Interesting. I grew up eating it. Never tasted like turkey to me but I reckon that's all opinion and maybe partly preparation. My grandmother was really good at getting that slightly musky game flavor out of it. She'd brine it over night and then soak it in buttermilk a couple of hours before smother frying it. Used to eat two plates of it.
These days I eat so much venison, nothing else tastes good except chicken.
I just watched an old episode of Duck Dynasty and Miss Kay prepped them that same exact way. Happy to say it works great. Especially over a bed of grits and gravy. Mmm mmm good!
If you do eat one remove the glands in the armpits. Also let it age a couple days in a zip lock or brine it for a day then soak in buttermilk a few hours and fry. If you eat them right away they can be tough.
I always thought they tasted like little duck parts. Kinda oily. Used to live in Seattle. Plenty of squirrel. No funner way to appaul a vegan housemate than to offer them a leg of squirrel.
Store frozen fish frequently makes a world journey before it ends up at your supermarket. It might be caught near England, processed in China, and stored in some pacific island cold storage and eventually to your plate. If it was farmed fish from Russia or China who knows what those fish were being fed. Eating fresh and local fish is an extremely good idea if you don’t have faith in 3rd world food safety. Make sure to buy California garlic and not the Chinese stuff that is grown in toxic soil and peeled by prison labor.
Actually "nutria" is the culinary term for rat, and people do, though Ive never tried it. There was an episode of Iron Chef or one of those shows where it was one of the ingredients they had to use.
... also known as the nutria, is a large, herbivorous, semiaquatic rodent. Classified for a long time as the only member of the family Myocastoridae, Myocastor is now included within Echimyidae, the family of the spiny rats.
Squirrel tastes a little like turkey, oddly.
Interesting. I grew up eating it. Never tasted like turkey to me but I reckon that's all opinion and maybe partly preparation. My grandmother was really good at getting that slightly musky game flavor out of it. She'd brine it over night and then soak it in buttermilk a couple of hours before smother frying it. Used to eat two plates of it.
These days I eat so much venison, nothing else tastes good except chicken.
Ha, ive only had it in the crudest form, basically just skinned and boiled. And only a couple times.
That's badass brother.
I just watched an old episode of Duck Dynasty and Miss Kay prepped them that same exact way. Happy to say it works great. Especially over a bed of grits and gravy. Mmm mmm good!
We made it into jerky as kids.
In fairness, we made everything into jerky. Rabbit was the worst.
That was one crazy jerky summer!
Speculatively contemplating whether this is because chicken can be made to taste like almost anything else.
Chicken breasts: a chef's blank canvas?
Get the glands out and make a gravy.
I’ve been on the fence about ordering some venison, but I found a local butcher that carries it.
It was a little on the pricey side before, but now I can get my fill.
Yeah, I should have specified, dark turkey meat.
Dark meat is the best. Never thought about eating squirrel but maybe I’ll put it on my bucket list now lol
If you do eat one remove the glands in the armpits. Also let it age a couple days in a zip lock or brine it for a day then soak in buttermilk a few hours and fry. If you eat them right away they can be tough.
I always thought they tasted like little duck parts. Kinda oily. Used to live in Seattle. Plenty of squirrel. No funner way to appaul a vegan housemate than to offer them a leg of squirrel.
Some fish are terrible too! I’ll never eat catfish from a lake again.
We caught a mother of a beast. Pan fried the bastard and it was bread algae.
I’ve never tasted a fish like that.
Store frozen fish frequently makes a world journey before it ends up at your supermarket. It might be caught near England, processed in China, and stored in some pacific island cold storage and eventually to your plate. If it was farmed fish from Russia or China who knows what those fish were being fed. Eating fresh and local fish is an extremely good idea if you don’t have faith in 3rd world food safety. Make sure to buy California garlic and not the Chinese stuff that is grown in toxic soil and peeled by prison labor.
Actually "nutria" is the culinary term for rat, and people do, though Ive never tried it. There was an episode of Iron Chef or one of those shows where it was one of the ingredients they had to use.
We eat nutria down here in Louisiana. Of course, we eat damn near everything (that's why we make such good lovers).
Tv has steered me wrong.
Hold up now,
Emphasis mine.