Text 26830, 62 rader
Skriven 2012-07-02 08:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: fishy labeling 895
==========================
 ML> The package is labeled "reindeer sausage,"
 ML> and there's "2% reindeer" in small print.
 JW> And people pay a premium for that?

Apparently. It's a win-win. People can beat their chests
and proclaim that they've eaten wild game without having
suffered through the badly-bled, half-rotted carcass that
has been dragged 18 miles through poison ivy and saskatoon
berry fields. And the Alaska Sausage Company makes tons of
dosh off them. Here are the ingredients lists or semilist
of the first few to pop up on my Google screen:

Alaska Sausage
Pork, Beef, Water, Salt, Soy Protein Concentrate,
Reindeer meat, Spices, Sodium Phosphate, Sodium Nitrite,
Sugar, Natural Flavorings, Ascrobic Acid

FishEx
Pork, Beef, Reindeer, Water, Salt, Nonfat Dry Milk,
Spices, Milk Protein Hydrolyzate, Hydrogenated Plant
Protein, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite

Tannersfish
Made with reindeer meat, this sausage is seasoned with
white pepper, coriander, and other spices and then alder smoked.

Note the "made with" rather than "made of."

VENISON AND PORK GALANTINE
cat: game, Scots
serves: 8

3 lb thick breast venison
1/2 lb raw ham or Ayrshire bacon
1 lb pork sausage-meat or minced pork
3 cloves garlic
3 hard-boiled eggs
sprigs of thyme and marjoram
6 black peppercorns
salt and pepper to taste
8 c water

Bone venison, cut away any gristle.

Cube ham, mix with sausage-meat and garlic.

Boil venison bones with water, salt and herbs.

Spread half sausage-meat over venison. Spread eggs cut in
half on top of venison. Spread rest of sausage-meat on top
of eggs. Season well. Roll up carefully, put in a floured
cloth, tying ends securely.

Place in venison bone stock, cover, simmer gently 4 hr.
Leave to cool in water. When cold, remove. Take off cloth,
place galantine in dish which just fits it. Cover with foil,
put a weight on top, chill. Serve cold, cut into slices.

http://www.backhaul.net/scotgame.htm
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