[Sca-cooks] Venison Recipes Wanted

[S CLEMENGER]

In a formal sense, perhaps, but out here, beyond the ken of NYNY, "venison" 
is used to refer to deer meat, while the meat of other critters (moose, elk, 
antelope) is referred to by the animal name, or, occasionally, as a 
combination, e.g., "elk venison steak."
Our farmers' markets are flooded with morels in late spring/early summer. 
Want me to buy some for you next year, Master A, and dry them?
--Maire


----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius1 at verizon.net>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Wednesday, October 22, 2008 4:46 PM
Subject: Re: [Sca-cooks] Venison Recipes Wanted


>
> On Oct 22, 2008, at 5:29 PM, Stefan li Rous wrote:
>
> > Doesn't venison come from deer?
>
> Venison, from the French, from the Latin, is that which is hunted,
> generally speaking, four-legged game, insluding things like boar, but
> in the US generally refers to the meat of deer and cervid critters in
> general, up to and including the moose hunted by Sarah Palin's dad and
> ex-brother-in-law.
>
> > What are "chantarelles"?
>
> Yes, as mentioned elsewhere, they're a species (or group of species?)
> of wild mushroom.
>
> http://en.wikipedia.org/wiki/Chanterelles
>
> Adamantius (more a morel man, but loves me them chanterelles, too)
>