I'm always puzzled in how people have no idea why they eat and why eat it the way they do. For example, salt and pepper are overlooked, but these two enhancers have kept humanity across the globe from going into fetal position in melancholy anxiety.
Most people have no affinity for wild game meat, or for that matter desire their meat to have any animal flavor. That is why the breeders have bred the taste out of fruits to meat.
Yet there are those who marvel at deer, or venison, which I consider one of thee poorest meats around as it is strong in most cases, grainy and often sour.
My nephew shot a nice racked elk recently, to which I was blessed with about fifty pounds of elk burger. As I have noted with Rush Limbaugh being blovenous, elk bulls piss on themselves in the rut on their great shaggy coats and they smell like elk.
Those testicles enhance that flavor to the meat, and with heat, travel time...........well I have some meat which is fine grilled, but it is quite dry fried, and when I have tried to hide it in things.......they come out of the freezer tasking rank............and it has to be pretty rank for someone like me to notice wild game flavor.
This evening I was moved to create a recipe in the literal military favorite of sh*t on a shingle......so named as it looks like sh*t by the brown color.
I will just list the recipe, but it was wonderful.......because fat old English broads are not wrong about the sweet herbs of parsley, sage, rosemary and thyme.
If you put sage and fennel, a spice which is sweet, into meat, you get breakfast sausage flavors as in Johnsonville Brats for the Fourth of July.
Rosemary and thyme though have a unique ability, while not to the extent of nutmeg to cover up literal rotten meat flavor as the old folks used it for, they will turn mutton to stag into something which will puzzle you into thinking what meat this is.
It is the bay in pork and bean soup which gives it the "ham" flavor.....and in beef and beans, it is the rosemary and thyme.
That is enough explanation as the world is divided into camps of salt and pepper being exotic, and then that odd lot who put heaps of jalapeno and garlic onto anything to taste it.
I just have to explain one more thing though on garlic and peppers. The people who go nuts for that have no idea what they are revealing, as the fact is Mexican cooking to garlic French, all tastes for those who know like rotten food literally. That is what dead tastes like when it is rotten, and it is what rotten smells like in garlic and peppers in meat.
Hell of a taste, but numbers of people like rotten flavor..........maybe is from the days when most food was rotten, so I suppose is how they survived while the dead all gagged.
Back to the exclusive recipe..........
Call it Holy Ghost Good Eats as I receive all Inspiration from Him.
Olive oil to wet your pan for the meat
1 pound game meat, elk browned.
1 slice diced onion sweated with the meat.
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon powdered rosemary (I hate those needle sticks)
1 tablespoon balsamic vinegar
1 tablespoon dried celery leaves
1 can condensed goats milk (It has a unique sour flavor.) If you can not get it, use sour cream.
1/4 cup water to rinse the can out
2 tablespoons flour for thickening.
Ok that is the exclusive recipe, which I served over long grain brown rice, and with Kentucky Wonder Pole beans.
There you have it, and you children better learn things as this Age of Obama is winding up to the problems of yore, and you had better learn to hide things that do not taste good as going hungry only feeds the coyotes on your carcass.
agtG
