I am a hunting guide & from a long Cattle Ranching dynasty so am lucky to have grown up on a wide arrange of different high quality meats, so would always turn my nose up to the old frontier offal recipe offerings but have grown to enjoy a few offal dishes now.
While hunting in Africa the Cape Buffalo are still one of my favorite hunts & around 8 years ago one of our camp cooks made a buffalo tongue dish to celebrate a large troublesome Bull l put down ,they made that much effort in preparing it l had to eat it & it was that good l ask them to cook it every year.The Australian Buffalo is really good for this as well.
The old man would try to get me to eat Elk & Deer heart as a camp breakfast all through my childhood as he taught me how to hunt & as we have a remote Horse Back camp if you did not eat what was cooked on the fire you went hungry,so l would sneak out & grab some of the Elk Jerky or Elk/deer Salami we always had hanging in the cold store instead, even though l would have to settle for it cold
.Now l love Elk & Deer heart cooked in a pan with lots of butter ,mushrooms & onion ,l think your taste just changes as you get older & cow etc cheek is my preferred cut to make casseroles or stews etc..
Yep even works with fish ,we were on a Marlin fishing boat of the Great Barrier Reef in Northern Australia ,each night we would anchor up in the lee of a coral atoll & spearfish .
I watched the skipper one night cutting the cheeks out of some large Coral Trout l had speared & keeping the wings ,turned out he was from a long line of trawler men & turns out the bits the public did not want made the tastiest dishes .
Fish cheek is the sweetest part of the fish & the wings are great for fish curries & soups etc all from the scraps normally left on the filleting tables at the fish markets.
I grew up eating squirrel gravy...took about a dozen or so to feed a group for a meal but fuck it’s good...squirrel meat in gravy over rice
My Grandpa used to like squirrel brains with scrambled eggs.
I ate it for years as a kid. It's a shame it's not a more popular item stateside.
They sell it sandwiches at "Mexican“ food trucks across the US too. Absolute delicacy.
Beef tongue is eaten in Japan as well. It's delicious!
I have a thing where eating an animals mind is off putting to me
I am a hunting guide & from a long Cattle Ranching dynasty so am lucky to have grown up on a wide arrange of different high quality meats, so would always turn my nose up to the old frontier offal recipe offerings but have grown to enjoy a few offal dishes now.
While hunting in Africa the Cape Buffalo are still one of my favorite hunts & around 8 years ago one of our camp cooks made a buffalo tongue dish to celebrate a large troublesome Bull l put down ,they made that much effort in preparing it l had to eat it & it was that good l ask them to cook it every year.The Australian Buffalo is really good for this as well.
The old man would try to get me to eat Elk & Deer heart as a camp breakfast all through my childhood as he taught me how to hunt & as we have a remote Horse Back camp if you did not eat what was cooked on the fire you went hungry,so l would sneak out & grab some of the Elk Jerky or Elk/deer Salami we always had hanging in the cold store instead, even though l would have to settle for it cold
.Now l love Elk & Deer heart cooked in a pan with lots of butter ,mushrooms & onion ,l think your taste just changes as you get older & cow etc cheek is my preferred cut to make casseroles or stews etc..
Lengua's the best, dude. A lot of traditional food originates with peasant dishes, trying to make sub-par meats worthwhile to eat.
Fajita meat and brisket and ox tail all delicious were originally peasant cuts of meat
They used to feed lobsters and shrimp to slaves and criminals back in the dizzay
Yep even works with fish ,we were on a Marlin fishing boat of the Great Barrier Reef in Northern Australia ,each night we would anchor up in the lee of a coral atoll & spearfish .
I watched the skipper one night cutting the cheeks out of some large Coral Trout l had speared & keeping the wings ,turned out he was from a long line of trawler men & turns out the bits the public did not want made the tastiest dishes .
Fish cheek is the sweetest part of the fish & the wings are great for fish curries & soups etc all from the scraps normally left on the filleting tables at the fish markets.
That sounds amazing