Thursday, September 25, 2008

Wild Game!!!

No, I am not talking about the Georgia v. Georgia Tech football game. Go Yellow Jackets!!! For those of you that do not know, my husband got his Bachelors from Tech, and his Masters from University of Alabama. Yellow jackets and Elephants for us.

Enough football talk though. I am talking today about wild game meats. The stuff our ancestors ate, that many of us are afraid of now days. One of my husbands friends is giving us a deer, and he will be bringing it home this evening. My mind starts to think about all the wonderful ways to prepare it. Of course I will grind some of it for Chili and hamburgers. I will leave one of the tenderloins whole to cook on the grill. I will cut some of the tenderloin into thick medallions for steaks, and some into thin slices for frying and putting into biscuits. There are so many ways to prepare this meat besides the regular ways we are all used to. Deer is great for gourmet cooking. For instance, some of those medallions will be seared off and then simmered in a white wine reduction with mushrooms and thyme and cream, finished off with a little cognac. That whole tenderloin that is going on the grill will be encrusted in salt, pepper and rosemary, and cooked to medium rare. When it hits your palette the meat will practically melt in your mouth. In the words of Paula Dean, "It will be so good, it will make your tongue want to beat your brains out!"

I grew up in family full of hunters and during hunting season, we rarely had to buy meat. We had a lake on our property that fish and turtle were caught out of. We raised laying chickens so we always had fresh eggs. My Nanny always had a garden with fresh tomatoes, corn, okra, squash, cucumbers (you get the idea). I am thankful to have been raised by my great-grandparents because I know that if I ever had to, I could live off the land. Maybe one day I will tell you about my shooting skills and the time I shot my first deer.

Alright southern gals how many of you have ever eaten biscuits and gravy with homemade canned tomatoes on top? What about putting gravy over a freshly sliced piece of cantaloupe? For those of you who have never tried the cantaloupe it is the perfect combination of hot and cold and salty and sweet. Give it a try, your tongue will thank you.

But, we were talking about wild game weren't we? Don't be afraid to try things that nature provides for us. When they are properly prepared game meats can be a real culinary delight.

Until next time...Happy eating!!!

1 comment:

  1. Hmmm, I DO put salt on my cantaloupe. Never had it with gravy, though. Might have to try that.