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June 26, 2009: Venison Veal
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"Rupert" is 5 days old in these pics. Quote:
Answer # 1 - Because The Brit didn't have a gun to shoot it. Question #2 - Why C-section the dead deer? Answer #2 - Because anyone that would name a vet's office Tiggywinkles is nuts. Let's eat.:yum: link |
Aww - cute! However, since he's weighing in at just over a pound we should wait until he's put on some more meat before we have a feast. Doesn't hurt being prepared though, so I'll go look for a recipe...
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Hang on there, Hoss. That there looks like a muntjac, which is like some kind of a scary saber-tooth vampire deer. They were introduced to Britain, where they're doing very well, thank you.
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Rupert! This is all I think of when I hear that name..
http://2.bp.blogspot.com/_aXzNuUEfbe...Scoundrels.jpg |
Makes me think of pina coladas. Which is a great cocktail to enjoy after feasting on braised veniveal.
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That deer would fit nicely into the body cavity of a duck, which fits in a goose, which fits in a turkey, all of which would have fit in that mama deer if they were not so wasteful.
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Awww, that is sooooo cute.
I suggest sashimi. Get the most of the tenderness. :yum: Tiggywinkles .... haggis. |
Tiggywinkles was set up specifically to address the problem of hedgehogs suffering injury on the roads ...
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Oh my. That is just the cutest little thing! I think at that tender age, with a nice rosemary-sage marinade, you wouldn't have to worry about bitter deer face at all.:headshake
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Kinda changes the meaning of "Aaawww...he's so cute I just wanna eat him up!" With a can of fava beans and a nice chianti.
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I've been saving a nice summer blush for just such an occasion.
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Hmmm, I'm thinking braised in a nice burgandy reduction sauce with mushrooms, served with wild rice pilaf with pinenuts and steamed asparagus spears.
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A burgundy might overwhelm that delicate young meat...
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That's what Sheldon said :eek:
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My friend's meat was overwhelmed with Burgandy, you insensitive carnivore!
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