Wednesday, November 19, 2008
Word on the Street..
Is that someone may be bringing by some bear meat for me. Bearsola anyone? i also have ostrich coming in today because i told my bus boy that he should learn to make a salami and he was all for it. so i told him to pick any type of animal meat and that we would make a salami out of it. Well, after much deliberation he came back to me with ostrich. Why didn't i ever think of that? Anyways, were gong to do ostrich with thyme. He wants to keep the seasoning simple with nice cubes of fat he said. And last but not least, Beaver. I have yet to find out whether it is even legal to have beaver meat or whether you can even hunt, cure, eat them. But i'm looking into it. A friend mentioned it to me and it peaked my interest.
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2 comments:
I'm fairly certain that beaver and bear are both subject to trichanosis.
Freeze them below 0 F (and I don't know what that is in Centigrade). Chest deep freezers should reach below this temperature with ease. Freeze it for 3 weeks or more.
In the US it is legal to eat bear but not to sell hunted bear. I'm not aware of any domesticated bear.
I know that Joy of Cooking has recipes for raccoon, possum, ground hog and I think beaver.
Buffalo should also be a meat easy to get.
With regard to Beaver - it's 'sort of' legal.
Trappers need a license and operate openly (usually are trapped when the dams flood farmland). However, in Ontario (as with all wild meat) it is illegal to sell the meat. But I have seen it for sale in the US.
But there are butchers around (if the hunter herself isn't competent) that will butcher the beaver! Best cut is the haunch. Taste depends on age - sometimes mild and sometimes gamey.
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