City folks don’t know what real food is
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