What taste better?
05-09-2009, 04:57 AM
#3
Dominant Buck
Join Date: Dec 2004
Location: On an Island in Vermont
Posts: 22,594
RE: What taste better?
In your survey I picked blue gills. For fresh water eating the lake champlain gills are hard to beat. Large animals are in this order since I have eaten them all.
1- Elk, by a long shot
2- Venison, properly aged and butchered
3- Woodland caribou, good luck getting a tag now that they are in decline all across Newfoundland
4- Moose, good taste but most often pretty tough IMO
1- Elk, by a long shot
2- Venison, properly aged and butchered
3- Woodland caribou, good luck getting a tag now that they are in decline all across Newfoundland
4- Moose, good taste but most often pretty tough IMO
05-09-2009, 05:41 AM
#4
Typical Buck
Join Date: Feb 2003
Location: Seattle, WA
Posts: 917
RE: What taste better?
I have to go with: [ol][*]Rabbit - Bunnies can be cooked up SO many ways, and lots of recipes are from Europe (especially France and Spain), where they know a thing or two about making food taste good. You haven't lived until you've had a good French braised rabbit or Paella in Valencia made from rabbit and snails.[*]Antelope - It's also hard to beat a pronghorn that's been feeding in hay fields.[*]Elk - Elk is still high on my list, and is sure to be a crowd-pleaser any time of year.[*]Hungarian Partridge - My favorite of the wild birds, the Gray partridge has dark meat that is tender and juicy, best cooked medium-rare. [/ol]
05-09-2009, 10:47 AM
#8
Nontypical Buck
Join Date: Nov 2006
Location: Chicago, IL
Posts: 1,462
RE: What taste better?
ORIGINAL: seattlesetters
I have to go with:
[ol][*]Rabbit - Bunnies can be cooked up SO many ways, and lots of recipes are from Europe (especially France and Spain), where they know a thing or two about making food taste good. You haven't lived until you've had a good French braised rabbit or Paella in Valencia made from rabbit and snails. [/ol]
I have to go with:
[ol][*]Rabbit - Bunnies can be cooked up SO many ways, and lots of recipes are from Europe (especially France and Spain), where they know a thing or two about making food taste good. You haven't lived until you've had a good French braised rabbit or Paella in Valencia made from rabbit and snails. [/ol]
