[Sca-cooks] Mishmishiya question

[galefridus at optimum.net]

As you say, venison is pretty lean meat, so I'd be at least a little concerned about that.  Even when I've made mishmishiya with lamb, I find that I need to add some rendered lamb fat to get to my best guess of what the recipe is calling for.  I'm surprised that you're running into such high prices, though -- this is the time of year when lamb prices usually drop.  While I haven't looked for it yet this year, I've found whole leg of lamb in my area (northern NJ) for less than $3/lb at local grocery stores in past years.

-- Galefridus

> Message: 1
> Date: Wed, 23 Mar 2011 20:13:35 -0600
> From: Deborah Hammons 
> To: Cooks within the SCA 
> Subject: [Sca-cooks] Mishmishiya question
> Message-ID:
> 
> Content-Type: text/plain; charset=ISO-8859-1
> 
> Has anyone substituted venison for lamb in this dish? It says fat meat,
> which the venison is not. I am just in a quandary while looking for a lamb
> that won't cost me someone elses next born child. I have venison. I was
> also thinking of using venison in the Rutabiya. I don't want to futz too
> much with the integrity of either dish.
> 
> Aldyth