Text 26891, 91 rader
Skriven 2012-07-04 20:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: reindeer
================
-=> Quoting Dale Shipp to Michael Loo <=-

 DS> I had the impression that reindeer were not wild game, but rather
 DS> were at least semi-domesticated.

True.

 DS> Is there any real distinction between reindeer and caribou?

They are two names for the same animal.

I have never eaten domestic reindeer just wild caribou but based on
my experience bison and deer, reindeer is probably of more uniform
quality and less gamey than caribou, but still lean and dark with a
hint of gaminess. One factor creating gamey flavour is diet:
browsing on willow bark and moss rather than grazing on pasture and
winter hay will do that. Other factors are age, sex, manner of
killing and quickeness in gutting and chilling the carcass.

Want the method to make beef taste like venison? 

While venison is popularly acclaimed for its unique flavor and
quality, not everyone is able to take the time to head to the field
for deer hunting. If the following steps are carefully adhered to,
you will be able to make normal beef taste just like venison,
fooling even the most avid sportsmen. Everyone will marvel at the
amazing amount of venison you have on hand, and over the "wild game
flavor" that makes hunting so worthwhile!

1. Begin the process at least one year from culling date.

2. Procure a steer and feed it only on wild berries, briars, poison
ivy, weeds and tree bark.

3. Approximately two hours before you are ready to begin the
butchering process, have a friend chase the beef at a full run with
an ATV, snowmobile, or 4x4.

4. Shoot the beef immediately after the chase, making sure to target
the gut and at least one hindquarter.

5. Drag the animal to a slough or stagnant creek for field dressing,
making sure to get as much dried grass, debris, and dirt as possible
in contact with the wound. DO NOT open the carcass up or it will
start to cool and slow the decaying process.

6. Using an ATV, snowmobile or 4x4, drag the beef at least 1 1/2
miles across a summer fallow field or freshly plowed corn field if
available. Now that the carcass has been opened up, it is important
to try to imbed as much debris and soil as possible into the raw
meat. Exhaust fumes are important to add to the natural flavor of
the meat.

7. Tie the animal to the hood of a thoroughly warmed-up car. As
early as possible, locate a dump truck or other large vehicle on a
gravel road. Tailgate at least five miles.

8. Stop at no less than three gas stations on the way home for
drinks and chat. An hour-long lunch stop will enhance the quality of
the meat. Park in full sun whenever possible.

9. Hang the carcass in a garage containing open containers of
solvent, paint, and/or fuel. Remove lids from nearby trashcans. Be
sure to hang the meat low enough for the dog to mark as territory
after eating his fill.

10. At least once a day, idle a car in the garage (diesel preferred)
for at least 15 minutes, leaving the garage door closed.

11. When beef smells so bad that you cannot ignore its presence any
longer, it is ready for the table. If you are unsure of the right
time let the neighbors' phone calls be your signal that the ripening
process is complete.

Good luck with your preparation of domesticated "venison". You will
find that by buying a live steer, feeding it for a year, and
purchasing property to build a barn and fenced pasture on, you will
save approximately $500 dollars over the actual money spent each
year on deer hunting licenses, equipment, and preparation.


Cheers

YK Jim


... I did not know that.  That is wild, wacky stuff.

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