This is just a very good idea, to me.
Why? Venison is notoriously tough. I can vouch for that.
We make beef sauerbraten, using home brewed pickle brine, from pickled cucumbers and collards.
We can't buy venison at the local Publix, so I can't tell you how it would turn out, but I guarantee it will be more tender than most everything else you try.
Mutton would also be helped by this method. We get relatively tender Australian lamb, and so the issue seems less pressing.
The classic cookbook Charleston Receipts has receipts for opossum... I cannot imagine that some of these would not be helped by such a marinading procedure.
Even the inimitable Robin Ellis' beloved pet hedgehog would doubtless be a delicacy, perfectly in keeping with his diabetic conscious menus, done this way, but banish the thought!
An afterthought, for my apparently momentary fulsome French readership: why not advert briefly to such things as pieds du cochon?
These are routinely marinated in much this way. Let us gratefully acknowledge our French readers by this reference to their kindred, and often exemplary, culinary practices.
Even the inimitable Robin Ellis' beloved pet hedgehog would doubtless be a delicacy, perfectly in keeping with his diabetic conscious menus, done this way, but banish the thought!
An afterthought, for my apparently momentary fulsome French readership: why not advert briefly to such things as pieds du cochon?
These are routinely marinated in much this way. Let us gratefully acknowledge our French readers by this reference to their kindred, and often exemplary, culinary practices.
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