Hmmmm, I would never have thought roan.
A few weeks ago there was a wild pig hunt on the farm in the Eastern Cape, and one of the hind quarters hit the kitchen. The kids asked for a recipe and I resorted to my go-to, Game Cook Book by the British Game Conservancy. There are no wild boar in the UK, so the recipe was borrowed from Italy. Anyway, it called for a very elaborate and exact procedure, involving in part steeping in milk for two days and an assortment of herbs. The secret is in discarding all of this marinade before roasting. The result I am informed was beyond good, more spectacular. So this year we have decided to dispense with the traditional ham and turkey and go totally game, with thir boar as the star of the show. Now - what to include as the bird - francolin, guineafowl or Egyptian goose? Any suggestions?
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G'day Kevin, that roast looks absolutely delicious, you have actually sold it to me with just a photo. Funny thing is that I can smell it without even being there, you are a lucky man.
Over here in Australia, one of the best game meats that I have had is emu, I would have sworn that it was a really expensive steak, just cooked on a BBQ hot plate. So perhaps you can try your local long necked variety, the good old ostrich. Regrettably the only way to eat emu legally is to purchase it from some expensive specialist game meat suppliers, or get to know a local indigenous hunter, sadly I have to buy mine.
I do like crocodile, especially on the grill, both Nile, and Saltwater crocodiles, taste delicious. I have also eaten Aussie Buffalo and camel, and donkey, but they have been served as mince meat in pies, or as jerkey, therefore they don't count, as mince to me is not true meat, I like the taste of real meat, big chunky bits of meat. I tell my friends why eat soup while you are young, as you will not have a choice when you get older and have no teeth, and all you will be eating then is soup, so make the most of chewy meat now.
When over in Kenya, I went to the local Nairobi favorite restaurant called 'The Carnivore', and I got to sample a lot of charcoal grilled plains game varieties, and can vouch that Zebra did stand out amongst them all, and that's when I ate the delicious Nile Crocodile too.
A great uncle and auntie also introduced me to a lot of uncommon Australian bush tucker, being brought up during the depression, they would make the most out of anything. Kangaroo was always a regular, feral hogs, Galah, English blackbirds, ducks, etcetera, but of all the Australian animals, their most treasured was the good old native hog, 'The Wombat'. Sadly I never had the chance to sample it, but they always said that it was like better than the best pork that you could ever have. After all, there is a reason why wombats became protected in various parts of Australia
Wombats are a real pain in the country forested areas of Victoria, nobody in their right mind would deliberately run one over with their car, but they are extremely hard to see and avoid after dark. Well, 'Road Kill' was my uncles source during the later years, after all, why waste good meat if it is freshly steaming on the side of the road
Maybe I might try it one day
I did love their English Blackbird and Galah stew, actually I have eaten blackbird various ways, and they are the most delicious of all bird species that I have had, much better than quail. I just don't eat them from suburban back yards, as I don't like the idea of them possible having eaten snails that have been eating snail bait.
As the subject of feasting on human flesh came up, I recall seeing the below documentary about a Canadian Pig farm, and from then on I avoid buying Canadian bacon, and if I do purchase bacon, or pork, I always ensure that if any fat is visible, that it is not the colour 'Yellow', as human fat is yellow.
Therefore, my question is, how many of you eat Canadian Bacon ????
Robert "Willy" Pickton (The pig farm killer) - Serial Killer Documentary
My grandparents used to have a cook on their farm, he came from a tribe that used to eat their enemies, but the British made it illegal during the occupation of Kenya. My mum recalls asking the cook what human flesh taste like, and he would turn around, lean over to her with his eyes wide agape, showing a huge wicked smile, and say 'Pork Memsaab'!
Regards
Rob
