!
I don't really guarantee the accuracy of the link below -- looks like the guy is an artist, not a biologist!
all the best,
mrh
Nor have I, they've not been introduced here. I have eaten quite a bit of Venison, over 30 years years ago. From report Moose meat is deliciously tender, and less fatty than beef.Mostly shot by me, too. That I shot and ate? Three Sambar, six Chital, three Red Deer, and one Rusa, never hunted Hog deer. Held a few meals to get through them. I've eaten way more venison than 'roo. They're all feral down here.
Excepting grey roos which are often in plague numbers, I've never hunted our native animals. Deer, pigs, foxes, feral cats, feral dogs, rabbits and hares.
Don't hunt now anyway.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
Edits: 08/25/14
Moose are very tender and less fatty than beef. The meat is very lightly textured especially the sirloin tip.
The moose jerky meat is very popular on some bars especially in Northern Canada region...
If a thing's worth doing, it's worth doing well
(Proverb)
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