ANST - slab o'bovine ....

[j'lynn yeates]

On 8 Sep 98, at 13:20, Decker, Terry D. wrote:

> Now there is a thought for a medieval feast, bison steak in a wine
> marinade. Of course, we probably have to substitute Bison bison for B.
> bonasus.  Toss in a nice rye bread, mountain mushrooms, roasted onion
> salad, maybe a galingale sauce for the meat and a good wine or beer to
> wash it down. Tempting idea.

i think i'm going to find lunch now, suddenly i'm hungry (g)

that's how i prefer to prepare the bison (when i can find it locally) ... 
marinate in wine & garlic overnight, sear slightly (prefer my red meats blood 
rare)... grilled portabello mushrooms (brushed with butter and garlic) are a 
favorite side of mine to just about anything ... perhaps some steamed 
aspargus and a nice salad of whatever mixed greens are available.

have a family friend who raises these beasts and has promised to save me 
some steaks, tenderloin, and both both rib racks from this falls slaughtering 
... would like to simply purchase a animal for slaughter when i can get a 
decent freezer - meat, hide, sinew, skull, bones ... food, ornament, warmth, 
craft materials ... the way it should be.  

as a alternative ... have you tried ostrich?  give it a try if not, it's a lean red 
meat that tastes *awesome*, especially when marinated and grilled.

one of the advantages to being a wide ranging "traveler", we have access to 
the foods and drinks of many cultures ... and tend to carry our favorites with 
us as personal and trading stock.

'wolf



... When we hunt, we all function with one mind
... - Boingo, Pedestrian Wolves
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