Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
Eh, it doesn't offend *me* at all, anyway. I'm not in a situation where I can get game meats anymore, but back when I was, it seemed to me that it was a lot healthier to have meat that was raised on food found in nature, with no hormones or anything like that.
That's interesting that you found wild duck to be greasy... the wild duck I had was so much the opposite that I accidentally overcooked the first pair and they were dry as bricks and about as tasty. Ah well. But yeah, the backstrap and tenderloins are definitely the leanest and most tender - those are the ones I stuck with - I wouldn't risk the fattier cuts or anything made from scraps (sausage, ground) these days.
Posts
Re: simple recipies
Ah well. But yeah, the backstrap and tenderloins are definitely the leanest and most tender - those are the ones I stuck with - I wouldn't risk the fattier cuts or anything made from scraps (sausage, ground) these days.
