City folks don’t know what real food is

The Washington Times Weekly - - Letters To The Editor -

Re: your ar­ti­cle in the Cul­ture sec­tion of the Sept. 15 edi­tion ti­tled “Kill it and grill it” (page 30), this let­ter is not about Ted Nu­gent nor his palate, but about the per­son claim­ing to be an “epi­curean,” ar­ti­cle au­thor Sarah Ka­gan. She knows about as much about pre­par­ing wild game as I know about the fuel mix­ture in the lu­nar lan­der.

Why would you pick a yup­pie with no con­cept of the true epi­curean de­lights of wild game to com­ment on Ted’s tastes?

I teach wild game cook­ing in Delaware and the very first thing I tell those peo­ple who come and feast on our fix­ings is that wild game does not have a gamey taste. Veni­son doesn’t taste like beef or mut­ton or veal or pork. It tastes like veni­son. I think lamb chops are hideous and I won’t tell you what I think they do to corned beef. But that’s my palate. Veni­son is a lean meat, high in pro­tein, low in fat con­tent, ex­tremely healthy to eat for heart con­scious in­di­vid­u­als and doesn’t re­quire slather­ing nor smoth­er­ing with “acids” to dis­solve the tis­sue. Ob­vi­ously if you chase it around for two days and then butcher it us­ing ques­tion­able evis­cer­a­tion and cut­ting tech­niques, it won’t taste as good as those hu- manely and quickly har­vested. If you chased that filet mignon cow around the pas­ture for two days, it will taste “gamey” too.

Wild game needs to be seared af­ter sea­son­ing to taste. Then it needs to be pre­pared ei­ther rare or medium rare so as not to re­move the mois­ture and taste.

Please ex­tend an in­vi­ta­tion to this lady to at­tend one of our classes. We’ll start off with snap­per (yes, it’s made with tur­tle) soup, home ground rye bread and home­made but­ter. We’ll serve her a stir fry of fresh mush­rooms, red­skinned pota­toes, mul­ti­col­ored bell pep­per sliv­ers, and snow peas along with fresh veni­son back­straps grilled to medium rare.

If she de­murs, we’ll give her wild snow goose breasts cooked in a sauce of brown su­gar, wa­ter and granny smith ap­ple slices, or per­haps she’d pre­fer our wild dove breasts wrapped in ba­con, sauteed in but­ter nested on a bed of wild rice cooked with cream of broc­coli.

No gar­lic, no acid baths, just good food pre­pared prop­erly. If she thinks any of that tastes “gamey,” I’ll pay for her Happy Meal at McDon­ald’s. Ge­orge Roof Mag­no­lia, Delaware

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